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Miss Allie's Kitchen

Whole & Healthy Home Cooking

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Manhattan Drink Recipe

This recipe for a Manhattan drink gives you the most well-balanced cocktail. It has bourbon or rye whiskey, vermouth, bitters, and a cherry.

manhattan drink cocktail with cherries in a coupe glass on a wood table

There are few things the men in my life (read: J, my dad & my brother) love more than a classic Manhattan drink or cocktail. The Old Fashioned used to be the drink of choice, but now it’s more…forget the ice, and serve it up with plenty of vermouth.

Apparently, it puts hair on their chest? Honestly, who knows what goes through their brains on a daily basis, but I do know one thing…my hubby can make a great cocktail.

man holding a drink by a window in a blue check shirt

This is actually J’s recipe. I had him write down what he usually does when he put on his fancy pants (aka his fave Nike sweats) on a Friday and makes these while we hang out at home (on the rare chance that we actually ARE home, lol).

All in all, this is a stout, well-balanced drink designed with serious bourbon lovers in mind.

  • pouring bourbon into a cocktail jigger
  • pouring bourbon over ice in a cocktail pitcher

What’s in a Manhattan?

A good manhattan always has the following ingredients in some quantity:

  • Bourbon or rye whiskey – J usually opts for straight bourbon whiskey or rye whiskey. Quality is best here – we usually use Blanton’s, Whistle Pig, Bullit, or Angel’s Envy
  • Sweet Vermouth – this is actually a fortified wine that’s flavored with different aromatics. You’ll also see it in martinis, it gives the drink great flavor, interest and balance.
  • Aromatic Bitters – this adds additional flavor to the drink. You can get creative with bitters – we’ve had a wonderful variety with walnut bitters before!
  • Luxardo (or real deal maraschino) Cherries – you can’t skimp on the cherries! Luxardo makes the original maraschino cherry, and they’re delicious. Rich, sweet and syrupy – J always adds two and saves one for me to sample 🙂
  • dropping aromatic bitters into a cocktail pitcher
  • pouring vermouth into a cocktail pitcher

How do you make the cocktail?

You’ve probably heard the saying shaken or stirred when it comes to cocktails. The answer here is stirred.

  • pouring a manhattan cocktail from a cocktail pitcher

You want to stir or shake strong drinks before serving them with ice to cool down the liquor so it’s more pleasing texturally and the water from the ice cuts it just a bit.

We like to use this crystal cocktail mixing set. It comes with a cocktail mixer and spoon. You want to add ice to the pitcher and swirl it around quickly with the long spoon until everything is chilled and mixed well.

Then, place the strainer over the pitcher and pour into a glass. This filters out all of the ice. Don’t forget the cherry!

How is the Manhattan classically served?

A manhattan is usually served up in a martini glass or couple glass. I happen to prefer the coupe glass. Serving something up means serving it without ice in a glass with a stem (like a Manhattan or martini) and on the rocks means with ice, which is how an old fashioned is usually served.

manhattan drink cocktail with cherries in a coupe glass on a wood table

Love whiskey and bourbon? Check out how to make an old fashioned, a mint julep or an Irish mule!

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manhattan drink cocktail with cherries in a coupe glass on a wood table

Manhattan Drink Recipe

  • Author: Miss AK
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 cocktail 1x
Print Recipe

Description

This recipe for a Manhattan drink gives you the most well-balanced cocktail. It has bourbon or rye whiskey, vermouth, bitters, and a cherry.

Scale

Ingredients

  • 3 oz. straight bourbon whiskey or rye whiskey, depending on preference 
  • 1 oz. sweet vermouth 
  • 3–4 dashes aromatic bitters 
  • 2 Luxardo or maraschino cherries 
  • cocktail pitcher, spoon, strainer, ice and coupe glass for serving 

Instructions

  1. Add the bourbon or whiskey, vermouth, and bitters to a cocktail pitcher with a handful of ice. 
  2. Stir in a circular motion for about 30 seconds before placing a strainer over the top of the pitcher and pouring the drink into a coupe glass. 
  3. Serve with 2 cherries & enjoy. Cheers!
  • Category: Cocktail
  • Method: Stirring
  • Cuisine: American

Nutrition

  • Serving Size: 1 drink
  • Calories: 299
  • Sugar: 4 g
  • Sodium: 2 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 g

Keywords: bourbon, whiskey, manhattan, cocktail, drink

Pantry Staples

Here is the list of pantry staples I make sure I have on hand at all times. I buy a lot of these items in bulk to save money at the store.

pantry staples bought in bulk in canisters with wood tops on a white counter with white walls

Pantry staples are really important to me. Having them on hand makes it easy for me to throw together meals and it saves me a ton of money when I used the same ingredients over and over and can buy them in bulk.

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I’m going to go over some of my favorite items to buy, where I get them if I buy in bulk, and what recipes I use them in so you can make a menu plan if you want! I store a lot of my bulk items in mason jars, these canisters on the counter or these canisters in the pantry!

You can also go to my recipe index and type and ingredient in and all of the recipes containing that ingredient will come up for you!

Olive Oil

I use olive oil in almost everything I cook. I use it to saute, marinate, drizzle – seriously everything! I’ll link a few of my favorite recipes where EVOO (extra virgin olive oil) is the star. I always opt for quality here.

Quinoa (I also like sprouted quinoa)

Quinoa is by far my favorite grain. I’m obsessed with the texture and flavor. I like sprouted quinoa because it allows for easier digestion and nutrient absorption. If you are gluten-free and have trouble processing grains, this is a great solution for you.

Rice

My second favorite grain! I always get brown basmati. We often cook up salmon or another protein, a vegetable, and serve them with rice! Here are recipes that pair well with plain, cooked rice, and/or use rice!

Oats

I use oats all of the time for baking and breakfast!

Almond Flour

Almond flour is my go-to for healthy baking!

Coconut Sugar

My favorite sweetener for healthy baking!

Coconut Flour

This is used in a lot of my baked goods because it helps healthy recipes have texture and stay together!

Chia Seeds

I love having chia pudding or adding chia seeds to smoothies!

Coconut Aminos

I use this as a soy sauce replacement because it is paleo and Whole30 approved.

Chili Paste

Himalayan Pink Salt

My preferred salt that I keep in a salt pinch bowl next to the stove!

Peppercorns

I keep this in my pepper grinders for fresh cracked pepper.

Garam Masala

I buy garam masala in bulk because it used to be hard for me to find in the grocery store. It’s also rather expensive in the store, and most of my recipes call for a tablespoon or more, making it go quickly. In the cold months, I use a lot of it because it’s one of my favorite comforting spices.

DIY Face and Hair Masks with Kitchen Ingredients

Make these DIY Face and Hair Masks with kitchen ingredients. They’re all-natural ways to moisturize and clarify your desperate strands, scalp, and skin.

girl with brunette hair in overalls applying a face mask

Confession – I’ve always been kind of a beauty junkie. Actually, for a few years, the plan was to apply to cosmetology school/ get my esthetician’s license after college. I’m also kind of a mad scientist in the kitchen, so I just love to make DIY face and hair masks for all of my beauty needs.

Natural skincare is ALL THE RAGE. And rightfully so. For years, I’ve been kind of skeptical of the chemicals they put into mainstream and luxury beauty products. I’ve always tried to make my own to cut down on costs and chemicals, and it finally seems to be like the “cool” thing to do.

I’m always experimenting in the kitchen, so I want to share some of my favorite DIY face and hair masks for you to make to pamper yourself! Guarantee you have some of this in your home already!

*keep in mind, we’re all very different. I am by no means a doctor, esthetician, beautician, hairstylist, or beauty professional. these may or may not work for you, please see how these ingredients react to your skin by testing on your forearm if you’ve never used them topically before 🙂 *

My Favorite DIY Face Masks

The Sugar Yogurt “Peel” – pore tightening + anti-aging

I’ve read that some ingredients, like sugar and yogurt, can act as some sort of a peel. Of course, they’re not as intense as a chemical peel you can get done in a beauty spa, but I love that the yogurt helps tighten your pores, and it is said that the lactic acid can help reduce fine lines.

I like to apply this in circular motions to exfoliate, then leave it on for 15-20 minutes before rinsing. I like to add a bit of lemon to this mask, but some of the research for lemon on your skin is controversial. Make sure you avoid sun exposure directly after applying this if you use it.

Mix together:

  • 1 Tbsp. plain yogurt (I use thick, Greek yogurt)
  • 1 Tbsp. granulated sugar
  • 1/2 tsp. lemon juice – optional

Apply in circular motions to exfoliate, then leave on a thick layer for 15-20 minutes before rinsing.

Raw Honey Face Mask – antibacterial, moisturizing, anti-aging

Well, this one is as it sounds – just raw honey! I like to get thick, raw honey, and use it as a cleanser/exfoliator or mask. Honey is kind of the boy wonder of natural skincare. It’s antibacterial, moisturizing, and the antioxidants are said to improve signs of aging.

Slather on:

  • 1 tsp. raw honey

Rub the honey on in circular motions. Allow this to sit for about 15 minutes before rinsing with water.

girl with brunette hair mixing up DIY face and hair masks

My Favorite DIY Hair Mask

Avocado Oil Mayo – growth + scalp stimulant & moisturizer

It might sound gross but this is my FAVORITE mask of all time. I’ve tried a lot – blended avocado, honey, coconut oil, castor oil, avocado oil, vinegar – just about everything! I SWEAR by Primal Kitchen Avocado Oil Mayo because it has avocado oil, eggs, vinegar, and rosemary in it – all said to be AMAZING for your hair.

I love this mask because it’s really nourishing but it also washes out of my hair. I have fine hair, but there’s a lot of it. Oil treatments tend to be horrible to wash out and I end up stripping my hair from how many times I have to shampoo.

What you do:

  • Massage 1 Tbsp. avocado oil mayo into your roots and scalp. Work the mayo down the hair shaft a bit, but this is more of a scalp/root hair treatment, so don’t worry if that’s all that you cover.
  • Put your hair in a bun or pony and let it sit for 20 minutes before shampooing as usual.

I try to do this one at least once a week, or before each time I shampoo. My hair always feels so bouncy and thick!

What are your favorite DIY beauty hacks??

All images by Blythe Elizabeth Photography

Quinoa Tabbouleh with Basil and Mint

This fresh and easy quinoa tabbouleh salad is made with ripe tomatoes, cucumber, basil, and mint. It’s refreshing and easy to make!

quinoa tabbouleh salad with a mint leaf in a white bowl on a tan background

I feel so accomplished that I finally got this recipe up on the blog for you guys. Quinoa Tabbouleh is one of those things (kind of like pasta sauce and taco salad) that I make ALL of the time, but I always forget to write down the recipe.

I’m growing tomato, mint, and basil this summer, so I know this simple salad dish is going to be on the menu at least every other week.

Both Jared and I are obsessed with the freshness. AND versatility. I like to top it with grilled chicken for a full meal, or you could add some chickpeas for a plant-based option. Serve it as a side with meat, fish, chicken – whatever. OR, eat it straight out of the bowl at the counter like we usually do 🙂

quinoa tabbouleh salad with a mint leaf in a white bowl on a tan background

What is in traditional tabbouleh salad?

Traditional tabbouleh salad is a Lebanese dish. It’s traditionally made with bulgar (not quinoa) tomatoes, cucumber, onion, and lots of fresh herbs like mint, parsley, and basil.

sliced cucumbers and tomato on a wood board with a knife

Why quinoa?

Quinoa is one of those things, like chickpeas and coconut milk, that I always have in my pantry. When I’m making simple dishes like this, I prefer to use pantry ingredients, and I think quinoa has the perfect texture and flavor for tabbouleh. It also packs a protein punch.

  • chopped cucumber, basil mint and tomato in a white bowl
  • chopped cucumber, basil mint and tomato in a white bowl with dressing

What makes this Quinoa Tabbouleh recipe sooo easy!?

This recipe is super flexible and forgiving. All you do is mix cooked quinoa with chopped veggies and herbs. All you need to dress it is some vinegar or lemon juice, olive oil, salt, and pepper. If you don’t have something, just sub it out!

I recently quadrupled this to feed a big crowd and it was a hit! Prep the quinoa beforehand or serve it hot or cold!

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quinoa tabbouleh salad with a mint leaf in a white bowl on a tan background

Quinoa Tabbouleh with Basil and Mint

  • Author: Miss AK
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4–6 servings 1x
Print Recipe

Description

This fresh and easy quinoa tabbouleh salad is made with ripe tomatoes, cucumber, basil, and mint. It’s refreshing and easy to make!

Scale

Ingredients

  • 1 pt. cherry tomatoes, quartered
  • 1/2 English cucumber, diced
  • 2 Tbsp. chopped, fresh basil
  • 2 Tbsp. chopped, fresh mint
  • 1 Tbsp. chopped parsley
  • 1 Tbsp. olive oil
  • 1 Tbsp. white wine vinegar (or lemon juice), or to taste
  • 3/4 tsp. salt, or to taste
  • 1/2 tsp. pepper, or to taste
  • 3 cups cooked quinoa (1 and 1/2 cups dry quinoa, cooked)
  • optional – 1/2 cup crumbled feta cheese

Instructions

  1. Mix the tomatoes, cucumber, basil, mint, parsley, olive oil, vinegar, salt and pepper in a bowl while the quinoa cooks. 
  2. While the quinoa is still warm, stir it into the tomato cucumber mixture. Mix until everything is evenly distributed, and taste the seasoning level. Add more salt, pepper or vinegar if desired. 
  3. Serve warm or cold with feta if desired. 

Notes

  • This recipe is really felxible. I’ve even quadupled it to feed a crowd. Just taste the seasoning level before serving!
  • Category: Side/Salad
  • Method: Stovetop
  • Cuisine: Lebanese/American

Nutrition

  • Serving Size: about 1/2 cup
  • Calories: 387
  • Sugar: 1 g
  • Sodium: 469 mg
  • Fat: 11 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 57 g
  • Fiber: 6 g
  • Protein: 16 g
  • Cholesterol: 13 mg

Keywords: quinoa, tabbouleh, tomato, cucumber, mint, basil, salad, side

May + Early June Garden Update

A May + early June garden update that covers the progression of out lettuce, tomato and pepper seedlings and raised garden bed building.

jalapeno pepper plant in a peat pot

This update has been a bit delayed because we’ve been hard at work trying to get our plants in the dang ground! As of right now, J and I have only been home (at best) every other weekend since January.

We’ve had some urgent projects around the house, so the garden has been taking a backseat…until now!

a raised wood garden bed overlooking the mountains

Recently we’ve planted the seedlings into larger peat pots (they outgrew the eggshells), sketched out our garden, built the raised bed, tilled and filled the space + FINALLY got those suckers into the ground.

Man, am I ready to skink my teeth into those tomaters! As a re-cap, we’ve planted:  lettuce, tomatoes, bell peppers and jalapenos.

lettuce, peppers in tomatoes in starter peat pots

More on what we’ve been up to:

Moved Plants into Peat Pots

In April, I went over how I started my plants in recycled eggshells. This worked great, until my plants got a little bigger. I think maybe I should have planted my seeds further down into the shell? Not sure, but when they grew, they started falling over.

So, I re-planted them in these peat pots, which seem to be doing well! I just crushed the egg shells so the roots could escape, and plopped the whole things down into the pot. Here are the ones I got from Amazon.

man building a raised garden bed

Sketched Out Raised Bed + Got Material

We’ve officially built our 4’x8′ raised garden bed. I’ll link the video we found to be helpful below and here is our list of materials:

  • 3 – 2x12in boards that were 8 ft long- so the boards were 2 inches thick, they’re 12 inches high, and they were 8 ft long. We got 3 and cut one in half to make our 4′ sides of the rectangular bed.
  • 2 – 4x4in posts that were about 6ft long – we used these in the corners to bind the boards together to make the box.
a 4'x8' wood, raised garden bed

This video shows how we did it. We just didn’t put any boards on top of the bed to make that seating lip.

Whatever you do, just make sure you get untreated wood.

J has a big plan for a cover to keep critters away from the garden, so I’ll bring you a full report with the next update.

Now, we’ve got to go get planting!

How to Make The Juiciest Elk Burgers

Learn how to make the juiciest elk burgers so you can use up the ground elk meat you have. Really simple tips and tricks will make these the best burgers ever.

juicy elk burgers with lettuce, tomato and cheese cut in half on a wood and slate board with a white background

Working with the wild game meat you have on hand is actually really fun. Learning how to make the juiciest elk burgers is a great place to start because they’re so simple and easy to throw together for burger night. All you need to do is add a bit of extra fat and the right seasonings.

This post has been sponsored by The Honest Bison. All thoughts and opinions remain my own, and I’m proud to partner with brands I know and love.

burgers with lettuce, tomato and cheese made from on a wood and slate board with a white background

People tell me all of the time that they have NO earthly idea what to with all of the wild game meat they have in the freezer. Whether you’re a hunter, know a hunter, or you’re trying to eat higher quality protein, it can be daunting to cook with something other than beef or chicken.

BUT, I promise you it tastes so much better. That’s why I created the 4 Best Wild Game Burger Recipes. Grab the FREE download and try them! There are recipes for elk, venison and bison included.

But back to this elk burger, how do you make them so the meat isn’t gamey and dry as a hockey puck? I’ve got you, friend!

Use elk that’s been processed properly.

burger ingredients on a white board

It’s important to use elk meat that has been processed properly. A big reason meats like venison and elk can taste gamey is because they aren’t handled properly in the field.

That’s why I love getting my elk from The Honest Bison. They ethically source bison, elk and venison. Since they holistically raise the animals with their ranch partners they’re able to sell the meat all over the USA. You know you’re getting a piece of meat that was handled properly, which is why my meat never tastes overpoweringly gamey when I use theirs.

If you’d like to learn more about properly dressing animals in the field, this is a great resource.

Add fat to get a juicy burger.

  • raw elk burger on a white plate with butter in the middle on a white plate
  • raw elk burger on a white plate

This tip may surprise some people. I actually fold cold, grated butter into my ground elk meat.

Before you freak out – it’s less than a tablespoon per patty. And I always use grass fed butter, or you could use ghee for a dairy free version.

What this trick does is distribute fat all over the meat making each bite succulent and juicy. TRUST ME ON THIS.

an elk cheeseburger with a bite out of it on a board.

You can’t overcook elk burgers!

You can’t overcook elk because it doesn’t have enough fat in it. Make sure to pull your burgers when they reach an internal temperature of 140F-145F – that’s medium. It will keep cooking a bit. If you like your meat more rare, go for it, just make sure you’re being safe!

Don’t forget to get my 4 Best Wild Game Burger Recipes or check out my 25 recipe Venison e-cookbook Field to Table!

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juicy elk burgers with lettuce, tomato and cheese

How to Make The Juiciest Elk Burgers

  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 4 burgers 1x
Print Recipe

Description

Learn how to make the juiciest elk burgers so you can use up the ground elk meat you have. Some really simple tips and tricks will make these the best ever. 

Scale

Ingredients

  • 1 lb. ground elk meat
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 3 Tbsp. (very cold) grated butter, divided*
  • 4 slices Pepper Jack cheese (or cheese of choice)
  • 4 hamburger buns (I recommend brioche)
  • For serving – spicy mayo or my Whole30 special sauce, lettuce, tomato

Instructions

  1. Preheat a grill, cast iron skillet or flat top over medium-high heat. 
  2. Add the elk to a bowl with the salt and pepper.
  3. Shape the ground meat into 4 evenly sized patties.
  4. Add a quarter of the grated butter to the center of each burger and fold it in half. Shape into a disc again, making sure all of the butter is now in the inside of the burger. Repeat for each burger. 
  5. Place the burgers on the grill and grill for about 4 minutes per side or until they’re medium temperature (140-145F). During the last 2 minutes on the second side, add a slice of cheese to each burger. 
  6. Serve with any desired toppings on a bun. 

Notes

  • You might want to grate your butter ahead of time and store in the fridge right until you need it so that it stays firm. 
  • Category: Burger
  • Method: Grill
  • Cuisine: American

Nutrition

  • Serving Size: 1 burger
  • Calories: 385
  • Sugar: 3 g
  • Sodium: 839 mg
  • Fat: 19 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 1 g
  • Protein: 32 g
  • Cholesterol: 43 mg

Keywords: burger, elk, wild game

What It’s Like to Be an Accidental Hunter’s Wife

Sharing what it’s like to be an accidental hunter’s wife, learning how to cook with venison and creating a space as a female in the outdoor community.

husband and wife in a green field

Let’s get a few things straight before we go any further. #1 – I totally wanted to marry my husband Jared basically right after I met him. I just never thought I would end up married to a hunter, as much as I love the outdoors myself.

#2 – I’ve always been kind of an outsider. A lot of people are surprised to hear this about me because I’m really outgoing, but I’ve pretty much felt out of place my entire life. I was pretty nerdy growing up so I floated in that middle ground of – not quite removed enough to be considered an outcast, but definitely not cool enough to have a space at the popular table.

I was a competitive horseback rider growing up, but I always seemed to float on the outside there, too. I was never crazy competitive and it took me a long time to learn new concepts, which kept me out of the show ring more than my peers. I tended to gravitate more toward horsemanship and farm management, which always made me sort of the low man on the totem pole. It wasn’t long before I was mucking out my “friends'” horses’ stalls while they were off doing things as a group and traveling to competitions without me.

I finally started to feel like I was a part of something in college. I joined a sorority, made a TON of new friends, and reinvented myself 1,000 miles away from home. But, being from the north and going to school in Alabama, I knew I wasn’t the perfect, southern girl I always wanted to be.

So, what the heck does all of this have to do with being a hunter’s wife?

I’ve always thought hunting was really cool. I didn’t grow up in a family of hunters, but I respected individuals who were well educated, and who were passionate about conservationism and the environment. Actually, before I even met my husband, I took the Pennsylvania required hunter’s safety course just to see what it was all about.

When Jared started bringing home deer meat from his hunts, I reverted back to old behaviors. I took myself out of the equation because I felt like I didn’t know enough about venison to cook it. I thought cooking wild game was just for the boys. Therefore, I didn’t have a place at the table in this outdoor space.

What. A. Load. Of. Horse. Crap.

The things I used to tell myself growing up were really just beliefs I had come to embody somewhere along the line. Was I as weird as I thought I was? Probably not. Was I less than all of the other girls because I didn’t have as many blue ribbons or wasn’t from a specific part of the county? Definitely not.

So, what was stopping me from learning more about wild game so I could stop feeling guilty about all of the meat I was wasting? What was stopping me from learning more about something I was really interested in? ME!

I’m not quite sure when I decided that enough was enough. But, I posted a Venison Shepherd’s Pie on the blog years ago, and it quickly became one of my more popular posts. Interesting, I thought. Maybe other people were feeling the same way I was.

So, I started to research wild game cooking and I did what I usually do when I get interested in something – I went ALL OUT. I started peppering Jared with questions. I got to know his gear, terminology, and I would listen in on conversations he was having. I followed people in the outdoor space on social media, and sort of kind of started listening when the sportsman’s channel was on TV.

All of a sudden, I was writing a venison cookbook, saving $300 a month on groceries because we weren’t buying red meat, and I was LOVING it. I’ve connected with so many new people on Instagram and on my website.

Pulling up a seat at the table and learning to cook with wild game has been one of the best things I have ever done for myself. I feel empowered, educated, and like I can HELP people.

husband and wife in a field with blue outfits

The Field to Table Lifestyle is for you, too

If you’re reading this thinking – me too! – I wrote Field to Table, my 25 recipe cookbook is for you. It’s my hope that everyone with wild game in their freezer learns how to use it so we can start respecting our harvests and feeling empowered.

Sound good? Maybe, there’s nothing accidental about this afterall.

All images by Brianna Wilbur Photography

April Garden Update

April updates from my adventure as a first time home gardener. I’m chatting seed starting & how much fun it is to see your plants come to life!

seeds sprouting out of eggshells in egg cartons by a bright window

This month has been all about seed starting! OHEMGEEE it’s so fun!

You might have noticed that there wasn’t a March recap, and that’s because I was traveling for pretty much the whole month, so there wasn’t anything new to report here.

But April has been really fun. I haven’t done anything too laborious, but seed starting has begun!

I mentioned in my February recap that I was collecting eggshells to plant my seeds in. It’s finally time to put those to good use!

seeds sprouting out of eggshells in egg cartons by a bright window

How I knew when to start my seeds

I’ve been using Grow Veg which is a garden planning software because I’m absolutely clueless, haha. It tells me how many plants I can plant in my raised bed (that I still need to make), when to plant, and when to start seeds. It takes into account the zone that you live in (I’m in 6) so it’s nice and accurate. I’ve been loving it so far. It is like $30 for the year, but I figured it would help me learn the process and I’ll see if I still need it next year.

What I’m growing now

This April, I started my lettuce, tomatoes, bell peppers and jalapenos.

  • seeds sprouting out of eggshells in egg cartons by a bright window
    lettuce
  • seeds sprouting out of eggshells in egg cartons by a bright window
    tomato
  • seeds sprouting out of eggshells in egg cartons by a bright window
    peppers

I got some good quality, organic young plant soil, added some into my egg shells, and dropped the seeds on in! That’s it!

Where I’m growing it

I placed the egg shell cartons in my bathroom window. It’s next to my tub, so our dog Sadie can’t get into them. More importantly, it’s a really warm room with a bright, south facing window.

It frequently has moisture in the air from us showering, too. I held off on getting any grow lights or heating mats because it truly is really warm and cozy back there and I saw growth with the lettuce in just 3-4 days!

The tomatoes are starting to sprout up so let’s keep our fingers crossed that the peppers keep coming along, too!

What are the next steps?

I’ve got the spot nailed down where we’re planting the veggies, so the next step is to get digging + get some good soil in there so we can plant in May or June. Stay tuned for progress updated next month!

Any gardening tips you want to share? Let me know below, or come tell me on Instagram!

How I Get and Stay Productive Working From Home

The top productivity tips I use while working at home so I can focus on impactful tasks that move my career forward.

girl in white kitchen in a plaid shirt with brown hair making pie

Oh, productivity. The number one thing I hear from people is that they don’t have time for some of the steps I’ve taken that have been crucial for my professional development as an entrepreneur.

I totally get it. Life is CRAZY these days. I don’t remember time moving this fast when I was growing up.

I do feel, especially as a millennial, that there is this immense amount of pressure to do it ALL. Have the career so you can make the money to travel, workout, do hot yoga, buy all of the clothes you see on Instagram, make time for all of your different friend groups. Oh and don’t forget about your family. Or heaven forbid your significant other. PHEW.

So, how do you get past all of the noise?

My days now look drastically different than they did a year ago. ESPECIALLY a year and a half ago.

When I started working from home, I would wake up, immediately stressed out, throw on Jared’s old sweats and get right to work. I’d spend the entire day freaking out, half getting work done, half cruising the internet, always disappointed with what I accomplished for the day.

SO, here’s what I’m doing differently.

girl in white kitchen in a plaid shirt with brown hair and a wine glass

Making a Conscious Choice to Change My Habits

Changing my habits during the day started with a choice. I think I really reached that point this fall. I was so overwhelmed, I knew something had to change, and I figured I’d start with feeling like crap about my productivity during the day.

I made the choice to slowly start shifting these habits I’d created. I decided to listen to the advice I’d been given and give up the crummy excuses like, “I don’t have time to sit quietly in the morning”. It’s important to note that these changes slowly happened over the course of 2 years, so give yourself some grace if you’re embarking on this change, too.

Blocking Time

Time blocking is my favorite tool to use for when I look at my to-do list and it’s literally a mile long & I I’m not sure where to start.

I start by picking out the “have to’s”. These are tasks like completing or submitting client work, writing a post that goes live the next day or getting the images ready. So, things that have a very near time stamp. I know how long most of my tasks take me. If you don’t, the next time you work on a project, set a timer to get a rough estimate.

I then schedule my tasks into my Google Calendar which I normally keep on weekly view. Here’s what it looks like:

Then, I fill in my schedule with other tasks, making sure to set aside personal time & time for impactful tasks when I can.

Morning Routine/Journal

This has been one of my most transformational aspects of my day. I now wake up an hour to an hour and a half before I need to be working.

I get up, wash face, brush teeth – all that jazz. I then get some lemon water while I throw in a load of laundry, unload the dishwasher, make the bed and pour coffee.

I then move to getting ready, making breakfast and I finally sit down to do some personal development and journaling. I’m currently finishing May Cause Miracles by Gabrielle Bernstein. I jot down a gratitude list and my mindset shift like CRAY CRAY.

If you don’t have a morning routine, this sounds like insanity. And I understand that some people, like my husband, have to wake up by 5am to make it to work on time. So, it can be something really small. BUT, if you’re a solo entrepreneur like me, DO THIS. You have the time. No bull****.

Get Dressed

AH, real clothes. When I first started working from home, I took it as an opportunity to wear sweats and no makeup all day. This might really work for some people, but I’ve always really enjoyed working with makeup (it feels like painting to me) and fashion.

Getting dressed (this could even mean putting on a cute workout outfit or a tee + jeans!) is crucial for me to feel like I’m a professional and I mean business. Yes, it takes effort, but it’s worth it.

Accepting What Works For Me

I still sometimes stress over the fact that I don’t wake up at 6am and get my workout over with first thing in the morning. I’ve you’ve ever read one of those “Top 10 Things High Earning Professional Do Each Morning” posts, waking up early and working out first thing is on it.

I’m a night owl. Sometimes, I enjoy working until 10 or 11pm and I love having a workout to look forward to at the end of the day. You don’t have to have the same routine as everyone else to be productive, and that’s OK!

Professional Development

This is one of the most important pieces of my puzzle. I have business coaches. I work with Nicole and Dan Culver and 95% of my productivity habits have been learned from them.

Investing in myself guarantees that I’ll stay focused and driven. When I signed on for intensive coaching this fall, putting a large amount of money toward coaching felt intimidating. But, it keeps me focused and full of fresh ideas so I can continue to perform at a higher level.

If you’re interested in seeing what Nicole & Dan have to offer, click here to get on the waitlist for their coaching group Shift University.

Scheduling Personal Time

If you’re a reforming workaholic like me, it might benefit you to actually put personal time into your schedule. Block out the date night time, or even time to eat lunch, even if it’s 10 minutes.

Write down things that make you happy (like spending time outside, taking a bath, grabbing a coffee) and put it in your schedule so you can’t plow through the day and stand up from your desk feeling bleary eyed and miserable.

Let’s GSD (get s*** done)!

I hope this is helpful for you! You’ll see that most of productivity really comes from being realistic with your time and taking care of yourself so you can keep performing at a high level.

I’d love to know YOUR favorite productivity tips – find me over on Instagram and let me know what works for you!

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All-Purpose Venison Marinade

This all-purpose venison marinade is perfect for tenderizing and flavoring whatever cut of venison you’re working with and it uses simple ingredients. 

This all-purpose venison marinade is perfect for tenderizing and flavoring whatever cut of venison you're working with and it uses simple ingredients.

Ah, the all-purpose marinade. I’ve been messing around with venison marinades for some time now. I think it’s important to have something you can whisk together in a pinch. I’ve tried crazier ingredients like hot sauces, maple syrup, mustard, and more, but I keep coming back to this bright, fresh, and simple version.

This is a great marinade to use on a tenderloin, backstrap, chops, steaks—really any cut—and especially those that are tougher in nature. The acid helps break down the tissue and tenderize.

Want more recipes like this? Grab my e-cookbook – Field to Table

Get the Field to Table E-Cookbook!

25 delicious & fresh venison recipes, cooking tips + a printable grocery staples shopping list

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    Print

    All Purpose Venison Marinade

    • Author: Miss AK
    • Prep Time: 5 minutes
    • Total Time: 5 minutes
    • Yield: 4-6
    Print Recipe

    Description

    This all-purpose venison marinade is perfect for tenderizing and flavoring whatever cut of venison you’re working with and it uses simple ingredients. 

    Ingredients

     

    • ¼ cup olive oil

    • 2 Tbsp. red wine vinegar

    • ½ lemon, juiced

    • 3 garlic cloves, minced and smashed

    • 1 tsp. Italian seasoning

    • ¾ tsp. salt

    • ½ tsp. pepper

    Instructions

     

    1. Add all of the ingredients to a jar with a lid or a bowl.

    2. Shake or whisk together vigorously.

    3. Use as desired.

    • Category: Sauce/Marinade

    Nutrition

    • Serving Size: 2 Tbsp.
    • Calories: 144
    • Sugar: 1 g
    • Sodium: 441 mg
    • Fat: 14 g
    • Saturated Fat: 2 g
    • Unsaturated Fat: 1 g
    • Trans Fat: 0 g
    • Carbohydrates: 5 g
    • Fiber: 1 g
    • Protein: 1 g
    • Cholesterol: 0 mg

    Keywords: marinade, venison, meat

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