Happy Black Hole Friday!

Photo Cred: NASA/CXC/M.Weiss

I've never been a fan of Black Friday. Okay, so it's good for the economy to some extent, and the discounts are killer, but seriously, waiting in lines, battling crowds of people through the busy walkways of San Francisco? No, definitely not my thing. When I think of the few things that stress me out, shopping in a heavy populated store or area is very high on that list. 

So when Nasa introduced their new way to celebrate the day after Thanksgiving, I immediately jumped on the bandwagon. Black Hole Friday. A day to celebrate space, and the lightless death traps called Black Holes.

Happy Black Hole Friday!

Hot Homemade Apple Cider

HAPPY THANKSGIVING! I hope you all have a wonderful day filled with full bellies, warm toes, and  fun families.

Not drinking in a sea full of holiday alcoholic beverages is hard, I won't lie. So what did I do? I made my own cider, and have been sipping it's spicy, pulpy goodness for the last day or so. If you haven't made your own hot apple cider you should! It's super easy! Here's the recipe!


10 apples (I got a few of gala, yellow and red)

1/2 orange

3 cinnamon sticks

1 tbsp cloves

1 tsp nutmeg

1 tsp all spice

3/4 cup brown sugar


Wash and cut apples and oranges into quarters and throw in a large pot. Throw in the spices, and fill with water until it's about an inch from the top of the pot. Stir all ingredients together and cook on high for about an hour. Turn down the temperature and cook for another two hours. With a fine strainer or cheese cloth separate the juice and the fruit pieces. To serve, I throw it back in the pot, on the stove with a low heat to keep it warm and yummy!

SF Ferry Building

One of my bestest of friends came out from New York for a little visit. Of course, her first day in San Francisco was spent at the Ferry Building. We drank Blue Bottle, shopped through the Farmer's Market, and walked down the Embarcadero.

A Giveaway to say Thank You

Since Thanksgiving is just a couple days away, I'm getting all sentimental. I've been posting To Wonder Thrills for almost a year now, and it's really given me such an amazing way to flow my creativity, passion, and culinary adventures! It has grown SO much in the last year, and I can't wait to see how much more it grows as time goes by.

Today, I wanted to start off the holiday a bit early with a Thank You Giveaway! One lucky winner will be the excited owner of two of my FAVORITE things right now in all the land. First, These awesome 45 Wall Design Prints which are literally perfect for any wall color. Traci (of 45 Wall Design) and I have a slightly weird obsession with The Avett Brothers, which is where the lyrics on this print come from. Don't know them? Go listen, and then understand that this saying is awesome, and that you need to wake up to it on the daily.

Lastly, remember Chapter Jewelry? Yeah, You get to take home the Chained Crescent necklace! One of my favorites from her collection, it's delicate but still adds flare to an outfit!

A big thanks to 45 Wall Design and Chapter Jewelry for coming together to create this badass giveaway! 

Cranberry Maple Biscotti

I adore tea and coffee. Like a lot. I'm sure most people feel the same way, and I've been working on a few fall and winter snacks for tea time! Here's a first!


3 cups flour

1 cup maple syrup 

2 eggs

1 cup organic cane sugar

1 tsp baking powder

1/2 cup ghee or butter

1/2 cup cranberries

Pinch of salt

Preheat oven to 350 degrees F, and line a baking sheet with parchment paper. In a medium-sized bowl sift together flour, baking powder and salt. Set mixture to the side. 

Beat softened butter and sugar with an electric mixer until smooth and well mixed. Add an egg and beat thoroughly into mixture. After that's well combined add the syrup and final egg and combine. 

Add butter mixture to the flour and combine well into a dough. Fold in the cranberries. Separate the dough in half and roll each piece into a log the size of the sheet. Press down the logs until they're about an inch tall.

Bake for 30 minutes or until they're a light golden brown. Take them out of the oven and let cool for 15 minutes. Cut width ways into 3/4 inch thick slices and place back on the sheet on their sides. Bake for another 8 minutes and voila!