fig + honey coconut pops

Happy (long) weekend friends! It really is starting to feel like Fall, isn't it? The leaves are turning colour and there's that caramel smell in the air (never really sure how to describe that smell, but you know what I mean, right?). Despite these changes, I'm still not ready to pull out the chunky knit sweaters and indulge in pumpkin flavoured this and that. I will, however, slooowwly start to make the transition and these ice pops are my first step. Frozen coconut milk with fresh figs and sweetened with honey is to me the perfect end of summer treat. So happy to see figs are back in season and there really are so many things you can do with them. My mind keeps whirling with ideas but for now, here they are in frozen pop form!

Fig and Honey Coconut Pops
makes ten 3oz pops (I use this mold)

2.5 cups full fat coconut milk (about 1 ¼ cans)
½ cup honey
1 tsp vanilla extract
6 fresh figs, finely sliced

1. In a medium sized bowl, whisk together the coconut milk, honey and vanilla.

2. Place two fig slices into each pop mould, pressing one into each side. I found using a popsicle stick helped with this.

3. Fill each mold ¾ of the way and then place one more fig slice into each mold.

4. Continue filling the moulds, making sure to leave a little bit of room at the top for expansion when freezing.

5. Insert sticks and place in the freezer for 5 hours or overnight. If you find the sticks are sinking when you insert them,  let the pops freeze for an hour then insert the sticks.

6. To remove the pops, place the mold in a bath of hot water for a couple seconds without getting the tops wet. Carefully pull them out and enjoy!


back to school

It's that time of year again but for the first time in 20 years (!?!?) I won't be hitting the books come the day after Labour Day. What feels even stranger is that I won't be packing up my bags once again and heading back to Toronto. Besides reuniting with friends and the excitement (ok let's be honest, the anxiety) that a new semester brings, I will kind of miss the "back to school shop". But who says you need to be going back to school to refresh your desk and work supplies? I, for one, am about to embark on the big job hunt and I could use a little organizational revamp myself. Here's a look at my back to school/back to work list for this fall:


rosemary grapefruit gin sparkler

With today being the last day of August and the feeling of fall starting to creep in, I wanted to sneak in one last summer sipper. Here in Vancouver we felt a real turn in the season this past weekend. Torrential rains and forceful winds that brought trees down and put many of us out of power for more than 24 hours. While I'm sitting at my desk with a view of grey skies and the pitter patter of rain, I'm determined to hang onto what is left of summer. This rosemary grapefruit gin sparkler is going to help me do just that. I like to think of this as a dressed up gin and tonic with the rosemary infused simple syrup and freshly squeezed grapefruit juice. Whatever weather you're enjoying right now (or not enjoying), I promise this drink will help you extend summer just a little bit longer.

Rosemary Grapefruit Gin Sparkler
Makes 2 drinks

For the syrup:
1 cup water
1 cup sugar
3 small sprigs rosemary 

Boil together the water and sugar in a small saucepan. Remove from heat and add the rosemary sprigs. Cover and let infuse for 30 minutes. Remove rosemary and pour into a bottle or jar.

For the drink:
3 ounces gin
2 ounces syrup
4 ounces fresh grapefruit juice
tonic water
2 sprigs rosemary

In a shaker, combine the gin, syrup, grapefruit juice and some ice. Shake for 5 seconds and strain into two glasses filled with ice. Top off with tonic water and garnish with a sprig of rosemary in each.

Note: To make one drink, simply divide the ingredients in half but keep the syrup recipe the same. You can store the syrup in the fridge for up to one month!