Friday, July 19, 2019


It's about time we add another cocktail to the recipe files around here! Not even 9:00 on a Friday morning and I'm still chugging coffee with happy hour on the brain.

We've always loved making these Markaritas, but we have really gotten into Tequila over the past couple of years and love trying new types and brands. Many years ago, when Mark was reading tons of Paleo books, so many of them talked about how Tequila is one of the cleanest liquors that you can drink since it comes from a plant. "CLEAN DRINKING" I call it. Sign me up!  We drank margaritas together on our first date so this only seems fitting that this is what we really gravitate to! With the good tequilas, we love it with a splash of lime La Croix and a wedge of lime- it is really my favorite way to drink it. I LIKE TO TASTE THE TEQUILA.

This drink was inspired from my birthday dinner at one of our favorite Charlotte restaurants. It's refreshing and flavorful without being overly sweet. This Blood Orange Liqueur is a new favorite and a great one to have on hand. Just a splash adds a touch of sweetness and that bold blood orange taste. I cannot get enough of this Spritz. 


2 oz. Good Tequila 
1/2 oz. Solerno Blood Orange Liqueur
A few dashes of Orange Bitters 
Top off with Grapefruit Spindrift
Squeeze of fresh grapefruit + grapefruit wedge for garnish

I make these individually in the glass. Combine Tequila, Blood Orange Liqueur, and orange bitters and give it a little stir. Add ice and top off with Grapefruit Spindrift and a squeeze of fresh grapefruit. Garnish with a grapefruit wedge!

Cheers! Hope everyone enjoys the Summer sunshine this weekend! (and some tequila of course) For more cocktail inspo, you can follow me on Instagram (@ninanmoore) and check out the hashtag #DRINKMOORECOCKTAILS

Wednesday, July 17, 2019


I love everything about Summer. The slow days and the late nights. The sun and the sand. Happy hours on the patio and even the HEAT. And give me all the fresh Summer produce. Summer is just the best. And so is Summer cooking! 

I've been hoarding all of my food pics on my phone with then intent of rapid fire posting this Summer because I have missed sharing on this little space. 

If there was ever an official salsa for Summer, this would be it! The original recipe comes from Tiffani Thiessen's Pull Up A Chair, but I tweaked it a bit and added some more spice! And because I was feeling EXTRA, I pulled up a YouTube video and taught myself how to cut out a pineapple and use it as a serving bowl. This salsa was a huge hit at a cookout two weeks ago and I think it's even better when it sits overnight! The flavors are insane and I will be making this on repeat for the rest of the Summer. Not to mention it's just so freaking pretty in this pineapple bowl! 

The best part about this is that all of the work is in the chopping and you just toss everything into a bowl. I honestly eyeballed the amounts here and just kind of added more of what I liked- like extra jalapenos for a kick! Scrape out the seeds if you don't like the heat, but I can't get enough. We are LOVING Late July Chips in our house. I picked them up for our Super Bowl nachos in the Winter and now they are the only chips I'll buy. The lime + sea salt ones are my personal fave. 

Now, whip this up for your next Summer shindig and while you're at it, teach yourself how to craft a pineapple bowl! 

recipe adapted from Tiffani Thiessen

1 cup diced pineapple
1 cup seedless watermelon
1 cup diced mango
1 cup diced papaya
1/2 cup diced english cucumber
1/2 cup diced red bell pepper
1-2 jalapenos, finely diced
1/2 small red onion, finely diced
1/2-1 cup chopped cilantro leaves
2 TBSP fresh lime juice
1/2 tsp chili powder
1/2 tsp kosher salt

Mix all ingredients in a large bowl and let it sit and mingle for a few hours before serving. 

Tuesday, July 16, 2019


Hello, beautiful people and HAPPY SUMMER!!! We are back in business in these parts. I've had this post here in draft mode for a few months now and am finally sitting down to finish it! 

Somewhere in between Halloween and Thanksgiving, my domain was up for its yearly renewal and instead of automatically renewing as it had in the past, my new card information wasn't on file and my little space was sitting in a weird in between space in the internet and I had a slight panic attack. Thanks to many hours on my end and to the wonderful customer service people on my new hosting site, I was able to get it all back and up and running again! I am thankful that the years on here were not lost and that I can pick back up where I started from. 

Summer is in full swing over here and I am loving it. It's nice to slow down and soak up the days with my little people and just go where the day takes us. I live for this time of year. We spent a week in the woods of Tennessee on our very first family camping trip with Mark's extended family and just as I predicted, the kids especially LOVED IT. It was definitely "glamping" and we made a lot of fun memories. Mark and I just spent a long weekend on Kiawah Island with good friends and it was the perfect adult getaway and recharge for the both of us. In between it all we've spent many days at the pool, playing with friends and just having fun. Oh! And Will turned 6! I don't even know how that happened but it did and he's just growing up much too fast. Kindergarten is just around the corner and if we're being honest, I'm having so many mixed feelings and feeling all of the emotions. 

Summer sales are in full force and I'm feeling that it's all increasingly oversaturated each passing year. How much more stuff do we really need!? BUT! If there's anything I can always get behind is adding cookbooks to my kitchen bookshelf. It's the last day of Amazon Prime day and with the code PRIMEBOOK19 you can get $5 off all print book purchases. Anytime I discover a new cookbook, I stick it in my Amazon cart and save for later. Here are a few I have in my cart now:

Tiffani Thiessen's Pull Up A Chair

Halfbaked Harvest

Salt Fat Acid Heat

Curate: Authentic Spanish Food from an American Kitchen

The Pretty Dish

Hope everyone is enjoying the sweet Summertime! 

Thursday, November 1, 2018

The Great Pumpkin Beer Tasting of 2018

I've ignored this space for too long and am back with important Pumpkin Beer! I couldn't let Pumpkin season go by without sharing our faves from this year's tasting.  90 degree weather we had right around the time Fall rolled around on the calendar, Mark and I still spent the first weekend of Fall trying all of these pictured here. Halloween has come and gone but I'm still here for all things Pumpkin. I'm just not ready to race into Christmas yet and we still have a full three weeks before Thanksgiving.

I want to rank these, but the truth is that they are all so different in their own way and I just don't think it's fair to compare. 

Left to Right--------->

As always, Foothills Pumpkin Ale with Spices (formerly known as Cottonwood Pumpkin Ale) is our go to pumpkin beer each season. This has been my favorite for many years and I always go back to it. It's extra delicious if you can ever find it on draft! With just the right amount of spice to pumpkin ratio, it's the perfect pumpkin beer! 

Sycamore's Gourd Have Mercy is a local favorite for me. It's extra delicious from a keg or on draft! It's not as spicy as other pumpkin beers, is slightly sweet and very smooth. It's also not a very heavy pumpkin beer which I love!

Southern Tier's Pumpking is always a crowd pleaser. These are potent little pumpkin ales but a true treat! It's that graham cracker crust buttery finish. SO GOOD.

Pumpkin Pie Porter from Deep River Brewing is a perfect cozy cold weather Fall beer. Think after dinner, around a fire pit type of beer. If you like darker beers, this one's for you. 

Post Road Pumpkin Ale is another solid one. It's nothing too complex or fancy and is an easy one to sip on. I would say it's a good intro to pumpkin beer, for those that may be skeptical of what the rage is all about.

This Pumpkin Latte Blonde Ale was a special edition from Sycamore and as soon as I saw it in the store I grabbed it as fast as I could because I knew it would go fast. It's light, slightly sweet and not as heavy on the coffee as you would think. I tasted more latte than pumpkin, but I really enjoy these blonde ales with coffee notes.

Lastly, the store didn't have any of this when I went to get our beer haul early in the season, so we didn't drink it during our official tasting. NODA Brewing's Gordgeous is AMAZING. It's always delicious but whatever they did to it this year is beyond and I can't get enough. I've stockpiled it in our outdoor fridge. As of Monday, my Harris Teeter is completely out and won't be getting anymore so I high tailed it to Total Wine and grabbed some more. If you have some in your fridge, consider it that you are housing an endangered species in there. 

Don't rush into the holiday season just yet- the pumpkin still deserves a few more weeks to shine. 

Monday, August 13, 2018


If there's one thing that I will always love about blogging, it's the sense of community it brings. I started this little space almost 10 years ago which is crazy to think about! Social media and the internet can be a crazy place, but I have met some of my dearest friends through blogging and for that I'm forever thankful. 

I'm popping in today to share the story of my friend April's sweet little girl Charlotte in hopes to reach more people and share a few things we are doing around the city of Charlotte and beyond to help this wonderful family. 

Here's a quick snippet of Charlotte's story below:

Our Chari-girl. 💕 Many of you have followed along on our journey and know we’ve been desperately seeking answers for why Charlotte didn’t start walking and why we’ve seen other scary regressions lately. I wanted an answer so badly. Now I wish we didn’t have it. We are heartbroken to say we’ve received news that she has Leukodystrophy, which is incurable and terminal. I don’t even know what to say. We’ve been at the hospital since Monday afternoon. We have a group of angels as friends who have stepped in and set up a designated email address to manage for us requests that have been coming in of how to love on her during this excruciating time (robsonfamilyhelp at gmail). We are respectfully requesting for privacy at this time while we just love on Char and work on getting her home.
A post shared by April R. (@smidgeofthis) on

A Go Fund Me has been set up for the Robson family to help with medical and any other unforeseen expenses during this time.

Additionally, we have some super cute tees with the CLTforCharlotte logo- I can't wait to see everyone around Charlotte and beyond wearing these. The t-shirt sales end THIS SATURDAY, August 18, 2018! We originally set the goal to sell 150 shirts but sales sky rocketed this weekend and now I'm thinking we can get to 500 or beyond! Just amazing.

CLICK HERE for Adult and Youth tees.

CLICK HERE for Toddler tees and Baby onesies

All the prayers and love to this sweet family.

Tuesday, July 24, 2018

Grilled Okra

We spent this past weekend in the mountains of North Carolina (Beech Mountain for you NC readers) and the air up there is just so refreshing! I spent 4 years in Boone for college but I never ever spent a Summer in the mountains and I almost wished I had. It's such a nice slow pace at this time of year and although it's still warm and Summery, it's just always extra crisp. 

I have simple meals on deck this week and as I was scrolling through my iPhone photos, this beautiful plate of grilled okra caught my eye and I had to share. If you're not grilling your okra, you're doing it wrong and if you're not eating okra? Well then you're doing it REALLY wrong. I do think that okra is mostly a texture thing and any aversion to it would have to be that but I have really grown to love this vegetable. Roasted, sauteed, fried- with grilled being my most favorite at all. It's a Summer staple in our house, especially since it's so easy to find fresh at this time of year. 

This isn't so much a recipe as it is a PSA to get yourself to a farmer's market or grocery store and grab a bunch of okra and throw it on the grill. I promise you it will change your relationship with this southern vegetable. 

A veggie grilling basket will change your grill game so if you don't have one, get on it! You can do all of your Summer vegetables this way and they always come out so good with SO MUCH FLAVOR. 

Grilled Okra

Fresh okra, washed and dried
Olive oil
salt and pepper to taste

Prepare the okra by washing and drying it. You can remove the tops, but I always leave them on and they are fine to eat! 

In a large bowl, toss okra with olive oil and sprinkle with salt and pepper. Transfer to a grilling basket/skillet and grill for 5-10 minutes, tossing frequently, until okra is charred and starting to get crispy. 

Monday, July 16, 2018

Grilled Lemon Salmon Kebabs

No better way to start off the week than with a healthy dinner recipe! My love for salmon knows no bounds and I'm always looking for fresh and new ways to prepare it. I LOVE grilling it in the Summer and getting that smokey grill flavor. Kebabs have been having a moment at our house, too. It's so easy to chop up a bunch of fresh ingredients, put them on a stick and throw it all on the grill. A one step meal that's delicous, healthy and doesn't take much prep time. 

These salmon kebabs are going straight to the top of my Summer favorites list. The flavor on the fish was INSANE from the grill as well as each piece being sandwiched between fresh lemon slices. Something about fish and lemon ALWAYS does it for me. I could be happy eating this as a meal every night this Summer. 

I found this recipe via Skinny Taste awhile ago and have been itching to make it. Also, how beautiful does the raw salmon and bright yellow lemon slices photograph!? These tasted as good as they looked. I tweaked the seasonings here a little and came up with my own spice rub for the salmon that was just perfect. It may sound strange, but don't forget to eat the lemons! This might be the best part of the meal.

I just can't stop thinking about these kebabs.

Lemon Salmon Kebabs

2 Tbsp. chopped fresh oregano
1/4 tsp. crushed red pepper flakes
1/2 tsp. garlic powder
1 tsp. kosher salt
fresh cracked pepper
1 lb. boneless skinless wild salmon
2 lemons, thinly sliced
4-8 bamboo skewers 
Olive oil

Soak bamboo skewers in water for at least 30 minutes before prepping your kebabs. I was able to fit all of my lemon and fish onto 4 skewers, and had them all pretty full. If you are serving more people, divide the fish and lemons amongst 8 skewers. 

In a small bowl, combine oregano, crushed red pepper, garlic powder, kosher salt and cracked pepper.

Cut salmon into 1 inch chunks. Beginning and ending with the salmon, thread salmon and folded lemon slices onto the skewers. Sprinkle evenly with the spice rub and add a little bit more salt and pepper on top as well. Drizzle with olive oil. 

If doing these on an outside grill, grill on medium-high heat for about 8-10 minutes, until fish is fully cooked through. Make sure you turn the skewers often. For a grill pan, grill on medium high heat, turning often and cooking until the fish is cooked through, about 10-12 minutes.