this wee film is so touching. we made this pie on easter. it was so delicious.
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i spotted this deeelicious spread over at miss moss and my how i’d love devour every bit of this. recipe via
DJR Poached from Endgame Pictures on Vimeo. i finally had my first meal at diner in williamsburg and their burger was hands down the best burger i’ve had in a good long while. the ketchup was homemade and the meat is from grass fed cows. it was wonderful to enjoy the ambiance of being in a classic styled diner and eat quality food. we got a post card with our bill with a beautiful photograph of a feasting table. (similar to the one above) doesn’t this recipe look delicious? i’m going to subscribe to their journal and check out more recipes and lovely photography. image via i’ve been wanting to take josh to milk bar for quite some time. i went there with one of my gals and had a delicious cheddar biscuit with chives scrambled eggs and bacon. we got there pretty late and they had run out of cheddar biscuits but the regular ones did not disappoint. he loved this place just as much as i do and we officially have another breakfast spot. after the eggs, we had a quinoa salad with feta and pear that was so delicious. they serve up counter culture coffee which was superb. their eggs are free range, their milk is sourced from a local creamery in upstate in ny. even though the eggs and a biscuit is pretty heavy, there’s something about eating good clean food that doesn’t leave one feeling weighed down. we left prospect heights and made our way to fort greene, . . . Continue reading all the leaves are brown recently i was asked what my best wedding gift was. well of course the very best gift of all was the overwhelming love, support and good intention of all our close friends and family. as far as material things, i’d have to say that this mixer has certainly changed the way we eat around here. josh makes us fresh pasta every time we have bolognese or pesto…he did so well on his first try and it just keeps on getting better. the days of buying fresh pasta are long gone. as far as the color goes we were going to get a funky mint color or red but then realized we tend to go crazy with our wall color so it was best to keep it neutral. anyone ever try making pasta at . . . Continue reading Homemade Pasta we received our farm share today and we got lots of farm fresh fruit and veggies. looks like we’ll be making some more peach ice cream. we also made blueberry jam with all the blueberries we got this summer. we are part of our neighborhood’s community supported agriculture program. we pick up our portion of the share every other week. most neighborhoods in brooklyn have one and they are associated with local farmers from the tri-state area. you can read more about how new yorkers source farm fresh food here. I made some chicken soup for my bestie who has a cold, off to bring it over. happy wednesday! we made fresh peach ice cream this weekend. it was delicious except a bit on the heavy side. we have so many peaches from our farm share and will be perfecting this recipe before summer ends. i think we used too many egg yolks. it did taste mighty delicious but extremely rich. we love our ice cream maker, which was a wedding gift…here’s the recipe we followed from cook’s illustrated: Makes about 1 quart Both the cooked peaches and the custard mixture must be cooled to 40 degrees before you churn them. Since they are fine in the refrigerator overnight, you may want to prepare them the day before you plan to churn and serve the ice cream. You’ll get the very best results from using in-season, fully ripened peaches, but in a pinch, you can substitute 2 cups IQF (individually quick frozen) sliced peaches and replace the . . . Continue reading Fresh Peach Ice Cream we had a vegetarian meal tonight. we’ve been eating light since it’s so hot. even cooking this meal was a tough task. there was a 91 degree F high today. you can find the “really ugly green beans” recipe here. if you love ginger and soy sauce, i highly recommend you try it out. we roasted the beets, sliced them and then doused them with butter, salt, pepper, honey and a tiny bit of balsamic to taste. you can find more food posts here, here and here i hope to share more food posts now that the we have a little more light to work with. this was taken on my fire escape. one year ago (yesterday) i made my very first blog post. this was my attempt at a 4th of july outfit post. there’s still a lot i’d like to learn. like how to remove the . . . Continue reading Really Ugly Green Beans
Meet Agatha and Erin of Ovenly. These two ladies will be baking the cakes and pies for our wedding. They were recently featured in Paper Magazine’s Beautiful People 2011. You can check out the article here. Erin attended university with Josh and quit her 9-5 to focus on her baking business. We knew straight away that she and her partner would be the perfect bakers for our wedding. She came up with an amazing dessert menu for us. It includes strawberry pie, blueberry pie, red velvet cake with vanilla butter cream frosting, lemon curd cake with lemon frosting, vanilla bean cake with pomegranate frosting, pistachio cake with chocolate ganache and some gluten free cup cakes. How cute are they? Check out their video here. (Image via Paper Magazine) I’ve been fairly busy assembling vintage stamps on our invitation envelopes. Can’t wait to share pics of . . . Continue reading Cakes and Pies |
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