Having a backyard has always been important to Spencer and I. We love hosting, having a little sanctuary and being able to enjoy a meal outside.

This holiday weekend we decided to stay home and make a delicious brunch together. On the menu:

Sweet Italian Sausage & Cherry Tomato Frittata
Paprika Potato Medley
Arugula, Beet and Parmesan Salad


Sweet Italian Pork Sausage & Cherry Tomato Frittata (serves 4)

  • 2 Sweet Italian Pork Sausages
  • 4 Eggs
  • 4 Egg Whites
  • 1 tbsp of Half & Half
  • 1 cup of Cherry Tomatoes
  • 1/4 cup of fresh Basil
  • 1/2 cup of finely grated Parmesan
  • Salt and Pepper to taste
  1. Preheat the oven to 350 degrees F.
  2. In a small frying pan cook sausages (remove casing) until they are nice and brown.  Make sure to crumble with a wooden spoon.
  3. While sausage is cooking, crack 4 eggs and 4 egg whites into a bowl. Add 1 tbs of half and half and beat for a few minutes.
  4. Add fresh basil, grated parmesan and salt and pepper to eggs and mix well. Set aside.
  5. Slice cherry tomatoes in half and place in a greased 9″ x 7″ pan.
  6. Drain grease from sausage and add crumbled sausage to pan.
  7. Pour egg mixture in pan and bake for 40 minutes.

Paprika Potato Medley (serves 4)

  • 1 lbs of mixed Potatoes (I like to use Trader Joe’s gold, red, purple “Potato Medley”)
  • 1/4 cup of Olive Oil
  • 1 tbsp of Sea Salt
  • 1 tsp of Paprika
  • 1 tsp of Garlic powder
  • 1 tsp of fresh ground Pepper
  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes in quarters and place in a bowl with cold water. Soak for about 15-20 minutes. You can soak overnight to get crispier potatoes
  3. Dry potatoes and place in a bowl with the olive oil, salt, pepper, and paprika; toss until the potatoes are well coated.
  4. Transfer potatoes to a sheet pan and spread out into 1 layer.
  5. Roast in the oven for 45 minutes or until browned and crisp.

Arugula, Beet and Parmesan Salad (serves 4)

  • 4 cups Arugula
  • 2 tbsp Olive Oil
  • 1 tsp Sea Salt
  • 1 cup Beets
  • 2 tbsp Lemon juice
  • 1/4 cup grated Parmesan
  1. Place Arugula in a large bowl and mix in olive oil, sea salt, and lemon juice.
  2. Top with beets and parmesan.


When it comes to sea salt I like to use Sal de Ibiza. You can find it here and add to your own dishes!

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Lisbon, Portugal

Lisbon and San Francisco were separated at birth. No doubt about it. The feel, the fog, the bridge, the trolleys…all the same! I loved visiting Lisbon with Spencer because we had both been wanting to go for quite some time. We stopped at this lovely cafe called Pensao Amor. It was perhaps the most beautiful cafe I have ever been in. Full of bright pink walls, velvet chairs and cute balconies. And of course the coffee was delicious.





After coffee we braved the rain and tried some shots of Ginjinha – a sour cherry liqueur. It was delicious but very strong!



In the afternoon we headed out for Spencer’s birthday dinner and came across this beautiful trolley and street.




We went to Cervejaria Ramiro which we heard about on No Reservations. Of course, it did not disappoint. The food was incredible and although we ordered FAR too much food I’m glad we were able to try a little bit of everything. If ever in Lisbon do not skip out on this.





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