snack time
this is so good!
No-knead bread
Appelstroop (dutch apple syrup/spread…you could use balsamic syrup instead)
basil
Valdeon or other bleu/gorgonzola cheese
red pepper flakes
Its the perfect combo of sweet, tangy, spicy, sheepy.
Plastic Toppers
Toppers from the Layer Cake Shop.
I had been wanting to use these toppers, but hadn’t really been wanting to eat cupcakes. So today I decided to make bran muffins for breakfast and dab a little powdered sugar frosting on top and place on the toppers. SO cute.
I am addicted to the Layer Cake Shop. I have ordered so many toppers from them.
See more images on my flickr page.
Going Dutch
The Morning News has a put up a gallery of Justine Reye’s beautiful still life photography.
How to Explain it to my Parents
An amazing series of docu-shorts by director team Lernert & Sander where various artists explain to their parents what their work is about. The featured interview is with home brewer Arno Coenen.
via Martine
How To Explain It To My Parents from Lernert & Sander on Vimeo.
Feasting Never Stops
Seth turned me on to Feasting Never Stops. I think I’ve looked through all the archives 2 or 3 times today. Beautiful website, amazing photos, totally “I want to go to there.”
Recipe Crypt: The Nightwood Tot
On a recent brunch trip to Lula’s sister restaurant Nightwood, we discovered one of the simplest, most addictive incarnations of the potato we’ve ever experienced: the Nightwood Tater Tot.
So what makes these things so good? They’re crunchy (but not too crunchy). They’re fried. There’s nooks and crannies where coarse sea salt is hiding. And then you bite into it. The inside is soft like mashed potatoes. But not cold or weird. Just right. It’s really like hashbrowns in a ball. Pretty far removed from what I would have called a “tater tot”…but whatever. I had to figure out how to make these.
Cut to the same afternoon: A recipe for home made tater tots.
Chickenless (or not-chickenless) Chicken Pot Pie
Our dear friend and cooking muse Keighty has cobbled together this gracefully crude (we mean that in a good way) pot pie recipe. We cheated (or didn’t cheat?) and added some chicken we had leftover from a roast. The creamy potatoes with parsnips and carrots + crispy cheddar/chive biscuit topping is amazing.
Follow Us
When a blog announces proudly that it finally “has a twitter” – as if they accomplished some sort of feat – I usually become extremely cynical of said blog. It’s expected these days – which is probably why we didn’t even bother thinking about it a year ago.
But that was then and this is now. Like making your first pot of ramen on a hotplate in your freshman dorm, we proudly serve you the new @FoodCrypt.
Picture grabbed from here.
