Eat and Dr{Ink} Workshop


I'm finally getting around to posting all about the Eat and Dr{Ink} workshop that took place over two weeks ago, and I am just as giddy about it now as I was then! It truly was so much fun and I can never thank those enough who came! It gave me the reassurance and confidence booster I didn't necessarily know I needed. See, I've been cooking and blogging for years now but I never knew how to make it more than just a hobby until the last year or so. I've honestly never followed blogs and when I looked up recipes on blogs I literally skipped through all the verbiage until I got to the recipe, because honestly, that's all I was interested in. I try and keep my blog posts short, sweet and to the point all the while trying to let my personality come through. That's hard!! I am not a writer, especially not a great one and I tend to ramble, so i'm always trying to find that happy medium of telling a good story with a post and not sounding like a vomit of words. After having Maddux I wanted to revamp my blog and REALLY dive into the blogging thing. That's when I called my girl @arobi_cllctv. She's responsible for creating my blog and the {Ink} in the workshop. I think we always knew we could do something cool together beyond my site; when her and her photographer friend Stephanie-who did my family holiday card last year, presented this workshop idea to me I was ALL IN!! It was a new, creative way to put myself out there while trying to drum up some business before the holidays. Plus, it was great excuse to be able to hang out with them and do "business!" Bottom line is, I have felt like a failure because I haven't gained the following I had hoped for on social media and only tend to make money cooking for others around the holidays. I began working full-time as a pre-k teacher back in the Spring, which is exhausting and takes up so much of my time that I rarely feel like blogging or cooking and having photo shoots, however, the workshop "lit a fire under my ass!" This is what I love and am most passionate about and I will continue to work to fulfill those dreams! And I am happy to say that in the very near future I will have loads more time to put into The Savory Soul but those details will have to wait. Below I listed ingredients and recipes to what I contributed to the workshop + some of the moments captured by the amazing




Fig Jam Recipe:

  • 2 cups of fresh figs quartered or cut into very small pieces

  • 1 cup granulated sugar

  • 1 1/2 cups water, divided

  • Juice and zest of 1 lemon

  1. Add water and sugar into a small pot over medium heat until sugar has dissolved.

  2. Add figs, stir and let simmer for one hour.

  3. Let cool completely then place in an air tight glass jar.

(can be kept for a few weeks)

Charcuterie Board:

The ideas for a charcuterie board a endless!! But what I stated during the work shop was to start out with 3 simple cheeses: a stinky cheese such as blue, a salty cheese such as parmesan or aged cheddar and a soft mild cheese like brie. I used a cinnamon cranberry goat cheese this day and it was a HUGE hit!! It has the perfect flavors for the holiday season. Then use these 3 simple meats: Prosciutto, Salami and Pepperoni. Next, an assortment crackers/bread, like water crackers, whole wheat crackers and sliced baguette. And finally, you'll want to think about your add on's like dried/fresh fruit, that fig jam of course, nuts, olives, pickles and spicy mustard to add a bit of savoriness! I used large red grapes and apples slices.

There's no wrong way to set it up, have fun with it!!


I started out the workshop making a classic cocktail called the French 75 but I put a little holiday twist on it by adding rosemary simple syrup! Its a lot easier to make than it sounds and is sure to make an impression on your guest. It's simple but elegant.

Rosemary French 75:

  • 3 oz champagne

  • 1 1/2 oz vodka or gin

  • 1/2 oz lemon juice

  • 1/2 oz rosemary simple syrup (recipe below)

  • rosemary sprig for garnish

Add all but champagne into a shaker with ice. Shake and strain into champagne flute or coupe. Top with champagne and stir. Garnish with rosemary sprig.

Simple Syrup

  • 1 cup sugar

  • 1 cup water

  • 5 medium rosemary sprigs

Stir together water and sugar in a medium sauce pan over medium-high heat. Bring to a boil and add the rosemary sprigs and stir. Remove from heat and let cool for an hour. Pour through fine mesh strainer into an airtight container. Can be stored for up to 1 month in the fridge.

If your're reading this and were a guest at the workshop, thanks again for attending, it was great meeting you and I hope you use some of what you learned during the workshop, at your upcoming holiday parties!! **Don't forget to share and tag me on IG and Facebook!





I'm a paragraph. Click here to add your own text and edit me.



I'm a paragraph. Click here to add your own text and edit me.



I'm a paragraph. Click here to add your own text and edit me.