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Hey, I'm Rae!

Living in a small space doesn't mean you can't live a big life. In fact, the time and money saved means more freedom to do the things that matter most to you.

Strawberry shortcake

Strawberry shortcake

VEGETARIAN / GLUTEN-FREE: use almond flour / SERVES: 2 / COST PER SERVING: $7

Ingredients

BERRIES
2 c strawberries, sliced
1/4 c sugar
basil leaves

BISCUITS
1 c flour
1 tbl sugar
2 tsp baking powder
1 tsp salt
1/2 stick cold, unsalted butter, cut into small pieces
1/2 c heavy cream
1/2 tsp vanilla extract

WHIPPED CREAM
1 c heavy whipping cream
1 tsp sugar
seeds from a vanilla bean

Directions

30 minutes to make, allow 2 hours for strawberries to marinate.

BERRIES
Toss the strawberries with sugar. Cover and chill for at least 2 hours. Add basil just before serving.

BISCUITS
Combine dry ingredients. Cut in the butter and mix until crumbly (I just use my hands). Fold in cream and vanilla extract. Divide into two balls and chill for 20 minutes. Bake for 20 minutes at 400.

WHIPPED CREAM
Using a hand mixer or your actual hand and a whisk, whip the cream, sugar, and vanilla bean until fluffy.


I don't always buy strawberries (husband is allergic) but when I do buy them I go all out! Fresh basil adds nuance to this classic dessert and fresh vanilla beans in the whipped cream make this a really fancy treat! I ended up puréeing the extra strawberries and adding those too.

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