The act of adornment is a spectacle found all throughout our natural world. From the late-spring blooms of indigo-hued camas adorned with starry-eyed flowers, to the impressive lekking rituals of male sage grouse boasting their fans of striped feathers, and intricately beaded earrings dangling above a vibrant dress, adornment appears in every corner on Earth. In the context of herbalism, botanicals can act as an internal and external embellishment, enhancing not only our physical health but also our spiritual and emotional well-being.

Picture this: the evening is winding down after a satisfying meal, and just as your nearly full stomach ponders the sweet-sounding idea of dessert, an ooey-gooey chocolate chip cookie decorated with a generous scoop of vanilla ice cream is served before your eyes. Better yet, picture that cookie being about the size of a dinner plate and served straight from the skillet it was baked to golden perfection in. Couldn’t get any better, right? Well, what if I told you that cookie was also bursting with an unexpected, yet nostalgic flavor pairing that will turn your preconceived notions of cookie classics upside down? The elusive cookie behind this mouthwatering mental image is none other than my olive oil and orange chocolate chip cookie.

Under the sweltering sun during the long, lazy days of summer, chances are you’ll find me on my patio, melting away with a good book in one hand and an ice-cold beverage in the other. Sipping a cold, creamy drink while lounging in the shade is something I cherish so much that my fridge always has a few options prepped and ready for whenever that cool-off craving strikes. When I’m not reaching for my go-to iced matcha latte or an herbal tea on the rocks, I’ve lately been whipping up batch after batch of a delightfully creamy, dreamy beverage that is as rich as it is refreshing—horchata!

During the blooming warmth of June, take a cruise along the rural farmland roads of Oregon, and you’re bound to stumble across a local farm with a hand-painted “U-Pick Strawberries” sign proudly displayed out front. If you dream of strawberry season every year as I do, you will have your car parked with a bucket in hand before your eyes have time to adjust to the sunny, red-speckled field before you. After a few blinks, the once eagerly empty bucket will overflow with the ripest and most mouthwatering strawberries that grocery stores could only dream of. If you can resist devouring the entire ruby-red bounty on the way home, these precious berries deserve to shine in a dessert that highlights their vibrant yet delicate flavors, reminiscent of early summer.

Cheesecake is something that most people would agree is pretty darn delicious. The rich, creamy, and endlessly versatile nature of cheesecake easily makes it a top-tier dessert for me. Plain, chocolate, raspberry, caramel, blueberry—you name it, there is almost certainly a cheesecake out there that boasts every flavor and topping in the book. Believe it or not, even wasabi cheesecake is a thing! Admittedly, my tastebuds have yet to be brave enough to give it a try, but I was fascinated by the confounding creation, nonetheless.

Growing up in a small-town baseball family, I spent many sweltering hot summer days melting away on dusty bleachers and impatiently waiting in line at the local ballpark concession stand. It was at this very ballpark where I came to discover one thing, which admittedly has very little to do with baseball: the controversy over condiments. Not a single foil-wrapped hotdog appeared to present the same selection of toppings, including my own, which I piled high with each and every condiment in sight. Ketchup, mustard, relish, mayonnaise—you name it; everyone has their unique feelings about them. At the center of condiment controversy seems to be the richly thick and tangy sauce we all know and (some) love: mayo.

As someone who has spent the majority of my life proclaiming a distaste for baking, I have found myself hovering over my stand-mixer and setting the oven to 350º Fahrenheit a lot lately. My newfound bug for baking began with an attempt to perfect my favorite pizza dough recipe and has since turned into a full-fledged baking extravaganza. Although my overworked oven may not relate, my loved ones and coworkers with mouths full of homemade sweets don’t seem to mind my new hobby one bit! Now that I’ve come to grasp the basics of baking—with a few floury disasters sprinkled between—I’ve started experimenting by introducing unexpected flavors and textures into classic cookies, cakes, and confectioneries. My latest experimental success combined the blank canvas of the cookie world, sugar cookies, with the grassy-hued, umami-rich green tea we all know and love: matcha! 

In a world wafting with artificial fragrance as far as the nose can smell, those of us with scent sensitivities often find it challenging to navigate the vast, perfumy sea of skin and body care products. As someone who gets a headache solely at the thought of walking through a store’s fragrance department, this challenge is nothing new to me. After spending an inordinate amount of time walking down aisle after aisle, uncapping and sniffing products, only to settle on one I found relatively tolerable, I’ve since opened myself up to a new world—custom fragrance!

There is something I need to come clean about: I have never tried a Peep® before. I know, I know—what in the world am I doing writing a blog about the very confectionery in question? Well, let me explain! My mouth has yet to cross paths with one of those sickly-sweet, fluffy marshmallow chicks because my sweet tooth did not emerge until long after my baby teeth came and went. Although I’m not entirely sure why I did not have a particular fondness for sweets and treats growing up, I can say for certain that my adult self has developed quite an impressive sweet tooth since then! With the Easter bunny hopping right around the corner, there seems to be no better time to spring into my newfound passion for Peeps®.

I am a firm believer that soup is one of mankind’s greatest culinary creations. When you think about it, there are not many dishes out there that are dippable, slurpable, and all-around irresistible, but soup boasts all of these qualities and then some! Growing up as a cooking connoisseur-to-be, I vividly recall soup being one of my earliest culinary experiments. However, being the rather creative and chaotic child I was, my recipes often incorporated a few unusual ingredients (the stars of my soup were grass and puddle water—if that helps paint a picture). I’ve since refined my definition of what is considered “edible” and have learned to swap grass clippings and puddles for herbs and broth. Although my secret ingredients may be a bit different now, soup still stands as my all-time favorite dish to make! 

Ingrown hairs. I get them, you get them, your neighbor gets them—even cats and dogs get them! Chances are, most furry mammals walking around this planet have dealt with a pesky ingrown hair or two in their time. For me, shaving seemed to be the biggest culprit when it came to waking up to an uninvited array of ingrown hairs. No matter what direction I shaved, how many blades my razor boasted, or what fancy variety of shaving cream I slathered on, within a couple of days, my skin always found a way to proclaim its defiance towards my razor in the form of itchy, red bumps. However, all of this changed when I discovered I was missing a critical step in any well-seasoned shaver’s routine—exfoliation!