POV: You just finished dinner on the coast and the harbor is glowing. There is something so satisfying about the architectural precision of these superyachts lined up like pearls against the deep teal of the Mediterranean. It’s giving old money, quiet luxury, and ultimate summer-in-Europe energy. The way the deck lights hit the water creates this perfect, neon-underglow vibe that makes the whole marina look like a scene straight out of a Bond movie. Who's coming with me to the French Riviera? 🇫🇷✨
Reblog if this is on your 2026 vision board, and follow for more luxury travel and aesthetic escapism! 🏹
if you’re looking for an amazing holiday dessert that’s not exactly traditional, try my amazing Vegan Peanut Butter Pecan Pie Brownies! they
This was a recent find that immediately went on my shortlist, as it just sounded right up my family's alley. I am not a huge pecan pie fan, nor do I generally like nuts in my brownies, but I do love caramelized pecans, so this just seemed too good not to make immediately.
I made this in full and admittedly caused issues for myself by trying to outsmart the instructions. I thought I could get away with starting on the caramelized pecan mixture first while I worked on the brownie batter. That was a silly mistake for a number of reasons.
Namely, you really do need to watch the nut mixture to make sure it's not sticking or burning. The brownie making part I also underestimated in terms of timing, so I had to leave the finished nut mixture to sit while I attempted to smooth the brownie batter evenly into my pan (Spoiler alert: not my best work. I blame the parchment paper.). I did try to keep the pecan mixture warmed, but even just a few minutes was too much cooling time in the end.
This baked beautifully, but even after an hour of cooling, the nut mixture was extremely crumbly, which I again blame on the fact that it should have still been hot and buttery when I poured it over the brownie batter, allowing them to bind to the surface of the brownies rather than just barely rest on top.
The ingredients don't call for any salt, which I might have taken more notice of had I not been rushing to get the brownie batter done, but which I thought was definitely noticeable in the final product. The pecan mixture especially could have used a hearty pinch.
Difficult to gauge the overall value of this recipe given that there is plenty here I'd go back and do differently. But if you love nuts and brownies as much as my family does, these are likely worth your while.
(One of my Mother’s favorite songs. She had a beautiful voice and was always singing along to whatever record she was playing...but often made up her own lyrics when she’d forgotten a line or two –or, just to see if my Father or I would notice ☺ )
This is the ultimate Vegan BLT sandwich with a creamy garlic herb aioli, savory tempeh bacon, juicy tomato, crisp romaine, and toasted sourd
BLTs — another dinner staple for Remus and me. Remus of course had normal bacon, but I thought I'd try something a little different here, especially since I was already buying tempeh for our burrito bowls.
I halved the bacon part, making the aioli in full, although I added so much to it that by the end, it was pretty unrecognizable from the base listed here. I'd skip it and make your own, or at the very least taste test.
When it came time to the cooking, I thought I was being really smart by just pouring all of the marinade into the cast iron pan "for the flavor". With the maple syrup involved, this just turned into a sticky, caramelized mess that took ages to scrub off, so I would not recommend. It also caused my bacon to turn out a bit charred. Ultimately, what I thought would enhance the flavor really only pulverized it. I should have known better.
It was still pretty good though, and the sandwiches themselves were insane — BLTs really never disappoint. Aioli aside, I'd still call this. a keeper.
