OOK (out of kitchen), but-

always available for Happy Hour 😤

HAPPY FRIDAY FRIENDS!

Here’s a quick life update through highlights and lowlights from the last 7 days-

Highlights:

• We are on vacation in my version of the Hamptons, Lake Tahoe. Since this is my first real vacation in a while, I’ve been away from posting my usual content, but we’ll return to our regularly scheduled programming next week!

• WE MOVED INTO OUR NEW PLACE!!! I am so excited to show you the kitchen next week, but in the meantime, here’s a picture of my sheer happiness in our new bathroom:

• On the way to our new place in Sacramento, we stopped by my boyfriend’s family farm. I seized the moment and grabbed as many nectarines and peaches as I could. This was my POV:

• I saw Oppenheimer - LOVED it. Now I need to see Barbie, but I’d prefer to watch it in the privacy of my own home so I can cry as freely as possible!

Lowlights (first-world problems):

• We had to say bye to Cafe Rio - unfortunately, there are no Cafe Rios in Sacramento :( (it was a short-lived relationship </3)

• I was so consumed with everything going on that I failed to show up for my car service appointment. Not my best showing so this is my formal apology to the car service shop in Arizona (trust me, I’m disappointed in myself and I promise I will be better).

Now for the substance of Happy Hour…

Something I made (with a recipe)

Basil-Corn Orzo (sorry for the horrible photo - it’s the dish on the right)

This recipe actually has a very soft spot in my heart - if you’ve followed me from the start, it might have been because of this recipe. It’s honestly one of the most simple recipes that I’ve ever shared, but this Basil Corn Orzo was the first video I posted that went “viral”. It’s delicious for what it is and I will love it until the end of time.

Here’s what you need:

• 1 cup of orzo

• 1 block of garlic & fine herbs Boursin (this is not an ad!!)

• 1 tsp olive oil

• 1 head of corn, shucked

• 7-8 basil leaves, thinly sliced or chiffonaded

• salt, to taste

• 1/4 cup reserved pasta water

Here’s how you make it:

1. Bring a pot of salted water to a boil and cook your orzo for 1-2 minutes less than the package instructions. Make sure to reserve 1/4 cup of pasta water for later use!

2. In a large skillet or frying pan, heat 1 tsp of olive oil. Add corn. Cook for 4-5 minutes, until corn is lightly toasted. Add cooked orzo, along with reserved pasta water and Boursin cheese. Stir and cook on medium-low heat until the orzo is al dente and the cheese is creamy. Add basil leaves and salt to taste.

See how easy!?!?!?!!?!

Something I learned

Baking baking soda (for 30 minutes to 1 hour at 350ºF) transforms it from sodium bicarbonate into sodium carbonate, a stronger alkaline salt. Why is this fact so cool?

Well, if you plan on making any type of pretzel, try baking your baking soda for the baking soda bath. This will result in a more pretzel-y taste.

Something I ate at a restaurant (and recommend)

If you’re ever in Lake Tahoe, go to Gar Woods and get yourself a Wet Woody. It’s not necessarily something I ate, but it is something I drank and loved. It’s one of the things I look forward to in Lake Tahoe every year :)

Something I tried (with a rating, of course)

Chipotle’s Chicken Al Pastor. Considering there was a lot of hype, I was entirely ready to love it. However, I think it’s good, not great. Would I get it again? Sure. However, the best way to describe it is it’s essentially just a sweeter chicken. Nothing with insane, life-changing flavor. That said, I give it a 6.1/10.

Something that made my week (a generous comment, an act of kindness, etc..you get the point)

This text:

Alright, everyone. Thanks for tuning in 💛

Now time to sit back and relax on the beach. It’s my birthday tomorrow, so I’m going to enjoy my final day of not having a fully developed frontal lobe and not being able to rent a car. I’m turning 25.

ILY ALL and as always:

HAPPY FRIDAY HAPPY HOUR,

Zoe