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.
The Morning News has a put up a gallery of Justine Reye’s beautiful still life photography.
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.
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.
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.
Food Crypt is still just a little dude with only six months under its belt. I’m glad ya’ll have been sticking with us as we figure out what exactly blogging about food means to us. It seems like there have been a million countless (and awesome) food blogs popping up since we started. There were definitely a few times when we worked on an ambitious meal or concoction only to see it blogged with great detail somewhere else – but that’s never stopped us! I think it’s fair to say that we cooked and thought about the cooking and eating of food more than ever this year. Maybe next year we’ll figure out why exactly that was, but for now we have all these leftovers to deal with.
After the jump, 2009 in photos: incomplete and out of context.
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