You may have gathered by now, but my company is pretty fucking rad. One of our many delightful perks is organic fruit delivery that comes to the office every Tuesday. And while usually, the assortment of bananas, apples and citrus are gone within 24-hours, sometimes there are a few stragglers still in the bin when I go to leave and shut off the lights (last out, almost always) on Friday evening.

Recently there were a few oranges laying around and I decided to save them from the trash on Monday morning and bring them home with me for a baking endeavor. Back when the Mocha Valencia was a thing at Starbucks, it was often my drink of choice. I loved the bittersweet chocolate and orange combo, and decided it would make for stellar cupcakes.

Another weird thing about me (I assue you, there are plenty) is that I don't really "dig" frosting. These were luscious without any topping, but a little confectionary sugar sprinkled on top didn't hurt, either. Because of the density and lack of frosting, I decided they were a bit more muffin than cupcake, and my coworkers ate them for breakfast accordingly.

I am currently writing this entry poolside in Texas, as I am down here all week for the annual tech/music/film festival mecca known as South By Southwest. And while pulled pork nachos and other Texan culinary delights are abound down here, I still have some cooking endeavors I'd stored up to share. So rather than waste the afternoon playing Draw Something (newest app obsession!) I figure share, I must.

I made this soup a few weeks ago (and consequently brought it to work for lunch and ate it for days to follow), but even though soup is usually considered cold-weather fare, I think this light, bright and delicious number is perfect for spring time. And, after chatting with my friends back home and discovering it is currently seventy degrees out in Boston, it seems the warmer weather is certainly upon us.

Dill is one of my favorite herbs, despite it not being quite as versatile as some others. I had purchased a bunch for the Tzatziki-like-sauce I made with some Greek-inspired turkey meatballs, and didn't want to waste the rest. After reviewing the contents of my fridge and pantry, this soup was a no-brainer.

So, I believe I noted somewhat recently, that dear old Neverbroken.com is about to get a bit of a facelift: from blog to brand, this here site will soon be home to various handmade goods and design concepts for home, weddings, and events.

I fell asleep standing up. 
It was the damndest fucking thing. 
One minute I'm standing there and thinking about how lovely a Sunday we were all having and the next thing ya know the one with the fuzzy face started touching me and I was just like...zzz 
My first birthday is swiftly approaching. I am slipping in my increasing age.

If you hang around this little slice-o-internet often, you may know (I only talked about it a thousand times) that one of my closest friends, Courtney, was wed to Andy last January, who has also become a good friend of mine as well over the past few years. Aside from bringing my BFF endless happiness, I'm also happy Andy came into my life, not surprisingly, because of food.

This year, Andy and his two sisters have embarked on the ever-ambitious process of entrepreneurship. The Mei Mei Group (Chinese for "little sister", how perfect) has been launched and their first endeavor, a food truck called Mei Mei Street Kitchen is in the works. The truck has been purchased, a kitchen to cook out of, identified (Fill Belly's in JP, which was also once a food truck, so obviously a great fit), local farms and preferred vendors have been established, and last Tuesday, the first Pop-Up Dinner for friends and family was held.

Luckily I have weaseled my way, by proxy of Court, into this "friends and family" bucket, and was invited to come along to a private night at Fill Belly's. Their menu, which promised to a mix of fun and original Chinese-American fare using all locally-sourced ingredients, looked beyond intriguing when we arrived.