the eat. drink. life. chronicles

Camping

Sun, 29 Mar 2026 16:45:51 GMT

Fun for the family.

I'm not one who quite regularly packs up the vehicle with all the essential camping gear, an array of food, and trusty bug spray to set out for a state park site nestled somewhere in the great outdoors. However, our family does know the camping routine pretty well, having spent plenty of time together in nature, enjoying the beauty and serenity it has to offer.

Just a few weeks ago, our kiddo (who is on the verge of becoming an adult!) and Sarah took the initiative to venture out to Garner. Kyle and I did not go for overnight, but we happily met up with them there for a day filled with shared meals, laughter, and memories. We savored wonderful lunch and dinner together, indulged in delicious s’mores, and even took the opportunity to break in Kyle's new Mahjong cards. This outing is particularly special—a unique chance to escape the hustle and bustle of city life, sit outside under the open sky, put down our computers and other work obligations, and simply enjoy each other's company in a way that feels refreshingly rare.

Camper camping life.

For a while, I've been clamoring for a camper to take out on our adventures. For the longest time, the vision I had in mind was the Bean teardrop trailer. Teardrops are compact and convenient. The inside sleeper area is cozy and comforting. The back hatch opens up to a kitchen where, in many cases, you'd find a sink and even a stovetop. You'd also probably find a space for a cooler or, with the Beans, the option to install a refrigerator cooler.

To test out this lifestyle, we rented a teardrop (not a Bean) during a trip to Goliad State Park during a solar eclipse event. For breakfast, we cooked French toast from some a homemade sourdough loaf I made at home before the trip. Then we had a pastrami sandwich for lunch. I believe dinner was a stew that we made over the campfire in a Dutch oven.

These days, I'm not so much clamoring for the Bean camper, but the Happier Camper, with its retro stylings and a bit more space inside. The Happier Camper comes with a modular system where the block cubes inside can be arranged in any number of positions to make a bed, seating, a dinette area with a table and the cubes for chairs around the table, and with some models like the Studio, a permanent kitchen and even a bathroom/shower. The classic Happier Camper, the HC1 as shown below, has a sink/stove combination that can be situated among the modular cube system.

I believe I would truly enjoy this lifestyle. However, the real question is whether I would cherish it enough to take it camping multiple times or even once a month. I would hate to spend that kind of money to not see its full potential. It’s akin to owning a boat—how often does a boat owner actually go out to the lake?

But I do adore our camping moments, and I love that our family has been able to enjoy doing it the old-fashioned way with just a tent, a picnic table, and some good 'ole ingenuity. Going back to Boy Scout and Texas Outdoor Family days, it's been something that we've done together in the spirit of making memories and being together. It's especially nice during the spring weather in Texas and of course the summers too when we're brave enough to bear the heat.

Cupcakes: The Ultimate Cake

Sun, 22 Feb 2026 17:01:31 GMT

I love cupcakes.

Cupcakes, to me, are the ultimate form of cake. They are perfectly portioned, individually expressive, and somehow more joyful than their full-sized counterpart. A cupcake feels intentional—made for a person, not just sliced and shared as an afterthought. There’s something magical about holding a complete dessert in your hand, where cake and frosting exist in perfect balance in every bite. They invite creativity, celebration, and experimentation in a way that feels personal. Whether dressed simply in a swirl of vanilla buttercream or adorned with elaborate decorations, cupcakes are small but mighty expressions of baking at its most delightful.

Different versions.

Recently, I made cupcakes for Kyle’s birthday using a recipe from RecipeTin Eats that boldly promised moist cupcakes for up to four days. Moisture is the holy grail of cake baking, so naturally I was intrigued. The recipe delivered on texture—they were soft and tender, and they held up well over time. But despite their technical success, something was missing. The flavor didn’t quite linger the way I hoped, and the experience lacked that spark that elevates a cupcake from good to unforgettable. It was a reminder that great baking isn’t just about structure—it’s about soul.

In contrast, Magnolia Bakery’s famous vanilla cupcake recipe, shared through Martha Stewart, carries a sense of nostalgia and tradition. Magnolia helped define the cupcake craze of the early 2000s, and their cupcakes feel rooted in that era of simple indulgence. The crumb is delicate, the vanilla flavor classic and familiar, and the frosting carries that signature sweetness people have come to expect. These cupcakes are dependable and comforting—the kind that transport you to a bakery window in New York City, where rows of pastel-frosted cakes promise joy in every bite.

But if I’m honest, the best cupcakes I’ve ever had come from Sprinkles. The Dallas-based bakery mastered something that few others have achieved: balance. Their cake is light yet flavorful, but the true magic lies in the frosting. Like Nothing Bundt Cakes, Sprinkles understands that frosting isn’t just decoration—it’s the emotional core of the dessert. Their frosting is smooth, rich, and impossibly satisfying without being overwhelming. It complements the cake rather than overpowering it, creating a harmony that feels effortless but is clearly the result of precision and care. Every bite feels complete.

Ultimately, cupcakes represent more than just dessert—they represent possibility. They are a canvas for technique, creativity, and memory. Some recipes deliver perfect texture, others deliver nostalgia, and a rare few deliver transcendence. The pursuit of the perfect cupcake is part science, part art, and part personal journey. And while I’ll continue testing recipes and refining my own, one thing remains certain: cupcakes, in their humble, handheld form, will always be the purest and most perfect expression of cake.

Check out some of the different cupcake recipes by clicking the button below and heading over to our dessert section!

King cakes

Thu, 29 Jan 2026 03:52:54 GMT

Three recipes, one meaning

King cake is a wonderful tradition with so much symbolism, not to mention flavor! The cake itself is more of a sweet bread (think enriched dough like cinnamon rolls) that you can fill with all sorts of different flavors. The cake is meant to symbolize the arrival of the Three Wise Men visiting Baby Jesus. It celebrates the Epiphany, or 12th night, after Christmas. Making, eating, or gifting a king cake is relevant from January 6th to the Mardi Gras celebrations that kick off the season of Lent.

Some folks hide a little plastic baby inside the cake. Tradition has it that anyone who finds the baby is crowned king or queen for the day, and then must host a party the next year.

In previous years, I've made a king cake (the one from Sugar Spun Run. But I wanted to see how other versions compared. I pulled up two other recipes - one from King Arthur, and the other from House of Nash Eats, to find out which one turned out the best. Truth is, they're all amazing! But there are noticeable differences in the recipes I chose.

The test.

One of the most fascinating parts of testing different king cake recipes is seeing how small changes on paper create dramatically different results in practice. For this post, I compared three popular recipes: one from House of Nash Eats , one from King Arthur Baking , and one from Sugar Spun Run . Previously, I've made the one from Sugar Spun Run.

While all three follow roughly the same technique, the doughs behaved very differently and produced distinct final cakes.

The King Arthur dough was by far the easiest to work with. It wasn’t sticky, held its shape beautifully straight out of the mixer, and stayed well-structured throughout the proofing process. From a baker’s perspective, this dough was predictable and forgiving—always a plus when working with enriched doughs. I also ordered an essential oil from King Arthur, which the baking company describes as a proprietary blend that has a unique flavor. It's called Fiori di Sicilia:

This potent ingredient, which translates to "flowers of Sicily," is a proprietary blend of essential oils with a unique flavor profile: an ethereal mix of citrus, vanilla, and floral notes. It's sourced in Italy, and the exact blend of oils is kept secret, adding to its intrigue — and may explain why it has an elusive, can’t-put-your-finger-on-it flavor. But that delicate floral flavor, which some bakers liken to an orange creamsicle, gives a burst of Sicilian sunshine to everything it touches. And it's particularly well-suited to springtime baking.

The House of Nash Eats dough, on the other hand, was much stickier and required more patience to handle. That said, it has a big payoff: the recipe yields two King Cakes, making it a great option if you’re baking for a crowd or want one cake to share and one to keep.

The Sugar Spun Run recipe produced the largest King Cake of the three. The dough baked up into a generously sized, impressive centerpiece—exactly what you want when King Cake is the star of the table.

What really stood out to me is how these recipes, despite using similar methods and ingredients, resulted in cakes with such different personalities. It’s a perfect example of how baking is both a science and an art—and why King Cake traditions are so fun to explore year after year.

The pieces were shaped into ropes and rolled.

Each individual dough was cut into two pieces.

Each rolled piece was braided together with a 2-braid.

The filling and the frosting.

For the filling, there were several versions of the same thing, either cream cheese, or sugar and cinnamon.

I tried to divide these options up: for the double batch (House of Nash Eats) I did one cream cheese and one sugar and cinnamon. The King Arthur king cake had a cream cheese filling, whereas the Sugar Spun Run contained the sugar and cinnamon.

The only difference really was in the cream cheese. Where House of Nash eats called for cream cheese, milk, powdered sugar, and vanilla extract, King Arthur's called for cream cheese, granulated sugar, vanilla extract and one large egg (subbing granulated sugar for powdered sugar, adding the egg) and the Fiori di Sicilia. The cinnamon and sugar followed the traditional ingredients of butter, brown sugar, flour, and cinnamon.

The frosting was consistent in each one as well - powdered sugar, a few tablespoons of milk, vanilla extract and a pinch of salt.

Sugar Spun Run - the dough that yielded the largest baked cake.

King Arthur - the dough that was shaped inside a Bundt pan.

House of Nash Eats - the batch was divided into 2 cakes.

The result.

I liked each. I will say that the Bundt pan helped shape the already well-structured dough of the King Arthur recipe, and adding that Fiori di Sicilia put a different spin on the overall taste. I enjoyed the texture as well.

The other two are great also, with the shape of these taking on more of a "crown" look that king cake is meant to represent. The texture of the actual cake turned out a bit more crumby than King Arthur.

Testing these recipes side by side made one thing clear: while the technique may be similar, the meaning behind king cake runs much deeper than the recipe itself. Long before it became a Mardi Gras staple in bakeries and home kitchens, king cake was rooted in history, ritual, and celebration. To appreciate the cake, it helps to understand the tradition that shaped it.

Will you make one? Which one sounds the most appealing to try out?

Vitamix 5200 Review

Mon, 29 Dec 2025 04:47:32 GMT

Vitamix 5200 Review — Is It Worth the Investment?

Performance

The Vitamix 5200 is often praised for delivering professional-grade blending power thanks to its 2.0 HP motor, which can pulverize tough ingredients like seeds, greens, ice, and frozen fruit into very smooth results. Editors and testers often describe it as capable of restaurant-quality smoothies, purees, and hot soups (heated through friction) thanks to strong, consistent blending performance.

Smooth Results: From kale smoothies to creamy soups, the blending quality is consistently smooth, with very few chunks or bits left behind.

Versatile: Excellent with soups, nut butters, sauces, smoothies, and even dry blending tasks like flour or coffee beans.

Variable Control: The 10-speed dial lets you slowly build up speed or dial in texture precisely, which many professionals prefer over preset programs.

Independent review scores reflect this strength—often high marks (8.7–9.4/10) on performance, smoothies, soups, and professional use.

From design to practical considerations, here's the low-down.

Design & Usability

Positive aspects:

Simple Controls: No complicated touchscreen or pre-programmed settings—just a dial and switches that are easy to understand.
Self-Cleaning: Add warm water and a drop of dish soap, and it cleans itself in under a minute.
Large Capacity: The 64 oz jar is great for families and batch cooking.

Trade-offs:

No Pulse or Smart Features: Unlike newer models, there are no preset programs or smart technology—just manual speed control.
Height: At about 20.5 in tall, the standard jar may not fit under kitchen cabinets.
Manual Cleanup For Tough Blends: The blades don’t detach, so ingredients like thick nut butter can require a bit more hand scrubbing.

Noise & Practical Considerations

Loud Operation: Like most powerful blenders, it runs loud, especially on high speed—something to consider if you have noise-sensitive household members.
Size & Weight: Its full-size footprint and weight make it more of a permanent countertop appliance than a portable one.
Non-Dishwasher Jar: The plastic container should be hand-washed.

Durability & Warranty

One of the strongest points about the 5200 is its long-term reliability:

Many users and professional reviewers report years of daily use without performance loss.
Vitamix includes a 7-year full warranty covering parts and labor—a strong sign of confidence from the manufacturer.

Anecdotal reports from owners include machines still running well after 10+ years of regular use.

Value & Who It’s Best For

Best for:

Home cooks who make smoothies, soups, sauces, nut butters, and more frequently
Users who appreciate manual control over presets
Those seeking a blender that can last a decade or more

Not ideal for:

Occasional users who won’t justify the premium price
People who want smart features like app control or preprogrammed cycles
Small kitchens needing compact appliances

Final verdict.

The Vitamix 5200 remains a top pick in high-end blenders because of its power, versatility, and durability . It’s not the quietest or most feature-rich, but if your priority is function and reliability , it’s hard to beat. Many cooks treat it as a long-term investment in their kitchen—a tool you’ll reach for every day. Gadget Gourmets+1

Cookie craze

Mon, 29 Dec 2025 04:27:11 GMT

Cookies are a year-round craze.

Baking is one thing, encompassing a wide array of culinary techniques and delicious treats that can fill a kitchen with warmth and delight. However, making cookies is quite another experience entirely. It involves not only measuring ingredients and mixing dough but also the joy of molding each cookie to perfection and the anticipation of their sweet aroma wafting through the home as they bake.

While pumpkin pie certainly captures the essence of the holiday season with its warm spices and comforting flavors, cookies might just be the quintessential year-round treat that can be enjoyed during a multitude of celebrations. From festive decorations that mark special occasions to the simple joy of sharing a batch of homemade cookies with friends and family, these delightful confections have a unique way of bringing people together no matter the time of year.

The different cookies throughout the seasons.

Cookies mark time in a way few foods do. From the first hint of spring citrus to the spice-heavy warmth of winter, each season brings its own flavors, traditions, and reasons to bake. This section celebrates cookies as they appear throughout the year—some tied to holidays, others simply perfect for the moment.

Spring: Fresh, Light & Bright

As the weather warms, cookies shift toward lighter textures and brighter flavors. Featured cookies include:

Lemon crinkle cookies
Lavender shortbread
Strawberry thumbprints
Almond biscotti with citrus glaze

Spring cookies are ideal for brunches, baby showers, and Easter tables—delicate, floral, and just sweet enough.

Summer: Fun, Nostalgic & Shareable

Summer cookies are made for picnics, road trips, and backyard gatherings. They’re playful, portable, and often inspired by childhood favorites. Featured cookies include:

Chocolate chip (the ultimate classic)
Icebox cookies
Peanut butter cookies
No-bake cookies

These are the cookies that melt in your hand, travel well, and disappear fast.

Fall: Cozy, Spiced & Comforting

Fall cookies bring warmth and spice, echoing the season’s slower pace and richer flavors. Featured cookies include:

Pumpkin spice cookies
Snickerdoodles
Maple pecan cookies
Oatmeal raisin

Perfect alongside coffee or cider, fall cookies feel like a sweater in dessert form.

Winter: Festive, Rich & Traditional

Winter is peak cookie season. Baking becomes a ritual, often shared with family and tied closely to celebration. Featured cookies include:

Gingerbread
Sugar cookies (decorated or classic)
Linzer cookies
Chocolate crinkles

These cookies carry memories—passed-down recipes, holiday tins, and kitchen counters dusted with flour.

The cookie exchange.

The holidays are a good time for cookies, no doubt!

It's been about a year or so since we last hosted a lively event centered around the delightful cookie exchange, and I can't help but think that this gathering presents the perfect opportunity to not only showcase different styles of cookies but also to welcome a wonderful array of varieties contributed by our guests! This year, we encouraged everyone to share their unique recipes and baking techniques, making it a truly festive and communal experience. Sampling all these delicious, homemade treats is a communal experience that's both exciting and mouthwatering!

A cookie exchange is a gathering where each guest brings a large batch of one type of cookie. Guests sample, trade, and leave with a curated collection—often a dozen or more varieties—without having to bake them all themselves.

It’s efficient, festive, and deeply nostalgic.

A cookie exchange is part party, part tradition, and part edible gift swap. At its best, it’s a cozy gathering that brings people together over butter, sugar, and stories—while sending everyone home with a beautiful assortment of homemade cookies.

Whether you’re hosting for the first time or refining a long-standing tradition, here’s how to create a cookie exchange that feels joyful, effortless, and worth repeating.

How to Host a Cookie Exchange

1. Set the Ground Rules (Gently)

Clear expectations make everything smoother—and more fun. Decide in advance:

Number of guests (6–12 works best)
How many cookies each person brings (usually 2–3 dozen)
Whether homemade is required
Packaging expectations (bring containers or bags?)

Pro tip: Share these details in the invitation so guests feel confident, not stressed.

2. Choose the Right Time

Cookie exchanges naturally shine in winter, but they don’t have to be limited to December.

Popular options include:

Early December (before schedules fill up)
Mid-afternoon on a weekend
A casual evening gathering with wine or cocoa

3. Encourage Cookie Variety

To avoid ending up with five versions of chocolate chip, consider:

A sign-up list
Cookie “categories” (spiced, chocolate, shortbread, nut-free, etc.)
Gentle suggestions rather than strict rules

This keeps the final assortment exciting and balanced.

4. Create a Cozy, Festive Setup

Your space doesn’t need to be fancy—just thoughtful.

Hosting essentials:

A large table or counter for cookies
Labels or index cards for ingredients (especially allergens)
Festive platters or tiered stands
Napkins, tongs, or small scoops

Add candles, music, or a simmer pot to make the space feel warm and inviting.

5. Make the Exchange Simple

The classic method:

Each guest lays out their cookies
Everyone samples
Guests divide cookies evenly into containers to take home

You can also:

Pre-divide cookies into bags
Add a bell or timer to start the swap
Create a “favorites” voting card for fun

What to Serve at a Cookie Exchange

Keep food simple—cookies are the star. Great pairings:

Coffee, tea, and hot cocoa
Mulled wine or a simple punch
Savory bites (cheese, nuts, crackers) to balance sweetness

Packaging Ideas for Take-Home Cookies

Presentation matters—and it doesn’t have to be expensive. Easy options:

Bakery boxes with parchment
Mason jars
Cellophane bags tied with ribbon
Reusable tins guests bring themselves

Include a small tag listing the cookie names—it elevates the experience instantly.

Ways to Make It Extra Special

Recipe cards for each cookie
A prize for “Most Festive,” “Best Classic,” or “Most Creative”
A charitable twist (donate cookies to neighbors or shelters)
A theme (vintage cookies, international cookies, family recipes)

Why Cookie Exchanges Matter

Cookie exchanges aren’t just about baking—they’re about connection. They create space for conversation, laughter, and tradition in a season that can otherwise feel rushed.

In a single afternoon, you get:

Community
Creativity
A freezer full of joy

And that’s a tradition worth keeping.

Giving back to the community

Thu, 25 Sep 2025 04:46:52 GMT

The power of volunteering: Nourishing communities, one meal at a time

Volunteering isn’t just about giving your time — it’s about giving part of yourself. For me, that part comes through food. As a culinary student, I’ve always believed that food is more than sustenance; it’s connection, care, and community. That belief is what led me to volunteer with organizations like the Food Bank Community Kitchen and Meals on Wheels — because food is a universal language, and everyone deserves a seat at the table.

Why volunteering matters.

In today’s fast-paced world, it’s easy to get caught up in our own routines. Volunteering breaks that cycle. It forces us to step outside ourselves and ask: What do others need, and how can I help? Whether it’s sorting produce, cooking a warm meal, or delivering groceries to someone who can’t leave their home, every action matters.

Here’s why volunteering is more important than ever.

1. It Fights Hunger and Builds Resilience

Food insecurity affects millions of people, even in wealthy countries. By volunteering with food-based organizations, you help fill a critical gap. You're not just handing someone a meal — you’re reminding them they’re not alone.

2. It Turns Passion Into Purpose

As someone in culinary school, I see food as an art, a science, and a source of joy. Volunteering lets me use that passion for something bigger than myself. It’s not about perfect plating or fancy ingredients — it’s about heart, and making sure someone eats today who might not have otherwise.

3. It Builds Stronger Communities

Sharing food creates conversation. It connects strangers. Volunteering brings people together — from those cooking in the kitchen to those receiving meals at their doorstep. It fosters empathy, trust, and understanding in a world that needs more of all three.

4. It Teaches Gratitude

Every time I volunteer, I walk away with a renewed sense of gratitude. Not just for the food on my plate, but for the ability to help make a small difference. It’s humbling and inspiring to meet people whose resilience outshines their circumstances.

Food as a common bond.

We all have memories tied to food — a favorite dish, a family recipe, a holiday meal. Food has the power to comfort, to celebrate, to heal. That’s why it’s such a powerful tool for change. When we share food, we’re not just giving calories. We’re giving dignity, hope, and human connection.

Volunteering doesn’t always have to be big or time-consuming to matter. Sometimes, showing up once a week to chop vegetables or deliver meals can create ripples that reach far beyond what we see. I volunteer because I believe in a world where no one goes hungry. Because food is love. And because giving back is just as nourishing for the soul as any meal is for the body.

If you’ve ever thought about volunteering, especially in a food-related space, I encourage you to start. The need is real, the impact is immediate, and the rewards — both personal and communal — are endless.

Making time to workout when life gets busy

Tue, 26 Aug 2025 04:06:42 GMT

Schedules are busy. I get it. But you do need time for you.

Working out isn't a luxury. It's a neccessity.

As summer fades and school gears back into full swing, schedules get busier, to-do lists grow longer, and it can feel like there’s just not enough time in the day—especially for exercise. Between early morning classes, extracurriculars, homework, and maybe even a part-time job, working out often gets pushed to the bottom of the priority list. But maintaining physical activity during the school year is not just a luxury—it’s a necessity for your mental and physical health.

Regular exercise helps improve focus, boosts mood, reduces stress, and supports better sleep—all essential for academic success and emotional balance. It’s not just about staying in shape; it’s about functioning at your best. When your body is active, your brain works better, too. Even short bursts of movement can enhance your concentration and energy levels, making it easier to get through long school days and heavy study sessions.

So how do you actually make time for fitness when your schedule is already packed? The key is to be intentional. Start by taking a realistic look at your weekly calendar. Identify small pockets of time—maybe 20-30 minutes—between classes, before dinner, or right after waking up. You don’t need an hour at the gym every day. A quick bodyweight workout, a jog around the block, or even a YouTube yoga session can make a difference. Planning your workouts like appointments makes it more likely you’ll stick to them.

Signing up for an event like a marathon—or even a 5K or fun run—can be a powerful motivator to stay consistent with your workouts. Having a specific goal and a set date creates a sense of accountability and purpose that casual exercising often lacks. It shifts your mindset from “I should work out” to “I need to train,” which makes it easier to prioritize fitness even when life gets busy. The excitement of preparing for the event, tracking your progress, and imagining the finish line gives your workouts meaning beyond the gym. Plus, the sense of accomplishment when you cross that finish line—whether you run, jog, or walk—is incredibly rewarding and can inspire you to keep setting and reaching new goals.

Multi-task.

Another effective strategy is to combine social and fitness time. Instead of catching up with friends on the phone or over snacks, suggest a walk together or attend a group fitness class. If you're in college or high school, take advantage of campus rec centers or join a club sport. Not only will this help you stay active, but it also keeps you socially connected—a double win during stressful school periods.

Early mornings can also be a golden opportunity for movement. While waking up earlier may sound unappealing at first, starting your day with exercise can boost your energy and set a productive tone for everything that follows. Plus, morning workouts are less likely to be interrupted by unexpected events later in the day. Start small—even ten minutes of stretching or core work can begin the habit.

The most powerful part of sticking to an exercise routine is that it builds momentum. The more consistent you are, the easier it becomes to fit fitness into your day without overthinking it. Your brain starts to associate movement with energy and focus. What once felt like a chore becomes something you actually want to do. Over time, these small choices shape a lifestyle that supports long-term health and success.

As school life ramps up, remember that making time for exercise is an investment in yourself. Start small, stay consistent, and allow your routine to evolve. Eventually, being active won’t be something you try to squeeze in—it’ll be a natural part of your day.

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How do I use Eat. Drink. Life.?

Are you seeking a convenient one-stop shop to fulfill all your lifestyle needs? Well, search no more, because Eat. Drink. Life. has got you covered! Situated in the vibrant city of San Antonio, our online platform offers a plethora of ideas - from easy meal inspirations, preparing for the perfect dinner occasion and handpicked fashion tips to guidance on whipping up special treats for your beloved pets. Whether you're craving customizable bread recipes, decadent desserts, or expert advice on hosting the perfect party, Eat. Drink. Life. is dedicated to enhancing your day-to-day experiences with practical solutions and delightful suggestions. Join us today and let us simplify and add joy to your life!

Portion control

ryanloyd@gmail.com (Ryan Loyd) — Sun, 10 Aug 2025 15:58:47 GMT

You're at dinner. The plate comes and it looks surprisingly small. That disappointing feeling is something that America has trained us to feel.

Time to retrain the brain. The meal is bigger than it looks.

That larger portion isn't making us full. It's adding unnecessary calories.

Retraining your brain to view smaller dinner portions as a positive rather than a negative involves shifting your mindset about hunger and satiety, recognizing that portion size does not equate to satisfaction or nutritional adequacy. Often, we have been conditioned to associate larger portions with feeling full or satisfied, but this can lead to overeating and consume more calories than necessary, which is counterproductive to maintaining a healthy weight. By gradually adjusting your perspective, you can learn to appreciate that smaller portions can be just as fulfilling, especially when they are nutrient-dense and balanced with the right mix of proteins, healthy fats, and fiber.

Over time, your brain begins to understand that feeling satisfied is about quality, not quantity, and that a smaller, calorie-conscious meal can actually promote better health, improved digestion, and sustained energy levels. This mental shift also reduces guilt and anxiety associated with eating, empowering you to make smarter food choices without feeling deprived. Reinforcing these new beliefs through mindful eating practices—focusing on the sensory experience of each bite and listening to your body's signals—can further strengthen this change.

Ultimately, retraining your brain to see smaller dinner portions as a beneficial habit fosters a healthier relationship with food, helping you achieve your wellness goals while enjoying your meals without unnecessary regret or overeating.

Now that we've got the mindset, how do we go about it?

Achieving the habit of eating smaller portions is a gradual process that requires mindfulness, planning, and a few practical strategies to reset your mindset around food. One of the most effective ways to start is by making small adjustments rather than attempting a complete overhaul all at once.

Begin by using smaller plates and bowls, which psychologically make your portions appear larger and help control portion size without feeling deprived. Practicing mindful eating is also essential; take your time during meals, chew slowly, and savor each bite, allowing your brain to register fullness before you overeat.

Pre-planning your meals can prevent impulsive eating and help you stick to healthier, smaller portions by balancing your plate with nutrient-rich foods like vegetables, lean proteins, and whole grains. Hydration plays a crucial role as well—drinking a glass of water before meals can help you feel fuller and reduce the tendency to overeat. Additionally, paying attention to hunger cues and distinguishing between actual hunger and emotional eating empowers you to make conscious choices about when and how much to eat. Overcoming the urge to clean your plate can be achieved by setting realistic portion sizes and learning to listen to your body's signals of satisfaction.

Healthline.com recommends the following:

A rough guide for each meal is:

Vegetables: half a plate
Protein: quarter of a plate
Carbs: quarter of a plate
High fat foods: small portion in the center of the plate

The site says another way to gauge the appropriate portion size without any measuring tools is by simply using your hands. For example, for high protein foods, a palm size serving for women and two palm-sized portions for men. Vegetables and fruits, use one cupped-hand portion. High carb foods get a fist-sized portion for women and two for men. High fat foots are one thumb-sized portion for women and two for men.

Also, ask for half portions when eating out to help control intake, and take it slowly - enjoy the experience!

Consistency is key; with practice, eating smaller portions becomes second nature, helping you maintain a healthier weight and improve your overall relationship with food.

The plan is all about you.

Enjoying delicious flavors doesn't have to mean overindulging. Eating smaller portions allows you to savor each bite while maintaining a balanced lifestyle. As you browse through the recipes here on this platform or any other, keep this in mind. Each recipe - from main courses, side dishes, sweets and treats - is meant to work for you. If there's too much, pack that up and put it in the fridge for a lunch or dinner later in the week. We encourage you to create delightful dishes for yourself or loved ones, all while keeping your health in focus.

It's about quality, not quantity—perfect for those cozy family dinners or intimate gatherings with friends. So, let’s celebrate culinary creativity without the guilt!

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Finding your vibe

ryanloyd@gmail.com (Ryan Loyd) — Tue, 27 May 2025 06:04:54 GMT

The coffee shop, a quiet place to read at home, a daily walk.

Have you found your vibe? Are you looking for one?

I noticed how easy - and hard - it can be to find a vibe.

I'll set the scene.

Sunday morning, we were out of coffee at home. It forced us out of the house before church to go grab some caffeine before the service. After all, a morning cup of Joe on a Sunday is an absolute must.

We dropped by one of our many local spots, CommonWealth on Broadway. The parking lot was pretty full, and to my surprise a bunch of people (more than usual it seemed) were sitting outside among the relatively cool breeze (it is San Antonio and we're already in the triple digits by afternoon), the chickens in the coop and a handful of small children running about.

Inside, a smaller crowd filled the seats with their phones or newspapers in hand. The coffee and pastries were simply mesmerizing, an intoxicating combo of a vibrant morning vibe. It got me to thinking about how often we might slip into old routines or habits that keep us there, blinding us from the potential of new vibes that could give us a new perspective on life - whether that is recognizing our gratefulness for this and that, or perhaps intentionally slowing down, or at the very least just adopting a new way of doing things even if for a while.

The thought was further expanded by the fact that even our summer church service does this very thing: condenses the early and late service into one for the summer months. It's actually quite refreshing that this happens. It's an realization of a change in seasons, with a tangible way to feel this change. For me, it reminds me that we're going to switch over to maybe a slower pace for a while. No school to rush to, and the rigors of the fast-paced work week also seem to subside a bit.

With all of the hot temperatures we face during these months, it is quite nice to accept this change with open arms.

It might mean finding a new route to work, or encourage us to embrace slightly new routines even for a while.

Do it with intention.

So what are some o ptions this summer as we seek to look for new habits and routines? I know it can actually take some thought. While we're busy still contemplating what meals we're putting on the table every night, there are some things that just don't go away. But even dinners can be amended to those that don't require much prep. Heavier salads, quick sandwiches, Instant Pot wonders are all ways we can reduce our stress during these summer evenings.

From a delicious pimento cheese, tomato AND BACON sandwich to an easy Caesar, there are some really great summer dinner ideas. These don't require the oven or stove much and you can get dinner on the table and cleaned up in no time. The most important thing is to not stress over it and don't create more heat in the house. Then, sit down with a cool drink for the rest of the night and take it easy.

Did you find your vibe?

Any thoug hts on your new vibe? Will you change it up for the summer? What will get you out of your routine and into a more relaxed mode?

It doesn't even have to be drastic! What I find to be most helpful is to be very intentional about it. And put it on your calendar. That's what might help the most, if you can not only actually do it but put it on your calendar so you'll remember. Maybe it's not even a long commitment - even a half hour of something new will do wonders for your mental health.

Here's to summer!

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Review: Ninja® CREAMi® Deluxe

ryanloyd@gmail.com (Ryan Loyd) — Tue, 20 May 2025 05:33:25 GMT

A machine that lives up to the hype. Sweet. Creamy. Treats.

The Ninja CREAMi serves up fast homemade ice cream, if you can just wait to freeze the base.

Our house has got a sweet tooth. This gives us what we need!

I'll admit - I was a skeptic.

I thought to myself, why would I basically buy a "blender" to make ice cream from an already frozen base? I watched all the videos myself and read some of the reviews just like you're doing now. I just didn't know if I could justify buying an expensive machine for it to just to "blend" the frozen base.

I've now said that twice, so I'll explain what that means. To get started, you won't be eating ice cream the first day. At least, not if you want ice cream. The Ninja® CREAMi® Deluxe requires that you whip up a batch of your ice cream base. In my case, that was a vanilla and a chocolate base. Per the booklet of recipes that it comes with, you'll take a recipe (or two - it does come with two of the XL pints that hold 24 oz. of ice cream) and mix that up, pour it into the sturdy plastic XL pint container, pop the lid on carefully and then freeze it for 24 hours.

*A note about the lid: it will appear that it does not fit and will even come off very easily before placing in the freezer. The next day, the container will have expanded when it's frozen and the lid will fit snugly onto the container. But be careful! If your freezer environment is prone to knocking stuff over, you might wind up with a spilled ice cream base. I have one of the bottom drawer freezers so I cleared a little space on the pull out rack so that I wouldn't have to set the containers in the base of the freezer drawer, making it harder to get to.

There are several versions so pay attention to the different models.

The CREAMi is capable of many different kinds of treats, from ice cream to Italian ice to margaritas!

A newbie like me had to learn quickly that there are different kinds of models of the Ninja® CREAMi® Deluxe . The one being reviewed here is the Deluxe edition that comes with the larger pint containers. This 11-in-1 maker creates treats like ice cream, lite ice cream, sorbet, gelato, mix-in creations from cookies and cream to butter pecan, Italian ice, slushes, frozen yogurts, frozen drinks like margaritas and even frozen coffee treats that Ninja termed Creamiccino.

Other similar models do the same things, with the exception of fewer one-touch buttons and smaller pint containers. The Ninja line also makes specific frozen drink machines, as well as a host of other products from air fryers to grills.

This review comes without any endorsement whatsoever from the Ninja company.

Product Details

With the Ninja® CREAMi® XL Deluxe, you can turn almost anything into ice cream and so much more. Make classic CREAMi® treats like ice cream, sorbet, gelato, and mix-in masterpieces. And now, make CREAMi® scoopable and drinkable treats like Italian ice, Slushi, Creamiccino™, frozen yogurt, and frozen drinks right at home.• ADDED PROGRAMS: Unlock a variety of frozen treats with 5 added programs.
• XL CAPACITY: Make more treats for the whole family to enjoy. Larger CREAMi® XL tubs hold 50% more ice cream than the original Ninja® CREAMi®
• FLEXIBILITY: Turn one frozen base into two finished flavors – one in the top half of the XL tub and the other on the bottom. You can even process the top half to enjoy now and save the rest for later.
• CUSTOMIZATION: Create completely customizable treats. With the Ninja® CREAMi® XL Deluxe, you can have total control of your ingredients for low sugar, keto, dairy-free, and vegan options.
• ADVANCED CREAMIFY TECHNOLOGY™: The Dual-Drive Motors apply downward pressure and spin the Deluxe Creamerizer™ Paddle that finely shaves and transforms ice particles into delicious treats like slushies, Italian ice, frozen drinks, Creamiccinos™, and more.

Probably the coolest part is the ADVANCED CREAMIFY TECHNOLOGY™ which Ninja describes as dual-drive motors that apply downward pressure and "spin the Deluxe Creamerizer™ Paddle that finely shaves and transforms ice particles into delicious treats like slushies, Italian ice, frozen drinks, Creamiccinos™, and more."

You might find me inside all summer making slushies and ice cream.

Oh, and also margaritas! I think that it's the perfect summer buy for the whole family. If you're in a warm climate like me, then you understand the need to hunker down inside with the AC on full blast and plenty pint containers freezing in the freezer so you can make sure you never run out of these sweet treats!

What will they think of next?

The truth is I never thought I'd be a Ninja CREAMi owner. I do love Ninja. I have one of the early editions of the Foodi Grill, and I recently got a Ninja food processor. Both are fabulous. I'm not sure why I never doubted that the CREAMi would be every bit as good as everyone said.

Granted, I still am very early in the process and I've yet to make a lot of things. I'm really looking forward to the frozen yogurts, slushes and the margaritas! I'll let you know how those turn out ;)

Cheers!

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What's in a name?

ryanloyd@gmail.com (Ryan Loyd) — Fri, 16 May 2025 23:13:59 GMT

Matzy Platzy is now Eat. Drink. Life.

Welcome to the new Eat. Drink. Life.!

Several years ago, I began an Instagram account called Matzy Platzy featuring fun foods and inspiration I'd gathered for cooking at home. It then morphed into a website devoted to showcasing those recipes as well as other things like preparation tools style for the home. We then added elements to elevate your own personal style or wardrobe, and now we even include a section for your furry little friends.

Matzy Platzy was my little take on the phrase "mise en place," French for everything in its place.

While I love the name, and still do to be quite honest, it didn't quite fit this space. Different name ideas through word association and even AI kind of pointed us in the direction of pointing to the elements of the curated life. So this is now where we try to bring together everything we need for a life precisely in place.

Eat. Drink. Life. aims to be a resource for bringing together recipes, styles, helpful hints, tools for the job and pretty much whatever else might fit into these buckets. It's as simple as that.

Think of it as a one-stop-shop for everything needed for a gathering, a special night at home, a weekend brunch, a holiday feast and many more occasions you might find yourself in.

Even as I use the site myself, I notice little things that might help be convenient and easy to use. I'm breaking some of the food sections out further. For example, in breads, you might want to get a quick recipe for biscuits so I've now made that its own category.

What is the point of this site anyway?

I'm glad you asked. Frankly, I don't know! I have so many ideas, visions, and dreams that it's hard to boil it down to a single point for Eat. Drink. Life. While there are many websites devoted to recipe creation, that is not the point here. I am in culinary school, yes. But I am not truly a recipe creator. Kyle has a background (even a minor!) in interior design. He is not an interior designer. These are passion projects but a little further beyond that, these are really the ways we live our lives! Everything featured on this site is something we've actually created or done.

Eat. Drink. Life. can't or won't be everything to everybody, but it might be the inspiration needed to create a little more food and style in your own life. It's a cross between With Love, Magnolia Table, Home Town or The Great British Baking Show, all rolled into one - perhaps a little less fancy than the Duchess of Sussex but with every bit of love and care.

How do I use the site?

What are some future goals?

Great question! I think like pretty much anyone, making money is a good thing (lol). I would love to parlay a successful site - I feel like I'll always be on that journey - into somewhat of an e-commerce site. I'd love to be able to offer things seen on this space for people to order. I'd love to be able to offer some services: ideas for design, special recipes for occasions. I'd love to increase traffic and strive for a robust digital presence. But all those goals are not there without the true reason for La Vie, which, if you've read this far, you're in tune with by now.

I'd love to also offer additional content like a podcast and videos! Now, how do I create 12 more hours in the day for myself?

Well, I hope you have fun exploring the new La Vie. If you're so inclined, let me know what you think! There is a contact form at the bottom of every page. Send your ideas, thoughts, photos you've taken, and recipes you love that help make your life better!

Sugar rush

ryanloyd@gmail.com (Ryan Loyd) — Sat, 28 Dec 2024 23:25:13 GMT

Sweet treats are a weekly staple in our house.

Cakes, cookies, pies and homemade ice cream are always on rotation. But I'm starting to think about the health factors while trying to still satisfy our sweet tooth.

My sweet tooth has become a consistent journey of culinary confections.

Each week, my meal plan takes shape sometimes based on loose themes. Recently, I had a bit of an Oktoberfest theme going on even though it was well past the true Oktoberfest timeframe. I might try to make a special treat coincide with the meal theme. But, other times, cravings take over and the mood strikes for a certain something.

But it seems that now, no matter the difficulty or ease of the main meal, I'm planning for one good dessert to make that'll last us the whole week.

Cakes.

Pies.

Cookies.

Pastries.

I have the perfect example of an confectionery inspiration - er, confectionery craving - well, both really - to share. A visit to J. Alexander's a few months back got me to thinking about how I could recreate the restaurant's signature dessert - carrot cake. I hopped online and found a copycat recipe that is so wonderfully moist, fluffy, sweet and all around amazing. It tasted just like the restaurant version! And rarely do I even order dessert at a restaurant. I am so glad I did. When the J. Alexander's carrot cake came to the table, it was delightfully warm with the cream cheese frosting noticeably slightly melted and practically sliding off the giant square piece of cake.

It was, by far, the absolute best dessert I'd ever had at a restaurant.

The copycat recipe resulted in tremendous success! It's packed full of deliciousness: shredded carrots, chopped pecans, shredded coconut, warm spices, and a secret ingredient - keep reading to find out what it is! This is really the best carrot cake recipe that's melt-in-your-mouth light, fluffy, and perfectly topped with a velvety cream cheese frosting. I enjoyed my pieces warmed up, of course, but it's also perfectly fine right out of the fridge.

Bake or make showstoppers at home.

I'm not calling anything I've made a "showstopper" by any stretch of the imagination, but I have been proud of many bakes and sweet creations.

Over the summer, I got really into anything made with citrus. Key lime, or any kind of lime, is the perfect summer treat simply because it is so refreshing and delicious. Key lime cupcakes (pictured above) made several appearances, and were a big hit at the summer pool party splashes!

There are some showstoppers that look pretty stunning, but fail to measure up in the taste category. Such was the case as this angel food cake with a Palm Springs vibe (pictured below) that I made for a work baking competition. I had the most fun decorating with a piping bag. I created little cactus plants, piped various ribbons down the side of the angel cake, and used real flowers for the topping.

But when it came to the actual cake, I royally messed up when whipping the egg whites and sugar. The mixture separated something terrible. The baked cake was dense and heavy rather than being light and fluffy. While I was immensely proud of the decorations, the cake just didn't turn out right.

I'm sure you've heard that no matter how it looks when it's done, it'll tase great. Might not be quite the case here, although it was fine.

The health part of all this sugar.

It's no secret that all this sugar might not be the best for one's health. Eating too much of these sweet treats might result in gaining weight, contributing to heart disease, developing type 2 diabetes, or even cause tooth decay.

But the good news is that desserts can be consumed by modifying a few things like eating smaller portions, saving desserts for more special occasions, making sweet treats at home rather than eating out, watching your overall diet and even selecting sweets that are made with sugar substitutes or are natural such as frozen yogurt and frozen fruit pops.

According to the CDC, added sugars are sugars added during the processing of foods. They are sugars from syrups and honey, fruit or vegetable juices. They are not naturally occurring types of sugars found in milk, fruits and vegetables. The Dietary Guidelines for Americans 2020-2025 says that for a 2,000 calorie/day diet, no more than 200 calories should come from added sugars. 200 calories equal about 12 teaspoons of added sugar from both food and beverages. In 2017-2018, the average daily intake of added sugars was 17 teaspoons for adults aged 20 and over.

Sugar does do a lot of good, as well. It's job is to not merely sweeten, though that is one of the primary functions that we all notice. For example, sugar feeds yeast. It stabilizes egg whites. It caramelizes and makes the baked good golden brown.

Homemade treats will indeed contain fewer additives and preservatives, but that doesn't mean cookies and cakes made at home will contain less sugar. Still, it is probably safe to assume that homemade items will be healthier and even tastier than those bought from the store.

Bake til your heart's content!

Try one of our Matzy Platzy curated desserts ! These are the tried and true sweets that we love to make. They are the recipes that are family inspired, the ones that create comfy moments at home, ones that are a holiday must!

We'll keep adding to our dessert selections, bet your bottom dollar. Trust Matzy Platzy - you won't be sorry! And let us know what desserts are your favorite by filling out the Share Your Thoughts below!

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Pizza night!

ryanloyd@gmail.com (Ryan Loyd) — Sun, 10 Nov 2024 23:44:18 GMT

What started at our apartment building is now a fun framily tradition!

Do not even think about ordering out. It's homemade, all the way.

Fresh ingredients, homemade dough and a lot of laughter.

When Kyle and I lived at The Baldwin, we became close with a few fellow residents. What started out as mixing and mingling in the clubroom turned out to be trips to the lake, happy hour Wednesdays and something that has stuck to this day: personal sized homemade pizzas on select Friday evenings complete with appetizers, drinks and board and card games after.

It's become one of my favorite things in the world. I love inviting our girlfriends to hang out with us and Luke for this little thing that has become our own little thing we do together... usually just the four of us, but sometimes a few more.

I'm not even sure how it technically began. All I know is that we were getting into making dough, I had a Ninja Foodie Grill, and that we liked to eat and hang out. Somehow that combination got a rise out of us and so began our pizza night tradition. Over time we've experimented with large pizzas, grilling the pizza on the Big Green Egg and even dabbled in more exotic pizza toppings. But the mainstay is a perfect personal size pizza that you can customize to your liking with a combination of things like marinara, pesto, Italian sausage, pepperoni, a mix of cheeses like Mozzarella and herbs. Last time, I tried out a sweet and savory goat cheese and pear combo on top of homemade pesto.

But first, the dough.

Probably, and arguably, the most important part of pizza night is the taste and integrity of the dough. We have tried many recipes and actually rely on a rotating list of recipes for our dough, and we have found that they each provide a slightly different texture and feel. All my life, every time I ate pizza, I'd toss the crust. That is, until I found out how amazing crust can be with the right texture and flavor! I tend to favor a crunchy and herby crusts.

Listen! This is exactly the kind of crust that I really love to eat (not toss).

And it's so satisfying to have made it with you very own hands just a few hours before show time with friends or family. Let's check out a few of our trusty dough recipes that turn out incredible crusts. Let's go over some ingredients as well as specific recipes that have worked really well for this pizza aficionado.

Putting the pizazz on your pizza

Half the fun of making the personal size pizzas is to make it your own! We gather a wide range of toppings, from sauces and pesto to veggies, herbs, fruit, cheeses, meats and more. Similar to my views on salsa - where eggs get verde (green) salsa and beans are better with roja (red) salsa, I have feelings on sauces. I think that pesto goes best with things like pork sausage, basil and perhaps a fruit - like pear - while red salsa is best with traditional cheeses like mozzarella and a pizza staple - pepperoni.

But anything goes. The more unconventional, the better I say. I'm known for making my small personal size pizza a duo-sided pie with red sauce on one side and pesto on the other.

It's so eyeopening how one of these small personal size pizzas will fill you up! I think I'd be able to scarf down two, when really I can only just get through one of my deliciously made-just-for-me pizzas.

Don't forget the games!

Pi zza nights are just one part of the fun. We usually make a bruschetta before we dive into personalizing our pizzas. (We'll make the dough and park bake ahead of time.)

After the pizza's been eaten, we crack out the games for a night of fun. The nice thing about having so many dough rounds is that more can be quickly made for game-time snacking, plus lunch the next day - which is usually a Saturday.

I'm so happy we've got this fun tradition that keeps delivering hours of creative and delicious fun, and lets us sit back, laugh and enjoy the company.

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The "eat-at-home" challenge

ryanloyd@gmail.com (Ryan Loyd) — Fri, 23 Aug 2024 20:55:22 GMT

Eating at home is cheaper, healthier, and to my surprise, is connecting me to my body like I never even considered.

Mission: Impossible?

Can you do it? No eating out. Not even once.

I'll start this whole thing by saying I LOVE EATING OUT. Even as I write this, I'm sitting at a coffee shop with a Merit cold brew coffee and a chorizo, potato and cheese taco from Chilaquil . Delicious! I've already broken the challenge!

But, as Kyle and I assessed our daily and weekly transactions, we discovered that we were spending so much money on food at restaurants and fast food places. That was on top of my weekly grocery store visits where I'd spend anywhere from $100-$300! That is a lot of money spent on food.

I think a lot of people today treat eating out as the norm rather than a special treat. Our lives are busy. Football practice, work, games, work outs, business get togethers and social lives take us out of the kitchen and plops us in line at Whataburger. The alternative is, of course, producing every meal from the home kitchen. And that just takes a little extra planning and patience.

The plan starts here.

The beginning of the plan takes place here at my local H-E-B. This comes after days of trying to lay out the right meals for the right days. It depends on what the week has in store. Previously, I had been planning roughly three to four meals a week, with some extra add ons for snacks and a lunch or two.

Since I decided to try to eat at home the majority of the time and do it consistently, I upped that number to four to five meals a week, with either a fresh lunch altogether or reconstituting a meal into something else. An example of that this week included a Chicken Cordon Bleu meal I made a la Joanna Gaines' Magnolia Table . On Sunday, I made the Cordon Bleu according to the recipe, and on Thursday I used the finished chicken that had been stored in an airtight container in the fridge to make a "Cordon Bleu bake" using Alfredo sauce, rotini pasta, chicken broth, more cheese and panko breadcrumbs, and the Béarnaise sauce. It turned out so incredibly rich and satisfying, just like the first iteration of the Cordon Bleu we enjoyed earlier in the week!

Sometimes, planning takes me days upon days, so I would like to simplify that process, and continue to think of ways to be efficient in both the time it takes me to plan the week and the execution of the plan. It seemed to always work out in such a way that making this amazing plan was really the only thing that turned out the way I wanted. When it came to actually doing it, I failed miserably.

I'm trying to really focus on the whole process so I can set myself up for success rather than just planning for success. Plus, when I didn't make the meals I planned, it just cost me more money in the end. I then tried to move that uncooked meal to the next week with the hope that whatever it was didn't involve perishable items.

Lunches are a beast all their own. How to pack a punch at lunch.

When it comes to lunch, there's just no real easy way to do it. Over the last few weeks, I've found a pretty cool trick that I've been implementing, and it seems to be working! When I get home from the grocery store on Sunday, I'll put everything away and then cook a really easy meal that I put away for lunch the next day. After that's done, I clean everything up and then start on dinner. It's about a 30 minute process and really helps kickstart the week.

Throughout the week, we plan on lunches based on my work from home (WFH) schedule. So if I get to WFH on Tuesday, I can just make lunch on that day. If I'm pre-planning a lunch, I'll get up a little earlier than usual to pack our bentos. Or, perhaps there's a little leftover from that Monday lunch that I already kickstarted the week with!

Over the weeks of thinking about how to simplify this midday meal when our schedules are busy, I've found several recipes that really work well.

Caesar Salad
Greek Quinoa Salad
Lobster Roll (or Chicken Salad)
Sandwiches
Egg Roll in a Bowl

The links for these recipes are in the slider below.

Caesar salad is incredibly tasty, really quick and gets it done. I buy packaged romaine hearts that I cut up. Toss in the shaved Parmesan cheese, some real bacon pieces (because they're really good), store-bought croutons, and whip up the dressing. This recipe does not use anchovy paste as a lot of other Caesar salad recipes call for. I like to pile on the toppings, too, because why not? The calorie count for this dish is on the lighter side of lunchtime fare at around 500-600 cals, but again, making it at home can help cut way down on the dish when you know how much of each ingredient (like mayonnaise) is being added in.

Greek quinoa salad is Mediterranean food at its best and quickest! I love just how bright and fresh this dish is, with tomatoes, olives, feta cheese and cucumbers (if using). I always have to set aside my cucumbers and add in to my personal serving due to a cucumber allergy in the house. The mixture of flavors is outstanding, but then comes the Greek vinaigrette and your mind is blown. Bonus: quinoa is a super food because of its high nutritional content!

I literally just made a lobster roll last week. I have never had one, so I'm not sure how my home lobster roll compares to the real ones of the East Coast. But it was great, and reminded me of chicken or tuna salad. I made this lobster roll cold, the way those in Maine like to delight in their rolls. I'm sure it would be great hot, as well. But since this was lunch and it's the middle of summer in Texas, I opted for a cool dish. The lobster paired nicely with the mayo and other ingredients to produce a creamy and fresh taste. I used chopped lettuce and tomatoes on the roll before topping it with the lobster roll "salad."

Like Matt Bonner, I am also a fan of sandwiches. I love me some homemade sandwiches, but I'm also a fan of the pro sandwich places like Jimmy John's, Firehouse Subs, Quiznos, Potbelly and more! I went down a rabbit hole trying to find Bonner's The Sandwich Hunter blog, but couldn't locate it. I got some broken NBA links that apparently linked to it at one point, and this, The Turkey Sandwich Report , fellow who wrote about it. Anyway, since I've been going to Jimmy John's quite a bit lately since they have a location close to my office (and an employee there calls me by name) I decided I'd try to make a copy cat of my favorite item, the spicy Italian East Coast sandwich. The secret is in the Italian dressing. I recently tried Jersey Mike's again and forgot how the really splash that "juice" mixture of oil and vinegar, so it helps make my point that it's an important component of these sandwiches. But for the Italian, the mix of cold cuts and cheeses are also a priority. I don't think that I match the cold cuts exactly, it's based on what's available at the deli or what looks appetizing (and also what's affordable!)

Egg roll in a bowl is one example of many recipes that can be made quickly and cheaply while maintaining the flavor profile. And what I mean by that is - it's something I want to eat versus something I have to eat because I made it for lunch. This dish is so simple it's ridiculous and it can be eaten at room temp (or warmed up). No frills, no thrills. Basic food that fills you up and gets you through the day.

Really, it's all about making that plan and sticking to it. For me, there are always thing that come my way to help me veer from the plan. A friend asking for a lunch get-together. A work outing. But hopefully, the majority of the plan can be followed. When it's not, switching around the days can help get it back on track.

It's all about balance.

This eat-at-home challenge may not be so practical in our day and age. A strict eating at home policy may not always work. I don't know if I can complete a full week eating all my meals from home. I was almost there! But things come up. Things will happen. The best laid plans can often go awry. I think making that plan and sticking to it can be so satisfying. But there are other ways to be "good" too: splitting a meal out, making a meal before going out so that maybe the only thing you order is an appetizer, a drink or dessert.

For me, cutting down on the going out and making the effort to eat at home is helping me connect to myself and helping us carefully monitor the budget. I physically feel better when I've eaten my homemade meals, and it helps me feel confident about my ability to be the grown up who can make a plan and stick to it.

It is a work in progress.

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Summer shoes

ryanloyd@gmail.com (Ryan Loyd) — Sat, 06 Jul 2024 21:44:03 GMT

The right pair of summer shoes can make or break the day. So make sure they're up to the occasion, whether on land or on the water (or somewhere in between).

Dress up. Dress down. It all goes!

The Floafer

I was today years old when I found out about Floafers® No, for real. It was during a Fiesta party at a friend's house. The woman of the couple we were talking to pointed down to her man's shoes, and asked, "Have you ever heard of Floafers?" I replied that, no, in fact, I had NOT heard of such a footwear!

For those who are not in the know, Floafers are part loafer. part-foam. They're made from a cushy EVA foam that's supportive and easy to clean - and antimicrobial to boot! Because of this foam factor, Floafers mold to the shape of your feet over time. We'll cover boat shoes in just a bit, but Floafers take inspiration from boat and, of course, loafer-style shoes. They're a casual, modern shoe that are functional for both men, women and children, not to mention adaptable to a variety of summertime environments.

I swear, since I learned about these shoes, I can't stop thinking about them. Can you believe I haven't ordered yet? (That will be changing soon). But honestly, I do feel like I owe it to other summer styles to consider before jumping right in with this kind of commitment.

The story section of the Floafers website says that founder Larry Paparo grew up "donning both driving loafers and boat shoes and regarded these shoes as indispensable during his boating adventures.

"In a pivotal moment years ago, amidst the excitement of an upcoming trip to the Bahamas, a visionary idea was born: why not marry the comfort and practicality of foam material with the timeless elegance of a driving loafer?

Featured: Floafers Country Club Driver .

What I think works: The floafer seems like the kind of shoe you can wear to a summer house party where the scene lends itself to both indoor and out. That is of course the exact scene where I first learned about this shoe. It would also be a shoe-in at the lake, a swimming party (where perhaps you do more socializing that swimming - but that's just me) or a picnic.

What I think might be a challenge: I think dressier summer events might require a bit of a dressier shoe. Not to say that these don't measure up. They look nice with that classic loafer look. But it's kin to the Crocs with its breathable holes. And that might make you feeling like you should've sprung for a better option.

The classic "boat" shoe.

It's not about the shoes, it's what you do in them.

Michael Jordan said it best. "It's not about the shoes, it's what you do in them." But sometimes, it really is about the shoe. It's imperative to have a solid shoe in a dangerous work environment, for example. A steel-toe boot is your best friend on a construction job site.

So when you talk about boat-style shoes, this is the definition of form-meets-function. (Kyle always says it's more about form and less about function. What I say is that function is probably more important - but when it meets form - bam!)

The boat shoe is both. The major reason for the boat shoe is for g rip and traction. Some would say the most important part of boat shoe is its exceptional grip and traction on wet and slippery surfaces. The unique tread pattern and rubber composition of the soles provide stability, reducing the risk of accidents while maneuvering on the deck. They are quite literally designed with specific features to enhance comfort and performance... on a boat !

Aside from grip and traction. boat shoes also have several more characteristics. They feature non-marking soles, durable materials, comfort to transition easily from the water to the land, and the ability to drain and dry out quickly.

Featured: Sperry Authentic Original™ Nubuck Boat Shoe .

What I think works: Classic. Just classic. No owning a boat required to have a great pair of boat shoes. They just go with everything.

What I think might be a challenge: The only draw back to not having a pair of boat shoes is not having a pair of boat shoes. No, but seriously, the challenge here is finding the right environment to wear them.

The Mule

Mule is a style of shoe that has no back or constraint around the foot's heel. History lesson. Mules are said to have roots all the way back to Ancient Rome, but were not popularly worn until sixteenth-century Europe. There, mules were bedroom slippers and not worn in public.

A huge benefit to mules is that people with feet problems could easily slip into mules comfortably because of the backless feature. If you are dealing with Achilles tendonitis or another type of pain in the back of your heel, the mules will not make it worse. This is because no back will rub or irritate the tendon while you are walking.

If you're wondering whether they're trendy, mules do offer a fashionable edge and are often seen in the trendier category. Depending on the overall look, they can add a touch of chic to any outfit, especially with variations like heeled mules or those with decorative elements.

Nike's version of the mule shoe is stylish and adaptable! The backing is removable so they can be worn without a heel constraint. Pop the backing back and hit the road. Either way, these are doable. From the website: Enjoy a calm, comfortable experience—no matter where your day off takes you. Made with soft yet responsive foam, these lightweight mules are easy to style and easy to pack. While the water-friendly design makes them ideal for the beach or pool, the minimalist look is elevated enough to wear around in the city. Plus, a removable heel strap adjusts for the perfect fit. Time to slide in and check out.

Featured: Nike Calm Men's Mules

What I think works: Comfort and style go well here. The pool, day drinking, a trip to the grocery store, an outing for lunch... the list goes on.

What I think might be a challenge: Mules need the right type of place. They're pretty casual. No parties or weddings, although these days it does seem that anything goes. I just tend to shy away from this type of shoe anywhere I wouldn't wear shorts. Don't get me wrong, I would wear these with shorts all day long. I just wouldn't put these with anything where I'm not comfortable wearing shorts.

Good shoes take you good places.

I think I'm becoming more of a shoe snob. Look, this is coming from a guy who LITERALLY wears out his shoes. I think I probably hold some sort of world record for having shoes the longest. My last pair of zip-up ankle boots stayed with me for nearly 10 years. I think the previous pair before those hit the decade+ mark, a pair of standard loafer shoes. God, I love those things.

We did end up finally purchasing a pair of horsebit loafers recently. I tend to think more of where the shoes and I have been together and way less about them needing to be replaced. In fact, I think I tend to hold onto them even more because of all the things we went through together. Silly, I know. But it's the absolute truth. The other part of the coin is that the new shoes and I will walk miles and miles together, too. And who knows what adventure awaits us. I'm ready... let's go!

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Fun summer wedding styles

ryanloyd@gmail.com (Ryan Loyd) — Wed, 03 Jul 2024 05:08:07 GMT

It's hot out but you want to look your coolest. There's a way to do it! Get out your imaginations and read on for inspo!

Some summer flare and a little bit of inspo will get you looking your best.

Alyssa and Forrestt marry in classic style.

I'm so excited to write this post about the amazingly beautiful wedding of Alyssa and Forrestt. Mr. and Mrs. Allday's wedding ceremony took place June 29 in the most beautiful location, the Chandelier of Gruene. The bride and groom chose classic wedding style. Alyssa donned a stunning white strapless gown with Forrestt in a traditional black tuxedo. Their attire framed the occasion in a simple yet elegant Texas Hill Country way. Guests wore everything from bright and bold to time-honored conventional attire: white shirts and black ties, comfortable slacks and summer dresses.

Their love story is so cute and gives you all the feels. She slid into his DM's after watching him play in the minors one day. The message led to an introduction which led to them becoming best friends and now a happily ever after! The food, the flowers and all of the fun at the wedding made for the perfect memory.

Setting the tone.

Our dress code is semi-formal. Dresses and jumpsuits are great for the ladies. Men, feel free to wear button-downs and slacks. This is a summer wedding in Texas, so please dress accordingly!

From the outset of the invitation, Alyssa set the tone that allowed guests to choose their own expression for the occasion, admitting that this indeed is a wedding in summer in Texas! This directive seems to bring on a world of possibilities. In a lot of cases, a traditional style is almost comforting because you know your own traditional - whatever that entails. And it makes you feel good about yourself; you tend to know how you look in that way. Going out on a limb is a little more untested. You might not know quite how you'll look and more importantly feel about yourself. And that's not just with style... it can apply to so many instances in life: Meeting up with friends vs. complete strangers, cooking something you know by heart vs. trying a totally new dish, or maybe following the same routine each day vs. trying to incorporate something new (like working out!)

But stepping out on a limb take a little bit of initiative and it might even turn into something that you start trying out more regularly that could eventually turn into be in your new world of comfort. Go figure!

The most important opinion is the one you have of yourself.

Men and women can come up with their own unique set of style depending on the dress code and personal choi ce. There's formal, with more guidelines in place. Standard and traditional options are the best bet. But there are still ways to make it your own. There's semi-formal with room to customize. Pops of color and swapping out different elements are definitely okay. There is the casual look that is even less stringent and more forgiving.

What about this look?

There is dressing your own look, and then there is dressing a look that would not be quite acceptable. This look above is in the latter category, even though I did save the pic because it grabbed me. Of course, you don't want to do anything that's even close to looking like the bride. That's a fashion no-no! Still, there was something about the look that drew me to it.

It was at this year's Fiesta events had me stepping up the dressing up game. While some of it was a little costumey (the stockings, the tights, some of the jewelry, etc), it really went a long way in helping me feel confident about doing something a little different. While this image above might have been fun to wear, it probably would have also gone a little too far for Alyssa's wedding.

But it's pretty fun to consider all the visions for all the different things we go to, from summer weddings to office outfits and more!

Our best wishes to the happy couple. Congratulations to Alyssa and Forrestt, and our blessings for many years of happiness together!

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Right where I'm meant (and want) to be

ryanloyd@gmail.com (Ryan Loyd) — Sun, 23 Jun 2024 14:49:17 GMT

I've always been of the mindset that a lot of times, a decision isn't even needed. You know the right direction to go, even if it takes some time to get there. Things will work themselves out how they're supposed to go.

All work and no play makes for a cranky me.

A little rest and relaxation goes a long way toward helping the soul feel better.

I've felt the stress slipping away over the last few days. And honestly, dialing it back occasionally is essential for keeping yourself going. A little self-care goes a long way to not getting burned out. And that's where I was heading. With the demands of the office, a packed schedule outside of work, and a social calendar that goes 24/7, there is a need to step back and perhaps get away for a while to allow yourself time to think, breathe, relax, unwind and escape.

This week, Luke and Sarah left for the Pacific Northwest, so I thought it would be the perfect time to take a few days, too. Kyle and I packed up Elton and headed toward the beautiful Texas Hill Country. We arrived in Dripping Springs to find the most lovely Airbnb... a yurt! This thing has it all: style, comfort, granite counters, a bedroom, bathroom, full kitchen AND a cowboy pool!

There's something about getting away, even if it's just an hour and a half away. And the Texas Hill Country makes you feel like you're in another world. It's quite magical.

Pulling the strings of the heart.

During the course of the week, it's been a time of new restaurants, new breweries and wineries, and a sense of renewed reflection for me.

Since we are closer to the Austin area, where Luke was born, it's reminded me a lot of raising him since he was a baby. Sarah and I would spend time with him strolling through downtown, strapping him to the front of my bicycle with a front-mount seat, or taking him swimming at our apartment swimming pool.

I had a moment in the cowboy pool last night where I reached out to Kyle and just told him how sad I felt that that moment in my life is over. But he so keenly pointed out that it cleared the way for new beginnings. There are some important things that are still true. We are all a part of each other's lives. We are raising a very smart, happy and one-of-a-kind teenager. We all help one another out. We celebrate life together. And, most importantly, everyone is happy.

Just after my reflection and once the tears were wiped away, I felt so much better. It's so true what he said. Especially that last bit. I think sometimes I have a hard time letting go of the past. I think sometimes that can be OK - to think about the past. To think about the past fondly with such a happy memory. But life does go on and things do change. I'm grateful for all of the moments that I've shared with all of my family and friends.

The Texas Hill Country and all its charm.

This weekend has been great for taking some time away and discovering some great things about myself and my Texas "backyard."

This week I've learned:

Olive trees like the cold weather (and we do have that in Texas!) but anything about 15° or less is a no-go for them.
Deep Eddy Vodka's very first product was the Sweet Tea flavor. Had no idea! The company's tasting room is right here in Dripping Springs and the bottling still happens here (even if production has moved to another Hill Country location), making Dripping Springs the freshest place to get Deep Eddy.
Dripping Springs seems to have quite a bit of European influence with its bakeries and other food options, and is also home to quite a few Asian flavors AND has imported Vietnamese architecture that's incorporated into a high-end restaurant in town.

The sounds of the cicadas and the views of the Hill Country, from the endless skies to the vineyards, rolling hills, and beautiful drives, seem to set a calming tone and reinvigorate the spirit. There is so much to do here that you simply need to return several times to take it all in.

Unlike the city, things get pretty dark around here and establishments close rather Either way you go, you can't lose! But yeah, sometimes it's just about the fun you have when you actually soak up some sun, put on the cutest swimsuit ever (and double points when it makes you feel great about yourself!), and make some memories with your family and friends.

Right where I'm meant to be.

The vineyards and olive groves of the Hill Country have been a time of peace for me. I've been thinking a lot about being where I should be in life. Of course, I know that no one is perfect and we can slip in moments of insecurity. That might bring conflicting thoughts - thoughts that work against us, that tell us we are somehow off. But I'm trusting my gut with a simple assessment question: Am I happy?

I think there will always be variables and bumps in the road. But taking a high-level inventory helps us on our journey to see if we're right where we're meant to be.

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Summer selections

ryanloyd@gmail.com (Ryan Loyd) — Wed, 05 Jun 2024 05:54:53 GMT

It's summer, and there is no better time to be alive! From the flavors of our food to the delight of just taking a step back to breathe, summer offers so much to our souls.

Summer treats when hot weather comes for us.

Typically not a summer "fan," this year I'm taking a different look at it.

Admittedly, summer hasn't always been the ideal time of year. While school is out, the hot weather, especially in South Central Texas, for me doesn't quite have the same essence as fall or spring. Here in Texas, at least, the cool weather of fall and refreshing time of year around March and April are simply heaven that I forget each and every year of the doomsday feeling that is ushered in by the time May and June arrive.

I've got a new attitude.

This year, though, I do feel a little differently about the arrival of summer. I heard one of the meteorologists on TV recently say that we are indeed in "meteorological summer," which basically means that it's hot, so it's summer.

I started thinking about all of the things that I appreciate about this time of year.

For one, summer meals are usually quick and easy. I opt for the kind of dishes that use a lot of lemon or lime, plenty of tangy cheese like feta, and let's talk for a moment about all the delicious summer veggies! I can't get enough of the flavors that summer brings - whether we're talking about: summer squash, bell peppers, corn, green beans, okra.... and deliciously juicy fruit like peaches.

Secondly, while work never seems to slow down, there are other ways that life seems to take a little break. There's no school drop off or pick up. After school activities and sports turn into camps and conditioning classes. Pride month, Independence Day, the watching of the Tour de France (and this year the Olympics in Paris!), lots of pool parties and the overall vibe contribute to a really fun couple of months.

I typically think of summer in terms of food. Others think it's about the pool.

Either way you go, you can't lose! But yeah, sometimes it's just about the fun you have when you actually soak up some sun, put on the cutest swimsuit ever (and double points when it makes you feel great about yourself!), and make some memories with your family and friends.

I can think of many summer memories that got us out and about having fun together. One year, Sarah, Luke and I headed down to Port Isabel and stayed in the neatest little water-front trailer park. We made seafood and ate on the deck, got to experience the local beer scene, made the obligatory beach visit that ended with our feet burning with the hottest sand I've ever felt. It was a mess. Even the dog was hopping on top of the cooler to keep from scorching his paws, poor thing. Other summers we spent in the Pacific Northwest, the Big Sky Country of Montana, California where I participated in the AIDS/LifeCycle bike ride from San Francisco to LA twice - ending with Pride in WeHo, plenty of summers around Texas and of course, like this year, summers spent at home. The couple of years I spent at my apartment downtown were such fun times during the summer, with the pool at our fingertips. The grill and gaming areas added to the fun, keeping us occupied and cool with lots of laughs.

Just have fun!

Last summer, I had a really great time simply sampling a selection of sensational sour beers! As a reminder for me and a little brewery tour for you, let's review these delicious treats.

Now that Fall’s here, my Summer of Sours is coming to a close. What a fun summer that was! I got a good taste from across San Antonio, the Lone Star State, the Midwest, Nashville and beyond! I came to like sours on our trip a few years ago to Ft. Collins, CO. They’re not for everyone, and they can take some getting used to. But I love the variety of flavors, the different levels of sweet and tart, and their general refreshing nature.

From top left to bottom right in no particular order (all were so good!):

1) @2ndshiftbrewing Casual Experimentation, a Berliner weisse sour ale. 4% ABV. Saint Louis
2) @blacklaboratorybrewing Plumbus Berry Sour w/raspberry and plum. 5.5% ABV. San Antonio
3) @cactuslandbrewing El Pepino Loco with sea salt, Chamoy and cucumber. 6.5% ABV. Adkins, TX
4) @martinhousebrewing True Love, a kettle sour with raspberries. 5.2% ABV. Ft. Worth
5) @southerleighbrewingco Mangose & Sticky Rice, a kettle sour with mango and coconut.
6.6% ABV. San Antonio
6) @prairieales Blueberry Boyfriend, a sour ale with blueberries and lemon zest. 5.9% ABV. Oklahoma City
7) @blueowlbrewing Tropical Brut, a mango & açaí berry sour sparkling ale. 6.7% ABV. Austin
8) @martinhousebrewing Big Surge, a fruited kettle sour with coconut, lactose and vanilla. 7.5% ABV. Ft. Worth
9) @903_brewers Mangorita, a Berliner Weisse style ale aged on mango, lime and tajin. 7.5% ABV. Sherman, Texas

Not pictured:
@austinbeerworks Tropical Tuxedo with pineapple, lime, tangerine and mango. 4.8% ABV. Austin
@bluestarbrewco Brainstormer series sour (raspberry or cherry), a 2 year aged sour with organic raspberry/cherry. ABV 3.8%. San Antonio
@kuenstlerbrew Guava Goddess Gose with hints of strawberries, pear and pineapples. 5.4% ABV. San Antonio
@yeehawbrewing Blackberry Beret… a Berliner-style Weisse with, what else, blackberries! 4% ABV. Nashville

This was my so-called Summer of Sours that was so fun to experiment with and try something that at the time I wasn't in love with. After this experience, I found a true appreciation for this style of beer and welcome the chance to try other sours as well!

But it doesn't stop there. We're going to have fun all summer long with some really awesome Summer Selections right here on Matzy Platzy: Cool personal stylings, easy peasy preparation, home decor and of course, bright and vibrant summer food (it's kind of the Matzy Platzy way). Leave a comment below and get in touch with us! We'd love to hear about the things you're interested in reading, watching and seeing on this site and our Instagram!

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Meal planning

ryanloyd@gmail.com (Ryan Loyd) — Tue, 28 May 2024 03:44:33 GMT

What do you put on your grocery list? When do you start it? How long does it take you to do?

The weekly meal plan is kind of like the home Bible for the week.

Even the best laid plans go awry.

My grocery list is an ongoing saga, never complete and rarely perfect. Some people buy a few items to put together each day - a few proteins, some veggies, canned goods and other random items. I don't have this kind of flexible planning capabilities. Instead, I use a weekly. meal planning app called Samsung Food, formerly known as Whisk, to put together my daily meals (sometimes even breakfasts and lunches) and, yes, I even mark the app for eating out.

Recently, I found the app's "note" function and have begun jotting down things that might be going on in my world, Evening meetings, school events or games, and all the things on my calendar that would impact the meals that day.

The truth is though, I don't think I've accomplished a single week of sticking perfectly to the plan. And, I have to remind myself constantly... that's OK.

For some reason, my first instinct is to count veering from my own self-made plan as a failure of sorts, in part because I spent so much time and effort researching cookbooks and sifting through my many foodie subscription emails. But also because I try to match up the days I'll be working out (cycling or running) with heavier carb meals so that I fuel myself appropriately. But honestly, it's exhausting. And keep in mind, this is just the planning phase. The execution of this plan is the other part of the equation that sometimes doesn't quite work. Often, unplanned events pop up or honestly, I experience a simple loss of willpower to make that night's dinner creation.

Part of the idea behind Matzy Platzy is to try to get beyond this wearing down of ourselves and make things that are easy, healthy and quite doable, even on a tight timeline or when that willpower seems to just disappear without a trace. I do think that's possible, but there's got to be an honest heart-to-heart with one's self to fully admit what's possible and more importantly, what's not.

I digress...

I remember one time in particular I was way over my head with the plan. It was a party for my son, Luke, at the end of his 5th grade year. Keep in mind, this was during the height of the pandemic. He'd spent the remainder of that year at home doing his classwork. To celebrate this big moment of the end of elementary school and the start of middle school, he had originally asked to do one of his favorite dining experiences at that time: a Chinese buffet. The problem was, we couldn't due to COVID.

That's when I came up with the plan to bring the Chinese buffet to our apartment.

Back to the topic...

The weekly meal plan is a combo of inspiration and cravings.

The plan I create each week is based on inspiration I see in the wild, whether it's on the internet, a favorite show, an email from the many food subscriptions I receive in my inbox, or something I hear people talking about. But there are also the meals that I happen to love eating and making. Some of these include beef or pork ragu, refreshing chalupas , a comforting chili or a flavorful tortilla soup . One of my absolute favorite dishes at home is this recipe for turkey picadillo tacos . They are amazing - all at once comforting, extremely satisfying, and while only somewhat involved, still qualifies as a Matzy Platzy Approved dish.

I find this is the easiest way to come up with my plan - ideas that come my way, meals I might see others enjoying, inspiration from food blogs and cravings that cross my mind on a whim.

Then it's a matter of deciding what meal on what day - is there something going on like a school function, am I working out, do I have an after work meeting, or is it simply a night in without any distraction?

All this to say, I'm still the eternal optimist and I plan like I will follow it to the letter every... single... week. I plan without fail. Even if I fail every time.

Overbooked

ryanloyd@gmail.com (Ryan Loyd) — Fri, 24 May 2024 18:34:21 GMT

Having the most fun on the least amount of time!

Why does time seem to go so quickly when you're having fun?

The day we had back-to-back-to-back get-togethers

Kyle usually says that as the social director of the family, I double book us. This past weekend, I went crazy and triple booked us for some pretty major get-togethers on the same day, all within just a few short hours of each other. (Thankfully they were not all at the same time!)

Granted, all of these didn't happen to just fall on the same day. No. If that were the case, I'd say you can call me certifiably insane. The gatherings actually sort of happened to book up by themselves:

The morning event - the brunch - booked just a few days before Saturday.
The adult-only pool party was rescheduled to this day due to cold weather on the original day.
The dinner was the only event that was actually planned and in place for several weeks.

The Brunch

The actual day of events started with brunch with some friends from our church at a new spot in town. (I must toot my own horn and tell you that I began MY day for a three mile run at the gym. Go me! Plus, I needed that 500 calorie burn for the day you're reading about.)

Kyle and I pulled up with our son, Luke, in tow to meet the Jowers - Carrie and Jeff - and the Pryor-Halls - Troy, Alyson, Bennett and Griffin. It was sort of an impromptu brunch, given the fact that it kind of just popped up mid to late week. But we've been hanging out with this fun crowd of moms and dads for a little bit now. We call ourselves the Mod Squad (Heather and Todd weren't here on this occasion.) It's this small little group that's really been an important and special part of our lives lately. From dinners out to murder mystery parties in, these relationships are what count.

Point being, it was important. So we made it a priority to make it work.

The Pool Party

The day continued with our next fun get-together, a pool party at a fellow board member's home. This event was a reschedule from April when the weather wasn't quite cooperating for a pool party. On this particular day, the sun was out and the pool party was on!

We got home from our brunch and changed, packed some towels and the sunscreen, and scooted off to make the party. We were among the first wave of guests to arrive. We met some people, got our margaritas from the margarita machine, and dove into some conversations while it was still new and awkward.

A little bit later, and a few margaritas later, more people showed up and we were feeling less awkward with our new friends. We formed an ever larger group of people to talk to and after a long while, made our way to the pool. Kyle went to get some tacos while we soaked up the sun and some water. Luke was wanting to go fishing with his friend, and the clock was rolling around to 4 and then soon 5. Plans for dinner were for 5:45 but I texted and said we'd be a little later, around 6.

We had to pull ourselves away from the pool, margaritas and new friends to get home and once again get another quick change it for dinner.

The Dinner

A little bit later, in what seemed like the fastest wardrobe switch in history, we were off to drinks with our friends... one of whom was celebrating a belated birthday. We parked and quickly walked over to the bar. The early evening sun was quite hot so we got to the dark and moody bar sweating, and eventually cooled down with our fun and chatty group.

Afterward we walked to the restaurant for a bite to eat, more drinks and even more laughs! Caesar salad and meatballs for apps, pasta and pizza for dinner, and a little birthday tiramisu made for the perfect occasion.

I think even I have come to find it difficult to be overbooked. Anxiety builds, something inevitably changes and it just doesn't give you the time to fully enjoy the moment you're in. I think being double booked could work if spaced appropriately. But three is certainly pushing the envelope.

Nonetheless, we had a fantastic time at each of our little celebrations. Next time we might be luckier and not have three occasions that happen to fall on the same day.

Bundt's rise to fame

ryanloyd@gmail.com (Ryan Loyd) — Mon, 11 Mar 2024 04:21:11 GMT

A brief history behind these chocolatey, sometimes plain vanilla, lemon zest or fruit-filled cakes

Whatever the Bundt, it seems like it's always the perfect cake!

What's your favorite kind of cake?

Cupcakes are my most favorite form of cake, unless of course we're talking about Bundt cakes. There's just something about a Bundt cake that makes it so special. Perhaps it's the density, or maybe it's the fact that Bundt cakes aren't typically oversweet. Most importantly, I think Bundt cakes are simply elegant and elevated. It looks special and fancy.

Getting Bundt cakes right isn't hard. But there's a little bit of finesse that goes into it. The batter shouldn't be overly beaten, and it will have the right consistency going into the pan. The amount of time spent in the oven, too, will help your bundt be the best that it can be. I've found that a little crisp is very good, while still maintaining a super moist and tasty interior.

A cake for gathering

Did you know , the bundt originates, in part, from the German word bundkuchen , which translates into a cake for gatherings. This kind of cake also have its origin from a European brioche style cake called Gugelhupf. From its gathering meaning, you can see why. It's large enough to feed a family or gathering. The Bundt pan is typically shaped well for cutting sizable pieces for guests, large enough to feed a whole crowd of people. It is also extremely appealing - from a style standpoint - and gives is that extra pizazz.

While the cake has been around for generations, the actual pan - what we call Bundt - is a fairly modern creation. Nordic Ware is responsible for popularizing this cake in North American around 1950 with Nordic's owner, H. David Dalquist, originally came up with the concept for the Jewish women's group, Hadassah Society, in Minneapolis.

The "bund" cake was a recreation of the Kugelhopf, a dense, ring-shaped cake with the bund signifying that group/gathering/alliance meaning. Eventually the T was added to the end of bund, though no one knows exactly why. And the rest, as they say, his history.

A Bundt cake can take the form of a coffee or pound cake. Bundt cakes are denser that its light and airy coffee cake counterpart. What's interesting, and fun, is that Bundt cakes do not take on any single recipe, making it the perfect cake to customize all your own. The structure is great for baking, and the results are just about always perfect.

Nordic Ware captured the market for the distinctly shaped pans. Production started picking up in a big way just before the 1970s. A Pillsbury bake-off yielded a second prize winner called the "Tunnel of Fudge Cake," which inspired home bakers across the country to start making their own. Nordic Ware took in tens of thousands of orders each day, and now millions of people own their own Bundt pan. Even several styles (like me!)

Create your own experience with an elevated take on the cake that made the Bundt pan famous. Try these selections from Nordic Ware, Onion Creek Kitchens and The New York Times.

Brunch life

ryanloyd@gmail.com (Ryan Loyd) — Wed, 06 Mar 2024 05:48:57 GMT

Brunch - that fabulous combination of breakfast and lunch - is more a part of our culture than ever before.

Let's do brunch!

We hear that expression often tied to the tradition of the Saturday or Sunday morning or afternoon out with friends, plates scattered among the table, glasses filled with champagne and orange juice, and conversation and laughter flowing freely.

The exact origin might be hard to pinpoint - whether it was in England, whether it's tied to religious or secular rituals, or if it was the result of party-goers ending a late night and starting the next day with a late breakfast-lunch.

But one thing is clear: It is catchy, clever and a lot of fun. Though I am not here to debate where brunch came from or why, I am here to talk about the food and the style that goes along with it.

Savory? Sweet? Why not both!

Whether you're hosting a laid-back gathering at home or planning a stylish brunch party with friends, we've got you covered with customizable and curated recipes that are sure to impress.

Style is an important part of brunch

My favorite brunch recipe

I've talked about French toast so much, I decided it must be my favorite recipe. My most recent iteration turned out to be camping French toast, and let me tell you - It. Was. Phenomenal.

So, without further ado, I give you, Camp Site Friendly Sourdough French Toast + Berries.

You won't regret it.

Get the recipe.

Fit for a king

Mon, 05 Feb 2024 23:44:00 GMT

A colorful, cinnamon filled treat that's part tradition, part artistry

The cake that's more bread than cake

It's not lost on me that I enjoy making, and eating, a King Cake mostly because it is more bread than cake. And I love making bread. Then again, I also love making, and eating, cake. I guess that's a win-win! This soft, brioche-style bread is a blend between a cinnamon roll and cinnamon toast. It's perfectly customizable with the butter and cinnamon acting as the base with plenty of add-ons possible, including fruits and cream cheese.

The King Cake colors are just some of my favorite, with purple, green and gold representing the colors of New Orleans and Mardi Gras. The colors are symbolic:

Purple - standing for justice
Green - representing faith and growth
Gold - signifying power, prosperity or wealth

Some history and the baby

There is so much going on with the King Cake. Eating it is fun, but the frosting and multiple colors make it so inviting and fun as well.

Believe it or not, the King Cake is thought to have come from France, around the 12th Century. The bread does have secular roots, but it's mostly tied to Christianity when the Three Wise Men brought gifts to Bethlehem to the new baby Jesus 12 days after Christmas, January 6 - Epiphany, or King's Day, because that's how long their journey lasted. French settlers brought the tradition to Louisiana in the 18th Century. But it wasn't until the 19th Century that began the tradition as we know it today where the cake signifies the start of Carnival season. King Cake is enjoyed throughout Carnival, the days between Epiphany and Lent.

It is because of this celebration of the Christ Child that often times, a small plastic or edible baby figurine is placed inside the King Cake. Whoever discovers the baby while enjoying the cake is the "winner," for which the prize is offering the next year's King Cake or hosting the party.

For a little more Biblical context: The cakes are in the shape of a circle to symbolize the route used by the Wise Men to throw off King Herod after Jesus' birth. The route was meant to confused the King who was trying to follow the trio so he could kill Jesus.

Traditional King Cake with a modern 'twist'

The traditional 'cake' bread that we know is a twisted ring of brioche bread smeared with sugary icing and the amazing colors - purple, green and gold - on top. For an extra layer of fancy, the Cajun tradition is to deep-fry the cake and fill it with cream cheese and praline. (Do they know how to do things or do they know how to do things?)

But back to this style. There is the basic method, and then there is a method I've discovered that makes this just a little more special. More on that below. First, here's the more traditional ingredients and a few of the steps involved.

Now for the moment we've all been waiting for...

My Prince of Mardi Gras Pies

Prince Pies are my version of the King Cake. I wanted to create a smaller, personal size cake or bread that's a cross between a hand pie and a cinnamon roll. The prince part is because it's not the grand king but the subdued and low key prince.

While brioche bread is soft and can be easily torn, the prince pies eliminate the need to be shy when grabbing for a piece or slice. And it makes the moment a little more special to enjoy.

My Prince of Mardi Gras Pies are just as delicious and I'm so proud of them. Try your hand at them and let me know what you think!

Get the recipe .

Dirty plates

Tue, 30 Jan 2024 05:17:00 GMT

Can you identify your most favorite photo of all time – one that you’ve taken? I can. And it’s this one.

I must take thousands of photos every year. But never one quite like this.

Pictures are worth 1,000 words. Here are a few of mine about this particular moment.

The subjects include family, friends, events and lots of food – meals and desserts that I’ve made, or fancy dishes from restaurants.

Sarah and I were celebrating New Year’s Eve with friends in McKinney at a place back then called Café Málaga. To my knowledge, it’s no longer open. We’d just come from Landon Winery, one of the first wineries where I ever had an actual wine club membership.

The reservations to the restaurant may have been spur of the moment, or they may have been planned in advance. I recall having such a good time at the winery that I really didn’t want to leave. But, we did, and I’m so glad.

There’s a good chance it was 2007 or 2008. I barely knew what Spanish tapas were, but I soon discovered all of the tiny plates of shareable food were so very good. Olives, meatballs and the bite-sized snacks flowed all evening, along with the drinks, laughs and conversation. Once dinner was over, just before the plates were whisked away by the staff, I snapped this quick and thoughtless photo. I didn’t know what I was trying to capture. All I knew was it was worth taking real quick in the middle of the moment that I’m sure was bookended by more drinks and more laughs.

Later, after the plates long had been washed and put away… after returning back to the regular rhythm of life… after settling into the new year… I must have looked back and this one photo and scoffed at everything about it. First it just didn’t look very appealing. The glow of the restaurant turned my plate portrait into a discolored orange memory.

But the more I looked at it, the more I focused on the smaller elements.

The fork…

Knife…

Olive pits…

Toothpicks…

The dirty plates…

Napkin…

Tablecloth…

And what might be a bottle of oil…

The more I really started to enjoy what to me was pure satisfaction. Pure enjoyment. The most absolute fun.

Today I look back on this particular evening with faded memories of the precise moments of that night. I’m not sure what all we said or exactly what we ate. I’m not sure what time we got there or what time we left. I just remember that, because of this all-time favorite photo of mine, we had a very good time.

the eat. drink. life. chronicles

Camping

Fun for the family.

Camper camping life.

Cupcakes: The Ultimate Cake

I love cupcakes.

Different versions.

King cakes

Three recipes, one meaning

The test.

The result.

Vitamix 5200 Review

Vitamix 5200 Review — Is It Worth the Investment?

Performance

From design to practical considerations, here's the low-down.

Design & Usability

Noise & Practical Considerations

Durability & Warranty

Value & Who It’s Best For

Final verdict.

Cookie craze

Cookies are a year-round craze.

The different cookies throughout the seasons.

Spring: Fresh, Light & Bright As the weather warms, cookies shift toward lighter textures and brighter flavors. Featured cookies include:

Summer: Fun, Nostalgic & Shareable

Fall: Cozy, Spiced & Comforting

Winter: Festive, Rich & Traditional

The cookie exchange.

How to Host a Cookie Exchange

1. Set the Ground Rules (Gently)

2. Choose the Right Time

3. Encourage Cookie Variety

4. Create a Cozy, Festive Setup

5. Make the Exchange Simple

What to Serve at a Cookie Exchange

Packaging Ideas for Take-Home Cookies

Ways to Make It Extra Special

Why Cookie Exchanges Matter

Giving back to the community

The power of volunteering: Nourishing communities, one meal at a time

Why volunteering matters.

1. It Fights Hunger and Builds Resilience

2. It Turns Passion Into Purpose

3. It Builds Stronger Communities

4. It Teaches Gratitude

Food as a common bond.

Making time to workout when life gets busy

Schedules are busy. I get it. But you do need time for you.

Working out isn't a luxury. It's a neccessity.

Multi-task.

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Portion control

You're at dinner. The plate comes and it looks surprisingly small. That disappointing feeling is something that America has trained us to feel.

Time to retrain the brain. The meal is bigger than it looks.

That larger portion isn't making us full. It's adding unnecessary calories.

The plan is all about you.

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Finding your vibe

The coffee shop, a quiet place to read at home, a daily walk.

Have you found your vibe? Are you looking for one?

I noticed how easy - and hard - it can be to find a vibe.

Do it with intention.

Did you find your vibe?

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Review: Ninja® CREAMi® Deluxe

A machine that lives up to the hype. Sweet. Creamy. Treats.

The Ninja CREAMi serves up fast homemade ice cream, if you can just wait to freeze the base.

Our house has got a sweet tooth. This gives us what we need!

You might find me inside all summer making slushies and ice cream.

What will they think of next?

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What's in a name?

Matzy Platzy is now Eat. Drink. Life.

Welcome to the new Eat. Drink. Life.!

What is the point of this site anyway?

Spring: Fresh, Light & Bright

As the weather warms, cookies shift toward lighter textures and brighter flavors. Featured cookies include: