Porch-worthy Summer Tea (two ways) | A FRVRLND Collaboration

May 19, 2015

Porch-worthy Tea | mint rooibos tea cocktail | mint rooibos iced tea | FRVRLND summer 2015 product line

Summer is making it’s slow entrance into Austin. For us that means ever-running air conditioning, tank tops, and drawn-out evenings with a teacher husband whose school year is coming to a close. It also means this rooibos mint tea cocktail and iced tea that I can’t get enough of.

When Rowen of FRVRLND reached out to a Olive + Rye, Forage + Fodder, and Katie Jameson Photography for collaboration we all jumped at the chance to put her summer product line to use. Her collection of hand-made, small-batch housewares are what dreams are made of. Using understated, simple materials she creates gorgeous and unique items that fit beautifully into any home. Suffice it to say, Danielle and I were all too soon dreaming up recipes for a simple cocktail and iced tea.

Porch-worthy Tea | mint rooibos tea cocktail | mint rooibos iced tea | FRVRLND summer 2015 product line Porch-worthy Tea | mint rooibos tea cocktail | mint rooibos iced tea | FRVRLND summer 2015 product line Porch-worthy Tea | mint rooibos tea cocktail | mint rooibos iced tea | FRVRLND summer 2015 product line

We wanted to keep the ingredients simple and fresh. Ingredients one normally finds in their kitchen. It allowed us to fully understand the beauty and usefulness of the FRVRLND product line. from scoops, to muddlers, to boards… we were swooning.

Porch-worthy Tea | mint rooibos tea cocktail | mint rooibos iced tea | FRVRLND summer 2015 product linePorch-worthy Tea | mint rooibos tea cocktail | mint rooibos iced tea | FRVRLND summer 2015 product line

We eventually settled on a rooibos and mint tea cocktail as well as a rooibos mint iced tea. Both so subtle, so simple, and so very refreshing.

Porch-worthy Tea | mint rooibos tea cocktail | mint rooibos iced tea | FRVRLND summer 2015 product linePorch-worthy Tea | mint rooibos tea cocktail | mint rooibos iced tea | FRVRLND summer 2015 product line Porch-worthy Tea | mint rooibos tea cocktail | mint rooibos iced tea | FRVRLND summer 2015 product line

Rooibos and Mint Tea Cocktail

(makes 2 cocktails)

ingredients:
– 1 tsp of sugar
– 10 mint leaves
– 4 tsp of loose rooibos tea
– 4 ounces hot water
– 4 ounces of bourbon (we used Buffalo Trace)

 

method:

Using a linen tea bag or tea infuser, steep the tea in boiling hot water. Allow to steep for 4-7 minutes, you’ll want the tea to be strong but not too bitter. While the tea is steeping begin on the cocktail. In a cocktail shaker or flat-bottomed cocktail mixing glass combine mint and sugar. Muddle until mint is thoroughly crushed and sugar is combined. Once the tea has steeped to desired strength measure out 4 ounces into the shaker (be careful, it might be hot!). Add bourbon. Fill shaker with ice and stir until the cocktail is jet cold. Double strain the mixture into two cocktail glasses and garnish with lemon peel and mint sprig. Enjoy!

This drink would also be wonderful served on ice. Just combine and stir all ingredients without the ice in the shaker and pour into a highball glass filled with ice.

Porch-worthy Tea | mint rooibos tea cocktail | mint rooibos iced tea | FRVRLND summer 2015 product line Porch-worthy Tea | mint rooibos tea cocktail | mint rooibos iced tea | FRVRLND summer 2015 product line Porch-worthy Tea | mint rooibos tea cocktail | mint rooibos iced tea | FRVRLND summer 2015 product line

Rooibos Mint Iced Tea

ingredients:

-5 tsp of loose rooibos tea
-24 oz water
-25 muddled mint leaves
-2 oz simple syrup
-lemon, thinly sliced into round
-chilled club soda

method:

using a linen tea bag or wire mesh tea infuser, steep the tea in water that’s just off the boil until it reaches your desired strength. you’ll want it to be stronger than normal, so 5-10 minutes should be about right. muddle your fresh mint leaves until crushed and add to the steeping tea. in a small pitcher, combine the simple syrup and strained tea & crushed mint mixture, and stir well until combined. fill each glass with ice, leaving room for two lemon slices per glass and split the tea mixture evenly between the glasses. top off with chilled club soda and enjoy. makes four delicious glasses.

scoops + boards: frvrlnd // tea recipe: forage + fodder // photos: katie jameson photography

Life | As of Late

May 12, 2015

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1. Styling of a lovely shoot coming your way soon (can’t wait for this!)  |  2. It’s hard to pack with this guy around  |  3. The biggest artichoke we couldn’t even finish  |  4. My new favorite Austin locker room  |  5. My dad’s almost-purchase last weekend

An Easy Valentine’s Day In | Sparkling Gin + Lillet Cocktail and Lemon + Thyme Fruit Galettes

February 13, 2015

How to Have an Easy Valentine's Day In | Lemon and Thyme Fruit Galettes | Sparkling gin and lillet cocktail

Tomorrow is a big day for the lovebirds out there. Celebrating Valentine’s Day can get overwhelming. Restaurants are reserved weeks in advance and between dinner, chocolates, and flowers the day can get a tad expensive. For us, we not only celebrate Valentine’s Day this month but also our anniversary. It’s a lot to do in a week.How to Have an Easy Valentine's Day In | Lemon and Thyme Fruit Galettes | Sparkling gin and lillet cocktailHow to Have an Easy Valentine's Day In | Lemon and Thyme Fruit Galettes | Sparkling gin and lillet cocktail

Last Valentine’s Day was a bit of a bungle when Chris and I, both overwhelmed with wedding planning and moving, agreed not to celebrate. For me it meant we would do something very little, for Chris that meant we wouldn’t celebrate at all. Complete communication breakdown that ended with a little disappointment and a lot of confusion.

Suffice it to say we’ve learned our lesson and this year we prefer an easy Valentine’s in. Quiet, unassuming, and some sweet down time together.DPP_0001How to Have an Easy Valentine's Day In | Lemon and Thyme Fruit Galettes | Sparkling gin and lillet cocktail

So for your easy Valentine’s inspiration I teamed up with Forage and Fodder to create a delicious and festive meal. Let me tell you, it won’t disappoint.

This sparkling gin and lillet cocktail is easy and refreshing while not being overly sweet. I used Cava instead of champagne for the bubbles which was perfect. Once you finish the drink you and your lovey can easily move on to a simple glass of bubbles if you like. It pairs perfectly with these lemon thyme fruit galettes Danielle made. Which, by the way, smelled amazing. When she pulled the galettes out of the oven the aroma was enough to make anyone weak at the knees.

Scroll down for the recipes, my loves! And have yourselves a romantic and fuss-free Valentine’s Day this year!

How to Have an Easy Valentine's Day In | Lemon and Thyme Fruit Galettes | Sparkling gin and lillet cocktailHow to Have an Easy Valentine's Day In | Lemon and Thyme Fruit Galettes | Sparkling gin and lillet cocktail

Gin and Lillet Cocktail

  • 1.5 oz gin
  • 1 oz lillet blanc
  • .5 oz thyme simple syrup
  • cava (or any sparkling wine / champagne)
Place gin, lillet blanc, and thyme simple syrup in a mixing glass. Top with ice and stir until jet cold. strain mixture into a champagne flute. Top with cava and garnish with a sprig of thyme. Sip and enjoy!

Lemon + Thyme Fruit Galettes

(dough adapted from here)
  • 2 cups all- purpose flour
  • 1/2 ts salt
  • 13 tbs (aka 1 stick plus 5 tablespoons) cold unsalted butter, diced
  • 6 tbs Greek yogurt
  •  tbs white wine vinegar
  • juice of 1/2 a lemon
  • 3/4 ts lemon zest
  • 2 thyme sprigs, washed with stems removed
  • 1/4 cup ice water
  • thinly sliced fruit of your choice (we used peaches and pears)
  • washed fruit of your choice (raspberries, blackberries, or blueberries)
  • 1 egg, beaten with 1 tablespoon water, for egg wash
  • honey (optional)

Combine flour, salt, and butter, using a food processor or your fingertips, until the flour mixture has the texture of uncooked couscous. In a small dish, whisk together the sour cream, vinegar, lemon juice, zest, thyme and water, and combine it with the butter-flour mixture. Using a spatula, stir until a craggy dough forms. Knead the dough into a large ball while still in the bowl. Pat it into a flattish ball, wrap it in plastic wrap, and chill it in the fridge for 1 hour (it can last up to 2 days).

Preheat oven to 400 degrees and line a baking sheet or pizza stone with parchment paper and set aside. In a small bowl, whisk together egg and water. on a well floured surface (i use my counter), separate and roll the chilled dough into a 6-inch circles, and transfer dough to the lined baking sheet. leaving a 2-inch border, either spread the berries or lay the fruit slices evenly over dough.  Fold over the edges of dough, so that each fold overlaps the previous one. using a basting brush, coat each fold before making the next one, being sure to pinch the overlapping dough together so that it seals.if you want to sweeten your galette, drizzle a little bit of honey over the top before baking.

Bake for 30-40 minutes depending on the size of your galette, and remove from oven when crust is golden brown. allow to cool before slicing. enjoy!

Classic Champagne Cocktail

January 27, 2015

classic champagne cocktail recipe 7

Is there anything more festive than champagne? from the pop of the cork to the sparkle of the bubbles it can’t be beat. As I’ve eased my way older my pallet for drinks has changed. I’m currently in love with champagne and sparkling wine. And this classic champagne cocktail has become a go-to.

It was even the drink of choice when served with a pink champagne by Terrie and Nickie in An Affair to Remember. And I’ll be honest, if it’s good enough for Cary Grant it’s most definitely good enough for me… sigh. BUT moving along, it really is an easy way to add a delicious twist on the bright bubbly.

Scroll down for the recipe!

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Classic Champagne Cocktail

Ingredients:

  • 1 sugar cube
  • 6 dashes of Angostura bitters
  • chilled champagne

Method:

Place sugar cube at the bottom of a champagne flute or couple. Soak it Angostura bitters – really give it a good dousing, you want it to absorb all the flavorful goodness. Fill glass with chilled champagne and garnish with a twist of lemon zest.

Serve and feel deliciously festive!

5 Things I Learned in 2014

January 6, 2015

5 things i learned in 2014

I’m not normally one for a post like this and man, this feels personal. But after reading a few similar it got me thinking… what have I learned in the last year? And how can I use what I’ve learned to better myself?

I believe I learned more than 5 things. I’ve probably learned a thousand at the least. Little things and big things and in between things that were picked up day after day. But these are the 5 that stand out to me right now.  I’d venture to guess a new 5 will stand out to me next month, and a new 5 after that. Remembering these lessons and building on them is what’s important here.

1.  I learned my environment greatly affects how I work, how I feel, and how I behave

The wrong job made me anxious. Working from the couch meant I got very little done. But an office space of my own has done wonders for my productivity. Making time for reading and cooking makes me feel rested. Early mornings make me feel in control of my day and less stressed overall. A ton of problems can be easily fixed by simply changing the environment in which I function.

2. I learned I worry too much

About everything out of my control. This is the one I am the least proud of and the one I am actively working on changing. Gotta not sweat the small things nor the maybes or one-day-ifs.

3. I learned I am wonderfully supported

By friends, family, and particularly my darling husband. When I was struggling through my last job he told me to quit. When I said I wanted to begin building my freelance consulting business he stopped buying coffees during the week to help us save money. He made a top-notch office out of our storage room for me to work in. He has fasted and prayed for me, for my work, and for us. And that is one amazing blessing I can’t wait to return.

4. I learned that sometimes staying in is just as good as going out

I love to eat out. I love to try all the restaurants. And in Austin it’s tough to stay on top of all the new joints. It’s how we usually spend every single one of our date nights. But this year our Christmas date was spent cooking together, sitting on the floor around our coffee table, talking, and laughing. It was one of my favorite dates to date and reminds me, we have all we need right here.

5. I learned to set goals

Not just big goals but little goals along the way that are the ladder steps to the big ones. Making the goals feel attainable is half the battle. Once you build out the plans accomplishing things is like working through a checklist. And I do love a good checklist.

What about you? What did you learn in 2014?

2015

January 2, 2015

Happy New Year from Olive + Rye

I’m hoping the first day or so of 2015 has treated you well so far! It already feels like a new year to me. A year full of possibility. How about you? Chris and I spent the last couple days of 2014 cleaning and reorganizing our home, which has made our entrance into a new year feel light and fresh.

I have always said I’ve been one for resolutions. Maybe not in the most normal sense of the word, but I have always been one for setting goals. Small goals, big goals, it doesn’t really matter as long as there is a plan in place to make it happen. I love them, and they pair so well with my list-making prowess.

I have a lot of goals for this year. Things like commit to a hairstyle and make pilates a regular part of my workout routine (seriously though, my abs are already SO sore). My list of work goals is astronomically long but so exciting.

But also this year, I plan on being brave. Taking adventure when it presents itself, making the tough work decisions and owning them, and loving people fearlessly. I’m ready to be wise but neglect over-caution when needed. Saying bye to unnecessary anxiety of worry  seems like a healthy way to start the year to me.

If you could choose one word to describe what you want this year to look like what would it be? 

Share in the comments and let’s all inspire each other!

 

Blushing Rosemary | A Gin and Aperol Cocktail

December 22, 2014

blushing rosemary cocktail | a gin and aperol cocktail | olive and rye

The holidays are fast approaching. Are you ready? For the first year I’m not running around like a crazy person. Instead, I’m finishing up some last minute work from the comfort of my couch. Plus, now that the hubby is off of work for the holidays we get to spend some quality day-time together.

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I’m always partial to an aperol cocktail. We picked up a bottle of Aperol last week to try our hand at something new and different. We wanted to step back from the classics we default on and make something of our own. This little cocktail we’ve since called the Blushing Rosemary showed up.

This drink was a little labor of love. Quite a bit of trial and error until these final ingredients and proportions were reached. It’s light and floral but still boasts flavors that make it perfect for the holidays. Rosemary’s the secret weapon here, subtly saying “hi” at the front of each sip while the bitters in both the Aperol and Angostura make the drink a wee more complex.

Scroll down for the recipe!

blushing rosemary cocktail | a gin and aperol cocktail | olive and rye

Blushing Rosemary | A Gin and Aperol Cocktail

Ingredients:

  • 1 1/2 ounces gin
  • 1/2 ounce Aperol
  • 1/2 ounce lemon juice
  • 1/2 ounce rosemary simple syrup (instructions below)*
  • 2 dashes Angostura bitters
  •  rosemary sprig for garnish

Method:

Combine gin, Aperol, lemon juice, rosemary simple syrup, and angostura bitters in a large mixing glass. Fill glass with ice and stir until the mixing glass is jet cold and some condensation begins to form on the sides. Strain drink into a coupe glass and garnish with rosemary sprig.

*Rosemary Simple Syrup:*

In a saucepan, combine 1 cup sugar, 1 cup water, and 2-3 sprigs of rosemary. Set your stove to medium low and bring the mixture to a boil and stir until all the sugar is dissolved. I always stir this continually just to make sure it doesn’t scald or burn. Once the sugar is dissolved turn the stove off, cover the pot, and allow to cool. The mixture will continue to draw flavor from the rosemary as it cools. Store in an airtight jar in the fridge.

This recipe will make one drink. But I highly recommend you invite friends over and whip up a few. It’s perfect for holiday parties!

Mixology Dice

December 18, 2014

mixology dice from Two Tumbleweeds | Olive + Ryemixology dice from Two Tumbleweeds | Olive + Ryemixology dice from Two Tumbleweeds | Olive + Rye

Wouldn’t this Mixology Dice set be the perfect stocking stuffer for your cocktail loving special someone? I stumbled upon them while hunting down some unique barware sets and oo’d and aww’d for a while.

Each dice offers an ingredient basic (spirits, sugar, bitters, etc) to help you create a delicious mixture. And the handy little book helps you determine the ratios needed to make a delicious drink from the ingredients you roll. Once you get the knack of it, the dice can provide some inspiration for creating your own cocktail. I say this is a perfect addition to any boozy gift. You can even buy it in a pretty glass jar that would look perfectly stylish on your bar cart!

You can buy the mixology dice here (or here if you want the glass jar).

And bonus… Foodie Dice!

P.S. Today is the last day to order to get these in time for Christmas… so hurry!