Hi, April Favorites
Oy!
I’ve been wracking my brain for the perfect word to describe the past few weeks but that was all I could come up with.
Oy!
Though I’m sure Buh! Gah! or Kwekjfgkgs! could work as well.
Senioritis has come at me full tilt. On more than one occasion this week I have sat at my desk with a book in front of me, intending to do my required reading, yet a strange force prevents my hand from ever lifting up a page. Meanwhile final projects have overtaken my life but luckily I actually have an interest in those so it’s been a good kind of busy. The film festival I worked on coordinating since October started on Thursday and it is finishing up tonight. So hopefully within the next few days the crick in my neck will disappear, my shoulders will no longer represent Quasimodo, my heart won't feel panicky anymore and I will instead be saying
Phew!
Meanwhile I’d like to give you some links I’ve been stockpiling for the last two months and also want to link you to this recipe here
I made the recipe exactly as Sara did (except I used Mahi-Mahi instead of cod) so I feel no need to repeat it. It’s a great segue recipe from winter to spring. The fish is light, lemony and refreshing and, as my fish craving increase with the rise of warm weather, much enjoyed. But nestled in heap of the polenta, the dish still carries comforting qualities. The leftover polenta can also be baked into awesome little croutons that I sprinkled on a Caesar salad one day and tomato soup the next.
And I will leave you with this…
21 DAYS TIL GRADUATION!
Hurrah!
Stop motion animation is quite possibly the greatest art form there is...especially when it has to do with food.
A modern rustic barn and an amazing ex-brewery loft
Paint for decorating kitchenwares that you apply and bake permanent...nontoxic and dishwasher safe too
Smart puppy and a silly puppy
Delicious pantone and eggy pantone
Is sous-vide cooking genius or cheating?
Edible typography by Anna Garforth (take a look at her other work too, it's amazing)
The cauliflower mash looks like heaven (and of course the chicken does too)
Recently picked up some Belvoir Elderflower Cordial at Williams Sonoma and I plan to make this
and finally, the next ice cream on my to-make list