February Self-care care packages are now listed in my shop.
Made with gluten-free oats, nuts and seeds, coconut, dried fruit, and wellbeing-supportive, adaptogenic herbs.
Last weekend I noticed snow had collected in the dried remains of the fruit on this Tulipwood Tree. I was struck by how much they looked like tiny snow cones and attempted to capture their adorableness with my new-to-me 75-300mm zoom lens.
While watching the sunrise over frozen hills from my kitchen window, I ate a single perfect pancake, complete with a cartoon quality pat of melting butter and a hefty glug of maple syrup. I cleaned up while the leftover pancakes cooled, used a cookie cutter to cut them into several small circles, and dusted them with powdered sugar before tossing them into a travel container. I then brewed two thermoses of coffee and patiently waited for K to wake up.
While it might not be entirely traditional, this bowl of ramen was complex and satisfying; a damn fine interpretation using things I had on hand.
There is a cake recipe at the end of this post as your reward for continuing to indulge me in my steadfast effort to convert my modest wardrobe into a curated collection of slow craft, folk art heirlooms. I’m only half kidding when I say “curated” and “folk art heirlooms” and I’m not kidding at all about the cake recipe… scroll down to the bottom if you need hard proof.
I finally did it. I followed the recipe in Le Creuset Cookbook: A Collection of Recipes From Our French Table and made French Croissants from scratch.
I silently cast a white bone spell with the new moon A starless revolution I waited, visiting in perfect stillness Engorged circle hanging in the air like breath Fat Moon – I rose to melt the frost, blinked blood and knew it didn’t take. E.K This untitled poem is an original piece that attempts toContinue reading “an untitled poem – Dec 11th”
This skillet cookie is an adaptation of the Bon Appetit Giant Chocolate Chip Skillet Cookie recipe and combines a few of my favorite dessert elements: luxurious brown butter, sea salt, toasted almond and chocolate, with toffee-like crunchy cookie edges, and a delectably chewy cookie center.
Served humbly over steamed rice, this bison stew was wonderful rich and satisfying. The bison meat itself was so hearty and deeply comforting; we went to bed with full bellies and woke up with an urgent hankering for leftover stew for breakfast.
This morning I began a massive mending feat: stitching two large Sashiko-inspired patches on to the knees of my well-loved, worn-nearly-into-the-ground Lucy and Yak organic cotton twill Dungarees.
I recently experimented with curing egg yolks following the directions provided in the recipe for Asparagus with Cured Egg Yolk in the Le Creuset cookbook.