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Hello from my favorite spot in Minneapolis :: Spyhouse Coffee!!

I’m currently sitting in the corner of the shop sipping on what I think is the best cold brew in the world and making a mess with almond croissant crumbs. What can I say, their croissants are just too flakey for their own good (but the almond paste filling is just so good!!)

It’s been a crazy couple of weeks with the move and all, but its been lots of good things: meeting many new peoples, setting up a new home, exploring a wonderful city in a beautiful summer, and nomming on lots of delicious foods. I’d say July was a success. What have you been up to this July?

Here’s everything I enjoyed from life and the interwebs this past month:

How to make a cheese board (for under $25!)

What one director at General Mills would tell his 20 year old self.

Interesting read on how the media can fail us when giving foodie advice.

Waiting in line for half an hour to eat this ice cream.

When will food issues be on politicians’ plates?

How many more avocado creations are going to pop up on Instagram?

LOVE this little list.

Why these photos give this election an extra special meaning.

grilled summer bhutta (indian spiced street corn)

When do you officially become a local after moving somewhere? Is there some kind of rule of thumb to follow? It’s been about a week here in the great MPLS and I need to know what kind of timeframe I’m working with here.Β Although exploration time has been short, I’ve managed to knock off a few of my Minneapolis bucket list items, like eating some of the best ice cream in the city, stuffing my face with the crazy good waffles here, and restarting my Saturday morning coffee shop routine at what may be my actual favorite place in the whole wide world. I guess there are probably a few more things I need to do before I’m a full fledged Minnesotan, but I’m working on it y’all.

This past weekend I was super excited to head out to the farmers market after spending my Saturday morning at my coffee shop reading Aziz Ansari’s, Modern Romance (if you haven’t read the book yet, you ABSOLUTELY need to!!). Much to my dismay, the beautiful Minnesota summer weather turned on me and unleashed a freak storm on the town, forcing me to cancel my market adventure. While my plan to score some juicy heirloom tomatoes and sweet peaches evaded me, I turned to trusty Whole Foods to lend me some culinary inspiration for this week and I was not disappointed. If I must say,Β I have been absolutely spoiled by having Whole Foods HQ as my go-to market back in Austin, as the Whole Foods here in Minneapolis just doesn’t have the same cachΓ© as it does back in ATX, but I made do after being greeted with a HUGE pile of corn. Summer is absolutely the perfect time to grill up some corn on the cob and douse those bright yellow kernels in a bath of butter and sea salt, maybe even a squeeze of lime juice if you’re feeling fancy.

Four ears of corn, a whole mess of spices, and some time spent in my new kitchen resulted in this here recipe. Masala Bhutta Corn is a street style corn, comparable to what you probably know as Mexican Street Corn, served hot with spices rubbed into the kernels with a lime wedge.

*Note : my mouth is watering as I type this* It’s just that automatic puckering that happens to your mouth when you think about the flavor of a fresh lime, added to the sweet pop of a corn kernel when you bite into it, with the creeping heat of garam masala and red chili powder rounding out the whole combination of flavors. Ugh, seriously love that.

While there are different variations to the spices that can be used on grilled bhutta (the corn is normally made with chaat masala but I didn’t have any in the kitchen!), I kept it simple by just combing what I had with some little twists on the traditional recipe,Β then rubbing them into the hot grilled corn with a lime wedge. Now if a grilled ear of corn topped with some killer flavors isn’t what summer is all about, then I don’t know what is.

With the remaining corn I had left, I actually cut the kernels off the cob, added some extra chili powder, cilantro, and lime juice, along with some minced shallots to make a corn salad version which is just as good if you’re not one of those people who likes eating corn straight off the cob!

grilled summer bhutta

yield: 4 ears of corn
time: 10 minutes cook, 10 minutes prep


1. heat up a grill pan on the stove to medium high heat and grill the ears of corn until slightly charred, about 10 minutes

2. while the corn is grilling, add the room temperature butter, lime zest, chili powder, and salt into a small bowl and whip together until smooth and spices are incorporated.

3. in another small bowl, mix the garam masala, chili powder, salt, and brown sugar until combined.

4. remove corn from stove, dip a lime wedge into the spices and rub the spice mix into the corn, coating the ear of corn completely (the more spice and lime juice the better!)

5. spread as much of the whipped butter onto the corn as desired. top corn with cilantro and extra squeezes of lime juice, enjoy!!


for the corn:
4 ears of corn, husk pulled back or removed
1 tbsp garam masala
1 1/2 tsp red chili powder
1/2 tsp salt
1/4 tsp brown sugar
chopped cilantro for garnish
lime wedges for serving

for the butter:
1/4 stick of butter, room temperature
zest of 1/2 lime
1 tsp red chili powder
1/4 tsp salt

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Happy fourth, y’all!

I hope you are spending the day with family and friends and eating one too many hot dogs or having to double up on napkins because the watermelon you’re munching on is getting all over your face. We usually keep this holiday very low-key, and this year was no different. I grilled up some fancy and charred (vegetarian!) hot dogs and we snacked on some classic potato chips and tangy cole slaw, finishing it all off with sweet summer melon. Is there really any better way to spend a summer day? 

Enjoy the rest of the festivities, here’s to America’s birthday, and here’s some of my favorite things from this past month!

Look out for the recipe for this banana bread next week.

I took a pottery class with the Camille Styles team at Keith Kreeger’s studio.

This is my new favorite salad.

If you haven’t seen this documentary on Netflix, just go ahead and add it to your queue.

All of this screams summer.

Pretty sure S’mores is my favorite summer flavor, and these recipes are all perfect.

My favorite band is FINALLY releasing new music.

I tried these gummy bears last month, and they are delicious.

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I love April a lot. It’s my favorite month of the year and everything is just so bright and happy during the month that you really couldn’t ask for anything better. (I don’t follow the ‘April showers bring May flowers’ things because this month is always perfect rain or shine)

The countdown officially begins for the end of senior year this month too! It’s exciting and weird and crazy and whole lotta other things too, but let’s take a second to appreciate all the amazing things that happened in March, like getting to hang out in Austin for a couple days during SXSW, seeing the presidential motorcade in town, getting to visit Nashville and one of my favorite people, being on set for lots of beautifully put together photo shoots, and spending some extra time at my favorite eateries around town. What were you up to this past month?

Relating so much to Aziz Ansari’s recount of a recent trip to India.

Jamming out to the 1975’s new album nonstop.

Still obsessing over the prettiest brunch photoshoot I’ve ever gotten to be a part of.

Adding these nutrition books to my never ending reading list.

Considering my own radio show one day after binge-listening to this podcast.

Missing Nashville like crazy.

Looking forward to checking out these Minneapolis eats in a couple of months.

Loving this gorgeous recipe for dinner.