Tag Archives: whitney bond

WhitneyBond.com Rebranding Party Recap

Whitney Bond with Instagram Photo Frame

Last week I celebrated the new WhitneyBond.com in style by hosting an official rebranding party downtown San Diego!

A HUGE thank you to the 300+ guests that attended the event including the real MVP, my Mom 😉 , Claudia Sandoval (fellow San Diegan currently in the top 5 on MasterChef, you go girl!), Dining Out Magazine, Where San Diego and tons of my loyal, supportive and amazing friends!

Read the full post here!

On The Front Porch Interview

WhitneyBond.com Blogoversary Photo Shoot

{Photo by Stacy Keck Photo}

As I prepare for the official WhitneyBond.com Rebranding Party tomorrow night, I felt like this was the perfect time to get to know a little more about me!

I recently became part of the Porch.com blogger program and they were nice enough to include me in their “On The Front Porch” blogger interview series!

Read the full post here!

Little Leopard Book Turns 3!

Whitney Bond Little Leopard Book 3 Year Blogoversary Photo Shoot

For the first time in almost 2 years I’m blogging on Little Leopard Book about something other than food, I’m actually blogging about blogging!

Today, I’m celebrating the 3 year blogoversary of Little Leopard Book. It was three years ago today that I was sitting on my couch in LA, when I opened my laptop and wrote this first post.

A three sentence post, that began a journey that has changed my life forever.

Read the full post here!

My Day With Grokker

Whitney's Christmas Party Cooking Special

I’m so excited to announce that I have officially entered the Grokker family as the sites newest cooking expert!

Back in November I spent a day with the crew filming “Whitney’s Christmas Party“, a series of six Christmas cooking videos.

Read the full post here!

Purchase The “Buffalo Style” Cookbook

Buffalo Style Cover

Purchase my premiere cookbook Buffalo Style!

Want your copy personally signed? No problem! Send me a message and let me know who you would like the book signed to! Just hover over the “About” button above and click “Contact” to send me a message!



Unfortunately we cannot ship internationally from the blog. If you are outside of the US, please order the Buffalo Style Cookbook on Amazon!

Introducing: Cooking Secrets of a Single Girl, The Web Series

Cooking Secrets of a Single Girl

 

For the last few months I’ve been dreaming about launching my own web series “Cooking Secrets of a Single Girl”. On September 2nd, that dream will become a reality!

I’ve partnered with 95Forty Productions to professionally produce and edit my web series and could not be more excited to begin shooting with them this week!

When the series launches on Monday, September 2nd, a new “Cooking Secret” segment will be released every day of the week Monday through Friday, with each day having it’s own “theme”.

  • Meatless Mondays are a vegetarians dream come true! I’ll start off each week featuring “meatless” cooking segments and tips, including the secret to creating the perfect veggie burger and tips on how to pick the best seasonal produce!
  • Taco Tuesdays are all about my passionate love for the traditional mexican tortilla dish that can be prepared with so many fillings, so many ways, the possibilities are really endless!  September’s “Taco Tuesday” segments are chalk full of gems including Mini Beef and Bacon Tacos, Apricot Dessert Tacos and Waffle Breakfast Tacos!
  • Wheatless Wednesdays are dedicated to my gluten-free fans! I’ll be giving tips on how to cook and eat gluten free while also demonstrating how to prepare delectable gluten-free recipes! Look for the secret to creating homemade gluten free breadcrumbs (without bread!), my favorite gluten-free swaps and much more coming this September!
  • Thirsty Thursdays, it’s nearing the end of the week and we’re all getting a little thirsty for the weekend!  Whether it’s a delicious craft cocktail or a healthy green juice, I’ll be blending, mixing, shaking and stirring our way through Thursdays!
  • It’s Freaking Friday is the wildcard of the week! Maybe I’m ready to dig into a juicy burger or scrumptious steak, maybe the sweet tooth is calling for some delicious Nutella Chocolate Chip Cookies, maybe it’s been “one of those weeks” and I’ll follow up Thirsty Thursday with another cocktail recipe, because it’s Freaking Friday and I can! You never know what you’re going to get on Freaking Friday and that’s the fun of it!

I want to hear from you!  Do you have a question about eating gluten free or would you like a recommendation for a simple gluten free substitute, tweet me! I’ll be answering your questions in upcoming segments of “Cooking Secrets of a Single Girl”!

Do you have a favorite Little Leopard Book recipe that you’d like to have an instructional video to go along with?  Let me know on our Facebook page!  I want to prepare the dishes that you want to see made! Do you have an ingredient that you’d like to see me whip into a dish? Tell me what it is!

Would you like to see a fun, yet informative video on how to chop onions, boil chicken, make your own ketchup?  Please comment below and let me know!

While I love making these videos, it’s really all about you!  I want to host a web series that you want to watch because it’s fun and personable, but most of all, because it teaches you a new secret about cooking in every segment!

One segment each week will be hosted on location at restaurants, farmers markets, grocery stores etc. Do you own a bar, restaurant, food truck or other business that you think would be perfect for filming a “Cooking Secret of a Single Girl” segment at? Send us an e-mail via our contact form!

Do you have a product that you would like featured in upcoming Little Leopard Book recipes, as well as highlighted on “Cooking Secrets of a Single Girl” segments? Contact us for more information about partnering up!

Are you an expert on gluten free beers?  How about pairing wine and cheese? Do you have your own “cooking secret” that you’d like to share with me on a segment? Contact me with your segment idea and area of expertise and I might just invite you over to the Little Leopard Book kitchen to join me for a segment!

The trailer for “Cooking Secrets of a Single Girl” is up now! Check it out here!

Thank you for reading and I look forward to sharing all of my “Cooking Secrets” with you in the coming weeks!

Little Leopard Book Photo Shoot Spring 2013

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I’m so excited to share my favorite images from the Spring 2013 LLB photo shoot with Kenneth Ruggiano!

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Kenneth is responsible for the amazing images you see around LLB’s social media pages which came from the very first Little Leopard Book photo shoot almost exactly a year ago. I was so excited when the opportunity arose to work with him again!

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The first look was very special for me because the dress is one that my Mom wore in the 70s!

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I’m lucky enough to have a Mom with timeless style and I was extremely proud to wear her dress in the shoot!

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The next look is basically what you will find me wearing on a daily basis in the kitchen: leopard jeans, t shirt and neon green apron, gotta have that pop of color!

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I’m actually kind of obsessed with this apron I found at World Market the morning of the shoot!  It’s going to be so fun for summer BBQ’s!

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We then moved the shoot outdoors to catch me in one of my favorite places: at the grill!

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Then it was back inside to mix up some more cupcake batter while showing love to my favorite NBA team, the OKC Thunder!

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Thunder Up!

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Next, we grabbed a couple images while I wrote out my dinner menu on the awesome Hanging Wall Menu I created!

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This look was very special to me because it included two of my most prized possessions: the original Little Leopard Book and my Grandma Meme’s crystal bell.

When I was a little girl my Meme always let me ring the bell when dinner was ready.  I took such pride in letting everyone know it was time to eat!  When we lost her a couple years back, I asked my Dad if I could have the bell so that I could continue on my tradition of ringing the dinner bell in her honor. Every day I look at the bell and remember the amazing woman she was and all that she taught me about cooking, food, life and family!

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As the sun began to set on the LLB photo shoot, we grabbed one last look with a very special Little Leopard Oven Mitt, given to me at Christmas by my Dad!

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And that’s a wrap!

Thanks so much for checking out the images from our shoot!  It was such a fun day and I’m so excited to share the pictures with you all!

I will be selecting one of the above images as the new default LLB homepage photo!  I’d love to hear which one is your favorite!

Cheers and Happy Cooking from LLB 🙂

Chef Inspired Dish, Quality Social: Vegetarian Barley Stuffed Squash

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Before the New Year I had the pleasure of meeting, interviewing and cooking with Chef Dustin Beckner of Quality Social, Downtown San Diego.

I had the idea to incorporate “Chef Inspired Dishes” into Little Leopard Book a few months before and after working with Quality Social on several Boys & Girls Club Events, like the Scavenger Hunt this summer, I was able to set up an interview with their extremely talented chef.

Unfortunately trying to be the cameraman, host and interviewer proved to be a difficult feat, so please excuse any awkwardness in the video!  (And don’t worry, I’ve partnered with a video producer for my next segment 😉 )

I’ve broken the two dishes down into two different posts, so here is the first “Chef Inspired Dish” recipe for Vegetarian Barley Stuffed Squash, also check out the Roasted Chicken recipe here!

Here’s a shot of the ingredients at Quality Social and my ingredients at home.  I was able to pick up a couple of ingredients from Suzie’s Farm at the Little Italy Mercato this weekend, which Chef Dustin mentions in the video is where they get a lot of their produce!

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Ingredients (serves 2)

  • 1 acorn squash
  • 3 tsp Basil Oil (divided)
  • 1/2 cup crimini mushrooms (chopped)
  • 1/2 cup barley
  • 2 cups vegetable stock
  • 1/2 cup carrots (sliced)
  • 1/2 cup pearl onions
  • 1 cup brussels sprouts (steamed)
  • 1/2 cup broccolini
  • 1/4 cup spinach

Begin by slicing the squash in half, removing the seeds and placing cut side up on a baking sheet.

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Next, place into a 350° oven for 25 minutes.

If you have trouble cutting the squash in half via either strength of arm or power of knife (I think my problem was a little bit of both 😉 )  then place the whole squash in the oven for 10 minutes, remove, slice in half, then place back in the oven for an additional 15 minutes.

While the squash is cooking, begin preparing the barley, risotto style.

Start by adding 1 tsp of basil oil to a skillet over medium heat, next add the chopped mushrooms and sauté for 5 minutes.  While the mushrooms are cooking, heat the vegetable stock to a boil in another pot.

Next, add the barley to the pan and begin ladling the stock 1/2 cup at a time into the mushrooms and barley until the liquid is absorbed (just like risotto!)

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Continue ladling the stock into the barley until they are soft to taste, about 15 minutes.

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While preparing the barley, put your multi-tasking pants on and prepare the vegetables.

Add 1 tsp of basil oil to a skillet over medium heat, then add the brussels sprouts, carrots and pearl onions. Sauté for 5 minutes, then add the broccolini and 1/4 cup of water to lightly steam the vegetables. Cook for 2-3 minutes, then add the spinach and cook for an additional 1-2 minutes.

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At this point, the squash should be ready to come out of the oven, barley should be cooked perfectly and ready to fill the squash and the vegetables should be ready to top the dish!

For the final step, drizzle an additional tsp of basil oil on top, then you’re ready to dig in!

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This was my version of the dish prepared at home!

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And this was Chef Dustin’s version that I photographed at Quality Social after he prepared it for the video!

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Hopefully I made him proud with my re-creation of his delicious seasonal vegetarian dish!

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risotto style barley, mushroom barley, stuffed squash, barley squash, vegetable stuffed squash, winter vegetables, vegetarian dish, recipes, food

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute risotto rice or lentils to make this dish gluten-free.

Vegetarian Barley Stuffed Squash

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving Size: 2

Vegetarian Barley Stuffed Squash

Ingredients

  • 1 acorn squash
  • 3 tsp basil oil (divided)
  • 1/2 cup crimini mushrooms (chopped)
  • 1/2 cup barley
  • 2 cups vegetable stock
  • 1/2 cup carrots (sliced)
  • 1/2 cup pearl onions
  • 1 cup brussels sprouts (steamed)
  • 1/2 cup broccolini
  • 1/4 cup spinach

Instructions

  1. Begin by slicing the squash in half, removing the seeds and placing cut side up on a baking sheet.
  2. Next, place into a 350° oven for 25 minutes.
  3. If you have trouble cutting the squash in half place the whole squash in the oven for 10 minutes, remove, slice in half, then place back in the oven for an additional 15 minutes.
  4. While the squash is cooking, begin preparing the barley, risotto style.
  5. Start by adding 1 tsp of basil oil to a skillet over medium heat, next add the chopped mushrooms and sauté for 5 minutes. While the mushrooms are cooking, heat the vegetable stock to a boil in another pot.
  6. Next, add the barley to the pan and begin ladling the stock 1/2 cup at a time into the mushrooms and barley until the liquid is absorbed (just like risotto!)
  7. Continue ladling the stock into the barley until they are soft to taste, about 15 minutes.
  8. While preparing the barley, prepare the vegetables.
  9. Add 1 tsp of basil oil to a skillet over medium heat, then add the brussels sprouts, carrots and pearl onions. Sauté for 5 minutes, then add the broccolini and 1/4 cup of water to lightly steam the vegetables. Cook for 2-3 minutes, then add the spinach and cook for an additional 1-2 minutes.
  10. At this point, the squash should be ready to come out of the oven, barley should be cooked perfectly and ready to fill the squash and the vegetables should be ready to top the dish.
  11. For the final step, drizzle an additional tsp of basil oil on top.
http://whitneybond.com/2013/01/11/chef-inspired-dish-quality-social-vegetarian-barley-stuffed-squash/

Cranberry Glazed Turkey Breast

Turkey is brined in white wine, rubbed with spices, roasted in the oven, then glazed with cranberry sauce in this cranberry glazed turkey breast recipe.

Cranberry Turkey Breast

I was lucky enough to travel back to my home town in Oklahoma to spend Christmas with my family this year.

Whitney Bond, family, little leopard book, christmas, oklahoma

We had a wonderful time and even got a little snow!

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My good friend Michael and adopted member of our family had this amazing apron custom-made for me!

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It definitely got me excited to go in the kitchen and prepare our Christmas feast, which included this delicious Cranberry Glazed Turkey Breast!!

I made this dish on Thanksgiving a couple of years ago along side my Herb Crusted Turkey Breast and my Mom loved it so much that she specifically requested it for Christmas dinner!

Although you do have to brine it the night before, it’s still super simple to make and only takes about 30 minutes of actual work time to prepare the brine, rub the turkey and make the glaze!

Turkey Breast Brining Ingredients

Ingredients (brine)

  • 8 cups water
  • 1 cup white wine
  • 1 cup orange juice
  • ½ cup kosher salt
  • ½ cup brown sugar
  • 2 tbsp ginger
  • 1 tbsp peppercorns
  • 4 bay leaves
  • 4 sprigs fresh thyme
  • 3-4 lb. boneless turkey breast

onion powder, garlic powder, thyme, salt, paprika, spices

Ingredients (rub)

  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp onion powder
  • ½ tsp cayenne pepper
  • ½ tsp ground cloves
  • ½ tsp oregano
  • ½ tsp thyme

cranberries, orange juice, brown sugar, triple sec, ingredients, recipe

Ingredients (cranberry glaze)

  • 12 oz cranberries
  • ¼ cup chopped ginger
  • 2 tsp orange zest
  • ¼ cup honey
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ¼ cup orange juice
  • 1 cup water
  • ¼ cup orange flavor liqueur

Combine all of the brining ingredients in a large container, then place the turkey breast in the brine and place into the refrigerator overnight.

Remove the turkey in the morning and pat dry, then brush with olive oil.

Next, combine the spice rub in a small bowl.

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Rub the spices over the turkey and place in a baking dish. Roast the turkey in a 375° oven for one hour.

In the meantime, prepare the cranberry glaze by combining all of the ingredients in a saucepan over medium heat. Wait for the cranberries to begin bursting, then stir well and allow the glaze to simmer over low heat for an additional 5-10 minutes.

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Strain the glaze with a mesh strainer.

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Glaze the turkey breast with a basting brush using the strained cranberry glaze.

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Serve the strained cranberries on the side as a cranberry sauce for guests to top their turkey with, if so desired!

Place on a platter with a sprig of thyme and a few whole cranberries for a beautifully presented dish!

Cranberry Glazed Turkey Breast

This Cranberry Glazed Turkey Breast is so flavorful, moist and scrumptious!

Cranberry Glazed Turkey Breast

Hope everyone had a delicious, fun, happy and memorable holiday season!

Thanks to Emeril Lagasse on Food Network for the original inspiration for this recipe!

♦ Gluten Free Option: This recipe is gluten-free.

Cranberry Glazed Turkey Breast

Cook Time: 1 hour

Serving Size: 6-8

Cranberry Glazed Turkey Breast

Ingredients

    Brine
  • 8 cups water
  • 1 cup white wine
  • 1 cup orange juice
  • ½ cup kosher salt
  • ½ cup brown sugar
  • 2 tbsp ginger
  • 1 tbsp peppercorns
  • 4 bay leaves
  • 4 sprigs fresh thyme
  • 3-4 lb. boneless turkey breast
  • Rub
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp onion powder
  • ½ tsp cayenne pepper
  • ½ tsp ground cloves
  • ½ tsp oregano
  • ½ tsp thyme
  • Cranberry Glaze
  • 12 oz cranberries
  • ¼ cup chopped ginger
  • 2 tsp orange zest
  • ¼ cup honey
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ¼ cup orange juice
  • 1 cup water
  • ¼ cup orange flavor liqueur

Instructions

  1. Combine all of the brining ingredients in a large container, then place the turkey breast in the brine and place into the refrigerator overnight.
  2. Remove the turkey in the morning and pat dry, then brush with olive oil.
  3. Combine the spice rub in a small bowl.
  4. Rub the spices over the turkey and place in a baking dish.
  5. Roast the turkey in a 375° oven for one hour.
  6. Prepare the cranberry glaze by combining all of the ingredients in a saucepan over medium heat.
  7. Wait for the cranberries to begin bursting, then stir well and allow the glaze to simmer over low heat for an additional 5-10 minutes.
  8. Strain the glaze with a mesh strainer.
  9. Glaze the turkey breast with a basting brush using the strained cranberry glaze.
  10. Serve the strained cranberries on the side as a cranberry sauce for guests to top their turkey with.
  11. Place on a platter with a sprig of thyme and a few whole cranberries.
http://whitneybond.com/2013/01/02/whats-for-dinner-cranberry-glazed-turkey-breast/

Spark Boys and Girls Club Scavenger Hunt 2012

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In addition to food, social media & blogging, I love kids! I love the open slate that a child is and how the right person, place, class, club or charity can make such a huge difference in the life of a child. That is why I recently took my social media talents to the Spark division of the Boys & Girls Club of San Diego. Spark stands for San Diego Professionals Achieving Results with Kids, long title, but basically it’s the Young Professionals division of the San Diego Boys & Girls Club. Spark just has that nice little ring to it!

I joined the Executive Committee of the club as the Communications & Social Media Chair. I am now responsible for the clubs e-mail blasts, Facebook page and Twitter account, as well as volunteering at our various social fundraising events (like the Ugly Christmas Sweater Toy Drive – see below – so fun!) and service events with the kids!

San Diego, Boys & Girls Club, Spark, Ugly Sweater Party, Toy Drive, Quality Social

Before joining the executive committee as a board member I was simply a “Friend of Spark” or someone who attends the events that help raise money for the club. While a friend of Spark I was asked to put my broadcasting degree to work and host the 1st Annual Spark Scavenger Hunt.

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The event was a super fun way to raise money for the club and I was honored to be a part of it!

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Check out the video which includes my hilarious interviews with the teams and a glimpse at the different fun scavenger hunt tasks the participants completed along the way!

If you live in or around San Diego and want to get involved as a Spark Friend or Ambassador, please contact me at whitney@whitneybond.com or follow us on Facebook & Twitter for information on upcoming social and service events!

Little Leopard Book Holiday Photo Shoot

Last week I had the pleasure of working with Photographer, Drew Casey, for the first time. A fellow Okie with several mutual friends it was the perfect match for the Little Leopard Book holiday shoot!

I love the holidays, decorating for them, cooking for them and most of all… throwing parties for them!

I wanted to take pictures that incorporated all of the above to show my little leopard holiday spirit across the blog and around the LLB social media universe!  Thanks to Drew for helping me accomplish just that!

*Cupcakes and Cranberry Martinis*

Girl in front of Christmas Tree

*Baking with Style*

Whitney Bond Holiday Baking in the Kitchen

*Hostess with the Mostess*

Whitney Bond Serving Christmas Cupcakes

*Little Leopard Book All Dolled Up*

Little Leopard Book Christmas

*Cupcake Beautification in Progress*

Frosting Cupcakes

*Treats for my Sweets*

Christmas Hostess Serving Cupcakes

*Happy Holidays*

Christmas Style

December Giveaway Winner Announcement!

Thank you to everyone who entered the Little Leopard Book December Giveaway by “liking” Little Leopard Book and  Muffet Bond, Independent Longaberger Manager on Facebook, subscribing to Little Leopard Book and following Little Leopard Book on Twitter and Pinterest! And the winner is…

Arizona Taco Festival, ¡Olé!’

El Hefe, Scottsdale, Arizona, Taco Festival, Zebra, Whitney Bond, Amy BlackThe highlight of my weekend in Phoenix was most definitely the Third Annual Arizona Taco Festival. I love nothing more than the combination of tacos, margaritas, outdoor daytime festivals… and the occasional fake mustache!

Whitney Bond, fake mustaches, girls with fake mustaches, El Hefe Tent, Arizona Taco Festival

The event brought together the delicious taco makings of more than 40 local restaurants, bars and food trucks in and around Phoenix. Along with tacos came music, tequila tastings and sombreros a plenty!

Amy Black, Arizona Taco Festival, Sombreros, girl in sombrero, mexican clothingThis sombrero was won by a very nice man in a pepper eating contest, we found him after the contest and stole his hat… just kidding!  We just borrowed it for a pic!  The lovely lady modeling the hat is my friend and fellow blogger Amy Black of Amy’s Vintage Closet. If you were wondering where I got my authentic Mexican attire for this event, that would be straight from her closet!

Now on to the food!

We started the day with Duck Mole Tacos topped with Guacamole and Jalapeños from El Hefe.

duck mole tacos, shredded duck tacos, margaritas, el hefe, arizona taco festival, scottsdaleYou know that old saying, “save the best for last”, well I think we reversed it because this was my favorite taco of the day!

Although the next taco came in at a close second, it was the lobster taco from Chelsea’s Kitchen.

lobster tacos, chelsea's kitchen, scottsdale, phoenix, arizona taco festival, food, tacosBig chunks of lobster with avocado, tomato salsa and shredded lettuce = yum!

I’m not going to lie.  We didn’t have one taco throughout the day that I didn’t love!

Next, was the shredded beef taco from El Santo topped with fresh tomato salsa, arugula and cheese.

fresh tomato salsa, arugula, shredded beef, beef taco, El Santo, Scottsdale, Arizona Taco FestivalThe flavor of the beef was incredible!

Lastly was the chicken taco at La Hacienda.

chicken taco, la hacienda, arizona taco festival, avocado cream, salsa, tacosLa Hacienda was all-the-buzz at the festival, with everyone insisting we try their chicken tacos.  The tacos were topped with salsa verde, crema and cheese. They definitely lived up to their buzz, La Hacienda brought home “Reserve Grand Champion” in the taco competition for the third year in a row!

Before departing the delicious festival we did what we do best and found a photo booth!

Amy Black, Whitney Bond, Photo Booth, Arizona Taco Festival, Sombreros, Girls in Sombreros, Girls in Photobooth

Thanks to Awesoos for the pics!

This event is now on the calendar as an annual must attend!  See you in 2013 Phoenix!

 

Single Sunday: Buffalo Salmon Burger Salad

Romaine lettuce, tomato, red onion, buffalo sauce, franks red hot buffalo sauce, blue cheese, blue cheese dressing, salmon burger, recipe, ingredientsOn the One Year Anniversary of Little Leopard Book I made the announcement that I would be adding “Chopped Challenge Thursdays” and “Single Sundays” to the site.

While “Chopped Challenge Thursdays” have been going strong, “Single Sundays” have yet to make an appearance on LLB.  I blame this on the fact that I cook like an Italian grandma (meals for 6 or more people!) and I’ve been busy, busy, busy!

But never fear, Single Sundays are here!

This week I whipped up a dish that was quick, delicious and easily prepared for one!

Romaine lettuce, tomato, red onion, buffalo sauce, franks red hot buffalo sauce, blue cheese, blue cheese dressing, salmon burger, recipe, ingredients

Prep Time: 4 minutes
Cook Time: 6 minutes

Ingredients (serves 1)

  • 1 salmon burger
  • 2 tbsp buffalo sauce
  • 1 cup romaine lettuce
  • 1/4 sliced red onion
  • 1/2 tomato (chopped)
  • 1 tbsp blue cheese dressing

Place the salmon burger in a small skillet over medium heat and cook for 3-4 minutes.

buffalo sauce, franks red hot buffalo sauce, salmon burger, recipe, ingredients, food, salmonFlip the burger and brush with half of the buffalo sauce.

buffalo sauce, franks red hot buffalo sauce, salmon burger, recipe, ingredients, food, salmonCook for 3-4 minutes then flip again and brush with the remaining buffalo sauce.

Remove from the heat and prepare the salad by combining the lettuce, tomatoes and onion.

Romaine lettuce, tomato, red onion, buffalo sauce, franks red hot buffalo sauce, blue cheese, blue cheese dressing, salmon burger, recipe, saladToss with the blue cheese dressing then place the salad mixture on a plate.

Romaine lettuce, tomato, red onion, buffalo sauce, franks red hot buffalo sauce, blue cheese, blue cheese dressing, salmon burger, recipe, ingredientsTop with the salmon burger and dig in!

Romaine lettuce, tomato, red onion, buffalo sauce, franks red hot buffalo sauce, blue cheese, blue cheese dressing, salmon burger, recipe, ingredientsThis makes for the perfect lunch or dinner for one filled with Omega 3 “happy” fatty acids from the salmon!

Romaine lettuce, tomato, red onion, buffalo sauce, franks red hot buffalo sauce, blue cheese, blue cheese dressing, salmon burger, recipe, ingredientsSalmon burgers can be found fresh or frozen in most major grocery stores.

♣ Vegetarian Option: Replace the salmon burger with a veggie patty for a vegetarian meal.

♦ Gluten Free Option: The ingredients featured in this recipe are gluten-free as I used Trader Joe’s salmon burgers which do not contain gluten. Always read the label when purchasing salmon burgers to confirm that the item purchased is gluten-free.

Pumpkin Spice Latte Martini

Pumpkin Spice Latte Martini

If you’re like me, one of your favorite parts of Fall is all the pumpkin goodness that starts popping up around this time of year, including the ever-so-popular Pumpkin Spice Latte.

In this martini I combine Pumpkin Pie Vodka with Coffee Liquor for a martini that is sure to give you that boost you love from a latte with a little kick from the vodka!

Pumpkin Spice Latte Martini Ingredients

Ingredients (makes 1 martini)

  • 2 shots pumpkin pie vodka
  • 2 shots coffee liqueur
  • dash ground ginger
  • dash cinnamon
  • dash nutmeg

Combine all ingredients in a shaker with ice and shake well.

Strain into a martini glass rimmed with crushed graham crackers and serve with cinnamon stick to garnish.

Fall Pumpkin Spice Latte Cocktail

This is the perfect after-dinner drink for a cool fall night or sipping cocktail at a Halloween party!

Pumpkin Coffee Martini

Bacon, Stilton Apricot Cheese Stuffed Honey Glazed Pork Chops

Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, stuffed pork chops, stilton apricot cheese, bacon, dates

At my girls wine and cheese party a couple of weeks back I stumbled upon my new favorite cheese, Stilton Apricot.  I drizzled little bites of this amazing cheese with honey and paired it with chopped dates for the perfect bite!

After that night, I knew I had to do something with this amazing combination of ingredients. The simple thing to do would be to fill the dates with the cheese, wrap them in bacon and drizzle them with honey, very similar to the Bacon Wrapped Dates I prepare on a regular basis.  But that was too easy.

I knew I wanted to incorporate bacon into the ingredient list and what goes better with pork than… more pork.  That was when I decided to glaze pork chops with honey, then stuff them with the delicious mixture of Stilton Apricot cheese, chopped dates and bacon.

kale, lunch, Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, stuffed pork chops, stilton apricot cheese, bacon, dates, balcony, lemonade, presentation

The result was a completely amazing lunch for me and my good friend Ruby!

honey, pork chops, bacon, stilton apricot cheese, dates, balsamic vinegar, mustard powder, ingredients, food, recipes

Ingredients

  • 2 pork chops
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp mustard powder
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 1/4 cup chopped dates
  • 4 slices bacon (fried until crisp and chopped)
  • 1/4 cup Stilton apricot cheese

Start by glazing the pork chops. The video below will guide you with step by step instructions.

After 15 minutes in the oven, remove, flip the pork chops and baste with the rest of the honey glaze.

Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, cast iron skillet, how to

While the pork chops are in the oven, prepare the stuffing mixture in a small bowl by combining the dates, bacon and cheese. I also drizzled an additional tsp of honey into the mix to help bind the ingredients and for a little extra honey flavor!

chopped dates, stilton cheese, stilton apricot, apricots, bacon, pork chop stuffing, recipe, food

Once the pork chops have been basted with the honey glaze on both sides and cooked for 15 minutes each remove them from the oven and place on a cutting a board.

Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, cast iron skillet, cutting board

Allow to cool enough to handle or use a pair of tongs to hold the pork chop in place while slicing through the center to stuff. Slice the pork chop through the middle while keeping the edges in tact..

Stuffed Pork Chops, how to, Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, cast iron skilletStuff with the bacon, cheese mixture.

stuffed pork chops, Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, dates, bacon, stilton cheesePlace the pork chops back into the cast iron skillet and into the oven for 5 minutes, or until the cheese is slightly melted.

Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, cast iron skillet, stilton apricot cheese, stuffed pork chops, bacon, datesRemove the pork chops from the skillet. Heat the honey glaze in the bottom of the skillet on the stove top over high heat to reduce.

Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, cast iron skillet, honey, balsamic vinegar, reduction, glazeOnce the glaze comes to a boil and reduces by half, brush the mixture on top of the pork chops and serve.

Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, stuffed pork chops, stilton apricot cheese, bacon, datesThere was extra cheese and bacon mixture leftover, so I put a little on top, there can never be too much cheese and bacon!

Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, stuffed pork chops, stilton apricot cheese, bacon, dates, balcony, lemonade, presentationThese were the most juicy and flavorful pork chops I’ve ever eaten and made for a perfect lunch paired with sautéed kale and fresh lemonade!

Honey Glazed Pork Chops, recipe, food, honey glaze, pork chops, stuffed pork chops, stilton apricot cheese, bacon, dates, balcony, lemonade, presentation

♦ Gluten Free Option: This recipe is gluten-free.

Giveaway Winner Announcement!

Thank you to everyone who entered the first ever Little Leopard Book Giveaway by “liking” Little Leopard Book and  Muffet Bond, Independent Longaberger Manager on Facebook, subscribing to Little Leopard Book and following Little Leopard Book on Twitter and Pinterest! And the winner is…

Anniversaries, Adventures and Announcements

picture, collage, shape, number, one, little leopard book

Anniversaries

Today I celebrate the one year anniversary of LLB, and what a year it has been! What started as a virtual place to write down my stories, ideas and recipes, has turned into an entrepreneurial culinary endeavor.

Over the past year my top two posts were A Girl with a Plan, a Blog and a Craving for Adventure and my Summer Adventure Travel Schedule. I’m so excited that people were interested in my “Summer Adventure” and got involved!  Look for an upcoming post re-capping the entire adventure! Coming in at number three was my post on How to Make Canvas Wall Art.  Leave it to Pinterest to make one of the top posts on a food blog, a post about a DIY project!

My top recipe posts were my Strawberry Kiwi Cupcakes and my re-creation of Sonic’s Strawberry Kiwi Slush.  Um I’m seeing a trend here, maybe I should just stick with Strawberry Kiwi recipes from now on 😉

The top search terms for my blog were little leopard book (that one’s pretty obvious!), strawberry kiwi cupcakes (the above now makes more sense!) and Russell Westbrook Girlfriend. Um, what?  Yes, due to the popularity of the OKC Thunder, one young stud player and an infamous cake I made for my brother’s girlfriends birthday, the number three search term used to find my blog is “Russell Westbrook Girlfriend”!

Adventures

A year ago I was living in Los Angeles, attending college for Broadcast Journalism and dreaming of one day being on the Food Network. Since then I completed my degree in Broadcast Journalism, spent the summer on an adventure across the United States and moved back to San Diego.

I have turned my little blog into a little business with the hopes of growing into a big blog and a big business in the near future!  I have returned to school, once again, to study the art and business of food and nutrition. I am pursuing a second degree in Culinary Entrepreneurship and could not be more excited to share everything I learn on the little leopard book!

Announcements

On the business side of the blog, I am now offering my blogging and social media services to bars and restaurants. I have a unique approach when it comes to bringing new followers to the business, as well as capturing the attention of current social media followers. I am also combining my previous years of experience in event planning and ever-expanding knowledge in the kitchen to offer small catering party options, cooking classes and event planning services.

All of my services offered are detailed on my personal page www.WhitneyBond.com.

I am also adding a couple of new features to the LLB that I am SUPER excited about!

The first is “Single Sundays“.  This is where I will post simple recipe options for those of you cooking for one.  I always hear my friends complaining to me that they don’t want to go through all the effort just to cook for themselves. Well, Sunday’s are now dedicated to you. Simple, quick meals that can be made throughout the week and enjoyed in the comfort of your own company with complete control of the remote!

The second is “Chopped Challenge Thursdays“. I am completely obsessed with the show “Chopped” on the Food Network.  If you are not a foodie and don’t have the Food Network on 24/7 at your house you might have missed the show, so let me give you a 1 line run-down of the concept. One basket, four mystery ingredients, one dish. The ingredients range anywhere from cherry cola to sardines and jelly beans to lamb chops.  Here’s where you all come in! (Yay, fun, you get to play!) On Monday, I will make an announcement on my Facebook page (if you haven’t yet, just quickly slide your finger over your mouse and to the right, up a little, a little more and click the like button, see wasn’t that easy? 😉 ) I will be asking for the four “mystery” ingredients for my “Chopped Challenge Basket” that week. The first four people to respond will have their ingredients turned into a dish for my “Chopped Challenge Thursday” recipe post! Fun, interactive, challenging, exciting!

Thank you all for reading and sharing in the LLB experience with me!

The Goat Milking Adventures of a City Girl

Pulling up to the Caprino Royale farm is like pulling into an adult petting zoo. We were greeted at the door with a glass of wine, excited doggies, chickens running everywhere, cock-a-doodle-doing roosters and a 10 day old baby goat. Now that is my kind of welcoming!

Although I grew up in Oklahoma, we were definitely more city folk than country folk, there were no goats, cows, pigs or roaming buffaloes in our back yard.  The closest thing we had to wildlife were some goldfish I bought at Walmart!

When I started planning my “Summer Blogging Adventure” I knew I wanted to take some time in Oklahoma and Texas to see where the meat and dairy I was consuming came from. I was given my first opportunity to do so when I met Eric Tippit. I knew it was meant to be, when he told me his farm was named after the James Bond movie Casino Royale. My name is Whitney Bond y’all! Eric invited me out to his farm and the rest is goat milking history!

It’s amazing how much your level of appreciation for food rises after visiting a farm. There are about 1,000 components that go into making that little block of goat cheese for your favorite dish. From feeding the goats to milking the goats to turning that milk into cheese and the hundred things that come in-between each one, these farmers are working around the clock, 365 days out of the year to make the cheese we all love so much!

At Caprino Royale, husband and wife team Eric and Karen are taking things to a whole new level with the time and love they give to their goats.

As a consumer of food (which I’m pretty sure all of us here are, unless you’re on one of those juice diets and if so, why are you reading a food blog, that’s just being mean to yourself!) we should all know where our food is coming from and what we’re putting in our bodies.

I believe in eating meat and dairy, I’m not a vegetarian or vegan.  With that said, I do believe in buying local meat and dairy from farmers that treat their animals with love and respect.  I believe you can taste the love put into the animals, just how you can taste the love I put into all of the dishes I create! And if love is a key ingredient in great cheese, than Caprino Royale may just have the best cheese out there!

Each goat is called by name and fed and milked individually twice a day, yeah that’s 24 goats each given individual love and attention = 5 hours of milking and feeding a day!  That’s 35 hours per week, that’s 1,825 hours per year, just for the milking and feeding, we haven’t even gotten to the actual cheese making yet!

While I was at the farm they let me attempt to milk one of the goats… and this happened!

Well now that we’ve all had a good laugh for the day, lets meet some of my farm favorites!

This little guy was only 10 days old and so sweet!

He was so cute and playful, I could have just hung with him all day and been so happy… but he needed his rest!

While he rested, the other kids came to play!

And for my favorite picture of the day…

Thank you so much to Karen and Eric for introducing me to all the goats and a special thanks to Cachet the goat for allowing me to attempt my first goat milking experience on her!

To find out more about the farm, the goats or the amazing owners Karen and Eric, visit www.CaprinoRoyale.com.

5 Ways to Summer Travel on a Budget

When I got the crazy idea to move everything I own into storage and take off on a “summer blogging tour”, I never realized the #1 question I would be asked is “How can you afford to do this?”

While at first I was a little caught off guard by the nosiness of people, I then realized that people were just curious how I was able to visit 3 countries and multiple states on a very limited budget.  And when I say limited, I mean less than most people make in a month!

My theory has always been experiences and relationships over money and possessions. For me, traveling on a budget and making sacrifices along the way is well worth the experiences I encounter and the relationships I make.

I will warn you that this is not super plush traveling on a budget.  This is like sleeping on couches, cooking for friends, spending days volunteering instead of trips to amusement parks and giving up things like shopping, kind of budget.

These are my 5 Ways to Summer Travel on a Budget:

1. Cash in those Frequent Flier Miles.  Try to fly the same airline for work or vacation throughout the year, that way you will start accumulating enough points to earn free flights.

No, this is not a road trip, I’m flying, train riding, subway taking or bussing it everywhere I go.  I do not own a car that would make it from Los Angeles to Las Vegas, so I can most definitely tell you it wouldn’t make it from Los Angeles to Canada!

I also love that mass transportation allows you to meet new and interesting people.  It would be a little difficult to strike up a conversation with someone new when sitting in a car by yourself!

2. Trade in your Debit Card for an American Express. An American Express is not a credit card, but rather a bank card in which you must pay off the balance each month. By using this instead of my debit card each month I’ve been able to earn hundreds of dollars in gift cards to restaurants, airlines, hotels and more in the past year!

I recommend this to all my friends because it will give you the points that lead to free stuff for your travels without getting you into debt!

 3. Call in your couch crashing favors for the year. This summer there’s no hotel, motel or Holiday Inn for the LLB, rather couches, air mattresses and twin beds at the parents house.

Hotels are an extremely expensive part of travel.  At over $100 a night (and well over that in some places) my entire summer travel budget would be used up in about 2 weeks if I were staying in hotels!

I am very fortunate to meet people who live all over the country and are willing to let me “crash their house” for a couple of days. But, the great thing with social media is that almost anyone can do the same! By putting out a simple status update, “does someone have a place I can crash in Boston for a couple of days?” may get a response from a second cousin or an old friend that you could stay with and take the opportunity to catch up with while you’re in town! That’s what I like to call a “Budget Travel BONUS!”

 4. Trade in a day at a theme park for a day of volunteering. It may not seem like the “fun” option, but in the end I promise you will remember that day you volunteered to help build a home in New Orleans or helped serve food to the homeless in NYC, over the memory of riding a couple of roller coasters and eating some funnel cakes and corn dogs.

 5. Cook dinner for the friends you are staying with instead of eating out.  This is a great way to save money and say “thank you” to your gracious hosts!

Some of my favorite budget friendly meals that can easily serve 4-6 and take less than an hour to make are:

Happy Travels Y’all!!!

#54 Attend an NBA Playoff Game

What an exciting moment, the first check off the bucket list, and I couldn’t imagine a better one to start with!

As I flew back to my hometown of Edmond, Oklahoma on Sunday evening, my good friend and fellow crazed sports fan, Bradie, booked a plane ticket  for her first trip to the great state of Oklahoma to help me complete my first bucket list item!

She flew in Monday morning and the first item of business was well under way, get that girl some Thunder gear! Five shirts later, my Mom, myself and Bradie all had new Thunder gear for the game that night!

I ended up wearing four different Thunder shirts throughout the day! (Can you say wardrobe change much?!)

Following the Thunder shirt shopping spree Bradie and I headed straight for my favorite restaurant in OKC, Ted’s Cafe Escondido for the best frozen sangria I’ve ever had!

We then headed down to “Thunder Alley” which takes place before and during all Thunder games directly in front of the stadium. They have bounce houses and games for kids, plenty of photo ops and of course mingling with fellow Thunder fans!

After meeting up with some friends, getting our tickets and pre-gaming, it was time to Thunder Up, and they don’t call it “Loud City” for nothing!  The stadium was rocking all night!

I have to say that it is SO fun to be the fan of a team whose city is behind them 110%, you can barely go a block in OKC right now without seeing a Thunder flag, shirt, banner or painted building supporting the team!

Thunder pulled out a huge win over the Lakers to win the Round Two series 4:1 and advance to the Western Conference Finals against the San Antonio Spurs.

I am so excited that I actually get to check this bucket list item off TWICE because my good friend Garrick is taking me to Game 3 in OKC on Thursday night! Can’t wait to Thunder Up again in Loud City!

This also means I need another Thunder shirt… or 4 😉

I should probably call up my new friends at Fish Water Tees. The “Beat LA” shirt seen above was given to me after the game by the owner of the company who I met in the “Floor Seat Club”. If you want one for yourself, visit his site at www.FishWaterTees.com.

90 in 90 Bucket List

What would a summer adventure be without a summer bucket list? How about a bucket list that includes 90 items to be completed in 90 days? Well that would be my list!

Included with my recipes, interviews and adventures from the summer, I’ll also be giving bucket list updates!

Let me know if you want to get involved and help me start crossing off my list!! (I’m gonna need it!)

  1. Complete the “food list challenge” (I’m at 68 66 of 100 right now!)
  2. Do a mud run (completed 5/26/12)
  3. Interview a chef in each of these ↑ cities
  4. Attend Taste of Chicago
  5. Surpass the 1000 follower mark on Twitter
  6. Host my own cooking show
  7. Meet Taylor Swift (don’t front, she’s awesome!)
  8. Go skydiving
  9. Attend a Red Sox game at Fenway Park (completed 7/8/12)
  10. Swim with dolphins
  11. Volunteer with WWOOF
  12. Cook with Giada De Laurentiis
  13. Appear on the Today Show
  14. Stomp grapes
  15. Have a pint at Billy Goat Tavern in Chicago
  16. See a live jazz band in New Orleans
  17. Fly on a Private Jet (completed 5/29/12)
  18. Visit a pig farm
  19. Meet the man, the myth, THE BOB STOOPS
  20. Go to a Cubs game at Wrigley Field
  21. Watch the Thunder become the NBA Champions ( saving this one for next year!)
  22. Take Mom Jet-skiing
  23. Go Zip-lining
  24. Make Someones Day
  25. Run across the Golden Gate Bridge
  26. Go to the top of the Space Needle
  27. Interview Jamie Oliver
  28. Eat deep dish in Chicago
  29. Donate toys to a children’s hospital
  30. Catch a fish
  31. Go horseback riding on the beach
  32. Spend a day with Giuliana Rancic
  33. Learn how to play the guitar
  34. Go to a Chicago Blues Bar
  35. Start a college fund for my “nephew” Eli
  36. Ride in a hot air balloon
  37. Participate in a flash mob
  38. Make homemade ricotta cheese
  39. Ride in a helicopter
  40. Go hiking in the rainforest
  41. Eat a hot dog at the original Nathan’s on Coney Island (completed 6/30/12)
  42. Publish a cookbook
  43. Participate in a food eating contest
  44. Go shopping at Pike Place Market in Seattle
  45. Take a photography class
  46. Become a contributing food writer
  47. Re-connect with someone I haven’t seen in years
  48. Get a menu item named after me
  49. Make it on Times “Top 100 Blog List”
  50.  (completed 5/21/12)
  51. Crash a Wedding
  52. Have a picnic in Central Park (does an iced coffee count??)
  53. Help a friend in need
  54. Go snorkeling
  55. Have a video on YouTube “go viral”
  56. Become a New York Times Best Seller
  57. Volunteer to help build a home
  58. Enter a recipe in a contest
  59. Run a race with all the members of my immediate family
  60. Start a dance party somewhere random
  61. Take my “Nephew Neighbor” Jake on a day of fun (completed 5/30/12)
  62. Meet someone new every day
  63. Inspire someone
  64. Play with a monkey
  65. Get a stamp in my passport
  66. See a moose
  67. Go white water rafting
  68. Actually finish a book I start reading
  69. Kiss someone in the rain
  70. Get an agent
  71. Send someone flowers for no reason at all
  72. Compliment a stranger
  73. Volunteer for Michelle Obama’s “Let’s Move” campaign
  74. Send a dozen greeting cards out to random friends
  75. Ride a bull (a real one, not a mechanical… been there, done that!)
  76. Take Becca to Miami
  77. Create an app for food bloggers
  78. Play “slip cup” (completed 7/7/12)
  79. Go rock climbing
  80. Buy a Polaroid camera
  81. Meet Toby Keith (Boomer Sooner!)
  82. Have a food fight
  83. Be in a parade
  84. Be part of a big Italian family dinner
  85. Make my brother a gluten-free birthday cake (completed 6/1/12)

Following up from yesterdays post announcing my Summer Adventure Plan, this is my tentative summer schedule!  If I’m coming to a city near you, contact me!  If I should go somewhere that’s not on the schedule, let me know!  Tell me who to interview and what fun events are in your city, as well as where to eat and who to meet!

This post will be changing and evolving as I add new cities, events and interviews, so check back regularly to see what the LLB is up to!

May 19: Depart Los Angeles

May 19-20: San Diego, California

May 21-23: Edmond, Oklahoma

May 24-25: Dallas, Texas

May 26- June 7: Edmond, Oklahoma City and Tulsa, Oklahoma

  • Interviews: The stars of  YouTube video sensation “Beard Like Harden”
  • Events: June 1 – My Big Brothers 30th Birthday Celebration

June 8- June 10: Houston, Texas

June 11: Waco, Texas

  • Interviews: Caprino Royale Goat Farm

June 12 – 27: Edmond, Oklahoma

June 28- July 2: New York City, New York

July 3 – July 7: Martha’s Vineyard, Massachusetts 

July 8- 11: Boston, Massachusetts

July 12-27: San Diego, California

  • Events: July 18 – Opening Day at the Races, Del Mar, CA

July 30-Aug 1: Los Angeles, California

Aug 2-19: San Diego, California