I love when the weather turns — the mornings are crisp, the kind where you grab that first cup of coffee just to wrap your hands around something warm. Out come the comfy sweaters and the warm-but-still-fashionable boots from the back of the closet. Suddenly, my appetite shifts too — I start craving comfort in a bowl.

The fresh salads and veggies from our summer garden are gone (and yes, I do miss them!), but they’re replaced with cravings for hearty soups and cozy stews. Potatoes are like the answer to everything. Mashed, baked, roasted, or turned into crispy home fries — I’ll take them any way they come.

There’s something about apple-picking season that feels like a fresh start. The air gets crisp, the leaves crunch underfoot, and suddenly pumpkin-spiced everything is everywhere. But for my family, autumn always meant apples first.

Every year, my siblings and I would gather our families and head to the orchards. Depending on whose house was hosting the post-picking feast, we’d pile into cars and make our way either to Sussex County and Warwick, NY—or sometimes down to Hunterdon County. We started this tradition when my nieces were just little ones, and now they’re off creating their own memories with friends and families.

For me, it’s always been about the laughter between the trees, the apple-stained fingers, and that inevitable taste-test right there in the orchard. And of course—the baking.

Late-Summer Harvest… with a Side of Torch Drama

Little Miss Black Thumb here, chiming in after swiping the hubby’s garden haul. He’s always successful with peppers (me, not so much), and the poblanos that I once snubbed my nose at are sitting pretty in the basket, along with a handful of cherry tomatoes. On my way back inside, I even swiped a bulb of garlic he had drying.

Why I Love This Recipe
I brought this mousse into the shop on a sweltering summer day, and I swear someone said it was better than air conditioning. I'm not usually a dessert person—I’m thinking carbs, calories, and whether I’ll be able to sleep—but this? This one changes everything.

It’s light, rich, and hits that perfect coffee-chocolate note. I make it in mason jars so it’s easy to share… or stash one for myself for a later pick-me-up. When it’s too hot to bake but everyone needs a treat, this is my go-to.

 Recipe: Mechanic’s Mocha Mousse
Servings: 4–6
Prep Time: 15 minutes
Chill Time: 2 hours (or overnight)
Total Time: ~2 hours, 15 min
Difficulty: Easy

Ingredients
Mousse Base
1 cup heavy whipping cream (very cold)
4 oz cream cheese, softened
½ cup powdered sugar (or low-carb alternative)
1 tsp vanilla extract
2 tbsp unsweetened cocoa powder
1 tsp instant espresso powder (or 1 tbsp strong brewed coffee, cooled)
Pinch of salt
Optional Garnishes
Whipped cream swirl
Mini chocolate chips or shavings
Crushed chocolate-covered espresso beans
Dash of cinnamon or cocoa powder

 Instructions
Whip It Good
In a chilled bowl, whip the heavy cream to stiff peaks. Set aside in the fridge.

Build the Mocha Base
Blend the cream cheese with powdered sugar, vanilla, cocoa powder, espresso, and salt until smooth.

Combine for Maximum Smoothness
Gently fold in the whipped cream until fully incorporated and mousse-like.

Chill & Set
Spoon into mason jars or ramekins. Cover and chill for at least 2 hours (or overnight).

Top & Serve
Add your favorite garnish right before serving. Dig in and enjoy!

Grilling Season Meets Garden-Fresh Flavor

Grilling season is in full swing, and my husband’s garden is bursting with herbs. Somehow, we’re still enjoying fresh spinach and lettuce, long past their usual season—but you won’t hear me complaining!

One of my go-to summer meals is zesty Greek lemon chicken with creamy tzatziki sauce. But this week, my Head Chef (you know, the guy who feeds me) threw in some fresh mint just for fun—and wow. Instant favorite! That simple twist added a refreshing pop that took the whole dish to a new level.

A Jersey Girl’s Take on a Mexican Classic
There’s just something magical about summertime in New Jersey. We’re called the Garden State for good reason, and if you’ve ever tasted a Jersey tomato or bitten into a freshly picked ear of sweet corn, you know exactly what I mean.

While tomatoes get their well-deserved spotlight, local sweet Jersey corn is absolutely A-maz-ing. We first fell in love with Mexican street corn while traveling, and ever since, we’ve had fun creating our own versions back home. This one is our go-to—it’s easy, no-fuss, and packed with flavor.

It’s also one of the very few things my husband fully trusts me to handle in the kitchen without supervision… and that’s saying something. 😄

🛒 Ingredients
4 ears of corn, husks removed and silks cleaned
2 tablespoons Mexican crema
(or 1 tbsp sour cream + 1 tbsp heavy cream, or 1 tbsp Greek yogurt + 1 tbsp heavy cream)
1 tablespoon fresh lime juice
1 teaspoon lime zest
1 small garlic clove, finely grated or minced
2 scallions, thinly sliced
1/3 cup Cotija cheese, crumbled
(or feta if Cotija isn’t available)
2 tablespoons fresh cilantro, chopped
1/4 teaspoon smoked paprika
(or chili powder)
1 small jalapeño, seeded and finely diced (optional, for heat)
1 tablespoon olive oil or melted butter
Sea salt, to taste

🔥 Directions
Prep the Corn:
Remove the husks and silks from the corn. Rinse the ears thoroughly to get rid of any remaining silk. Soak the corn in cold water for 10–15 minutes—this helps prevent burning and encourages even cooking on the grill. Pat dry and lightly brush each ear with olive oil or melted butter.

Grill the Corn:
Preheat your grill to medium-high heat. Place the corn directly on the grill grates. Grill for 15 minutes, turning every 3–5 minutes, until the kernels are tender and charred in spots. Set aside to cool slightly.

🌮 A Twist on Tradition: 
When you’re craving something satisfying, crunchy, and packed with bold flavors—but don’t want to spend hours in the kitchen—these Smoky Two-Layer Tostada Stacks deliver big on taste and presentation. Inspired by a classic layered tostada, this version is scaled perfectly for two and adds just enough of a twist to keep things exciting.

A Bold and Delicious Seafood Dish That Even Won Over My Picky Taste Buds
Well, the day has come that has made my husband so very happy.
I’ve grown a lot in the eating department. I used to avoid anything green—iceberg lettuce was my only safe leaf. Mushrooms? Fine. Fish? Nope. And mayo? That was a hard, permanent no. For years, I stood firm on that.

Until recently, I tried a steamed clam. My husband practically did a happy dance in the kitchen. But when he asked if mussels were next, it was still a “no”—and mayo? Still a “hell no.”

A Diner-Inspired Breakfast You Can Make at Home
I’ll be the first to admit—I’m not exactly the one in the kitchen whipping up gourmet meals. Breakfast is usually something we grab on the go, because let’s be honest, even eggs and toast just taste better when they come with a side of something crispy and golden. And of course, home fries are always a bonus.
Living in diner heaven—New Jersey—I rarely find a breakfast that doesn’t hit the spot, but on a recent trip to Norwalk, CT, I ordered something that surprised me. It was simple: egg whites, spinach, feta, and fresh tomatoes tucked into a warm pita—but it was absolutely delicious. So much so that I decided to recreate it at home. And you know what? I didn’t miss the home fries or meat one bit.
If you’re looking for a light yet satisfying breakfast with a Mediterranean twist, you’ll love this Mediterranean Egg White Pita Delight. Here’s how to make it! ⬇️ 🍳🥙✨

With St. Patrick’s Day right around the corner, we’re embracing all things festive—green, cheerful, and of course, delicious! This time of year is all about celebrating heritage, enjoying time with loved ones, and indulging in the kind of comfort food that brings people together. At the shop, we recently found out that our amazing service advisor, Courtney, has a hidden talent… she makes a mean Irish Soda Bread—and not just any version. We're talking legendary status.