happy friday + links i love

Happy Friday, y'all! This has been such a fun week, full of good time with friends, and we're happily continuing it this weekend with a wedding tonight in Austin! (Congrats Camille and Cooper!)

On my mind pretty much constantly right now? Miles and I leave for Paris in two weeks! Miles worked there during college, but I've never been! I'm absolutely over the moon. Tell me, what should we do and where should we eat? I love getting recommendations!

Hope you all have a lovely weekend! Here are some fun links from this week...

10 meals straight from the farmer's market.

This print is hilarious and perfect.

I'll be getting this cookbook in the mail any day now and I can't wait!

I love this cover up for Fourth of July pool time.

Speaking of the Fourth, how cute are these watercolor American flag straws?

These teeny but awesome San Francisco apartments are an inspiration.

This new app was made for lit nerds like me!

Impossibly beautiful Instagram breakfasts made me feel like a slacker as I ate a piece of toast off a paper towel.

Will someone who's crafty make me these? Pretty please?

*Remember! Google Reader is shutting down on Monday. If you subscribe to the site using Google Reader, make sure you either follow by email (which you can do in the sidebar) or follow through Bloglovin' or Feedly so that you keep getting updated with new posts! You can also stay updated by liking Little Kitchie on Facebook or following on Twitter. Okay thanks!

There were some especially fabulous recipes this week! Here are a few I'm dying to try:

• Spiked Arnold Palmer Pops from Southern Souffle
• Lemony Pea Pesto from Love & Lemons
• S'mores Ice Cream Pie from Heather Christo
• Marinated Greek Chicken Tostadas from How Sweet It Is
• Sweet Tea Rice with Peaches and Pecans from The Clean Sheep

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chicken caesar club sandwiches

In the Texas summer heat, sometimes it's hard to think about standing over a hot stove with something simmering away. It's those kind of days that I love making super simple, yet super delicious sandwiches like this for a yummy lunch or dinner.

These little sandwiches - with Caesar dressing, sundried tomatoes, and pancetta - are absolutely bursting with flavor. They make a perfect summer meal, and would be fabulous packed up in a picnic! This is the kind of thing I could eat for every meal, no complaints.

Chicken Caesar Club Sandwiches (adapted from Ina Garten)
makes 3-4 sandwiches, depending on how big you cut them

you'll need:
2 cooked and shredded chicken breasts (Use rotisserie chicken for a super easy meal! Or simply bake them off at 350 degrees F for 35-40 minutes.)
4 ounces thinly sliced pancetta
1/4 cup Caesar dressing
1 ciabatta bread (or you can use small individual ciabatta rolls like I did)
2 ounces mixed greens
12 sundried tomatoes, in oil
3 ounces shaved Parmesan

Preheat oven to 350 degrees F. Place pancetta on a foil-lined baking sheet. Bake for 10-15 minutes, until pancetta is crisp. Set aside on paper towels to drain.

Slice the ciabatta loaf or rolls in half horizontally. Toast the bread in the oven, cut side up, for 5-7 minutes, or until desired. Remove from oven and allow to cool slightly.

To assemble sandwiches, spread the cut sides of each piece of bread with Caesar dressing. Layer mixed greens, pancetta, chicken, shaved Parmesan, and sundried tomatoes. Place the top slice of bread on top and cut as desired.

And that's it! A super simple, super quick meal that is still so delicious!

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salted dulce de leche chocolate chunk bars

Happy Monday, loves! How was your weekend? We had a great time yesterday celebrating my dear friend Anna and her sweet baby girl. Now I'm looking forward to a busy but fun week ahead, including heading to Austin on Friday for a wedding! I lived in Austin for a bit after college, and it's just my favorite. I can't wait!

Y'all know I looooove my dulce de leche. Those words are like an alarm to me - make. this. dessert. Maybe it's all those pints of Haagan-Dazs dulce de leche as a child. And since I also have a mild obsession with salted desserts, that alarm in my head went crazy when I read this recipe. These little  bars are so moist and decadent, decadent, decadent. You want these.

Salted Dulce de Leche Chocolate Chunk Bars (adapted from Honest Cooking)
makes one 9-inch square pan

you'll need:
cooking spray
2 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
12 tablespoons unsalted butter, melted and cooled slightly
1 cup light brown sugar
1/2 cup granulated sugar
1 whole egg, plus 1 egg yolk
2 teaspoons vanilla extract
2 cups chocolate chunks
10 ounces of dulce de leche
Coarse sea salt, for sprinkling

Preheat oven to 325 degrees F. Spray a 9-inch square pan with cooking spray and set aside.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In the bowl of an electric mixer, add melted butter and sugars and beat on medium until well-combined. Add the egg, egg yolk, and vanilla and mix until completely smooth. Turn the mixer to low speed and gradually add the dry ingredients until everything is just combined. Add chocolate chunks and stir briefly.

Press half of the cookie dough into the prepared pan, smoothing with your hands or a spatula. Pour the dulce de leche over the dough and spread into an even layer, leaving a bit of room around the edges. Sprinkle with a bit of coarse sea salt. Top with the remaining cookie dough and gently press it down into a smooth layer with your hands or a spatula. Sprinkle with a bit more sea salt if desired.

Bake for 30 minutes, or until the top of the bars are light golden brown and the edges are beginning to pull away from the sides of the pan. Allow to cool completely, then cover and refrigerate for at least 2 hours so that the dulce de leche layer will set. Cut into small squares, and enjoy!!

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happy friday + links i love

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Happy Friday, y'all! What are you up to this weekend? Miles will be away for a friend's bachelor party, and I'll be here in Dallas celebrating my sweet friend Anna with a baby shower. I can't wait! Hope you have a great one. Here are some things I loved this week...

This BBQ in a box would make the cutest summer gift.

I'd love to try making soba noodles at home.

This gorgeous summer dish is almost too pretty to eat.

I'm in love with this striped dress.

Has anyone read David Sedaris's new book?

This is a great how-to for vegan buttercream frosting.

10 fabulous summer party favors.

I need this tea towel.

When you travel, do you keep a food journal? I never have, but I'm planning on it when Miles and I head to Paris next month!

Plus, some delicious recipes for your weekend:

• Chocolate-Covered Frozen Banana Pops with Peanuts
• Southern Tomato Tart
• Gooey Chocolate Toffee Blondies
• Purple Gnocchi with Rosemary Butter
• Zucchini Tahini Spread

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sweet corn zucchini lime pizza

Tomorrow is the first official day of summer! What's on your summer to-do list?

I've got one thing for you already: make. this. pizza. This pizza just screams summer with zucchini, corn, cilantro, lime... total summer perfection. If you have a grill, make it on the grill and make it that much more summery. 

Since we don't have a grill, I fired up our oven to an ungodly temperature in the Texas heat. But it was SO worth it for this pizza! I'm seriously in love with it, and already can't wait to make it again.

Make this to kick off the official start of summer - you won't be sorry!!

Corn Zucchini Lime Pizza (dough from this no-knead recipe; pizza recipe from Shutterbean)

you'll need:

1 whole wheat pizza dough

cornmeal, for sprinkling

1 zucchini, very thinly sliced

1 cup fresh sweet corn

1 tablespoon olive oil

1/2 cup sliced red onion

1 jalapeno, seeded and thinly sliced

1/2 cup feta

1/2 grated parmesan

1/2 bunch cilantro, roughly chopped

red pepper flakes

salt and pepper

2 limes

Place a pizza stone in your oven, and preheat the oven to its highest temperature (mine is 550 degrees F). Allow to heat for at least 30 minutes.

Toss zucchini and corn in a bowl with olive oil.

Sprinkle a bit of cornmeal on parchment paper, then top with pizza dough and press out to a thin pizza (if it springs back, simply allow it to rest for 5 minutes and come back to it). Brush the crust lightly with olive oil (I used a garlic-infused olive oil). Top with zucchini, corn, red onion, jalapeno, feta, parmesan, and cilantro. Sprinkle with a bit of salt and pepper, then squeeze the juice of 1 lime over the entire thing.

Carefully(!) remove the preheated pizza stone from the oven and slide the pizza on parchment paper onto it. Return to oven and bake for 7-12 minutes, until cheese is beginning to brown and bubbly.

Allow to cool for at least 5 minutes before slicing. Serve with an extra sprinkling of feta and cilantro with lime wedges on the side. Now devour.

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greek roasted shrimp with olives and feta

Ohhh I am so excited to share this recipe with y'all! A couple weeks ago, The Naked Grape sent me their lovely Summer White Blend, and I immediately started thinking about how I could use this delicious, refreshing wine in a great summer meal. And while I still have about a million ideas floating around in my head, I think this one is definitely a winner!

This is a light and easy meal that is on the table in no time. Shallots, garlic, oregano, tomatoes, wine, and kalamata olives combine to make a vibrant, zesty sauce for the shrimp to roast in. Top with feta and breadcrumbs, and you have the best one pan meal ever! The Summer White Blend works perfectly here because its crisp, citrusy notes just brighten the whole dish up.

I served ours over quinoa, but it would be equally amazing straight from the pan with some crusty bread to soak up all those amazing juices. A fabulous summer supper!

Greek Roasted Shrimp with Olives and Feta

serves 2-3

you'll need:

olive oil

2 shallots, minced

4 garlic cloves, minced

1/3 cup The Naked Grape Summer White Blend

1 (1 14.5 oz.) can diced tomatoes

2 teaspoons tomato paste

1 teaspoon fresh oregano, minced

1 teaspoon salt

1 teaspoon pepper

zest of 1 lemon

3/4 lbs. peeled and deveined shrimp
1/3 cup pitted kalamata olives, torn or cut in half

5 oz. feta cheese, crumbled

3/4 cup panko bread crumbs

3 tablespoons fresh Italian parsley, minced

juice of 1 lemon

Preheat the oven to 400 degrees F.

Heat a bit of olive oil in a cast iron skillet over medium heat. Add the shallots and cook until soft, about 5 minutes. Add the garlic and cook for 1 more minute. Add the wine and bring to a boil, scraping the pan. Cook for about 3 minutes, until the wine has reduced about halfway. Add diced tomatoes, tomato paste, oregano, lemon zest, salt, and pepper to the skillet. Reduce heat to medium-low and simmer for 10 minutes.

Remove skillet from the heat and place the shrimp in one layer over the mixture in the skillet. Sprinkle the olives and feta over the entire thing. In a small bowl, mix the bread crumbs with 2 tablespoons of olive oil, then sprinkle over shrimp-feta-tomato mixture.

Transfer skillet to oven and bake for 15 minutes. Remove from oven, squeeze the lemon juice over the top, and sprinkle with parsley. Enjoy over quinoa, rice, or pasta, or simply serve from the skillet with a good hearty bread.

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coconut banana cream pie

What's your favorite kind of pie? Mine has been coconut cream for a while now, and Miles loves all things banana cream. So when I saw this recipe in lovely Joy's cookbook, I knew I had to try it immediately. It was one of those situations of reading the recipe, setting down the book, heading to the grocery store, and getting to work in the kitchen within an hour. This pie motivates you!

I'm happy to say that it did not disappoint, and in fact Miles has declared this his new favorite kind of pie (and I may have to agree with him!). The toasted coconut will make your entire house smell like heaven, and it just doesn't get more yummy than that creamy, dreamy filling.

Oh, this pie. I love it so.

Coconut Banana Cream Pie (from Joy the Baker Cookbook)
yields 1 delicious pie

for the crust, you'll need:
1/4 cup toasted shredded coconut
1 1/2 cups crushed graham crackers (you can buy them crushed at most grocery stores, or just crush them yourself in a plastic bag with a rolling pin)
1/4 cup sugar
1/3 cup unsalted butter, melted and slightly cooled

for the filling, you'll need:
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1 1/4 cups toasted shredded coconut
2 ripe bananas, sliced

for the topping, you'll need:
1 1/2 cups heavy cream
1/4 cup powdered sugar
1/2 cup toasted shredded coconut
1 ripe banana, sliced

Preheat oven to 350 degrees F. Spray a 9-inch pie pan with cooking spray. Once oven is preheated, toast the coconut by spreading 3 cups on a cookie sheet and baking for 5 minutes. Remove from the oven and toss coconut with a spoon. You want to make sure the coconut is evenly toasted, but none of it burnt. Bake for another 3 minutes, then remove from the oven and toss again. Repeat until the oven is evenly, beautifully toasted. Remove from the oven and allow to cool (but leave the oven on!).

To make the crust, mix the crushed graham crackers, sugar and toasted coconut in a medium bowl. Add the melted butter and toss with a fork, making sure to evenly moisten all the dry ingredients. Transfer the mixture to the prepared pie pan and use your fingers to press the crust evenly into the plate and up along the sides. Bake for 12 minutes, then set aside to cool completely.

Now it's time for the filling! In a medium saucepan over medium heat, whisk together the cream and milk until it comes to a simmer.

In a medium bowl, whisk together the sugar, cornstarch, salt, and egg yolks. Whisking constantly, add a cup of the warmed milk mixture from the stove into the egg yolk mixture. This helps to warm the egg mixture so it can go onto the stovetop.

Pour the warmed egg and milk mixture back into the saucepan and cook over medium heat, whisking constantly. Whisk until slightly bubbly and very thick, about 6 minutes. Remove from heat and add the vanilla and butter. Whisk until the butter is completely melted.

Pour thickened milk mixture into a large bowl. Place a piece of plastic wrap directly on top of the custard and place in the fridge to cool completely, at least 2 hours.

Once the custard is cool, remove from the fridge and fold in the sliced bananas and toasted coconut to the custard. Pour custard mixture into the pie crust.

To make the whipped cream topping, use the bowl of an electric stand mixer fitted with the whisk attachment. Whip cream and powdered sugar to stiff but slightly soft peaks. Dollop whipped cream on top of the pie, using a butter knife to spread it evenly and make it look lovely. Top with toasted coconut. Refrigerate until ready to serve. Just before serving, top with fresh banana slices (don't do this earlier, as the slices will brown). Cut into generous slices, and enjoy!

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happy friday + links i love

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Happy Friday, y'all! What are your plans this weekend? Miles has been out of town for work this week and gets home tonight, so I'm looking forward to having him back! We're going to a wedding on Saturday, and then celebrating Father's Day with his family on Sunday. (Happy early Father's Day to my dad!) Have a fantastic summer weekend! Here are some links I loved this week...

The best summer salad imaginable.

The summer issue of Chickpea Magazine is out and is gorgeous.

Still need a last minute Father's Day gift? Here are 11 ideas.

Make this ice cream without an ice cream maker.

This dog has mastered grammar.

8 great outdoor music venues for summer concerts. Have you been to any? We've been to the Snow Park in Park City, and will be back again in July!

Sponge cake is the new black.

I could live in this cute, classic dress.

Have you ever made your own mustard?

The prettiest yoga mat I ever did see!

10 best summer food festivals. Anybody going to one?

A seriously great article by Jonathan Safran Foer.

Plus, lovely recipes for your summer weekend:

• S'mores Ice Cream 
• Charred Mexican Zucchini 
• Mushroom, Potato & Chorizo Tacos 
• Summer Crostini with Whipped Roasted Garlic Goat Cheese
• Honey Mustard Veggie Kabobs

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soft pretzel tots

How do you watch a basketball game?

I like to make some snacks beforehand, then chit-chat and eat through the entire thing.

My husband likes to stare intently at the TV, scream at no one, and rewind every single play at least twice, making the game last approximately 279716372643 hours.

These little pretzel tots are for my people. They are salty and crisp on the outside, soft and chewy on the inside... just delightful. Dipping them in yellow ballpark mustard is a must. They're so yummy they have been proven to distract even the most crazy passionate of sports watchers. Not mentioning any names.

Soft Pretzel Tots (slightly adapted from A Cozy Kitchen)

you'll need:
1 1/2 cups warm water
1 tablespoon sugar
1 1/2 teaspoons salt
2 1/4 teaspoons active dry yeast (1 standard packet)
4 1/2 cups all-purpose flour
2 oz. unsalted butter, melted
cooking spray
10 cups water
2/3 baking soda
1 egg yolk beaten with 1 tablespoon water, for egg wash
sea salt, for sprinkling

In a large bowl, combine water, sugar, and salt. Sprinkle the yeast on top and allow to sit for 5-10 minutes, until yeast is active and foamy. Add flour and butter and mix until combined. Using your hands, knead dough in the bowl until it's smooth like pizza dough, about 5-7 minutes. Remove the dough from the bowl, clean the bowl, the spray the inside of it with nonstick cooking spray. Return the dough to the bowl, cover with plastic wrap, and place it in a warm, draft-free place for 1 hour.

Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper and spray very well with cooking spray. Then spray a little more. You should be good now.

Bring the water and baking soda to a boil. While waiting for the water to boil, turn the dough out onto a  work surface and divide into 4 equal pieces. Roll out each of the 4 pieces into a long rope, about 20 inches. Cut the dough into 1-inch pieces. Roll each piece into a ball and place it onto the parchment-lined baking sheet.

Place the dough balls into the boiling water, 1 by 1, for 30 seconds. Remove from the water using a spatula and return to the baking sheet. Once all the pieces have been boiled and returned to the sheet, brush the top of each one with the egg wash and sprinkle with sea salt.

Bake in oven for 12 minutes, or until golden brown. Cool for at least 5 minutes. Serve with ballpark mustard, honey, or whatever else you like - get creative!

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baked green chile turkey tacos

Happy Monday, dears! How was your weekend? Unfortunately, I spent most of mine lying in bed sick, but on the bright side, it gave me the time to read a gorgeously written book that I can't get out of my head (we'll talk about that another time). Now I'm looking forward to the week ahead, enjoying my summer vacation with some time by the pool, cooking projects, and, of course, The Bachelorette tonight!

This isn't our first time with baked tacos. We've been here before. And we'll surely be here again, since any time I ask Miles what I should cook for dinner, some version of these is always requested. And since they are so delicious and couldn't be easier, I'm more than happy to oblige.

Baked Green Chile Turkey Tacos
makes 8 tacos

you'll need:
olive oil
1 lb. ground turkey
1 (4 oz.) can green chiles
1 (4 oz.) can diced black olives
1/2 red onion, diced
2 tablespoons taco seasoning
1/2 cup shredded pepper jack cheese
8 taco shells
chopped green onions, for serving

Preheat oven to 400 degrees F.

In a large skillet, heat a bit of olive oil over medium high heat. Add turkey and cook until browned and done, about 7-10 minutes. Add green chiles, black olives, red onion, and taco seasoning. Stir and cook for another 3-4 minutes.

Line up taco shells standing up in an 8x8 dish (if all your shells don't fit, use a 9x13 dish instead). Divide turkey mixture among taco shells. Sprinkle pepper jack on top of each taco and bake for 10 minutes. To serve, sprinkle with chopped green onions and whatever else you like!

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friday! + links i love

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Happy Friday, y'all! This week I officially finished the school year; it feels exciting but a little sad at the same time (I already miss my kiddos!). I am happy to have some free time this summer to focus on some projects that have fallen by the wayside, to travel(!), to meet friends for morning walks, to bake in the middle of the afternoon. We're kicking off this weekend with a kickball tournament fundraiser for my school - should be fun! What are your plans this weekend? Hope you have a great one! Here are some links I loved this week...

I can't get enough of this song from Volume 3.

My sweet friend Averie released her first cookbook this week!

I'm so excited for Before Midnight I can hardly think straight.

You're saying mayonnaise wrong.

What to do with a bag of avocados.

If you're a former lit major nerd like me, you'll love this.

Speaking of books, what are you reading this summer? I'm starting with this.

We're all just former Doritos eaters anyway.

The best summer sandals.

Seven great gluten-free beers for summertime.

Bachelorette superlatives are spot on.

Today is National Donut Day!

Plus, some recipes for a hot summer weekend:

• Spicy Rhubarb Margaritas
• Creamy, Spicy Collard Wraps
• Tomato and Peach Salad with Buttered Bread and Pistachios
• Pink Lemonade Bars
• Grilled Romaine Salad

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vegan coconut muffins

Time for another Leftovers Club post! This month, I was paired with Joanne from Eats Well With Others, whose site is full of amazing recipes (how gorgeous is this strawberry-rhubarb tart?!). I was lucky enough to get some delicious rosemary shortbread from Joanne in the mail - be sure to pop over there for the recipe!

I sent Joanne these super easy, super yummy vegan coconut muffins. These are incredibly moist and tender (and seemed to get more so day after day). They make a perfect breakfast or snack for any time! And, unlike many vegan baking recipes, no fancy pants ingredients here - these are as simple as it gets!

Vegan Coconut Muffins
yields 12 muffins

you'll need:
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1/4 cup light brown sugar
1/2 sugar (I used coconut sugar, but regular is fine)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons baking powder
1/3 cup coconut oil (can substitute vegetable oil)
1 large banana, mashed
1/3 cup coconut milk (or any non-dairy milk you like)
1 tablespoon lime zest
1 cup flaked coconut, plus more for topping

Preheat oven to 400 degrees F. Grease 12 muffins cups or line with liners.

Mix together flours, sugars, salt, cinnamon, nutmeg, and baking powder. Add coconut oil, banana, coconut milk and stir until just combined. Fold in lime zest and flaked coconut.

Fill muffin cups about 3/4 of the way full and top with flaked coconut. Bake for 25 minutes, or until a toothpick comes out clean. Muffins will keep up to a week well-covered. Enjoy!!

Check out all of the recipes from The Leftovers Club this month!

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japanese veggie pancakes {okonomiyaki}

Happy Sunday, friends! The past couple of weeks have been crazy busy wrapping up the school year, but I'm happily almost officially to summer break now!

It's tempting to simply order in every night when life gets busy, but I find that, for me, getting in the kitchen after a long day is almost a necessity if I'm going to really unwind from the day. Even if it means eating dinner a little later, spending just a bit of time chopping, measuring, and mixing is like therapy for me. On that kind of day, I generally stick with very familiar recipes, ones I've made so many times that it's almost like muscle memory (peanut noodles and enchiladas are a couple that fall into this category).

This recipe does not fall under the "muscle memory recipe" label, but when I spotted it on Smitten Kitchen a couple weeks ago, I knew that it must be made as soon as possible. And let me encourage you -- please do the same. Make them as soon as possible. Because we loved, loved, loved these. The crunchy veggies form the perfect little fritter, and the tangy sauce is just to die for. This gem of a recipe is destined for repeat on the busy weeknight rotation.

Japanese Veggie Pancakes {Okonomiyaki} (slightly adapted from Smitten Kitchen)
makes 12 small pancakes (but make them as large or small as you like!)

for the pancakes, you'll need:
1/2 small head cabbage, thinly sliced (ends up to about 5 cups of shreds)
4 medium carrots, peeled into ribbons with a vegetable peeler
5 kale leaves, ribs removed and cut into thin strips
4 scallions, thinly sliced
1/4 cup sliced almonds
1 teaspoon salt
1/2 cup AP flour
6 large eggs, lightly beaten
Canola oil

for the sauce, you'll need:
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (Note: This recipe is vegetarian apart from this ingredient. For a vegetarian option, Annie's makes a vegan worcestershire sauce, or you can make your own at home.)
1/4 teaspoon dijon mustard
1 tablespoon mirin (Japanese rice wine)
1 teaspoon soy sauce
1 tablespoon honey
1/8 teaspoon ground ginger

Mix cabbage, carrots, kale, almonds, scallions and salt together in a large bowl. Add flour and toss well until it lightly coats all the vegetables. Stir in the beaten eggs.

Heat a bit of canola oil (enough to coat the bottom) in a large skillet over medium high heat. To make the pancakes, use your hands to grab a bit, lightly form it into a loose ball, and add it to the skillet. Press down gently with a spatula to flatten only slightly. Add as many small pancakes as you like to the skillet to cook at once (I cooked 3 at a time). Cook each pancake about 3 minutes per side, or until the edges brown. Transfer cooked pancakes to a tray while you cook the remaining veggie mixture. (Note: If you'd like to keep them warm while you cook the rest and make the sauce, simply keep them on a tray in a 200 F oven for as long as you need to.)

To make the sauce, combine all the ingredients in a small saucepan and let simmer over low heat for about 5 minutes, until thickened and smooth.

Serve pancakes with a bit of sauce drizzled on top and a sprinkling of scallions and almonds (or whatever you like!). Enjoy!

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