Unveiling the August Degustabox & Beautiful Blueberry Bundt Cake from Cake Magic!

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Hey, August! With a new month brings a new installment of my latest venture with Degustabox. This month’s foodie subscription box brought a bunch of cool surprises, including highlights like Sir Kensington’s Chipotle Mayonnaise ($5.99), Popchip Ridges ($1.25), and White Lily White Grape Seed Flour Blend ($5.49). I found a few items I’ve seen plenty of times before, such as Post Honey Bunches of Oats ($2.83) and Oregon Chai Latte Mix ($3.99), but I was pretty pumped about the ridiculous amount of Goetze’s Cow Tails ($3.49) and more excuses to eat meat sticks (Vermont Smoke & Cure Mini Meat Sticks, 6 pack for $4.99).

I was most inspired by the new flour blend, and tried out a beautiful bundt cake from Caroline Wright’s new book, Cake Magic! I would repost her recipe, but I don’t want you to have any excuse not to buy this chick’s incredible book. She recently visited Central Market’s Cooking School and I, no joke, consumed the most incredible olive oil cake I’ve ever devoured in my life. So, obviously, I had to have her book. Her basic ‘cake mix’ recipe uses only five ingredients and the entire book is a design-your-own-adventure map to customize your ideal cake based on the original mix. The recipe I tried out for myself is a fruit-based cake batter with pureed blueberries swirled right in. The White Grape Seed and Wheat Flour blend gave the cake a nutty, wheaty taste but with a lighter texture that absorbed the vanilla syrup so beautifully. I never would have picked up that flour blend for myself, but I’m happy it landed on my doorstep and turned into this ridiculous Blueberry Bundt.

Want to try new products that arrive at your doorstep each month? Click here to order your own Degustabox! Also, be a boss babe and buy Caroline Wright’s new book, Cake Magic!, by clicking here. Happy unboxing, friends!


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Want to try new products that arrive at your doorstep each month? Click here to order your own Degustabox! Also, be a boss babe and buy Caroline Wright’s new book, Cake Magic!, by clicking here. Happy unboxing, friends!

Cersei’s Cinn-ister Milkshake & Game of Thrones Finale Celebration with DegustaBox


It’s here! The finale of Game of Thrones Season 6 is upon us and I am so pumped. I have no idea what is going to happen, but I’m so into it. When DegustaBox sent me a box of treats (see my Instagram post here!), I knew I had to combine something as fun as getting foodie treat surprises in the mail with the nerdiest TV show that I watch. So, the Cersei Cinn-ister Milkshake was born out of Elmhurst Harvest Chocolate Real Almond Milk and the Jif Cinnamon Flavored Peanut Butter. I know it’s an unpopular opinion, but I think that Cersei Lannister is a real badass. I know she makes…interesting… choices in men, but her revenge and wrath tactics really cannot be reckoned with. I mean, I do have feelings about her protecting the petulant and infuriating demon rat child-king Jeoffrey, but come on, everyone deserves a cold, frothy treat in King’s Landing. Maybe everyone would be a little nicer to each other! (lol jk) Check out the recipe for domination of the Seven Kingdoms below!

Do you want a monthly packages filled with new-to-market or small brand food product surprises? Degustabox features 10-15 items that many have never seen in stores, and you get to review them before they even hit shelves! You can get your first box for 50% off (Originally $19.99) by using the code DK09P.



Cersei’s Cinn-ister Milkshake


  • 2 tablespoons Jif Cinnamon Peanut Butter
  • 10 ounces coffee flavored ice cream
  • 6 ounces Elmhurst Harvest Chocolate Real Almond Milk


  1. Place all ingredients in a blender. Add more chocolate milk to thin out the milkshake if it's too thick. Enjoy with a milkshake and an episode of Game of Thrones!

Celebrating Beautiful, Simple Food at Austin’s Sala and Betty Restaurant

IMG_3586Honestly, I don’t do a lot of restaurant reviews. It seems kind of silly when I explain to people that I’m a food writer and that I don’t really ‘do’ reviews, but this is hard work! A restaurant has got to have nice people, great food, and decent prices. In that tall order. So, a restaurant really has to make me happy to make the cut. It just so worked out that the people at Sala and Betty on Airport Rd are the nicest and I had an incredible time previewing some items from their expanded dinner menu. I really felt passionate about sharing my experience. When Teresa Wilson asked me what I wanted to try, I gave her the guideline: “I like food.” So the wine and food kept coming. They fed us 6 courses with wine pairings for each dish, explaining each in detail and enthusiasm.

The food was overall incredibly thoughtful and enjoyable – I really felt like I recognized the food, but was presented in a beautifully elevated way- I felt like I was sitting in a family’s dining room on a special occasion. Some highlights included the Salmon with Braised Cabbage and Crispy Rice Noodles- the fish (seared to a beautiful golden crisp, but pleasantly not overdone) could have been presented on a white plate with a side, but the height of the crispy rice noodles and beautiful orange of the apricot vinaigrette just brought the entree to a whole new level. Details like the caramel swirl on the bottom of the Chocolate Soufflé and linear Meatball positioning made me feel special and important, which was my main takeaway of Sala and Betty. I’d definitely recommend the spot to anyone to celebrate an occasion, or to simply celebrate the day. Enjoy a glass of wine and a few appetizers on their porch, or a few glasses of wine and all the courses inside of their gorgeous dining room (whatever you do, it must include their amazing and expansive wine program). Thanks Sala and Betty for an amazing meal!

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Roasted Cauliflower with Curried Lemon Garlic Aioli, Meatball of the Day with Carrot Slaw
Pairing: Kraemer (Blanc Brut – France), Brady Vineyards (Petit Syrah, Paso Robles ’12)


Mister T Sandwich – Smoked Wagyu Sirloin, French Fries, Avocado Aioli, Mixed Greens, Bleu Cheese Sauce
Pairing: Macrostie (Chardonnay, Sonoma ’12)


Gnocchi, Beets, Horseradish, Creme Fraiche, Spinach
Pairing: Domaine Sarrail (Pinor Noir, France ’14)


Salmon, Ginger Braised Cabbage, Apricot Vinaigrette, Orange Supremes, Peanuts, Fried Rice Noodles
Pairing: Chateau Gravelier (Bordeaux ’10)


Chocolate Soufflé and Banana Bread Pudding
Pairing: Niepoort (Tawny, Portugal) and Marchese Incisa Della Rochetta (Moscato)

For more information on Sala and Betty, visit their website.