hipster halloween

Hipster Nation Halloween

What happens when you don’t have kids, costumes, or the dedication to go and find them (Well, understandably finding and taking kids is kidnapping)… This happens.

Pipe Cleaner + bow tie + shirt and cardigan + my Husbands “Dope” hat = Hipster Stig Nation

I realize that I’m one of those people who post too many photos of their kid/dog… but some of Stig’s pics are pretty ridiculous and need to be shared, much like this one. You’re welcome.

I did go to Target yesterday for some basics, but when I swung through the costume section the only options were a few witch hats, or pomeranian-sized jail apparel. Since that wouldn’t even cover his snout… I left empty handed.

Let this be a lesson to plan ahead in the coming Halloween’s, and if not… make it happen and call it a diy halloween costume!

Happy Spooks from the least-spooky halloween hipster dog ever.

Lebkuchenloft making pork chop seasoning

spicy mango pork chops

Helllllo Summer Grilling!

Lebkuchenloft making pork chop seasoning

Crushing up fresh coriander will ensure a flavorful delicious seasoning

On my way back from visiting my Brother in Denver I picked up a recipe magazine at the airport….and for $10, I found that it was worth every penny as I found a delicious pork chop recipe! I’ve always been on the hunt for one, but have only tried maybe twice to make pork chops and they never turned out as I remembered them growing up (mine were always overcooked…).

Once my Best Friend Nicole and I met, we were pretty much inseparable- that meant we took turns eating at her house or my house… Thankfully our parents just knew to plan for either her being a guest, or me a guest at their house. Nicole’s Mom, Renae, used to make the most delicious pork chops, and I was always so excited when it was pork chop night at the Haberman’s. So, Renae, thanks for all the dinners at your house! Here is me trying to make the comfort food you made for us, with my own twist!

Below is the first recipe as I made it, or you can view the original recipe here.

Mango Salsa
1 mango, peeled, pitted and cut up into small cubes
1/3 purple onion
splash of orange juice
splash of lime juice
pinch of salt
1/4-1/2 tsp of Milpas Pico De Gallo Seasoning
chopped cilantro to taste

Lebkuchenloft pork chops ready to eat!

Bon Appetit!

Pork Chops
2 bone-in pork chops fresh from the market seasoned with:
1/2 tsp salt
1 TBS paprika
1 TBS freshly ground cumin
1 1/2 TBS freshly ground coriander
Pinch of Milpas Pico De Gallo on each (for spice)

How To Cook Pork Chops Perfectly
Season pork chops as per above and then heat your pan with about 3 TBS of olive oil. Place the pork chops in the pan and leave until golden brown for about 3 minutes per side.

Remove from heat, and cover the pan for about 5 minutes to let the pork chops finish cooking internally. Hint: It should still be slightly pink when you turn the heat off and cover.

Plate the pork chops and top with the mango salsa! I served with toasted corn tortilla chips and some rustic bread heated in the oven with butter.

Look delicious? Let me know how it goes! Your taste buds will thank you!

Still Into You

Well Good Morning,

I’ve been anticipating the new Paramore album for months now, wondering how the music will change and evolve as they have experienced a turnover in band members…and well it didn’t disappoint. I was thrilled this morning to discover their lyric video for their new song… enjoy.

Favorite lyrics? “…some things just make sense and one of those is you and I.”

P.S. I immediately went the cheesy route and already dedicated the song to Gary (surprised?) Love you babe…

Please support our Pit Bull rescue by donating $15 for a bracelet!

bully bracelets | ador-a-bull jewelry

In an effort to help my favorite cause, Pit Bull Rescue, I’ve made my first round of ador-a-bull jewerly! Stop by adoptions and pick one up! I’m asking for a $15+ donation that will go to Bullies and Buddies to help save more dogs!

fancy black bean and artichoke tacos

Anything more than heating up the corn tortilla in a pan is fancy to me…

:: Ingredients ::

  • corn tortillas
  • salt, cumin, paprika, garlic salt
  • 1 can black beans
  • 1 can artichoke hearts
  • avocado
  • cilantro
  • onions
  • tomato
  • shredded cheese

:: Directions ::

Preheat your oven to 425 degrees F.

Once the oven is close to being preheated, lay a cupcake pan upside down in the oven, and lay 3 tortillas on top of the pan to heat up (see left tortilla in photo). After about 2-3 minutes of heating the tortilla, it will be warm enough to press into the crevices to shape and crispen (middle and left tortilla). Bake the tortillas until golden brown and crispy (about 10 min). Please use tongs so don’t burn yourself like me….duh!

In a pan on the stove, heat the rinsed/drained black beans (mash slightly), and 3-4 cut-up artichoke hearts. Add salt, cumin, garlic powder and paprika to taste. If you like it spicy, you can always add jalapeno.

Cup up cilantro, onion, avocado and tomato for your toppings and grab the shredded cheese out of the fridge.

Once your tortillas are done, fill them with black beans, and top with the cilantro, onion, avocado, tomato and cheese.


my morning frittata

ImageGuten Tag!

Welcome to my morning kitchen. My favorite thing to make bright and early… mini frittatas!

I love to make them on a Sunday morning, or they are perfect for a mimosa brunch with the ladies!

You can make them as delicious, healthy, light or heavy as you want, so please take this recipe as more of a guideline than anything:

Melanie’s Morning Frittata


  • Nonstick cooking spray
  • 10-12 white corn torillas
  • 8 large eggs
  • spinach, broccoli, peppers, onions, tomatoes (whatever veggies you like and have in your fridge)
  • 1/2 cup milk
  • 1/2 teaspoon freshly black pepper
  • 1/4 teaspoon salt
  • generous pinch of garlic powder
  • 1/3 cup freshly grated cheese (parmesean, swiss, chedder) whatever you have!
  • 2 tablespoons chopped fresh cilantro, basil or chives


Preheat your oven to 375 degrees F.

Spray your cupcake pan with nonstick spray (about 8).

Fold your corn tortillas in half to rip them into 2 and use 1 half to make your frittata cup lining- 1/2 tortilla per muffin “cup” (see photo for clarity). Put the rounded section up and flad side down, so it looks like a half moon. Once you’ve lined about 8 frittata cups, rip up a few more tortillas to fill the bottom of the cups as best you can (the egg will fill in the rest, so no worries about being perfect).

Fill the bottom of each frittata cup with the veggies you have chosen (I prefer spinach, onions, tomatoes).

Whisk the eggs, milk, salt, pepper, and garlic powder in a bowl.

Fill the frittata cups with the egg mixture (almost to the top), then sprinkle the cheese on top.

Bake until the frittatas puff up like a cupcake, set in the center and the top is golden brown, about 20-40 minutes.

Using your spatula or knife, loosen the frittatas from the muffin cups and slide them onto a serving platter.

Top with fresh cilanto, basil, or chives (whatever you have chosen).

Serve right away with hot sauce (for your man), salsa, or plain- whatever your preference!