When the Garden doesn’t go as planned…

🌱 When the Garden Doesn’t Go as Planned Not every season in the garden is picture-perfect. Sometimes, despite your best intentions, things just don’t work out. The weather shifts, timing gets away from you, or plants simply refuse to cooperate. This summer, my garden started later than I wanted. I leaned on hardware store starts instead of growing from seed, hoping to get a quick jump on the season. But what I ended up with was a lot of green leaves and almost no flowers — no vegetables, no harvest. Just frustration. It’s easy to feel defeated when your plants don’t thrive, but gardening is as much about adapting as it is about planting. Instead of giving up, I’ve decided to pivot. I’m doing one last push: starting a few summer crops from seed, even though the calendar says I’m late. Living in an area with a long growing season gives me a little wiggle room, and I’m holding onto hope that I can coax a small harvest out of the soil before the season ends. Gardening teaches resilience. Some years you feast, some years you learn. And even in the seasons of “all leaves, no veggies,” there’s still something deeply grounding about tending the soil, showing up for the plants, and reminding yourself that every season is different — and every season has something to teach. 🤞 Here’s to salvaging what I can, and maybe being surprised along the

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Blossom & Root: Signature Heritage Spice Blend

A Flavor Blend with Roots Jump to Recipe ↓ This rub came together over time — part memory, part experimentation, and part instinct. It’s smoky, earthy, and just a little wild — a blend of ancestral flavors from both my Otomi and English roots, made for slow-roasted tri-tip but just as good on grilled veggies or roasted squash. It’s the kind of spice mix you make once, then keep in a jar on the counter because you’ll keep reaching for it. This rub is special to me — not because it’s fancy, but because it’s familiar. It reminds me of wood smoke, backyard dinners, and reclaiming flavors that feel like home even if they were never written down. If you try it, tag me @blossomandroot — I’d love to see what you make with it. ⬇ Save for later 🖨 Print Signature Heritage Spice Blend Yield: ~1/2 cup Prep: 10 min Total: 10 min Ingredients 2 tbsp ground ancho chile 1 tbsp smo...

Celebrating with Food: Cheesecake Edition

In our house, celebration tastes like cheesecake. It’s the dessert I bake for birthdays, anniversaries, and milestones. Over the years, it’s become our family tradition—one that feels both grounding and joyful. This week, Chris celebrated five years of sobriety . That’s a milestone worth the richest, most decadent dessert I could dream up. When I asked what he wanted, his request came without hesitation: peanut butter cheesecake with a sourdough discard brownie crust. Cheesecake takes patience. From the slow baking to the long chill, it’s a dessert that insists on being intentional. And maybe that’s why it’s the dessert I return to again and again when we have something big to mark. Each cheesecake carries a story, a memory, a reason to pause. This one, especially, will always remind me of strength, resilience, and the beauty of traditions you build yourself. 🍫 The Brownie Crust This cheesecake starts with my sourdough discard brownies—rich, fudgy, and deeply chocolatey. On...

My Kitchen, My Pace: Cooking as a Neurodivergent Person

Jump to Recipe ↓ Not every day in the kitchen needs to be a marathon. Some of the best meals come together in little pockets of time, with no pressure to do it all at once. I didn’t always feel this way. For years, cooking felt like a race I was always behind on—too many moving parts, too many dishes, too much pressure to be efficient or perfect. I wanted to love it, but I was often overwhelmed before I even turned on the stove. That changed when I started building a kitchen that worked with my brain, not against it. 🌿 Cooking on My Terms As an AuDHD person, I’ve learned that consistency isn’t the same as routine—and that energy is a shifting resource. In my kitchen, I don’t rely on rigid meal plans or spotless prep. I rely on systems that are visible, gentle, and adaptable. Some things that help me: Tray prep: Dry ingredients on a baking sheet, cold items on a tray—out of sight = out of mind, so I keep them visible. Cook when I can, not when I “should”: ...

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