a little failure is ok
Progress over perfection is the vibe in 2023.
I was going to write about something totally different today. I had this idea to wax poetic about spritzes and how they are all over my social media feeds. How they make me long for lazy afternoons sipping on an aperol spritz with my husband in Venice…
But then I had a disaster cooking day on Friday and my brain has been a little foggy ever since.
As a recipe developer, there are going to be flops. It’s inevitable that you will have an absolute disaster from time to time. Thankfully most recipes can be saved, but there are some that just cannot (i.e. a homemade chipotle aioli which I am now traumatized by because I could NOT get the flavors right. I don’t know why it tasted so bad, but no amount of tweaking could save it, so I gave up in the end).
When you have one failed recipe after another on the same day, it can rattle your confidence a little bit.
You start having intrusive thoughts like “what in the world made you think that making an aioli from scratch was a good idea?” or “maybe I should go change careers…”
Of course, I’m sure this happens with anyone when little failures pile up.
Thankfully, I am not alone in this world. I am grateful for a close friend who reminded me that failing does not mean I am failure.
After a mini breakdown, some lunch, and a lot of bubbly water, she reminded me that it’s a good thing that I ran into these issues. The truth is these issues could be ones that readers run into, and now that I’ve experienced them, I can fix them to create an even better end result.
Thankfully, two of the recipes that flopped can be fixed. They will be remade and reshot and it will all turn out fine.
But that chipotle aioli is going bye bye. At least, the homemade version I had in my head is. I will be again returning to my shortcut, breaking out the mayonnaise, and realizing that this is OK. I don’t need to be the best at making aioli from scratch.
As the quote on the wall in my office says “progress is more important than perfection.” Sometimes that progress is messy. And that’s OK.
Oh and if you are still thinking about spritzes after making it through this longgggg intro, here’s my aperol spritz and limoncello spritz for some refreshment.
Now let’s dive into this week’s newsletter!
what’s new
Here’s the newest posts that hit the blog last week!
I know I was sharing bruschetta last week too, but I was inspired! This is a caprese bruschetta, with creamy mozzarella added to the mix. You’re gonna love it!
A blackberry gin fizz is just the summery sipper to cool off with when lounging by the pool or at your next gathering.
If you need an easy weeknight meal or a meal to feed a crowd, make this spicy bbq pulled chicken burger! The tender chicken can be made in either the Instant Pot or slow cooker.
inspire
Do you know how to make the best croutons? USE CROISSANTS. This is a little teaser for this week’s new recipe on the slice… but croissant croutons are officially my favorite way to make croutons.
All you need are day-old croissants, olive oil, and salt and pepper (I put my own twist on them for the salad you see pictured here… more on that later this week!).
Cut the croissants into 1-inch pieces and lay out in an even layer on a baking sheet. Drizzle with oil and season with salt and pepper. Bake for 15 minutes at 310˚F tossing every 5 minutes or so. Remove when golden and thank me later!
seasonal tip: beat the heat pt. 2
OK I understand that summer is a delightful time for some. It brings back memories of summer vacation and lazy days doing nothing. The farmers markets are bursting with produce which I LOVE.
But my goodness, it is freakin’ HOT. I love the sunshine, but could we please just take a minute to cool off before everything is set on fire?
Obviously, I am still on the “beat the heat” train with ways to avoid using the stove and oven right now.
Today’s tip? Use the grill to meal prep. I will be throwing all my proteins and veggies on the grill throughout the summer. Not only is the flavor delish, it leaves the heat out of the house and therefore keeps me happier overall.
I do not do well in the heat. Was that not clear?
what to make this week
As much as I love ice cream, sometimes I want a frozen dessert that’s got some texture to it.
This is where the layers of this blackberry lemon icebox cake come in to save the day.
There are layers of a lemon mascarpone cream mixture, a quick homemade blackberry lemon jam, lemon curd, and crispy graham crackers in this cake. It’s full of creamy bright and fruity flavors, making each stunning slice a real showstopper of a frozen dessert.
With the holiday weekend coming up, this is the easy crowd-pleaser dessert to show up to the bbq with!
Until next time, friends!
xoxo,
Meghan
P.S. if you ever have a craving, musing, question, or random thought you just have to share, be sure to leave me a comment below!
So thankful for this reminder! And also - those croissant croutons??? Brilliant.
I loved this. You have a very wise friend.