If there was a better name for a Halloween cocktail than this, I can’t think of it. I have friends who adore this drink. They are constantly ordering it at the bars and I haven’t really seen the allure.

Then I made my own. Here’s what I discovered - the amount of lemon juice traditionally called for (1 ounce) is too much. It curdles your stomach. I made this with both fresh lemon juice and the stuff in the carton. Both ways, it needed less than the original recipes called for. With fresh lemon juice 1/2 ounce is plenty, with the juice in the carton, I recommend a little less than 1/2 an ounce.

The absinthe rinse seems optional because it’s a rinse, but it’s totally not. The slight licorice flavor with the absinthe and the citrus from everything else is a perfect combination. You can’t beat it when it’s done right. I buy a tiny bottle of absinthe because I don’t really need more than a little bit for this drink. And I don’t need more than a little for the rest of the cocktails I make either.

You will not regret shaking one of these up for Halloween - or really any time! Cin cin!

Corpse Reviver no. 2

makes one cocktail

1 ounce lillet blanc

1 ounce cointreau

1/2 ounce lemon juice

1 ounce dry gin

1/4 ounce absinthe

STEP 1

Pour the absinthe into the cocktail glass and swirl it around. Then dump it out. Or dump it in the next glass if you’re making more.

STEP 2

Pour all of the remaining ingredients into a cocktail shaker and fill it with ice. Shake until chilled. It’s about 21 times.

STEP 3

Strain into a cocktail glass and serve cold.

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I was lucky enough to live in Rome when I studied abroad in college. It was easily my favorite place and still is in the top ten. It’s such an amazing city filled with history, culture, and AMAZING food. If it’s an option, I can’t recommend visiting the Eternal City enough.

We took the kids last summer and spent a few days in Rome. It’s never enough. But we did enough to hit the best parts, see the hidden gems, and make sure they had a real understanding that this is a city that is older than Jesus. (really good perspective for Catholic kids)

These are our favorite highlights that we all agreed we would not miss if (when) we go back!

EATS

Do a food tour with Katie Parla. Do not miss this. We had the best experience, ate a few things we might not have tried, and found the best of other things we had already tried. The bar was set high.

Antico Forno Roscioli - the perfect slice of pizza

Popi Popi - A favorite from when I lived up the street, it’s still perfect.

La Campana - Unbeatable and not filled with tourists

Giggetto Al Portico d’Ottavia - The best fried artichoke in Rome, but only when they are in season!

Cafffe Camerino - Their tiny pastries are made in house, go for the pistachio ones

Gelateria della Palma - Lots of people will claim they know the best gelato place in town, but unless it’s this one, then they are wrong.

Campo di Fiori - The best farmer’s market you’ve ever seen in your life. Buy the dried spices (above) and make the sauce of your dreams when you get home.

SIGHTS

This feels like a major “duh” because the sights are as historic as anything in the world. But there are a few sneaky places I definitely recommend.

Bocca della Verita - The mouth of truth. It was a storm drain from the Roman era, but priests revived it in the Middle Ages and would “bite” the hand of a liar. Very Middle Ages. Test your luck.

Basilica di Santa Maria del Popolo - A church you would otherwise not stop in, but it holds a Caravaggio painting that is extraordinary. Church art is a great way to see amazing art without the museum stop.

Piazza Navona - This is my favorite. I adore Bernini and love the contrast of his fountains and the church behind. There are also epic roof top bars nearby that give an amazing view of the city.

Santa Maria sopra Minerva - A church next to the Pantheon. Since you are obviously there already, pop in and look up. The ceiling is what the Sistine Chapel looked like before Michelangelo painted. Also, the cutest elephant lives outside the church. (Also, “sopra” means “over” because this church was built OVER a temple to Minerva, the Roman goddess)

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My favorite Italian cocktails

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My favorite Italian inspired recipes

Here’s my Apple Guide to Rome

Here’s what I packed for Italy

La Tavola Marche

If you’re looking for something totally different and amazing, check out my friends Cooking School + B&B in the Marche region. It’s literally the best time ever.

In Seattle, our window to grow tomatoes is short. If you don’t have your plants in the ground by early May, there’s no chance you’ll have very many ripe tomatoes. And then if it’s a cool summer, a rainy summer, or just a short summer, then you’re also out of luck. It’s a real risk to be a tomato farmer in the Pacific Northwest.

But totally one worth taking if you love tomatoes.

There’s a sunny side to this short season - green tomatoes! They are quite similar to tomatillos. So one year I tried making this salsa verde from our green tomatoes and I was pleasantly surprised at how delish it is! It’s just like when it’s made with tomatillos. And since I have a proliferation of green tomatoes - I can make a whole bunch of this to save for the winter.

Usually I freeze this sauce once it’s made. I have been known to can it as well, but that can be challenging. So why not just freeze it?!

Do you love Pork Verde as much as I do?! Here’s an easy weeknight dinner ready to go. Just defrost the sauce, simmer the pork in the sauce and serve with rice and beans.

green tomato salsa verde

5 pounds green tomatoes

2 jalapenos, sliced

1 large (or 2 small) onions, peeled and sliced

5 cloves garlic, peeled

2 tablespoons olive oil

1 large bunch cilantro

2 teaspoons cumin

1/2 cup chicken stock

salt

STEP 1

Preheat the oven to 400 degrees.

Chop the tomatoes into even pieces and spread them on a baking sheet. Add the onions, garlic and jalapeño to the sheet. Pour the oil over the top of everything and toss gently. Sprinkle with a healthy amount of salt. Pop it into the oven. Roast about 20 minutes until bubbly and toasty brown.

STEP 2

When the tomatoes are bubbly and getting a tiny bit brown on the edges, pull them from the oven. Scoop the entire pan of tomatoes, onions, jalapeños and garlic into a blender. Add the broth, cilantro, cumin and a bit more salt. Blend well.

STEP 3

Pour it over chicken, pork, or veggies. Or freeze for up to a few months! If you’re into canning, you can can this and keep it in the pantry.

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I had completely forgotten about these cookies until I was looking for a totally different recipe this last week and ran across this gem! These are my Grandma Leona’s cookie bars. Grandma Leona died before I was born, but I have been told by many that she and I were kindred spirits. She was crafty, a cook, made things overly fancy for no reason - so clearly she was great.

There are a handful of things that have come down from her that are clear memories of my childhood; gaudy Christmas ornaments and these cookie bars are the top two.

My mom used to make these regularly when fall began and they still make me feel all the cozy fall feels. They are quirky to make, because they begin with cooking down the raisins. My mom always made them in the pan the raisins cooked in because that’s how Leona made them. I put them in a stand mixer because I’m lazier than both of them.

The key is to make sure the raisin mixture is hot when you use it so the shortening melts. I still use shortening because we are mostly dairy free around here - so that’s easy. If shortening is not your thing, they cook equally as well with butter!

Let me know what you think. Did your grandma have cookie bars that she made?

Grandma Leona’s Raisin Bars

makes 2 dozen bars

1 cup raisins

1 cup water

1/4 cup shortening

1 cup sugar

1 egg

2 cups flour

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon cloves

1 teaspoon baking soda

STEP 1

Preheat oven to 350 degrees. In a small sauce pan, cook together the raisins and water over low heat until the water is half evaporated.

STEP 2

When raisins are still warm, pour them into the bowl of a stand mixer and immediately add the shortening - you need it to melt down.

STEP 3

Whisk in eggs and sugar and beat until completely combined.

STEP 4

Add all dry ingredients - I usually mix them in a small bowl first, but you don’t have to. Stir until the dry ingredients are incorporated. It takes a minute so be patient. But don’t over mix!

STEP 5

Pour the batter into a greased 9x12 pan. The batter won’t look like it’s enough, but spread a thin layer and have faith. It will fill the pan! Bake at 350 for 20 minutes until golden brown on top.

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I’ve been making this chili for an eternity. It is literally the oldest recipe in my entire collection which is why I was shocked that I hadn’t already posted it! If you’ve been around a while and have my book - then you’ve seen it in there.

Otherwise, here’s her debut! The relaunch of an old favorite. It’s that recipe that you completely forgot about and then when you see it again, you’re beyond excited. This is that one. It’s so simple because I just cook the chicken in the broth. Let it go as long as you want, it will just shred easier.

Need a short cut? Buy rotisserie chicken and shred that. Buy the already shredded version. You do you. Just don’t leave out the sour cream topping. It’s the perfect creamy contrast. If you are non-dairy (we are here!) then just use the non-dairy sour cream. Yes, there’s a weird flavor sometimes - no worries. You’re adding cilantro and lime which will cover up any odd flavor. I’ve found the sour cream made from tofu seems to do the best with these sauces.

White Chicken Chili

Serves 4

1 tablespoon butter

2 tablespoons olive oil

1 jalapeno, seeded and diced

1 clove garlic, chopped

½ onion, finely diced

1 tbs cumin

1 tsp oregano

6 cups chicken stock

1 - 15 oz can garbanzo beans

1 – 15 oz can cannellini beans

1 pound chicken breasts

8oz sour cream

1 lime, zested and juiced

2 tablespoons chopped cilantro

STEP 1

In a large stock-pot cook jalapeno, garlic, and onion in butter and olive oil.  Cook until soft.  Add cumin and oregano, cooking until fragrant – about a minute.

STEP 2

Pour in stock and both cans of beans – undrained.  Bring to a boil and add chicken.  Cook on medium/low for about 30 minutes until chicken is cooked through.

STEP 3

In a blender, combine sour cream, lime zest, juice, and cilantro.  Pulse until combined.

STEP 4

Before serving, shred chicken with two forks.  Serve with cilantro cream.

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Can you believe summer is over? Luckily, the summer produce is still hanging around the markets - I just found the most epic corn last weekend! I made this salad to go with our Sunday dinner and I thought you might like it too. It’s so ridiculously simple so it barely requires a recipe but those are the best recipes! You can totally mix and match to make it your own.

Don’t have parsley? Use basil! Don’t have basil, use thyme! No herbs in the house? No sweat - this will be amazing no matter what. As long as your corn and tomatoes are fresh, then you’re set.

End of Summer Corn Salad

3 cups corn, off the cob (3-4 cobs)

2 cups sliced tomatoes

1/4 cup chopped parsley

1/4 cup chopped basil

2 tablespoons chopped thyme

2 tablespoons olive oil

1 tablespoon red wine vinegar

salt to taste

Mix everything together and let it rest for about an hour before serving. That’s it!

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I have this dream of a camp. Not like “camping” but an actual camp like Wandawega. Their photos are inspiring. It’s so pretty. And rustic. Our family has an old log cabin from the turn of the last century that’s cute - in parts - but VERY rustic. We’ve done a ton of work but it’s still not a “camp” - yet.

The dream would be to have a “camp” that is darling and useful. Somewhere all of my children could gather when they’re super old and still laugh about the fun we used to have there.

Until then, you can follow me on Instagram at @camp.at.parker as I work to fix up our old log cabin and create a little corner of the dream camp I’m hoping for.

Mercer Blue Rim Bowls | Explore Camp Flag | Custom Signal Flags | National Parks Monopoly Game | Pendleton Blanket | Oyster Door Knocker | Sea Bags Beverage Bucket

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Some Camp Style Recipes

Last year we went to Washington DC for Thanksgiving and we had the BEST time! I think Thanksgiving is a weird holiday so we have started bailing on it and doing something more fun with our kids. The kids have a few days off so we have planned some epic little trips to get away for a few days.

Washington DC is on Jud’s list of places to visit and it was an amazing choice. To prepare, I studied a ton of online resources and asked a friend who lives in DC. Together, we compiled an amazing trip. It’s all below for you to take from it what sounds fun to you!

Travel safely!

Side note, I ADORE clam chowder so I ate it when ever it was possible. You’ll find that every restaurant we visited has a great chowder.

EATS

Old Ebbitt Grill - The old school DC vibes you are hoping for with pretty good oysters and even better martinis.

Tabard Inn - A quirky little hotel with a darling dining room. Ask to be near the fireplace! And order the chowder.

Martin’s Tavern - A classic spot in Georgetown - it’s where Jack proposed to Jackie! And the food is SO GOOD.

Four Seasons Lobby - For a cocktail. And people watching. At the holidays it’s decorated and SO beautiful.

Carouso’s Grocery - I’m obsessed with grocery stores. This Italian one is to die for! And eat all of the things.

SIGHTS

We are pretty sure we saw it all. Here were the favorites.

Ford Theater Tour - Reserve a spot ahead and you can pop right in. Totally a facinating part of history.

American History Museum - Our family favorite - everything cool is here! Including Julia’s kitchen.

Air & Space Museum - No explanation needed

Capital Building Tour - It’s a giant group tour but still totally cool. If you can get in with your senator, then you get the fancier version.

White House Tour - These were closed over the Thanksgiving holiday. Check dates before traveling!

Georgetown - When I was a kid, my aunt lived in Georgetown and it was my favorite part of the city. It still is. Wander the streets, head up to the university, eat lunch in town.

National Mall Tour - we were surprised by how good the Korean War Monument was - hit all of the major ones, but don’t miss some of the less well known ones too

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Things that remind me of DC

This is on heavy rotation at our house. It’s usually because I haven’t planned on what’s for dinner and this requires very few ingredients and all of them are on hand at our house! We are Korean food fanatics.

I’ve even cheated and made this when the ground beef is still frozen - just pop it in a low pan, cook until it’s browned. Then add all of the marinade ingredients to the pan. Just start the rice first and you’ll be done with the meat right when the rice gets done! Twenty minutes and you’ve got dinner on the table.

Korean Beef

with Sesame Vegetables & Rice

Serves 4

1 pear, grated

¼ cup soy sauce

2 tablespoons brown sugar

2 tablespoons gochujang

1 cloves garlic, grated

1 tablespoon ginger, fresh grated

1 pound ground beef

2 tablespoons sesame oil,

1 tablespoon sesame seeds

½ lb broccolini

½ lb asparagus, cut into 2 inch pieces

2 cups rice

1 jar Kim Chee, for serving

STEP 1

In a medium sauce pan pour in rice and 4 cups of water and bring to a boil.  Reduce heat to low, cover, and cook about 20 minutes until water is evaporated.  Check at 10-ish minutes and give it a stir and make sure it isn’t sticking.  Fluff with a fork before serving.

STEP 2

In a bowl or a Ziploc bag, combine pear, soy sauce, brown sugar, gochujang, garlic, and ginger.  Mix in ground beef and knead with your hands to make sure the beef is covered in sauce.  Set aside.

STEP 3

Heat sesame oil in a large saucepan over high heat.  Quickly sauté sesame seeds, broccolini, and asparagus.  Cook 3-5 minutes until vegetables are bright green and sesame seeds are toasted.  Pour vegetables out of the pan and set aside.

STEP 4

In the same pan, cook the ground beef breaking it up with a spoon while it cooks.  Cook until all pink has disappeared and liquid has evaporated.

STEP 5

To serve, scoop rice on the plate, top with ground beef and top with cooked vegetables.  Add kim chee at the table and let everyone help themselves.

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Today is my birthday! I love my birthday. I’m a big fan of getting older - it’s so much better than the alternative. But it’s also fun! A day to celebrate me! With everyone I love. I’m so lucky to get to have a birthday.

In honor of my birthday, I’ve put together a bunch of my favorite things so you can celebrate along with me!

Very Cherry Birthday Punch

Literally the best champagne punch I have ever made. It’s my absolute favorite. My birthday cake every year is a Black Forest Cake - this goes perfectly with it!

Spaghetti with Clams

This is the best dinner ever. I order it every time it comes up on a menu - it’s almost all I ate when we were in Italy. I’m obsessed with clams - and in pasta with delicious olive oil - I’m extra obsessed.

Birthday Cake Cookies

These are actually perfect. They’re fluffy, filled with white chocolate chips, and covered in sprinkles. I cannot get enough of them! They’re perfect for those of us who don’t care about cake - but LOVE cookies.

Leave a comment if you decide to celebrate with me! I love to celebrate with all of my friends and you are some of my favorite friends.