We are really in the sweet spot of summer, when the corn is sweet, and squash and tomatoes are ripe and full of flavor. Here's a pretty summer chowder chalk full of everything summer with a simple corn stock, salty Canadian bacon and sweet shrimp.
Read MoreLast week Adam and I celebrated our ten year wedding anniversary. It hardly seems possible that a decade has gone by since we gathered our family and friends together in a redwood grove in Berkeley and traded vows and rings. Yet here we are. He with silver in his hair, and I with a little more laugh in my lines. We have our two wild haired boys, our now 15 year old cat, and the shelter and promise of our new home. As it turns out, a lot can happen in ten years. We managed to sneak away for a long relaxing weekend in Palm Springs, where we slept in, laid by the pool, and ate late night dinners, but before we left we celebrated with the boys. At our wedding Adam and I served a family style paella at each table, so we thought it would be the perfect way to recreate the memory. As we sat together in our new backyard, pink peonies on the table like my bouquet, telling bad knock knock jokes, squabbling, sneaking kisses, talking about the big day, we ate our wedding food; our family complete.
Read MoreAlmost daily, I whip up a lemon-thyme vinaigrette, toss it with arugula and wolf it down with dinner. I love the bite and saltiness with the peppery greens. Lemons and thyme are staples in my kitchen, I use them in so many things, from brines to homemade cleaners. Grind leftover lemon and thyme in the garbage disposal sometime, it's wonderful. This pair is also really good for you. Lemon is astringent and thyme is rich in antioxidants. I thought I'd share a few summer inspired lemon-thyme concoctions with you to try over the weekend. xo, Heather
Read MoreSo you guys know we make homemade pizza every Friday, as evidenced by this little movie. Remember when Poppy Haus made movies? We've gotta do some more... Since posting about our pizza tradition, I've heard from so many people that they do the same thing, so I thought it would be fun to share what we put on our pizza each week. The boys almost always have the same thing, but Adam and I tend to use fun combinations of produce and cheese, sometimes with meat, sometimes with a farm egg cracked on top. For this first one, I played with the dough a little, adding some of our fresh rosemary bounty and walnut oil to the mix, topping it with sweet and tart blackberries, a nutty manchego, salty ham, and some peppery rocket added for the last five minutes of baking, no sauce just a bit more walnut oil and sea salt. I think it's rather pretty, and oh it was delicious! Here's the link to my pizza dough recipe with baking instructions. Happy Weekend!
Read MoreMy amazing real estate agent brought me a whole grocery bag full of rosemary clippings from her garden last week, with a little note that suggested we could roast a chicken? Seriously, is your agent that good? Okay Tina, you're on. I'm going to do several posts over the next few weeks that will creatively feature the wonderful, aromatic herb, starting out with a rosemary brine for roasted chicken.
Read MoreMake + Haus is the new name and online home for the blog Poppy Haus. Established in 2011, the blog archive now contains hundreds of original design projects and whole food recipes, many featured on the likes of Apartment Therapy, Martha Stewart, Design*Sponge, Curbly, and Epicurious.
