the pioneer woman – a very well known blogger, ree drummond makes some seriously good looking food. probably my favourite recipe of hers is crash hot potatoes, basically the only potato dish i make these days. lots of olive oil, lots of rock salt, fresh herbs, cooked until super crispy – oh my. i think it’s probably the ideal accompaniment to summer meals – especially with some chicken kebabs from the braai & a fresh salad. go get the recipe & make it now.
my sister in law made these, she’s from deutschland so they are genuine german tarts (i think they’re called obstkuchen …. or obsttorte? you germans might have to help me out here). either way it’s her mom’s recipe, one was of fresh strawberries and the other of tinned cherries. woooooweeeee. naturally, i stuffed my face (and had to go lie down afterward). but the best thing about them is that they’re not too sweet (as opposed to, say, lemon meringue pie) – so you don’t feel all bad for having 5 pieces.
so excited & proud of them, if you guys haven’t visited yet – please do
With its comforting menu of coffee, pastries, and ice cream, The Old Brooklyn Parlor is filling a void in Prospect Heights, Brooklyn. Objective Subject worked with the owner, Nick Haven, to establish the 1930s Brooklyn aesthetic with dense typography of classic New York geometric sans serif and custom hand-lettered script.
how rad & beautiful is this? simply breakfast. i could eat breakfast for dinner, i tell you.
Wayne Thiebaud (b. 1920–) is a Californian painter who is best known for his iconic still lifes of all-American foods and products, such as cakes, pies, sandwiches, cosmetics, and toys. He is also celebrated for his vertiginous San Francisco cityscapes and his richly hued views of Northern California. Known for his plain-spoken style and self-deprecating sense of humor, Thiebaud links himself to the long tradition of painting from observation and speaks in defense of painting to audiences regularly.
remember that handmade soap that was all the rage a while back, it was full of different coloured chunks and smelled like strawberry and vanilla… and you thought it was so tasty looking, you could just eat it? (sometimes you tried). well now you can – with jelly (slash jello)! let’s make some – get the recipe here.