Be classy, and drink some mango lassi!
Also.. how cute are these mason jars!!? 😍
(Don’t forget the sexy fries, naughty naan, burrito bowls, and deconstructed samosas!)
Thanks you @curryupnow for hosting us, and @mightyeat for inviting me.
Loved everything on the menu. So colorful and flavorful. I’ll be back again, for sure!
I ❤️ elote (who doesn't?). Corn always makes me think of summer and barbecues in the backyard. Growing up, we used to grill corn and squeeze some lime and sprinkle cayenne pepper on it - the perfect combination of hot and sour. That's how it's done in Pakistan and it's sold on the streets. I didn't realize until later that this was so similar to elote - except it has cheese (which makes it even more delicious)! I always love finding the commonalities across cultures and how they influence each other. And I'm also craving corn now. You can see more mouth watering food on the blog; link in bio. 🌽 🌾 🌽
So honored to have made Aleah in ONEderland themed macs for Aleah’s first birthday! Thank you so much Vanessa for this wonderful opportunity! ❤️
Macarons are the PERFECT dessert for any birthday 🎂⏰🍵
#Foodgram : Not sure what to think of this #VietnameseStyle Cuisine #RiceBowl ... it’s always a hesitation when it comes to trying new places to eat. One thing I’ve learned is to not trust Yelp reviews– That being said, 4 1/2 stars at this place isn’t really as it seems. I could’ve done better, honestly. The #VietnameseCoffee was horribly small and the saddest part is.... ITS ONE SIZE FILLED UP WITH ICE!! Come on guys, rookie mistake. 🤦🏼♂️💀 You know we like our coffee, large and filled up, if not, Bambu’s Vietnamese Coffee wouldn’t exist, people! 🤷🏼♂️ #SJFoodies • #TheSaintReviewsFood | #TSRF
This past weekend, I had the perfect opportunity to create this Teal Ombré Mac tower for my Engagement party! (With the help of @mikey_dillon in the flavor choices). These were definitely the show stopping centerpiece (and the first to go)
Also featuring my homemade caramel corn and meringue cookies that I might add onto my menu!
I’m thinking that I’ll have to double up on the teal Mac tower for my wedding!
If you love teal, or know someone who loves teal as much as I do, tag them below!! #teamteal unite! 💚💙
I don’t think I’ve ever met a person who doesn’t like lasagna. However, so many people don’t like marinara sauce! My in-laws prefer alfredo or white sauce rather than marinara, but a lot of that has to do with acidity issues.
So, I decided to make a white lasagna instead. I ended up with a kind of chicken alfredo lasagna, but damn it was delicious.
I used alfredo sauce as my sauce base. I seared small pieces of chicken until they were half cooked. I had my broccoli washed and cut. I had my ricotta, egg, and pesto mix ready to go and I had my boiled lasagna noodles as well. Finally, I had a can of condensed chicken soup and grated mozzarella to top it all off.
Layering a lasagna isn’t too bad as long as you use gentle fingers to avoid breaking the lasagna sheets. Start with a layer of alfredo sauce and top that with a layer of noodles. Add a layer of the ricotta mixture next and top that with the chicken and broccoli. Now, you can add mozzarella throughout the dish or you can just use it to top the whole lasagna; that’s up to you. I like to add mozzarella throughout the dish to help the layers hold together. After the mozzarella, add a thin layer of alfredo. My secret to my white lasagna is a few dollops of Campbell’s chicken soup throughout the layers to really bring that flavor into it.
After that it’s just repeating those steps until you reach the top of your baking tray or pan. I prefer to use a glass baking dish myself, but that’s because it’s much easier for me to clean.
I popped the lasagna into the oven for about 30-45 minutes. Remember, the chicken was only half cooked so we want to make sure that finishes cooking and we also want to brown the mozzarella that we topped the lasagna with.
That’s really all it takes to get this beautiful, golden-crusted bombshell here.
I finally got to try @cream_nation’s new ice cream flavor- Pink Peach Bellini, a creamy champagne flavored ice cream with real peaches and peach nectar!
Have you tried it out yet?
Flavor: Pink Peach Bellini 💗🍑🍾
Sandwich: Do’Sant (Donut Croissant) 🍩🥐
Topping: Fruity Pebbles
#svcc2018 was a HUGE success!! We didn’t quite sell out, we had about 30 macs left in case, but still so amazing!!!! THANK YOU everyone who stopped by to listen to my story and support my dream! ❤️ It was so great seeing so many familiar faces, especially those who came all 3 days!! I truly felt the love and support this weekend.
Also, HUGE shoutout to everyone part of the Fancy Flavors operation. @dannybanh @mikey_dillon for running the booth, for @lalaaleee34_ , my aunts, sister, cousin, and mom for helping me with all of the baking, peeling, pairing, and bagging operation behind the scenes. We made close to 3000 macarons for this weekend. Next year, I’m coming in full force with 3000+ macarons, more flavors, more characters, and bigger team, and more ME! #teammacaron came through for me this weekend! Love you all!
So what’s next? SLEEP!! Then lots and lots and LOTS of deep cleaning the kitchen. Oh, and answering emails and messages! Love you all! Sorry for the long post!! 😬😅#svcc @svcomiccon