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5/52 Found This Week

Here is what I recently found that I haven't shared with you yet. Food is kinda my main focus right now. Enjoy. dsc_0017Billionaire's Shortbread Anything sweet with sea salt.

IMG_7519Fish and Game Restaurant in the Hudson Valley. Beautiful site full of inspiring deliciousness. I've been rummaging around here all week!

19Hinoki & The Bird Short Rib recipe also from Food and Wine Magazine.

Carrot-Cake-with-Cream-Cheese-Frosting-katieleehomecomThomas Keller's Carrot Cake Cupcakes with Cream Cheese Frosting. These are so good and you can even eat them for breakfast. Here is the recipe from Ad Hoc at Home.

Cupcakes 2 cups cake flour 1 tsp baking powder 1 tsp baking soda 2 tsp ground cinnamon 4 large eggs 1/4 cup whole milk 2 tsp vanilla extract 1 cup sugar 1 cup brown sugar 1 cup canola oil (you could use coconut oil) 3 cups shredded carrots 1 1/2 cup chopped walnuts

Cream Cheese Frosting 1 1/2 lb cream cheese at room temperature 1/2 lb (2 sticks) unsalted butter cut into chunks at room temperature 1 1/2 cup powdered sugar 1 tsp vanilla extract

Preheat the over to 350. Line 24 cupcake cups with paper liners. Sift together flour, baking powder, baking soda, and cinnamon. Set aside. (In a the bowl of a mixer fitted with the paddle) beat the eggs, milk, vanilla, and both sugar until smooth. Mix in carrots and 1 cup of the walnuts. Divide the batter among the lined cupcake cups. Bake for 10 minutes. Rotate the pan and bake for another 10 minutes or until a toothpick/folk comes out clean. Remove cupcakes and let cool on a cooling rack (you'll want them to cool outside of the pan. Meanwhile, beat the cream cheese on medium until smooth. Add the butter, mix until smooth. Add the powdered sugar, the the vanilla. Scrape down the sides and beat for 30 seconds on high speed. Spread the tops of the cooled cupcakes and sprinkle with the remaining walnuts. They are best if eaten that day.


plum shrub_honestly yum cherry balsamic_reclaiming provincial blackberry shrub_saveur concordgrapeshrub_documenting our dinnerrhubarb shrub_hungry ghostall photos are from Yesterday's super warm weather in Portland got me fantasizing about Anna's shrubs at Lone Pine Coffee in Bend. So I went hunting. And found this! There is a good chance, a real good one, that I'll be making this soon. Stay tuned!

Homemade Granola

I love granola. I always want to buy it. I eat it really quickly. Then I am sad. So I finally decided to make some at home. This is what I did. It's good. IMG_2601 IMG_2605 IMG_2608 IMG_2625 IMG_2632 IMG_2638 IMG_2641

Ingredients 3 cups organic oats 1/2 cup each raw cashews, almonds and coconut flakes 3 tbs brown sugar 1 tsp cinnamon 1/2 tsp turmeric a big 1/2 tsp salt

1/4 cup honey 2 tbs maple syrup 2 tbs coconut oil

1/2 cup dried cranberries

Preheat the oven to 300. Prep a big cookie sheet with parchment paper.

In a bowl, mix oats, cashews, almonds, coconut, sugar, cinnamon, turmeric, and salt.

In a small saucepan, heat honey, maple syrup, and coconut oil slowly over medium heat. Mix. Let cool a little. Pour over and mix into oat mixture. Spread it all out on the cookie sheet.

Put in the oven for 40min, stirring it every 10min or so. When it's all golden brown and beautiful take it out. Let it cool. Mix in cranberries. Serve however you like it. We like it with yogurt and honey from our bees. Store in a big mason jar for future a breakfast or afternoon snack.

3/52 Found This Week

photo by Beth Kirby and a recipe for vegan(izable) chocolate trufflesThe blog is gorgeous, blogger Beth Kirby's writing in poetic, image invoking and inspiring in a sort of exotic i-can-see-your-dreams kind of a way. I'll be checking this one out on a regular basis for sure. I went to Whole Foods yesterday and got all the ingredients to make the truffles. Beth describes them as  "sensual pleasures that are good for you, that build you up, are basically the holy grail of pleasures...Old power. Deep roots that tend on down. These are bites that taste of the way the world is stitched. They taste like good karma, like floating in the milky way." That is beautiful. I'm so excited to try them out!

Butter Dishes Collective: Buttermilk-Cultured Butter + Creme Fraiche-Cultured Butter + Creme Fraiche Butter A131122 FW Gastronaut March 2014

In February's Food and Wine magazine (thanks Casey for the subscription!), I came across a receipt for cultered butter that I'd really like to try. It seems easy enough - famous last words. I'll show you what happened when I do.


Portland Apothecary I really love the word "apothecary" but this site is clean, beautiful and really makes me want to spend time outside wildcrafting and mixing healing herbs. I've been enjoying and getting inspiration from the beauty of the site. The products are expertly formulated and I would be proud to display in my own kitchen apothecary (which is still in a box in the garage from our move, pity).

Cour-Damoye-630x405-C-OTCP-Amelie-Dupont-184-13ah Paris I get really excited about fashion exactly two times per year, once in the fall with New York Fashion week and once in the Spring with Paris Fashion Week. I love Paris in the Springtime, don't you?

photo by Sharon Montrose

The Animal Print Shop. Adorable! Art for the nursery/little kids room.

More next week. I'm really enjoying collecting!

Making Bread

IMG_2458IMG_2452 [wpvideo ytYP4Owi] [wpvideo 1F8DHwVe] [wpvideo 0D1caNX5] Nate has been perfecting his bread making skills. His bread gets more fantastic every time. Check out this gorgeous loaf for home made bread. Also, this is me getting acquainted with my video camera. Don't judge me. But still, pretty amazing, right?