Buzzfeed, I Luff You

Well, I luff/hate you, because you’re a massive time-suck and you listed Buffy Summers as number four on a list of the most badass gals of the 90s (which is so bad and wrong I can’t even begin to explain); however, you’ve redeemed yourself in my eyes. Well played, Buzzfeed.

(Also, gals? Not to belabor the point, but you should be proud to be a woman every day. Same goes for being a man, men. Just be proud to be yourselves, people. Because your self? Is much better than anyone else you might try to be. And with that, I’ve just saved you $25,000 and eight years’ worth of therapy. You’re welcome!)

Image below courtesy of Buzzfeed; click on through to read the list! 



I Can Be Domestic: Berry Tart Edition

Guys, if you’re anything like me, berry season is your favorite season. I am basically the Homer Simpson of berry consumers – I see a gorgeous pint of raspberries, and this is what I turn into:


I’m also a little bit of an experimental cook. I’m not big on following recipes, and while it’s led to heartbreak in the past (The Pink Mother’s Day Latkes of 2001 come to mind), watching flawless kitchen goddess Ina Garten make an apple tart inspired me to try something similar with fresh berries. So without further ado, I present the very best thing you will ever shovel into your face:

Berry Tart with Pomegranate Cream


  • Tart Shell (pre-bought, or below from butter – flour)
  • 1 stick unsalted butter, melted
  • 3 Tbs. superfine sugar
  • 1/4 Tsp. salt
  • 1.25 Cups all-purpose flour, with additional as needed
  • 1 Cup raspberries
  • 1 Cup blackberries
  • 1 Cup cranberries (or blueberries/sliced peaches/strawberries)
  • 2 Tbs. St Germain liqeur
  • 1 Tbs. water
  • 1 Tbs. superfine sugar
  • 1 Cup heavy whipping cream
  • 1 Tsp. vanilla extract
  • 1/2 Cup pomegranate juice or liquer
  • 1.5 Tbs. confectioners’ sugar


  • Heat your oven to 350 degrees
  • Combine butter, 3 Tbs. sugar and salt in a bowl; stir until incorporated
  • Add flour until you have a soft dough
  • Press the dough into a 9-inch springform tart pan
  • Cover with plastic wrap and rest for 30 minutes in the refrigerator
  • Once shell is chilled, poke with a fork and bake for 20-30 minutes until golden brown
  • Let cool completely before filling
  • Cut or quarter fruit until it is roughly the same size; place in a large mixing bowl
  • Heat 1 Tbs. sugar, St Germain and water until a syrup forms
  • Pause to fix yourself a quick cocktail with St Germain, raw honey and champagne (I call it the Snakebite)
  • Coat the fruit with the syrup and allow to cool
  • Pour the cooled berry mixture into the cooled tart shell
  • Beat the cream until it forms stiff peaks
  • Giggle inappropriately about the phrase “stiff peaks”
  • Fold in vanilla, pomegranate juice and confectioners’ sugar; beat on medium until fluffy
  • Serve cream atop tart and enjoy!

Note: cooking is more fun with your best friend, mostly because you can pull off this move once you’ve eaten enough tart for six people:



Your Gal