Give/Rave: “Bouqs” for Mom! (and a discount for you)

Did you know May 12th is Mother’s Day?  A day that can create stress and head scratching as you try to come up with a gift for Mom! I know flowers are ubiquitous, but a Bouqs bouquet is different!  Not only is a Bouqs‘ bouquet fresher than any grocery store find, but with the code MOMSRULE, it’s only $32!!  Shipping is included and there are no hidden fees or charges! Can we say No-Brainer?!?

My Bouqs box has arrived!

Who doesn’t smile when they get a package in the mail?  Mom (or that special someone) will definitely smile when they open this Bouq box! All of the packaging is easily unwrapped and can be recycled, too! (Love that!) The directions are printed on the inside lid of the box so she will know just what to do when they arrive.

Flowers packaged carefully and efficiently.

My flowers arrived fresh, gorgeous and smelling divine. It even came with a little note on kraft paper that you can personalize…sweet touch!

Flowers fresh out of the box!

The color of these South American roses are as vivid as the colors of the rainbow after a rain storm. Your flowers are shipped directly to you from the grower so they are super fresh and will last longer since they won’t have been sitting in a cooler at the market or florist for days before you receive them.

Flowers on Day 1

If you prepare the flowers as instructed, they will last for 2 weeks or more! I prepped my flowers by cutting the bottom of the stems on an angle and arranged them in a lovely vase (not included, but honestly, who needs one? Mom is sure to have several lying around!). Fill the vase with the provided packet of preservative and  water. Arrange the gorgeous flowers and boom, you’re done!

Over the course of the next 2 weeks, I added water as needed and removed any dead leaves. As you can see from the picture below on Day 10, the flowers are still going strong and in my opinion, look even better than Day 1 because they have opened up a bit more. I did remove some leaves so the greenery is a bit thinner but I don’t think it takes away from the Bouq at all!

Flowers on Day 10…still looking fabulous!

Order your Bouq today! It takes about 6 days to arrive from South America so you’ll need to plan ahead, but it’s so worth it! I think even Mom would agree!  Don’t forget the discount code MOMSRULE for 20% off their already fabulous prices!!

*Gotta let you know…I was sent a complimentary Bouq for informational purposes.*


Cook: MM Mexicali Sliders

I adore Chef Chloe and her Mexicali Sliders

Black Bean Patties

4 tablespoons olive oil, divided

1 onion, finely chopped

1 (15-ounce) can black beans, rinsed and drained

1 small carrot, peeled and finely diced or shredded (about ½ cup)

½ cup cornmeal

½ cup breadcrumbs

1 tablespoon chili powder

1 teaspoon sea salt

½ cup chopped fresh cilantro

¼ cup water

Spicy Mango Sauce

1 mango, peeled and cut

½ cup sun dried tomatoes, whole or sliced

1 garlic clove

1 tablespoon white or apple cider vinegar

1/8 teaspoon sea salt


3 avocados, halved, pitted, and peeled

2 tablespoons lime or lemon juice

¼ cup salsa fresca

Sea salt

Freshly ground black pepper

12 to 15 mini buns or dinner rolls


To make the Black Bean Patties: In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Add onions and let cook until tender and slightly caramelized, about 20 minutes. Transfer onions to a large bowl. Reserve skillet for later use.

Add beans, carrots, cornmeal, breadcrumbs, chili powder, salt, cilantro, and water to the bowl of onions. Use a large spoon or your hands to mash it all together. If the mixture is too dry to hold together, add more water, 1 tablespoon at a time.

Using your hands, form the bean mixture into patties, to match the size of your slider buns. In the reserved nonstick skillet, heat remaining 2 tablespoons oil over medium-high heat, and pan-fry patties about 3 minutes on each side, until lightly browned and crisp. Add more oil to the skillet as needed. Drain patties on paper towels.

To make the Spicy Mango Sauce: Combine all ingredients in a blender and blend until smooth.

To make the Guacamole: In a large bowl, mash together avocado and lime juice, then fold in salsa fresca. Season with salt and pepper to taste.

To assemble the Sliders: Slice each bun in half and layer a couple teaspoons of Spicy Mango Sauce, 1 Black Bean Patty, and about a tablespoon of Guacamole. If you have extra Spicy Mango Sauce, you can use it as a dip for your fries!

Cook: Mustard Green-and-Sweet Onion Frittata

Mustard and Sweet Onion Frittata from Food & Wine

3 tablespoons extra-virgin olive oil

1 large sweet onion, diced

1 1/2 pounds mustard greens, stems discarded and leaves coarsely chopped

16 large eggs, beaten

Kosher salt and freshly ground pepper

1/3 cup grated Parmigiano-Reggiano

Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.

Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top.

Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.

NOTES One Serving 245 cal, 7 gm carb, 17 gm fat, 4.5 gm sat fat, 17 gm protein, 3 gm fiber.