Happy Labor Day!

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Happy Labor Day! Hope you are relaxing and enjoying the time off! I’m stuck in the city (boo!) but I’ve got some goodies! Learn a recipe for Vegetarian Clam Chowder! Have a nautical themed cocktail, the Sex With The Captain!

Vegetarian Clam Chowder


DAIRY/SOY (Can be made vegan by substituting soy products)

  • 1 cup of cream
  • 1 cup of milk
  • 6 small red potatoes
  • 1/3 cup + 1/2 cup of white onion
  • 3-5 king size oyster mushrooms – cubed
  • 1 cup porcini mushrooms
  • 1 3/4 cups cashews (soaked overnight)
  • 1 tsp + a splash of truffle oil
  • 2 tsp safflower oil
  • a splash of liquid smoke
  • 1/4 tsp of salt and pepper
  • 1 tsp of olive oil
  • 3/4 cup stock of Better Than Bouillon – Not Chicken Base
  • 1 tsp of hot peppers (or to taste, depending on your palate)
  • 3 teaspoons of fresh thyme and sage
  • 1 tsp of dill
  • 1 bay leaf


It would be better to soak the cashews overnight, but you could also quickly simmer them in a pot of salted water for 25 minutes.

To start off, put the olive oil and a dash of the truffle oil in a soup pot and cook over low heat for 5 minutes. Add 1/3 cup of the white onion, the hot peppers, thyme, sage, dill and bay leaf and cook until the vegetables are soft, about 10 minutes. Add the red potatoes (peeled) to the soup pot with the 3/4 cup of broth. Simmer until the potatoes are just tender, about 10 minutes. Add the cashews, salt, pepper, milk and the cream and heat for a couple minutes. Remove from the heat, remove the bay leaf, and blend all the contents of the pot together. Do a taste test. Add salt and pepper as needed. The soup should be quite thick, depending on how you like your chowder you may blend less to have more chunks, or add more liquid if you want the soup thinner.

For the “clams” you need to prep your veggies. Dice your mushrooms into dice sized bits resembling chopped clams. Add 2 tsp of safflower oil to saute pan. Add the rest of the white onion (1/2 cup) and mushrooms to pan – saute over high heat for about 2 minutes. Add a splash of truffle oil and liquid smoke halfway through the cooking process. Add salt and pepper to taste.

Serve in regular bowls or have some fun and serve them in bread bowls! Spoon the soup into the bowls and put the “clams” on top. Voila!

{Adapted from Epicurious & The Lunchbox Bunch}

Sex with the Captain


  • 1 1/2 oz Captain Morgan® Original spiced rum
  • 1 oz amaretto almond liqueur
  • 1 oz peach schnapps
  • fill with 1/2 cranberry juice
  • fill with 1/2 orange juice


Build drink in glass over ice. Garnish with a cherry.

{Taken from Sailing Training Wheels}

  • Hi Michelle! Great post! I came across your blog during the great Pre-Fashion Week Email bomb of 2012, and it is one of the few that resonated with me. The reasons for that will become clear when you see my blog.
    Keep it up! 🙂

    • The Geekolite

      Thanks so much Jessica! Looks like we’re on the wavelength! Are you a H.I.M. fan as well? 🙂 Just followed you, good luck with blogging!

  • Really love your blog. Got your message on IFB – And I am following you now.
    Please check out my blog and if you like it please follow – http://www.thelaconnection.blogspot.com

    • Thank you Liam! I love your blog as well! Following you on BlogLovin’ already, and liked on Facebook! 🙂