6hr 8min · 14 servings idk idk
I googled minions svg files and found these. I love these! #Minions
Hot Pink & Orange Turquoise Necklace by WildflowersAndGrace, $69.00
This has nothing to do with Ann Arbor, but I need to link my pins somewhere, don’t I? I crocheted a little this summer in between hanging...
Some things I made — PINE BONES
Derby looking so debonair after his grooming. I asked the new groomer to keep them on the 'longer side' since I wasn't sure about he...
Leek Terrine | Things I Made Today
about 6 months ago, i opened up a cookbook that i got as a gift and tried to make the most ridiculous dish of all time. after that ordeal, i shut the book and put it to the back of the bookshelf. a lot has happened since the roulade incident, and i decided it was […]
I have to admit, this blog no longer represents things I made today. I’m about a week or two behind on most posts these days. I know, gasp. But it’s not for lack of delicious things happeneing in our kitchen. I know these braised salad turnips aren’t going to make food blog news (they are turnips afterall), but that’s not […]
It’s been quiet around these parts lately because I have made literally nothing creative for weeks. Between travel, being sick, a new job (same company), and just generally feeling a bit chaotic, nothing seems to have worked in the kitchen. This weekend though, with Jason and Theo up at our cabin for opening fishing weekend, […]
Recently, I haven’t spent time writing. Sure, I may be throwing new posts on the blog every week and sharing vague details about the ongoings of daily life, but I haven’t been writing. I never started this blog with the intent of being a writer—and I have no disillusions that I qualify to give myself […]
Every week at the market, I’m picking up an ingredient that I’ve never cooked with before. Last week it was agretti—this week: sorrel. Unlike agretti which I’d never even heard of before I laid eyes on it one fine Saturday morning, sorrel is a green that I’ve been acquainted with, just not in my own kitchen. Sorrel really does […]
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In today’s episode of things I made at pastry school in France, we are making a Paris Brest. This dessert is essentially a choux pastry topped with almonds with a praline cream filling. We added a hazelnut butter as well — it’s made by caramelizing hazelnuts which are then blended with a food processor. It’s like Nutella, but better! You may be wondering about the name… sorry to disappoint but this dessert was named after a bike race that ran between the cities of Paris and Brest 🫢
I’ve been eagerly awaiting for figs to make an appearance at the grocery store. They’re not something thats grown here locally, but they do tend to arrive right around this time from California or beyond. Fresh figs, my friends, are one of my favorite ingredients. But apparently I’m not the only one who feels this […]
Some more dinosaur taggies from this pattern and some cloud taggies, inspired by this and this . The backs of the cloud taggies have some...
It’s that time of year where both winter squash and tomatoes are making their way to our CSA basket. So naturally, I needed a dish to celebrate the transition to fall. These days, I’m craving something hearty and flavorful, but not something that requires you to spend hours stewing or mandates a wool sweater in […]
Last month, I joined the Secret Recipe Club and cooked a deliciously simple polenta dish. My assignment this month was the Sweet As Sugar Cookies blog written by Lisa. The blog is basically an ode to dessert, with volumes of posts dedicated to finding the best of a specific recipe, like the 13 chocolate chip cookie variations, all […]
