victoriana

david taylor has a great photo collection of victorian houses in the united states, along with an incredible knowledge of the history behind the different styles. aaaaah dream houses, i tell you.

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best dressed

did you hear that? it’s the sound of carey mulligan in prada, knocking it out of the park at cannes

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buttermilk fried chicken

for the first installment of our food series, jess wanted to try a buttermilk fried chicken recipe that didn’t smack of KFC. this isn’t the usual fare at nook, which is probably one of the reasons it was so appealing to make, plus it was a perfect sunny saturday and we had cold beers in the fridge. what goes best with cold beers? fried chicken. you’ll need:

the brine is in order to prep the chicken. bring all the ingredients to the boil and then let it cool down. soak the chicken overnight (12 hours) and then rinse the pieces under water, otherwise the meat will be too salty. basically the brine just makes the chicken super tender (and boy does it turn out tender…)

now prep your coating – mix all the dry ingredients together (flour, spice, paprika) and divide into two bowls.

pour the buttermilk into another bowl.

from here it’s super simple, dip the chicken into flour bowl 1, then buttermilk, then flour bowl 2…

place the battered pieces on a tray lined with baking paper, thusly:

heat your oil so long, to 160 C / 320 F

when the oil is ready place your first piece of chicken in (sizzle sizzle)

turn the pieces every now and then

you can put a few pieces in at a time, enough to sit comfortably in the pot. frying time is 10-12 minutes…

mmm perfectly crispy fried chicken

let them chill on a cooling tray for a few minutes

garnish with your favourite herbs – jess quick fried some fresh marjoram

nom nom nom!

serve with locally brewed beer, crisp white wine & a simple green salad

perfect…

bon appetito…

ps: this was much  much better than KFC, obviously.

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holy wow

still contemplating tattoos (i’ll probably never get one). amanda johnson‘s tat is pretty amazing though…

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