food

Good Design: West Egg

via bonnie tsang

If you live in Atlanta and haven't gone to West Egg yet, get on it. (If you visit here, do your best to make a stop.) We ate dinner here just last Saturday and I remember looking at their menus and talking about how much I loved the design of it. Bold, graphic, various type sizes, all wrapped up in a Manila folder- it's simple done very very well. Just like their food. This is a place where you can order biscuits and bacon while your partner eats a hearty chicken pot pie, and then wash it all down with a bourbon chocolate milkshake. Awesome, right?

Oh, and want to capture the moment? They have a filmstrip photobooth too.

So earlier this morning (when I was gawking over the beautiful images she takes) I came across photographs of West Egg taken by Bonnie Tsang and took it as a sign that today was the day to share this little gem with y'all. You can see more images here.

For the love of cheese

The Cheese Shed via A Cup of Jo

How did I not know about this until now?! Tiered cheese cakes? Like actual made from milk cheese not like the cream cheese kind with the graham cracker crust.

I need one.

And a box of crackers.

And maybe a selection of preserves.

Oh! and grapes. Can't forget the grapes.

Seriously, guys. This makes my week. I looooove cheese. I'm lactose intolerant and still attempt to eat my weight in cheese. It's just too good! I swear I could eat brie and baguettes everyday- you know, if it wouldn't add 10+* pounds to my frame and clog my arteries...

Either way, I think I found our anniversary cake...or my birthday cake** And don't think I'm too above sending this out to pretty much anyone I know who is about to get married.

*I say 10+ but we all know it'd be more like 20+, because come on- let's be serious here. I hate to work out.

**in addition to my mom's homemade Ben and Jerry's ice cream cake of course. Sorry mom, but I'm officially hooked and will need one for each future birthday. I love you!

recipes from an italian summer

via anthropologie

I used to hate tomatoes. Like cringe at the sight of them. Something about the texture just made my skin crawl.

Then I lived in Italy for 3 months and you cannot hate tomatoes in Italy. (esp. when you already don't drink coffee. I couldn't have 2 strikes against me. 3 if you include the fact my name doesn't end with an "a" sound so it's really hard from Italians to pronounce. Many times I contemplated temporarily changing my name to Isabella or something...)

So in an attempt to "immerse myself in culture" and allow myself to change*, I sucked it up and ate a tomato. Oh my God, it was heavenly. It was sweet, and juicy, and plump, and perfect. I started eating them ALL THE TIME. with salt. with basil. with balsamic vinegar. on sandwiches. in pasta. just about however I could. How did I ever neglect such an amazing fruit?! And how come I never believed my dad about how great they were as he popped fresh slices into his mouth all summer long?!

Needless to say, I apologized for being so naive and have since embraced the power of the tomato. So when I saw this, I just knew it needed to be in my cookbook collection. Christmas gift anyone?

*learning how amazing tomatoes were was just one of the many ways a summer in Italy changed my life for the better.

Strawberry Ice Cream

the ice cream maker just starting to mix the ingredients

At my kitchen shower, one of my mom's gifts was an ice cream maker. We had yet to use it, when I started looking at the 3 baskets of strawberries my mom had given me a few days before. Knowing there was no way we could eat that many before they went bad, I decided to whip out the ice cream maker and get to work! Honestly, it wasn't work at all. The only part that took time was cutting up the strawberries! It's really really easy to do and I would definitely recommend home made ice cream to everyone. It was sooo good. Even better, we knew exactly what we were eating. No hydrogenated blah blah blah with artificial coloring, just strawberries, sugar, cream, and vanilla. Delicious :)

starting to see it form :)

and finally, the finished product! Oh, it was so good. Sorry for the blurry picture, but I think everyone gets the idea!

Double Chocolate Cookies

3 from my last batch

If you've been reading for awhile, you'll remember when I went to Martha Stewart's book signing back in February (if not, here is the post). She signed her Cookies cookbook for me (which is still one of my favorite cookbooks ever) and every so often (more like once every 2 days) I peruse the pages and pick out a new recipe to try. A few weeks ago I came across the recipe for the Double Chocolate Cookies, and seriously I may never try another cookie again. J asks for them all the time now (a request I rarely say no to since they are a-mazing) so I thought I would share the recipe with all of you so you could try these wonderful little bites of heaven for yourselves:)

Recipe via Martha Stewart

Double Chocolate Cookies

(makes 2-3 dozen depending on the size of the cookie)

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1/2 pound good-quality milk chocolate, 4 ounces coarsely chopped and 4 ounces cut into 1/4-inch chunks
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
Directions:
  1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
  2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
  3. Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Enjoy everyone!!