Royals – Lorde

Life is great without a care, we aren’t caught up in your love affairand we’ll never be royals, it don’t run in our blood that kind of luxe just ain’t for us, we crave a different kind of buzz…

You guuuyyyyysssss. Sorry I’ve been away. And sorry for being all “you guuuyyyyyssss.” It’s just really been that kinda day {/week/month/summer}. Been REAL busy. Check it out, yo.

My buses came to visit us!

Sorry for the crappy self-facing iPhone photo… It may or may not have been creeping up on 2am. We may or may not have had our daily recommended {very} healthy servings of wine.

Bus. Bus. Bus. I could write an entire blog about our {many} adventures, instead I’ll just say that I love these girls more than Caramel Delights and Skinny Pop.



Zia had on some very concerning red lipstick.

When my bus Val comes, we pretty much center the whole visit around food. It’s our buzz. {yeah… so my whole life is centered around food… but we’ll use Val as an excuse.} Doesn’t have to be fancy, just has to be good. 

Local Pig is relatively new on the KC food scene and BOY have they quickly become a contenda! I can’t recommend them enough, whether you’re after locally sourced meat {of almost any kind}, specialty food items {some I’d never heard of!}, or just a damn delicious lunch, Local Pig is your NEW BEST FRIEND. Check them out at 2618 Guinotte Ave, KCMO. (This post is not sponsored, I just seriously love this place like whoa.) 




We always wear our Freshly Picked Moccs when we go to the coolest places… duh.

We came, we played in the rocks, we ate. This. We almost forgot to take a picture of it before we devoured it. “It” was a delicious Cuban. I must have already eaten all the homemade chips. 


We did a fun photoshoot. {P.S. Don’t do a photoshoot after you have stuffed your faces full.} 




We went inside so I could buy some sausages and beef and pork chops and eggs and honey and coffee and stuffed dates and shaving cream and spices and… this could go on for a while…

Locally made Oddly Correct Coffee 
Who doesn’t like mason jars?

They butcher in-house. They teach classes. They have rad tattoos. They have a slightly scary cow poster. What’s not to love?

Yayyyyyy Local Pig!

Stay tuned for more catching up… 

Download the song here.





Peaches – The Presidents of the United States of America

I’m movin’ to the country I’m gonna eat a lot of peaches 

Movin’ to the country I’m gonna eat a lot of peaches…

A few years ago my dad planted some peach trees. This year they produced some crazy good fruit. Look how pretty they are!

They’re all so juicy and fuzzy, and such a lovely shade of… peach!

Sometimes tiny stealer monkeys gank food from my photoshoots…

and make giant messes…

We have so many that I’ve been desperately trying to come up with ways to use them up before they go bad. Hot weather + yummy peaches + new ice cream maker = duh. 

Helloooo Homemade Peach Ice Cream. Get in my mouth. After I make you. Over the course of three days. 

Day 1: Peach Prep, sugar, and giant monkey mess clean-up. 

Day 2: A photo-ruining (but otherwise heavenly) rainy day, 

Mixin’ it up and coolin’ it off.

(Certain ingredients not pictured. Because they were ugly.)

Day 3: Scoop. Eat. Enjoy.



Ripe Fresh Peaches – 4 cups sliced (peeled if desired)

Raw Sugar –          1/2 cup

Flour –              2 tbsp

Salt –               1 pinch

Eggs –               3 beaten

Whipping Cream –     1 cup

Vanilla –            1 tsp

Whole Milk –         4 & 1/2 cup


Slice peaches, sprinkle sugar sparingly and allow to sit at room temperature for several hours (or overnight) until they are nice and juicy.

Blend or mash (depending on desired consistency), set aside.

Over LOW heat, combine remaining sugar, flour, salt, and eggs. Cook VERY slowly, stirring frequently, until it begins to thicken. 

*Be very careful not to let the eggs scramble! (If they do, do not despair, simply strain through a mesh sieve and discard overcooked bits.)

Transfer to another container and cool to room temperature.

Once cool, add whipping cream and vanilla, whisk to combine.

Stir in milk and peaches.

Refrigerate until thoroughly cooled (several hours or overnight).

Freeze per ice-cream maker’s instructions.


Notes – I am not a big dessert eater, and tend to like mine a little less on the sweet side, so feel free to up the sugar content to satisfy your sweet-tooth. Next time, I’ll leave my peaches a little more chunky, or add freshly cut peach pieces to the mixture before it goes in the ice cream maker. I thought that would have added something extra (and used up more peaches!). I was flying by the seat of my pants when I came up with this recipe, so I look forward to any suggestions you may have! 

Download the song here.