Cantaloupe sorbet with mint and port |
In 2006, I spent a month after college graduation in a foreign immersion program in Paris. I didn’t know anyone going over, but I had high hopes that I’d learn some French, eat a lot of bread and cheese, and meet some new people. The day I arrived, I, and six other students in the program, were picked up by the program director via shuttle bus and taken into the city. I remember the bus driver pulling into a gas station to get fuel and coming out with a cheap bottle of champagne for us to share. A sort of welcome to Paris, if you will. On that bus ride, I met my friend, Joy. She hadn’t met anyone from the program yet, either, and after talking for maybe 15 minutes, we decided to be friends and go exploring the next day. Our classes didn’t start for a few days, so we had some free time to explore the city. We wandered up to Montmartre and saw the Sacre Cour. We took lots of pictures, and basically got lost in the city. It was fabulous.

Once classes started, I met some other friends: Val, Erik, Heather, and our instructor, Terri. Val and I quickly bonded over the excruciating heat (it was so hot that summer in Paris) and 3-4 boules (scoops) of glace (ice cream) a day. I remember one afternoon walking over to the Orangerie. We waned to check it out, but for some reason it was closed. It wasn’t Sunday, so what was up? I think it took us 10 minutes of standing and trying to decipher the sign before we realized that “fermée le Mardi” meant “closed on Tuesdays”. Duh. We decided to go get some peach sorbet in the Tuilerries instead. No bigs. We went back to check out the paintings another day.

Cantaloupe sorbet with mint and port |

Midway through our stay, our class took a trip up to the north coast of France to a little port town called Saint-Malo. There was a tall ships festival going on and sailors everywhere. This is when I remember meeting my friend Lauren. Perhaps we had hung out before, but I distinctly remember walking on top of the wall surrounding the city one evening, looking at the tall ships all lit up with twinkle lights, and watching the fireworks explode overhead.

It was in this tiny port town that I first had melon with port. Apparently, this is one of the ways the French eat it and let me tell you, they are genius. We were served half a small musk melon with the seeds scooped out so it resembled a small bowl. The servers then came around and poured a tablespoon or two of port into the melon bowl. You ate it with a spoon. A little melon. A little port.

On our last night in Paris, my friends and I took a picnic down to the Seine and feasted. There were cherries, figs stuffed with blue cheese and drizzled with balsamic vinegar, saucisson-sec and sliced meats. Olives and bread. Cheese. And wine. Always wine. That summer was one of the best summers I’ve ever had. Perhaps it was just being in Paris, but I think it had more to do with the company that I was so fortunate to keep, the fact that we were all exploring the city together, and that we met under these extraordinary circumstances, which we knew would never be present in the same way again. And so we celebrated.

Cantaloupe sorbet with mint and port |

Cantaloupe sorbet by Kayla King |

This recipe is a riff on those musk melons with port that I ate in Saint-Malo and the “glace” all seven of us were obsessed with that summer. I urge you to try it with the wine, but the sorbet on its own is delicious as well.

Cantaloupe Sorbet


1/2 medium-sized cantaloupe or musk melon, seeds and rind removed, cubed.
1/4 cup honey
1 Tbsp. vodka (this keeps the sorbet from getting too icy in the freezer and gives it a nice soft and scoopable texture)


Puree cantaloupe in a blender of food processor until very smooth. Pour into a large bowl. Stir in honey and vodka. Cover and refrigerate at least 3 hours.

Process in an ice cream maker. Scoop soft sorbet into a container and freeze until more solid, 3 hours or preferably overnight. Let sit at room temperature at least 10 minutes before serving.

To serve, pour a Tablespoon of port in the bottom of a small bowl. Place a scoop or two of the sorbet on top. Tear mint leaves and sprinkle them over the sorbet. Try and get a little bit of each flavor in each bite. Enjoy on a hot day.


1 comment

by Kayla on 05/28/2013

tagged as , , , in FOOD + DRINK

Cardamom plum and vanilla bean paletas |
Can I just be honest? I’ve watched the movie Pitch Perfect about 8 times in the past four weeks. It was one of those movies I wasn’t sure I was gong to like (probably coming off my Les Miserables fail), but I ended up LOVING.  Synchronized lady dancing to a Mariah Carey chart topper?  Yes.

I may or may not have made this song my ring tone.  Don’t judge.

Other things I’ve done in multiples this month?

Consumed too many Americanos.

Made these cookies.

Listened to Tegan and Sara’s new album Heartthrob.

Dreaded Mondays.

Made ice pops and ate them out back in the sunshine.

Cardamom plum and vanilla bean paletas | tinyinklings.comTruth be told, these paletas came about from a need to use up some plums that were looking questionably wrinkly.  While they hadn’t gone bad, there we’re a bit too unappetizing looking to eat fresh.  I could have thrown them to the chickens, but decided to make a quick plum jam instead.

In a pan went plums with lemon juice, honey, water, and a pinch of cardamom.  Had I not been making paletas, I would have sterilized some jars, made a double batch, and preserved this business.  The jam is fantastic on it’s own, but combined with cool and creamy Greek yogurt, it’s on a whole other level.

I used natural sweeteners here to keep this recipe a little cleaner, but feel free to use any sweetener you like.  Or shortcut it and straight-out buy vanilla Greek yogurt.  Make it yours. Recipe after the jump. [click to continue…]


by Kayla on 05/20/2013

tagged as , , , , , in FOOD + DRINK

dark chocolate coconut protein balls | tinyinklings.comIt’s 3:00 pm. My eyes are starting to droop, I feel a tad cranky, and I feel like I’ve been staring at the computer screen for far too long. My legs hurt from my lunch hour workout and it’s all I can do to just draw. One. More. Architectural. Detail. Behold! My daily afternoon crash. I’m sure a lot of you experience some sort of this during the work day and it’s really not fun, right?

Well, I’ve got a treat for you all today! It’s one that will leave you satisfied, calm that sweet craving, and contains protein and healthy fats to keep you energized and your metabolism up so you don’t go home and binge eat chips and salsa (c’mon, we’ve all been there). I bring you: dark chocolate coconut protein balls!

These little treats are raw, gluten free, and paleo….and delicious! I’ve made these twice in the past week, they are so good! You could even swap out the honey for agave nectar and they are vegan friendly, too.

Dark Chocolate Coconut Protein Balls
adapted from this recipe
makes about 9 balls


1/4 cup chia seeds
4 Tbsp. almond butter
3 Tbsp. protein powder (I used vanilla)
3 Tbsp. dark cocoa powder (or cacao powder to keep it raw)
1/8 tsp. sea salt
1 Tbsp. honey or agave nectar
1 Tbsp. coconut oil (melted, but not hot)
1/4 cup unsweetened shredded coconut
1/2 tsp. vanilla extract

Additional 1/4 cup unsweetened shredded coconut for rolling


Mix all ingredients together, either by hand or in the food processor. Roll the dough into 1-1/2″ balls and then roll each ball in shredded coconut. Pop in the refrigerator to set up. These will keep covered in a Tupperware in the refrigerator for up to a week, but I doubt they will last that long. Enjoy!

*UPDATE* Some of you have asked for the nutritional info on these, so here it is!  Please keep in mind that the protein powder you use may alter the calories/carbs.

Per ball: Calories: 122 grams; Carbs: 5 grams; Fat: 9 grams; Protein: 4 grams; Sugar: 2 grams

*UPDATE* I made a lower calorie version of these this morning that I thought would be worth sharing.  Both versions are delish, but if you are really watching your calories, try the following instead:


3 Tbsp. protein powder (I used vanilla)
3 Tbsp. almond butter or peanut butter
3 Tbsp. dark cocoa powder (or cacao powder to keep it raw)
1 Tbsp. chia seeds
1 tsp. honey
dash of sea salt
1 tsp water

1/4 cup unsweetened shredded coconut for rolling


Combine first 7 ingredients in a food processor and pulse until combined.  If the batter seems too dry, add more water 1/4 tsp at a time until you reach the desired consistency. Roll the dough into 1-1/2″ balls and then roll each ball in shredded coconut. Pop in the refrigerator to set up. Makes about 7 balls.

Per ball: Calories: 65 grams; Carbs: 4 grams; Fat: 5 grams; Protein: 2 grams; Sugar: 1 grams



by Kayla on 02/12/2013

tagged as , in FOOD + DRINK

farmstand veggies | tinyinklings.comJust wanted to pop in and wish everyone a happy Friday. I’ll be working on finishing up some drawings for this challenge, trying a couple new recipes, and loving on my pups.  I went over to the farm stand near my house this afternoon and came back with the prettiest spread of friuts and veggies!  Who says winter veggies have to be bland?  I’m really excited about the baby broccoli.  I’ve been reading through the Mozza cookbook and there is a recipe for sautéed broccolini with chiles and vinegar that I’ve been dying to try.  And those blood oranges?!  I’m really going to have to enjoy those raw, perhaps in salad form (although if I had a juicer, I would make some fresh squeezed blood orange juice, STAT).  Mmmmm…

Other than that, the weather is looking blustery and cold again, so I’ll just be holed up inside the house in my grandma sweater drinking coffee and probably watching reruns of Friends on DVD.  No bigs.

Hope everyone has a great weekend! Xoxo!


by Kayla on 01/25/2013

tagged as , , in COLOR,FOOD + DRINK,MY LIFE

It’s Tuesday.  It’s two days until Thanksgiving.  And I’m SO. EXCITED!  I daresay that Thanksgiving is my favorite holiday of all time.  Christmas is a close second, what with all the twinkly lights and the holiday cheer, but I find Thanksgiving to be a less stressful version of it.  One filled with all the food and family and friends, but without the consumerism and stress of Christmas.

Usually, my husband and I go to one of our family’ houses for Thanksgiving, but this year everyone will be out of town, so this is my first year cooking a Thanksgiving dinner.  It will just be John and I with a few friends, but I could not be more excited (plus, that fact that we don’t have a dishwasher means less people = less time spent hand-washing dishes).  I’m doing a ham instead of turkey (to ease myself into cooking this bonkers huge meal), with the classic sides.  Fun fact: John is THE BEST mashed potato maker I’ve ever seen. My mom taught him long ago and now he’s my go-to tater guy. Love him.

My favorite part is the stuffing.  Honestly, is there anything more worthy of busting out your Thanksgiving Pants than gravy soaked bread?  I think not.

Here are a few of the recipes I will be making this year.  Fingers crossed it comes out well!



by Kayla on 11/20/2012

tagged as , , , in FOOD + DRINK,MY LIFE

When the weather turns cold and the evenings get shorter, there’s nothing I crave more than food that conjures feelings of warmth and coziness.  Add to that a husband who makes a damn good fire in the fireplace, and, suddenly, I’ve got a rockin’ Saturday night.  Here are a few recipes that I’m filing away for the chilly days ahead:

1 / Spiced bourbon cider (!) from The Jewels of New York via Front & Main

2 / Oat and salted dark chocolate sandwich cookies from Cook Republic

3 / Baked sweet potatoes stuffed with feta, olives and sun-dried tomatoes from Gourmande in the Kitchen

4 / Fig jam from Delicious Shots

*All images from their respective sources via my Pinterest board.


by Kayla on 10/25/2012


Rule number one: don’t go shopping when you’re hungry.  And for that matter, don’t search for pictures of doughnuts on Pinterest when you’re hungry, either.  Just don’t do it.  Although if you’re going to fall down the doughnut hole (see what I did there?), this recipe is a great place to start.  There’s no frying involved, just a doughnut pan and a hot oven.  (On a side note: did you know how hard it is to find a doughnut pan when you live in a small town? I literally drove all over town trying to get my hands on one and where did I end up finding it?  Ross. Really? I digress.) Tender cake doughnuts are “fallified” (that’s a word, right?) with pumpkin puree, spices like cloves and cinnamon, and baked in the oven until just cooked through.  They are moist and tender, and just sweet enough.  A quick dunk in a maple cinnamon glaze and these treats are ready to eat.  Enjoy with a hot cup of black coffee or some hot apple cider if you’re feeling fancy.  I won’t tell if you don’t want to share. :) [click to continue…]


by Kayla on 09/04/2012

tagged as , , , , in FOOD + DRINK

I took my friend Marni olallieberry picking the other day.  It was her first time doing the U-Pick at the berry patch and despite the heat and the dust, we had a fantastic time.  We may or may not have come home with extremely stained tongues from all the berries we ate while we were out there. Since MArni and her husband ere only in town for a couple days, I decided to make a batch of quick berry hand pies for us all to share.

This recipe couldn’t be easier.  I picked up a store-bought pie crust, cut it into four pieces, and simply filled them with macerated berries and sugar.  The hand pies came out of the oven all bubbly and delicious.  It took all my willpower not to bite into one straight from the oven, but when we did finally get to dig in, they were fantastic!

Berry Hand Pies

serves 4


1 store-bought pie crust, thawed according to package directions (bonus points: make your own pie crust!)

1 pint berries (I used olallieberries, but you could use any berries that are available in your local area)

1 Tbsp sugar, plus extra for sprinkling

2 tsp. lemon juice

1 egg


Preheat oven to 375°.  Line a baking sheet with parchment paper. Set aside.

Beat egg with 1 Tbsp water in a small bowl.  Set aside.

Wash and dry your berries and put them in a medium bowl.  Add the sugar and lemon juice and let sit for 10-15 minutes.  In the meantime, prepare your pie crust.

Roll one pie crust into a circle or square between two sheets of wax paper, filling any tears. Using a knife, cut the crust into four equal pieces. Working with one piece at a time, place the pie dough onto the baking sheet with the parchment paper. Place about 2 Tbsp of the berry mixture off-center of the dough, taking care to leave a 1/2 inch space around the edges.  Brush the edges of the dough with the egg mixture.  Fold the dough over the filling to create a triangle.  Using a fork, press the edges to seal the filling in.  Using the tip of a knife, cut two small slits in the top of the dough. Repeat with remaining 3 dough pieces.

Put the turnovers on the baking sheet back in the refrigerator for 15 minutes for let the dough get cold again.

Remove turnovers from refrigerator. Brush the top of each turnover with the egg mixture and sprinkle with sugar.  Bake for 20-25 minutes or until the tops are golden brown and the filling is bubbly.  Let cool, then dig in!


by Kayla on 07/25/2012

tagged as , , , , in FOOD + DRINK

Some things I love about summer:

1. Wearing open-toed heels to work and not having my feet freeze off at my desk by mid-morning.

2. Working out outside in the warm summer sunshine.

3. Lazing the weekend away reading books in the hammock.

4. Sundresses.

5. Fresh berries picked straight from our yard.

You guys, home ownership had finally paid off! No, I’m not talking about that warm, fuzzy feeling you get when you buy your first home (although, not knocking it, that’s wonderful, too). When we bought our house back in 2009, the first thing we did was rip the front yard out and plant a mini orchard: citrus trees, stone fruit trees, and berries! Not without some hassle (those aphids can be a pain!), our little orchard is finally coming into its own. In particular, our strawberry and raspberry plants are going nuts right now. Like, I can hardly keep up with all this fresh fruit. I think we might need to open a U-Pick stand in our driveway if this continues. Friends? Family? Please come pick some stuff…

Anyway, I came home from work last night and glanced over at the berry bushes. Little red raspberries hung like jewels in the evening sunlight, barely clinging to the branches, just waiting to be picked. Well, who am I to ignore that? I saw a recipe on Pinterest for poppy seed pancakes and thought I’d give them a go with some smashed raspberries on top. Perfection. Plus, who doesn’t love breakfast for dinner, right?

Poppy Seed Buttermilk Pancakes

recipe from 101 Cookbooks


2 cups white whole wheat flour (or unbleached a-p flour)
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine grain sea salt
1/3 cup poppy seeds
1/2 cup sunflower seeds, toasted until deeply golden
2 1/4 cups organic buttermilk
2 large organic eggs, lightly beaten
2 tablespoons butter, melted

butter, to serve (and for pan)


Combine the flour, baking powder, baking soda, salt, poppy seeds and sunflower seeds in a large bowl. In a separate bowl, combine the buttermilk, eggs and melted butter. Add the wet ingredients to the dry ingredients and stir it all together until just combined. This is a thick batter and a few lumps are ok, you don’t want to over-mix it.

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Pour about 1/4 of a cup of batter into the skillet. You might have to press it down a bit to get it even in thickness. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. Serve with a golden pat of butter and a spoonful of raspberry smash. Maple syrup would be equally good here.

Raspberry Smash!


1 cup fresh raspberries

2 Tbsp. water


Combine berries and water in a small sauce pan. Turn heat to medium and let the mixture come to a bubble. Let simmer for a few minutes and then smash about half the berries with the back of a spoon. Keep cooking until some of the liquid evaporates and the syrup thickens to your liking, about 5 minutes. This is a very loose recipe. If you like a thinner syrup, add more water. Thicker? Add less water and cook it longer. Enjoy!


by Kayla on 07/11/2012

tagged as , , , , , in FOOD + DRINK

…calls for popsicles.  Ever since Joy and Tracy started talking about boozy popsicles, I can’t get them off my brain.  So here’s to giving in.  Totes maje.  Mmmmm…

1/ Strawberry peach vodka collins poptails 2/ White peach, lychee, and red berry pops 3/ Strawberry greyhound poptails 4/ Smashed berry, lime, and coconut yogurt ice pops

1 comment

by Kayla on 06/28/2012

tagged as , in FOOD + DRINK