wild and free

i am currently on a road trip through the midwest. between colorado, new mexico and arizona, i've seen plenty of colorful wild flowers growing. they look so beautiful i could just eat them all up. maybe i will...

1. violet tea cupcakes

from a little zaftig

2. humming bird cupcakes with pineapple flowers

from mrs. regueiro's plate

3. rice salad with carrots and chive flowers

from apron and sneakers

4. fruit and flower salad

from sabores de cannel

5. garden rose syrup

from yue's handicrafts

6. lychee rose cupcakes

from evan's kitchen ramblings

7. rose petal and coconut fudge

from cook republic

8. rose milk

from ecurry

9. espresso white chocolate rose cake

from poires au chocolat

southern roots

my dad was born in oklahoma and has an acquired taste for rich, savory, artery clogging foods. these southern sides weren't too bad:

southern potato salad, deviled eggs, southern baked beans

southern potato salad:

-6 medium red potatoes, cooked and chilled

-2 eggs, hard boiled

-1 cup mayo

-1 tablespoon yellow mustard

-1/4 tsp sea salt

-1/2-3/4 cup sweet relish

-1-1 and 1/2 cups shell maccaroni

mash hard boiled eggs and mayo. then mix everything in a big bowl.

southern baked beans:

-1 large onion diced

-2 16 oz cans of beans

- 3 tbsp yellow mustard

-1/4 cup maple syrup

-1/4 cup brown sugar

-4 tbsp ketchup

-1 tbsp lemon juice

-1/2 lb bacon strips cut into 1/2 in pieces (optional)

preheat oven to 350. mix everything, top with bacon bits. or not. whatever you please. bake covered for 45-60 minutes.