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Weekend Bits

If you’re a big a fan of Kahlo as I am, this is a must-read.  Tibol actually lived with Kahlo and presents first hand accounts of this incredible woman who refused to bemoan her crumbling physical state and funneled her energies into defending rights and creating large scale illustrations of her intimate life instead.  I love Kahlo because of how she draws you into herself and this portrait is yet another look into her electric life that drew to an end too soon.

I’ve always admired Leibovitz.  Her tenaciousness is something to aspire to and here, she unfurls a raw and honest dissection of her many travels and friendships.
Hummus and falafel at one of my favorite spots {so much so that I even included them in this months issue of Elevate Lifestyle} owned by the sweetest ole’ couple.

J’s first {and very successful} stab at pad thai.

Bacon wrapped jalapeños with our very own peppers {other girls get excited about shoes and here I am gushing about my pepper plants}

Round one from the Dutch cook book my brother’s fiancé gifted me…a spinach casserole with minced veal and homegrown sun-gold tomatoes.

Bánh mì

Crab stuffed shrimp {and I always forget how filling hush puppies are}.  After my 7th hush puppy, was stuffed.

Lemon Crinkle Cookies {I don’t know about where you live but right now, an entire bag of lemons costs me less than $1.50} It’s only fitting to bake up lots of delicious lemon treats.  How about some tag team action with some lavender lemonade?

5.0 from 6 reviews

Lemon Crinkle Cookies
Prep time

Cook time

Total time



  • 1½ c unbleached flour
  • ¼ ts fine salt
  • ¼ ts baking powder and soda
  • 1 stick soft unsalted butter
  • ½ c granulated sugar
  • ½ c brown sugar
  • 1 room temperature egg
  • Juice of 1 lemon and zest from 2
  • 1 ts pure vanilla extract
  • Powdered sugar to roll in

  1. In the first bowl sift together the flour, salt, baking powder and soda.
  2. In the second bowl, cream together the butter and sugars for at least 5 minutes.
  3. Drop in the egg, lemon juice, zest, and vanilla. Blend until when combined.
  4. Slowly sprinkle the first bowl into the second bowl (in about 3 separate additions). Blend until just combined as to not over mix.
  5. Scoop and roll in the powdered sugar. Make sure it’s packed on to create a beautiful crackling snow pattern on top after it’s baked.
  6. Bake at 350 for 9-12 minutes.

Love and lemon kisses,

Your Squishy Monster ^.~

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