Mer e' Lee's

Been baking a lot more than desserts in the kitchen lately ! We are so excited for my little sous chef to join us in January 🥹

I’m finishing up my last week of work for the year and am feeling so grateful for many reasons. Thank you to all my amazing clients who have supported me this last year ☺️ I’m especially thankful for their patience this summer when I was in my first trimester and had to take off for a little because the smell of food was not great for me haha. And a big shoutout to my husband for all the back massages and late night grocery runs for me 🙏🏻

I hope everyone has a great holiday season and eats lots of yummy fooooood!!

Brown butter chewy caramel pecan blondies with sea salt😮‍💨 I truly couldn’t think of a better pick me up treat

feat. the dope new hat thanks to and !🤌🏼

Carrot cake blondies = my new all time favorite dessert
🥕💁🏼‍♀️

Key lime pecan shortbread bars 💚Stumbled across a bag of key limes last week and they’ve been sitting in my fridge waiting for me to do something with them. I’m glad I chose these bars. I can’t control myself with a buttery shortbread. The thin layer of key lime curd was the perfect accompaniment

Pho real one of my fave soups! It can cure any sickness and any hangover 😎

After working at a Vietnamese pho restaurant for a few years I learned the beautiful craft of preparing this dish from the experts. We always began with tons of black charred onion and ginger but the true stars of pho are the spices. Ughhhh the warm combination of star anise, fennel, cinnamon, clove, and black cardamom is magic.

I love when I get to put my practice to use and make this wonderfully savory dish for my clients. Loaded these with roasted eggplant, baby bok choy, sprouts, cabbage, radish, herbs and chili oil 😍