Cocktail Spotlight – Todd Maul

With the warmer weather and eating outside more often, I like to mix things up and make fun cocktails when possible.  With this in mind,  I asked my friend and super mixologist Todd Maul what he’s been drinking during quarantine.

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Todd’s been drinking two drinks – a Mai Tai and a Negroni.  His recipes are below!  I hope they inspire you too.

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Mai Tai Recipe

Todd says the trick to a good Mai Tai is finding a good orgeat recipe.

  • 2 1/2 ounces of rum – he recommends equal parts dark and aged
  • 1 ounce fresh squeezed lime juice
  • 1/2 ounce orange clement shrub – triple sec works too
  • 1/2 ounce orgeat syrup

Mix all the ingredients and enjoy with a garnish like the one pictured above!

Negroni Recipe

Mix equal parts:

  • Gin
  • Campari
  • Sweet Vermouth
  • finish with an orange twist

According to Todd, the trick to this drink is matching up your vermouth with your gin.  Use a softer vermouth, Lustau or Dolin, with less aggressive gins.  Use Carpano Vermouth with more aggressive gins.

 

As always, please drink responsibly, stay healthy and be well.

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Carrie Allen created this site as a way for people to share stories about things they love.  She loves chasing quiet, authentic moments and sharing them with her family and friends.  Read more about her inspiration here. 

 

 

 

 

 

 

 

 

 

Chocolate Peanut Butter Dreams

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This smoothie is a dream in a glass.  It tastes like dessert but is made from healthy ingredients so it is 100% guilt free.  Peanut butter and chocolate are one of my favorite combinations of all time.  I always have the basic ingredients in the pantry so that I can make this smoothie for breakfast, lunch or a snack any day.

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The banana can be fresh or frozen.  If fresh, I add more ice.  If frozen, I use less.  I always have bananas on the counter and a bag of peeled frozen bananas in the freezer.  Dates are a must have as well.  Get the fresh Medjool dates and remember to remove the pits.

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For the protein powder, I use the chocolate flavored Complete by Juice Plus, but you can use whatever protein powder you have on hand.  The cacao nibs are for sprinkling on top or for adding an extra spoonful to the glass for a little crunch.

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Ingredients:

1 ripe banana (fresh or frozen)
2-3 dates (pits removed)
1 scoop chocolate protein powder (I use Complete by Juice Plus)
2 tablespoons cacao powder
2 tablespoons peanut butter (creamy or crunchy)
2 tablespoons oats (uncooked oatmeal)
1/2 teaspoon vanilla extract
1 tablespoon maple syrup
8 oz oat milk (or other milk of your choice)
2 cups ice cubes

Cacao nibs for topping

Put all of the ingredients in a high speed blender (I use a vitamix) and blend until the smoothie is a rich and thick consistency, ensuring the dates and oats are fully blended.  Pour into a tall glass and enjoy with cacao nibs sprinkled on top.

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Enjoy!

Stay safe and be well.

33D3287D-7494-4CBE-894B-A02DF7A5768D
Carrie Allen created this site as a way for people to share stories about things they love.  She loves chasing quiet, authentic moments and sharing them with her family and friends.  Read more about her inspiration here. 

 

Your Spring Table #togetherapart

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This year your Spring table is no doubt going to be different than years past as we cannot host gatherings of friends and family at our tables.   We also are seeing a limited supply of certain items in the grocery store, so planning more extensive menus can be tricky.

I would suggest simplifying this year.  Make it easy on yourself, and those at home with you, by pulling together a simple menu, while still making the occasion feel extra special.  Pull out those linen napkins and a tablecloth if you have them.

If not, check out our offerings at August Table, we can get them to you!  Put flowers on the table.  If you have a yard, cut flowers or branches and put them in a vase, jar or anything fun.  Mix up your prints, plates and cutlery for a fun boho look.

Now what to serve?

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Caramelized Shallot and Gruyere Quiche with Rosemary Crust

 

You can dress a quiche up and make it very elegant with simple ingredients on hand and add a green salad and fruit salad and you’re good to go.

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Spinach and Mushroom Quiche

 

As with any of these recipes and ideas you can substitute ingredients for what you have on hand.  No eggs?  Buy a carton of egg beaters and use those.  No fresh veggies?  A bag of frozen broccoli or spinach makes a delicious quiche!  I’ve noticed that if the milk is not in stock at the store they likely have oat milk or almond milk.  You can use any milk substitute – just make sure you get the plain flavor.  You get the idea.  Be creative.

In addition to quiche you can throw together a board and have fun with it.

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Ultimate Spring Brunch Board by Half Baked Harvest

 

I also love the idea and look of a bagel board.  Make your Easter brunch easy.

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Bagel and Smoked Salmon Board by Half Baked Harvest

 

Another idea – create a yogurt parfait station with yogurt, fruit and granola.  Other fun items to consider: muffins of various flavors, hard boiled eggs or deviled eggs.  Delicious and fun to assemble.

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Yogurt Bowls by Sugar and Charm

 

You can add different cereals too…

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Breakfast Parfait Board by Barefeet in the Kitchen 

 

Have a good week.

Stay safe and be well.

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Carrie Allen created this site as a way for people to share stories about things they love.  She loves chasing quiet, authentic moments and sharing them with her family and friends.  Read more about her inspiration here. 

 

Toast

We need to talk about toast.  Toast is one of the simplest ways to pull something fabulous together for breakfast, lunch or dinner and anything in between.  It can be savory, sweet, simple, complex and the combinations are endless.  Toast is comfort. The bread can be sliced bread, white bread, wheat bread, rye bread, sourdough, gluten-free or a bagel, french bread or flatbread.  You get the idea.  Anything goes.

And guess what?  During this time when everyone is inside and balancing this new life of work and family and everything all together, toast can be your saving grace.  It’s simple.  Seriously, you can prepare a meal with toast in 5 minutes or less.

A few ideas for toppings with things you likely already have on hand:

  • Peanut butter and jelly and sliced fruit on top
  • Avocado and egg with or without greens and salt and pepper
  • Nutella, peanut butter and banana
  • Cheese toast (served with warmed tomato soup!)
  • Plain with butter and leave the eggs and fruit on the side
  • Cheese and tomato drizzled with balsamic vinegar
  • Cucumber, cream cheese and dill
  • Buttered toast with a bowl of veggie soup
  • Hummus and veggies
  • Tuna Salad
  • Chicken Salad
  • and so on…

For the kids in the house (regardless of age) make it fun.  Play with shapes and even get them to help assemble… or make a toast bar, putting a variety of things out and letting everyone assemble their own toast.

And let’s not forget cheese.  Warmed cheese and bread with anything is divine.

Consider toast your blank canvas and share your toast ideas below!  Next up I’m thinking about french toast… but that is altogether different.

Be well.

33D3287D-7494-4CBE-894B-A02DF7A5768D
Carrie Allen created this site as a way for people to share stories about things they love.  She loves chasing quiet, authentic moments and sharing them with her family and friends.  Read more about her inspiration here. 

 

 

Reboot, Refresh

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Green juices by Nadia Damaso

It’s been a minute since you’ve heard from me, for which I am very sorry; however, I made a conscious decision in late November to unplug over the holidays and spend quality time with the family.  We had a fun family vacation in Vermont, and amazing meals  rich with connections and conversations throughout the holiday season with loved ones from Vermont to Virginia, and many tables and cities in between.

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Photo by Jess Ann Kirby

The holidays quickly turned into 2020 and here we are in March already!  During February Krister and I participated in the NY Now Winter Show, our first ever trade show and I am delighted to share that our linens are now sold in boutiques across the US in 15 states.

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August Table at NY Now Winter Show 2020

But what’s this reboot, refresh about any way?  During the holidays I spent a lot of time journaling and creating vision books to help me get crystal clear on what I want for myself, for my family, for August Table and how I want to engage with you.

Ultimately, this blog is about passion with the intention of bringing more joy, more love and more laughter to you, my friends. You will find posts about mindfulness, healthy eating, my favorite recipes, food photography, paintings, design, coffee shops and more.  I will also be curating more content from friends and inspiring things that catch my eye, which can be on any topic.

What would you like to see?  Do you want to share a story or a passion? Truly anything goes so please reach out or drop a comment below.

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Maple Broccolini Salad with Cashew Cream by Thyme & Emerald

So let’s refresh.

Today you cannot go anywhere without hearing about the coronavirus, the flu and germs.  I think this is a great time for everyone to think about what’s on your plate, what are you putting in your bodies, as well as making sure you wash your hands as much as possible.  For most people, 55% of daily calories come from processed foods.  This is not healthy – the more calories that come from processed foods high in salt, preservatives, sugar and saturated fats the worse it is for your body.  Try to substitute processed foods for more fresh fruit and veggies.  Please.  It’s good for you.

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Green Smoothie by My Berry Forest

One way to do this is to make smoothies and juices as well as adding in more greens to each meal.  The more nutrition you put in your body the stronger your immune system will be to help you fight off viruses and germs.  I’ve pulled a few favorite recipes and photos to inspire you here.

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Kale and Pink Beet Salad with Turmeric Tahini Recipe by Thyme and Emerald

Over the last few months I have been talking about the benefits of drinking celery juice to just about everyone who will listen.  We start our mornings with 16 oz of freshly juiced celery juice on an empty stomach – before coffee, I know…  The results have been transformative! Why not give it a try?  Celery juice helps clean out toxins, viruses and heavy metals from your body.

In addition to the celery juice I’ve focused on what’s on our plates, trying to ensure we have as many colors as possible on the plate and that our meals are loaded with nutrition.  One of my favorite go to any time meals is eggs with greens – not to be confused with green eggs and ham.  The recipe below of Turkish fried eggs coupled with garlicky greens and avocado is delish.

I hear you – sometimes it feels like a lot of work to pull together a healthy meal.  I know what it feels like after a long day when you want to put your feet up and relax but have hungry faces looking at you.  The more you plan your weekly meals out and shop on the weekends the easier it is.  Also you need to simplify.  And guess what, if you get the rest of the house to help you prep it becomes a fun activity.   I look for things to have on hand that put a delicious meal on the table in less than 30 minutes, like the Saucy Garlic Butter Shrimp with Coconut and Rice Noodles below from Half Baked Harvest.

 

On the weekends I like to make big pots of soups, chilis and stews and put extra in the freezer to pull out on those extra hectic nights.  I’d love to hear what you have on your table.

Stay healthy and be well.

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Carrie Allen created this site as a way for people to share stories about things they love.  She loves chasing quiet, authentic moments and sharing them with her family and friends.  Read more about her inspiration here. 

 

With Love and Gratitude – Inspired Sides

Thanksgiving is my favorite holiday of the year with its focus on gathering people around the table for a meal, connecting with loved ones and expressing gratitude for all that we have.  I find meaning in the cooking, the eating and the gathering around the table with friends and family, and for me it is an ultimate expression of loving and being loved.  Slow down and savor the connections, the conversations, the flavors.  Remember to focus on the present moment… and during the busyness of the day perhaps take a moment to pause for a delicious cup of matcha tea.  If possible try to get outside as a group and maybe take a walk after the meal

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Fare Isle Cup of Matcha with August Table Napkins

I have always taken my cues from my Virginia grandmother, who all summer long canned fruits and vegetables from her gardens, which were set up in lovely rows on the banks of Carters Creek just off the Rappahannock River.   Everything she cooked was fresh and made from scratch with love and attention to detail.  She was a bundle of energy (a ball of fire really) and had routines in place for every day, and special traditions for the holidays.

This year we are spending Thanksgiving at our friends’ house where various families and multiple generations will come together to cook together, share a meal and give thanks. My friend Mia has always made sure her family is intentional about their choices for the day around food and activities, the only requirement is that everything needs to be stress free and everyone comes early in the day so that we all cook together.

I have offered to set the tables (we’ll have multiple tables of guests) and hope to create a serene scene with rustic centerpieces, lovely linens (natch), and personal touches for the celebration so that everyone feels special.

Recently I’ve been perusing cookbooks and social media for inspiration on the sides that we’ll bring to complement the meal.  Below are a few that inspire me along with their recipes.  I hope you find some inspiration too.

Starters

I always love having appetizers around the kitchen and house when guests arrive.  This allows everyone to nibble while they catch up, cook and prep for the meal to come.

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The Little Plantation Beet Hummus

Beets are a versatile vegetable that when used as a dip add a beautiful ruby color to the table.

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Mia served her beet dip last week at a Holiday Market

Mia’s signature dish is her beet dip, which is divine, healthy and colorful.  She purees beets, soaked cashews, lemon juice and salt.  You must try it – it is earthy and addictive, served with sliced cucumbers and crackers.  I hope she’s making it on Thursday.

London’s Yotam Ottolenghi makes lush gorgeous vegetable dishes.  His Plenty and Plenty More cookbooks are some of my favorites to flip through, especially when I’m looking for sides.  This muhammara with feta would be an amazing starter for the meal along with elements from a board of olives, pita bread, chopped veggies, rice crackers and more.

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Vegetarian Ventures Beet Hummus with Hazelnut Oil

Cranberry Sauce

I love cranberry sauce, seriously love it.  Any way it comes, relish, chutney, from the can, all of it. And no holiday meal goes unadorned without it.  My sister Coree is famous in our family for her cranberry sauce (and pies) but since I won’t have hers this year, I think I’ll try this recipe from Fare Isle.

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Sides

I think the side dishes at Thanksgiving are where you can get really creative, and not only rely on the standard traditional fare, think bright colors and varied flavors.

For this stuffing recipe you can add or subtract as needed. Gluten-free? No problem, swap out for a gluten-free loaf of bread.  Vegetarian?  Use veggie broth instead of chicken broth. You get the idea.

In addition to the green beans, salads, mashed potatoes and sweet potatoes, think about pasta as an option too!

Desserts

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Banana Trifle and chocolate cake in Charlottesville with Krister's parents.

Thanksgiving is a time to bring out many types of dessert for the dessert table.  Three years ago I made a banana trifle and chocolate cake to mix things up a bit; however,  traditional apple and pumpkin pies are always a hit.

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Carrie Allen created this site as a way for people to share stories about things they love.  She loves chasing quiet, authentic moments and sharing them with her family and friends.  Read more about her inspiration here. 

 

 

 

 

 

 

On the table

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Each season brings with it an abundance of varied flora, fruits, vegetables and natural elements that can all be used to decorate your table.  During the fall and winter months I like to incorporate a mixture of flowers, gourds, pine cones, branches and more.  I’ve pulled together a collection of images here to hopefully inspire you and your table.

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Unexpected Arrangement by Better Homes and Gardens

Layering colors and textures make your table more vibrant.

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Simple fresh herbs, fragrant and lush, are always a favorite of mine year round.

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Fresh Herbs by Better Homes and Gardens

I love the purple cabbage in this centerpiece.

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Look to the Veggie Aisle by Better Homes and Gardens

An edible centerpiece is always a hit.

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Edible Centerpiece by Better Homes and Gardens

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White Pumpkin Centerpiece by Better Homes and Gardens

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Dried Flowers by Better Homes and Gardens

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A Green Garland by Better Homes and Gardens

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Carrie Allen created this site as a way for people to share stories about things they love.  She loves chasing quiet, authentic moments and sharing them with her family and friends.  Read more about her inspiration here. 

Thanksgiving is not a day, it’s a way of life

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Thanksgiving is fast approaching us and many people have started to plan the details: the guests, the menu, the sides, the desserts, the decorations for the table and so on.  It’s a day that, hopefully, brings families and friends together, is rooted in tradition, and is primarily focused on gathering folks around the table for a meal, all the while expressing our utmost thanks for all that we have.

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Photo by Our Food Stories

The Thanksgiving meal holds a special place in my heart because it brings people together at the table, which is a passion of mine and the inspiration behind August Table.

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Connecting with loved ones at the table is so important.  Thanksgiving can be many things and any way you do it is just perfect.

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Photo by Our Food Stories

I love the big and boisterous meals, which tend to happen when you bring my family together; as well as the meals shared with friends when we bring our families together and each contribute various traditional and nontraditional favorites for the meal, like we are doing this year; and the quieter ones too that buck the traditional fare altogether, like last Thanksgiving when Krister and I rented a little cottage on Cape Cod (since our four children were all off doing different things) and we ate oysters and fish and other yummy fresh things coupled with delicious cocktails made from Rye, spiced honey syrup, lime and ginger, and after took a very cold walk on the beach with our dog.

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While I love Thanksgiving I would challenge everyone of us to try to bring the goodness of giving thanks into our lives every day by practicing gratitude.  With gratitude people acknowledge the goodness in their lives.

Science says that people who regularly practice gratitude by taking time to notice and reflect upon the things they’re thankful for experience more positive emotions, feel more alive, sleep better, express more compassion and kindness.  You need this and so does the world.

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Photo by Our Food Stories

Happiness comes from a place of feeling good.  You can tell yourself short, good feeling stories multiple times throughout your day.  Reframe a negative thought to view it in a more positive context.  If you are not feeling joy, pause and focus on something small – maybe you like the way the clouds look, or the way the wind feels on your cheek, or the way a cup of coffee tastes, or the way the sunset is bursting with color.

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Focus on how they make you feel and then feel gratitude that you can experience them.  Then notice another and another.  Until suddenly you start feeling really good.  This helps you be your best self, every day and at the table with those you love.

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Carrie Allen created this site as a way for people to share stories about things they love.  She loves chasing quiet, authentic moments and sharing them with her family and friends.  Read more about her inspiration here. 

Apple Extravaganza

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Apple season is upon us and regardless of whether or not you are venturing out to pick your own, visiting a local farm store or getting them from the corner market, there is no doubt you cannot ignore these vitamin-packed fall fruits.  Apples are everywhere this time of year, and they are at their best fresh from the orchard.  Apples are delicious on their own, cool and crisp, dressed up or down, in savory meals, slaws, smoothies and the myriad ways of turning them in to show-stopping desserts.

As I am wont to do, and with my passion of inspiring others to gather ’round the table with others, I share some lush photos and recipe links to inspire you with apples from the savory to sweet, healthy to decadent, and mouthwatering and exquisite, like the beautiful Very Berry Apple Pie recipe above from the Good Housekeeping Test Kitchen.

Crisps are super easy and delicious and this recipe will not disappoint.  This version is gluten-free and vegan so that you can serve it to any crowd and not worry about allergies.

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Photo by Mike Garten - Lauren Conrad's Brie and Apple Tart Recipe

Brie and Apples are a delicious savory pairing from the Brie and Apple Tart recipe above to simply slicing up some of your favorite apples, like Granny Smith, for your cheese board.

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Water is one of my other passions, ensuring we are all drinking enough, thinking about the quality of our water, and our impact on the planet and our oceans.  One way to dress up your water intake is to load it up with fruits and herbs.  I love the idea of apple and mint – with a paper straw of course.

I saw this recipe for Bourbon Apple Pie Ice Cream on the Good housekeeping’s list of tastiest apple treats to try for fall.  I was like holy smokes!  Boozy Ice Cream?  I love bourbon, I love ice cream and I love apples and apple pie.  I will definitely be giving this a try.  Click the link above to learn how along with ice cream making tips by Broma Bakery.

Buttery pastry with sweet baked apples?  Yes please, click the link above for Ina Garten’s delicious recipe.

I want to highlight the versatility of the apple and I love slaw… so a Mustardy Cabbage and Apple Slaw sounds delicious and can complement so many things.

Those are apples folks!  Can you believe how beautiful the apple rosettes look on this pie?  Preppy Kitchen says it takes time to make this one, natch, so save this recipe for special occasions or for a weekend when you have extra time on your hands to roll those lovely apples.

I’ll close with an easy no bake recipe.  The Caramel Apple Trifles are loaded with cinnamon and layers of apples, cinnamon whipped cream, caramel and granola.  You can whip these up in no time!

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Carrie Allen created this site as a way for people to share stories about things they love.  She loves chasing quiet, authentic moments and sharing them with her family and friends.  Read more about her inspiration here. 

Soulful Soups…

Fall is fast upon us in New England with its cool and crisp air, leaves starting to show their new tawny hues, shorter days and chilly nights, farm stands packed with pumpkins and apples, warm sweaters, wool blankets and cozy fireside chats.  During this transition from summer to fall my thoughts always turn to pots of soup bubbling on the stovetop.  Soups are nurturing to the soul, warm you up on a cold day, and are packed with goodness.

I like to experiment with different flavors and textures in my soups and if you make a big pot of soup it can feed the family for days.   I love all kinds – big pots of chili, winter squash soups, beans and rice infused soups, asian inspired soups, and especially good old fashioned tomato soup with a grilled cheese on the side.  I’ve shared some of my favorites here with links to recipes and the makers.  Enjoy!

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Peruvian Chicken Cauli Rice Soup from The Clean Plate
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Pumpkin Soup by @kraut_kopf

 

Labor Day Weekend Picnic Inspiration

Labor Day weekend is this weekend and signals the end of the summer for me.  Over the long weekend we try to get outside as much as possible.  I always love a picnic from the lavish and elegant to the simple and rustic.  I thought I’d share a few photos I found on pinterest to spark your imaginations.  Have a great weekend and get outside if you can.

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Carrie Allen created this site as a way for people to share stories about things they love.  She loves chasing quiet, authentic moments and sharing them with her family and friends.  Read more about her inspiration here. 

Banana Blueberry Muffins

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I love muffins!  I’ve been making them for years and am always adapting and tweaking my recipes – the variations are endless. They are super easy to make, you can pack them with fruit and feel great about serving them for breakfast or snacks at any time.  Lately, I start with a basic banana bread recipe and have adapted it to add even more fruit, or sometimes chocolate chips, depending on what I have on hand.  You can go even further and add a lemon icing – delish! I’ll share my basic banana blueberry muffin recipe here.  Enjoy!

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Sometimes I use paper mini loaf pans instead of muffin tins!

Banana Blueberry Muffin Recipe

  • Muffin/Cupcake paper liners
  • 8 tablespoons (1 stick) salted butter, melted and cooled
  • 1 cup packed light brown sugar
  • 2 large eggs, beaten
  • 2 teaspoons vanilla extract
  • 4 very ripe bananas, mashed
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 – ½ cups blueberries
  • 1-2 teaspoons granulated sugar, if desired
  1. Preheat the oven to 350 degrees and line your muffin tin with paper liners
  2. Beat together the butter, brown sugar, eggs, and vanilla in a standing mixer until well blended. Add the bananas and mix until combined.
  3. In a separate bowl, mix the flour, baking soda and salt. Add the dry ingredients to the wet ingredients in the mixer.
  4. Place 3-4 blueberries in the bottom of each paper liner. Add most of the rest of the blueberries to the batter, mixing with a wooden spoon. Divide the batter between the 12 muffin cups and place remaining blueberries on top.  Sprinkle with a spoonful of granulated sugar on top if desired.
  5. Bake for 35 – 40 minutes, watching closely towards the end. Make sure a toothpick comes out clean.
  6. Cool and serve.

For variations, add chocolate chips instead of blueberries or add a mix of fruit – raspberries, cherries, blackberries.

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Banana Blueberry Muffins with Blackberries

 

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Carrie Allen created this site as a way for people to share stories about things they love.  She loves chasing quiet, authentic moments and sharing them with her family and friends.  Read more about her inspiration here.