This Wild Season

Sharing what I'm learning in the kitchen as well as outside of it.

Navigation
  • Home
  • Blog
  • Recipes
    • Appetizer
    • Breakfast/Brunch
    • Side Dish
    • Main Course
    • Dessert
    • Drinks
    • Personal
  • About

Blueberry Syrup

July 29, 2014 by Asharae 2 Comments

Blueberry-picking season has come and gone where we live in North Carolina, but if you live a little further north you’ve still got time to find a local blueberry patch and pick your own! A couple weekends ago we heard about a blueberry farm just a few minutes from our house, so we got up on Saturday morning and came home $11 lighter and nearly 4 pounds of blueberries richer!

Our first order of business was to make crepes and blueberry syrup to go with. Tim is the crepe-master, and the only one of us with enough patience to make a whole batch of crepes and not get discouraged when the first two don’t turn out right. While he mixed up some batter, I looked up recipes for blueberry syrup and landed on this one. It seemed simple enough and didn’t call for any ingredients like corn syrup or corn starch, which I rarely have around. You only need three ingredients plus some water for this recipe – it really couldn’t be much simpler.

If you end up with extra blueberries like we did, you should enjoy them in pancakes or muffins, on top of yogurt, blended into homemade lemonade (SO good), or just eat them right out of the bowl.

As for the blueberry syrup, it’s just as good on some vanilla ice cream for dessert as it is on pancakes, waffles, or crepes for breakfast!

Homemade-Blueberry-Syrup_This-Wild-Season-2 Homemade-Blueberry-Syrup_This-Wild-Season-3 Homemade-Blueberry-Syrup_This-Wild-Season-4 Homemade-Blueberry-Syrup_This-Wild-Season-5 Homemade-Blueberry-Syrup_This-Wild-Season-6 Homemade-Blueberry-Syrup_This-Wild-Season-7 Homemade-Blueberry-Syrup_This-Wild-Season-8

Recipe from Balancing Beauty and Bedlam

Blueberry Syrup

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 2 cups of fresh or frozen blueberries
  • 1/2 cup water
  • 1/3 cup of sugar
  • 2 teaspoons lime or lemon juice

Method
 

  1. Combine one cup of blueberries, sugar, water, and lemon or lime juice in a small saucepan.
  2. Cook and stir on medium heat for 2-3 minutes until the sugar dissolves.
  3. Bring to a boil, then reduce heat to low and simmer, uncovered for 15-20 minutes or until it begins to thicken. Stir occasionally. Blueberries may split while heating - that is okay!
  4. Stir in remaining cup of blueberries and cook for 2-3 more minutes until blueberries become soft.
  5. Serve warm with pancakes, waffles, crepes, ice cream, you name it!

 

Filed Under: Breakfast/Brunch Tagged With: blueberries, breakfast recipe, brunch recipe, syrup

The Power of Presence. And a Recipe for Costa Rican Gallo Pinto

June 12, 2014 by Asharae 3 Comments

I would like to introduce you to Flor (I’m actually going to introduce you to her cooking, but first a little about her.) During one of my summers in college I lived in Costa Rica with Flor and her husband while volunteering for a local organization with my friend Leslie. Flor became more than our host mom while we lived with her – she took it upon herself to be our guide to the bus system and the ins and outs of San Jose, she guarded us fiercely with her warnings about Costa Rican men (my friend and I stuck out like sore thumbs with our blonde hair and blue eyes – Flor made certain we knew to avoid the attention of men in the city), she was our personal chef as she prepared Gallo Pinto every morning, packed our lunch each day to take to work, and had dinner waiting each night when we returned home. Flor always spoke with immense faith in the Lord, his provision, and his power to heal.

A couple months before I was set to go to Costa Rica, my dad was diagnosed with acute myelogenous leukemia. The doctors quickly started him on chemo and he had a particularly strong round a week or so before I left for my summer trip. He was expected to get sick shortly after, due to the chemo-therapy knocking out his immune system. I remember my dad hugging me tight in the airport before I left, reminding me that Costa Rica is where I was meant to be for the summer and putting my fears and feelings of guilt to rest about being so far away while he was undergoing treatment.

Within about a week of arriving in San Jose with Leslie and beginning our volunteer work with the Rahab Foundation, I got word that my dad was very ill and had been rushed to Duke for treatment. Those conversations are all a blur to me as I found out he had fallen into a coma and the doctors were doing what they could to keep him stable. What I do remember from that night is Leslie helping me scour our local shops for phone cards so I could call my mom to hear more news (these were the early days of Skype and all the internet cafes were already closed.) And I remember Flor comforting me as I anxiously dialed my mom’s number only to have to fight with Costa Rica’s automated system (in Spanish of course) until I could reach my mom’s distant voice on the other end of the phone. Instead of telling me everything was going to be okay or patting me on the back, Flor quietly grabbed a bowl of warm water, knelt down on the tile in her living room, took my shoes off one by one, and gently washed my feet.

I’m tearing up just remembering it.

In that moment, there was nothing more powerful, more thoughtful, or more meaningful anyone could have done. There were no words that would have been helpful, and no amount of “I’ll be praying for you”s that would have comforted, but I will forever remember her selfless act of loving on me without hesitation.

I wonder how I could share that selfless kind of love with others. How do you comfort someone when they’re in the midst of the darkness and they’re not sure the light is anywhere close? I’m not entirely sure. But having been on the other side, I can say that perhaps actions and presence are more important than having the perfect words.

My dad had been in a coma for a few weeks when I called my mom on Skype one afternoon. She answered and then said “hang on a second,” I waited a moment and then heard my dad’s weak voice from miles away – “hey baby.”

 

And there I was, bawling in the internet cafe.

 

My dad is all healed now. He spent 80-something days in the hospital that year, but just over a year ago he passed the 5-year mark, so they’ve declared him cured. Praise the Lord.

All that to say, this recipe for Flor’s Gallo Pinto is pretty special to me. It’s simple, and maybe you don’t like rice and beans, that’s fine. But to me this dish is comfort food. It reminds me of sitting in Flor’s kitchen in Costa Rica, chatting over the newspaper, learning to like coffee, and her husband laughing at me because it was possible that I liked Gallo Pinto even more than he did. Most of all it reminds me of Flor and her selfless act of washing my feet the night I was so scared and felt so uncertain about the future. I pray I learn to love like that.

Gallo-Pinto_This-Wild-Season-2 Gallo-Pinto_This-Wild-Season-3 Gallo-Pinto_This-Wild-Season-4 Gallo-Pinto_This-Wild-Season-5 Gallo-Pinto_This-Wild-Season-6

It would make my day if you tried this recipe. It’s the closest I’ve been able to get to the dish Flor would serve us each morning. I love it served with bananas – call me crazy but the salty sweet combination of the rice and beans with the banana is delicious. Avocado and scrambled eggs are also great sides. We even became friends with one family in Costa Rica whose tradition was to have Gallo Pinto with leftover birthday cake the day after a family member’s celebration (that was also surprisingly delicious!)

On a side note – if you live in Chicago, you should visit Irazu, one of the only Costa Rican restaurants I know of in the states. Be sure to ask them for Salsa Lizano (pronounced lee-san-o) – they’ll be impressed. If you can’t get to Irazu to try Lizano, you can always order some online! Tim got a bottle for me for my birthday this year – he knows me so well.

Happy cooking! And Pura Vida!

Asharae Kroll

Costa Rican Gallo Pinto

This is the closest recipe I've gotten to the delicious gallo pinto my Costa Rican host mom made every morning.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Servings: 4 -6
Ingredients Method

Ingredients
  

  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 Tbs canola/vegetable oil don't use olive oil or spray
  • 1 15 oz can black beans do not drain
  • About 3 c cooked rice day-old is best
  • Kosher salt and black pepper to taste.
  • Salsa Lizano only if you're lucky enough to own a bottle
  • Optional Avocado, banana, scrambled eggs, birthday cake.

Method
 

  1. Cook rice according to package directions (day old rice is actually best, so you can skip this step if you have cooked rice on hand)
  2. Heat oil in a large skillet over medium heat. Sauté onion, about 3 minutes.
  3. Add garlic and sauté one more minute.
  4. Add beans, with liquid, and salt and black pepper. Heat through and let simmer for 1-2 min.
  5. Add rice and stir to combine, trying not to smash the beans. Cook until heated through. I like to stir it together and then let it cook, without stirring it for about 3 minutes at a time. This allows the mixture to get little crunchy bits throughout. Stir after 3 minutes and then let it sit an additional 3 minutes. Repeat this, tasting along the way, till the gallo pinto is the consistency you'd like. I cooked mine about 15 minutes total.
  6. Serve with your choice of bananas, avocado, and scrambled eggs.

 

Filed Under: Breakfast/Brunch, Main Course Tagged With: breakfast recipe, Costa Rica, Costa Rican food, easy recipe, simple recipe

Fears, Writer’s Block, and Iced Coffee

May 13, 2014 by Asharae 4 Comments

I sat down to write this post last night. And the night before. And nothing would come to me. My mind went completely blank. The fear started to set in. The lies began whispering in my ear that I have nothing to say, that no one cares what I say anyway. I began to wonder why I even started this blog. I went back and read my first post to remind myself – but it didn’t help. Still no words. I re-read my About page – maybe that would help? Nope.

I wanted to be profound and eloquent, but I am naturally neither of those things. I finally closed my laptop, the screen still blank, muttered a few words to Tim about feeling discouraged, and shuffled off to brush my teeth and throw myself into bed (with dramatic sighs I’m sure.) He crawled into bed next to me a few minutes later, and with sweet and gentle words, tried to encourage me. I was too busy being selfish and self-focused and acting out the exhaustion I was feeling to hear much of what he had to say, but this morning I remembered him telling me to be honest.

He reminded me that I didn’t create this blog to be a perfect place where I share our perfect little days when I feel I have it all together and figured out. (Those days are all too rare anyway that I’d never write if that was the case.) He encouraged me to write truth and honesty, rather than wait till my words are polished and perfect. So here I am. Feeling broken, imperfect, weary, and incapable.

I’m carrying the weight of big things like our NC Weddings for Freedom chapter – Tim and I are hosting a meeting next week for any wedding vendors interested in joining our fight against human trafficking. Fear whispers in my ear that no one will show up to our meeting, that no one cares and nobody’s going to stand with us. I’m clinging to the fact that we are simply vessels for God to use and that I’m incapable of doing this on my own. That’s the whole point isn’t it? We can’t do this on our own. That’s what joining this community together is all about.

I worry for my mom who is in a job that demands too much of her. She works harder than anyone I know, offering creative and innovative solutions for her students and teachers, working late into the night and early in the morning, rarely even having time to eat during her busy school days. I see how much she pours herself out and lament how little she gets back in return.

I wear myself out over making sure our clients are happy. I struggle with the balance of sticking to my creative voice versus making sure they’re happy. It’s a dance of crafting what I believe is beautiful and giving our clients an experience that we have spent years developing, versus the voices that claim “what you do is just a service, you’re just there to make the client happy.” I’ll be honest – I don’t balance that well. Everything within me wants to reject those words and trust my creative voice wholeheartedly. We struggle and strive toward drawing our couples closer to one another through how we photograph and film them. Obviously we hope that makes them happy and we hope they’re happy with the photos they end up with. Where is the creative balance though? It’s something we’re constantly learning and growing in.

And then there are the little things. They’re little worries that gnaw at the back of my consciousness, and when added all together tend to overwhelm me a bit. Our car is in the shop right now – how much is it going to cost this time?? What’s for dinner tonight? When am I going to get around to painting our front hall? How am I going to grow this blog in my free time (free time? what’s that?!) When are we going to have our student loans paid off? When are we going to have kids? How are we going to pay rent this summer while Tim’s paycheck is no longer coming in? How long are we going to stay in this house? Where will we go next? I should probably stop, huh? I can just see Tim shaking his head later when he reads this, telling me I can’t carry all of these things. And he’d be right. They’re not mine to carry.

What are you trying to carry today? What fears, worries, hesitations do you have? What do you need to let go of? Let’s let go of these fears together.

  Iced-Coffee_This-Wild-Season-2 Iced-Coffee_This-Wild-Season-3 Iced-Coffee_This-Wild-Season-4 Iced-Coffee_This-Wild-Season-5 Iced-Coffee_This-Wild-Season-6 Iced-Coffee_This-Wild-Season-7 Iced-Coffee_This-Wild-Season-8 Iced-Coffee_This-Wild-Season-9

There’s really no recipe needed for this iced coffee. Since the weather is quickly warming up here in North Carolina, I’ve found this is my go-to afternoon caffeine source. Whenever I have leftover coffee in the pot, I pour it into the ice cube tray in our freezer. Using coffee ice cubes rather than regular ones ensures your iced coffee doesn’t get watered down at all! You can pour hot or cold coffee over your coffee-cubes (just use more ice if you’re using hot coffee obviously.) I prefer mine with a little caramel macchiato flavored creamer and some milk, but you can drink it plain if you’re into that sort of thing. I worked at Starbucks for a brief period of my life while we lived in Seattle (before I realized how much of an introvert I am and how little I enjoy serving obnoxious, demanding customers), and despite that (or more likely because of it) I’ve never enjoyed drinking coffee black. I’m over it. Give me some sugary creamer and I’m a happy camper.

Also, just a side note. It’s ridiculously difficult to accurately pour creamer into a cup of coffee with one hand while balancing a heavy camera with the other hand, looking through the lens, focusing, trying not to block your own light with the one hand, and trying to get a steady photo of the creamer ever-so-gently pouring into the glass with the other. Tim wasn’t home to help assist the day I took these photos, so I’m pretty proud of that singular in-focus creamer shot.

 

Filed Under: Drinks Tagged With: breakfast recipe, brunch recipe, coffee, easy recipe, fears, writer's block

Simple Breakfast Tacos

May 5, 2014 by Asharae Leave a Comment

Happy Cinco de Mayo you guys! Hope you had a wonderful weekend full of adventures! Tim and I had our first weekend off since March, so we spent it up in Raleigh and Durham visiting friends, going to the Handmade Market, eating good food, and going to a Durham Bulls game – we couldn’t have asked for better spring weather to spend all weekend outside!

We’re also (finally) getting a start on our garden here and we spent yesterday afternoon picking up additional flowers and veggies for our front porch and raised-bed garden. We brought them home, did a little research on Smart Gardener (highly recommend for anyone starting a garden or wanting to learn more!), and carefully placed each tomato and pepper plant in the soil. I’ll be honest – the main reason I have a garden is to be able to make salsa all summer long. Salsa and bruschetta and tzatziki. That’s pretty much it.

This year we’re adjusting what we’re growing to exclude the peas and beans that we never got around to eating last year (they’re still in our freezer) and include a few new veggies that we haven’t tried before – namely zucchini and eggplant. We’re trying a few new tomato varieties that we’re pretty excited about, and we even planted marigolds and basil next to the tomatoes to test out the theories that marigolds help tomatoes grow better and basil makes them taste better! Who knew? (Lots of other well-seasoned gardeners, that’s who. Not us though – we’re learning as we go!)

We’ve still got some extra space in the garden and we haven’t yet figured out what we’ll plant. Have you grown veggies in the past? Anything in particular that is easy to grow and produces tasty veggies? Anything we should shy away from that’s difficult to grow?

Breakfast-Tacos_This-Wild-Season-2 Breakfast-Tacos_This-Wild-Season-3 Breakfast-Tacos_This-Wild-Season-4 Breakfast-Tacos_This-Wild-Season-5

In honor of Cinco de Mayo I’ve got a simple recipe for breakfast tacos – who says tacos can only be for lunch and dinner?? You already know that I’m more of a savory breakfast person than sweet, so I absolutely love meals like this one for breakfast! Feel free to add your own flair to this recipe – add some salsa or jalapeños, brown some breakfast sausage and toss that in, slice up an avocado and include it in your taco.

This would make a really fun brunch for a group of friends – you could set up a make-your-own taco station with tiny bowls for each ingredient, brown some sausage and cook up a large batch of scrambled eggs, and have everyone assemble their own tacos!

Asharae Kroll

Simple Breakfast Tacos

Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course: Breakfast/Brunch
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • Eggs 2-3 per person
  • Small Flour Tortillas 2-3 per person
  • Cheddar Cheese or queso fresco if you have it!
  • Your choice of red onion cilantro, tomatoes, salsa, avocado, lime juice etc.

Method
 

  1. Whisk eggs together with a splash of milk and a dash of cumin, chili powder, a little salt and some pepper. Scramble over medium-low heat in a greased pan.
  2. Heat tortillas and serve topped with eggs, cheese, and your choice of red onion, cilantro, tomatoes, salsa, avocado, a spritz of lime juice, or whatever other goodies you'd like to add to make these breakfast tacos your own!
  3. You could also add browned sausage or cooked bacon to give these tacos a little something extra!

 

Filed Under: Breakfast/Brunch Tagged With: breakfast recipe, brunch recipe, easy recipe, tacos

  • « Previous Page
  • 1
  • 2
  • 3
  • 4
  • Next Page »

Hello there!

My name is Asharae. I’m a photographer by trade, wife to an amazing man, and mama to three little ones. I am passionate about creating good food, sharing meaningful conversation around the table, trying new things, and encouraging others to do the same.

Welcome to This Wild Season! This is a place for sharing what I’m learning in the kitchen and outside of it. Most of all, it is a challenge to myself and to you to slow down, be present in the moment, and re-learn how to savor food and conversation around the table.

About

Search

Connect

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Vimeo

Find my book on Amazon:

Recent Posts

  • Emmeline’s Birth Story, The Story of Her Name
  • Emmeline’s Birth Story, Birth Day Part 2
  • Emmeline’s Birth Story, Birth Day Part 1
  • Emmeline’s Birth Story, My Pregnancy
  • Emmeline’s Birth Story, An Introduction
Follow on Bloglovin
Visit This Wild Season's profile on Pinterest.

Copyright © 2026 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress