Don't Eat the Paintings

Herriott Grace: Some Loveliness for Your Week

This is a beautiful portrait that Jason and I watched last week. It’s the story of Nikole Herriott’s father Lance, the humble craftsman. Nikole and Lance are the father and daughter behind the Herriott Grace shop. It’s been such a delight to follow the Herriott’s via the internets and blogs that I love. I really enjoyed being to be able to see the man behind the craft and the love shared between the father and daughter duo.

So if you have a free night this week I recommend cozying up on the couch with a cup of tea and a piece of pie (preferably made from one of the recipes on Herriott Grace’s blog) and enjoy their story.

(you may have to refresh your browser to view this video)

Herriott Grace from Supplemental on Vimeo.

Video shared with permission from Nikole Herriott

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Mulberry Waffle Recipe

I wanted to let you know what we did with all of those mulberries that we collected while foraging. They ended up being perfect in my waffle recipe! We smothered them in maple syrup and they were a great way to start the week.

Ingredients
1 c mulberries
1 c whole wheat flour
1 c all purpose flour (or 2 cups all purpose if that’s what you have around)
2 T sugar
1 T baking powder
1 t salt
2 eggs
1 ¾ c milk
1 stick melted unsalted butter
1 t vanilla

Preparation
– Preheat waffle iron
– mix dry ingredients together
– add wet ingredients (besides berries) and mix vigorously until combined
– fold in berries
– add enough waffle batter to the iron so that it is a quarter inch from the edges, this way it has a bit of room to spread out
– leave in your waffle iron until they are brown and separate easily from the iron, you really shouldn’t need cooking spray if your iron is hot enough
– serve with syrup or honey

Let me know how it goes!

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Introduction to Foraging

I think my main inspiration for wanting to learn about foraging came from reading The Hunger Games
{insert super nerd joke here}. Katniss Everdeen could make a mean meal even while being hunted in the woods. Those books were filled with beautiful food imagery and had me dreaming of wild blueberries. I also really liked the idea of walking down the street and seeing plants in the sidewalk as food and not weeds. I wanted an excuse to leave my concrete covered neighborhood and go exploring in the parks and to have a purpose on my adventures and a reason to inspect all of the interesting things growing there. So I googled “foraging philadelphia” hoping to find a blog with things that I could eat growing in Fairmount Park. I didn’t find a blog but I did find a meetup group and I signed up to go scouting at the oldest botanical garden in North America, Bartram’s Gardens. It was a nice introduction to foraging. I didn’t get to try very many things. I just stood quietly as we walked around the grounds and took notes on all the edible things growing around us. The two plants that surprised me the most were the common dayliliies and the red bud blossoms both of which grew in the front yard of the house where I grew up. I had no idea that they were edible. Also my grandfather lived on Mulberry Street when I was young and I just thought the berries from those trees were a nuisance that dropped on your car and you had to clean up purple goo for days. But in reality those purple berries are delicious! You can put them in jams or cobblers or muffins and there is at least one of those trees in my neighborhood that I will be able to enjoy.

Mulberries: These were the main draw for the foraging event. The huge trees produce a lot of fruit and the berries are delicious in a crumble.

Cornelian Cherries: These were not yet ripe, but it appears once they turn red and fall on the ground you can eat them but they are very sour. Here is a recipe for a tart.

Common Daylillies (NOT LILIES): The tubers and unopened blooms seem to be the best part, according to Hank Shaw.

Juniper: While it’s not recommended to eat the berries, they are used to flavor gin.

North American Ginger: Similar to its Chinese counterpart, but grows really slowly and has smaller roots. You are apparently not supposed to harvest it since it takes so long to grow back.

Red Bud Blossoms: Tastes like bean sprouts.

So here are some things that I think you should know if you’re interested in foraging.

FIND AN EXPERT There seem to be a lot of resources for foraging, search online to see if you can find a meetup group in your area or ask if one of your friend’s Dad’s knows anything about foraging. I feel like foraging is a surprisingly common Dad interest.

FIND RESOURCES The meetup group that I attended suggested this book, Edible Wild Plants: A North American Field Guide to Over 200 Natural Foods

TAKE IT SLOW Don’t feel like you need to learn everything all at once. There’s a lot to learn and fortunately there seem to be a lot of people willing to share their knowledge.

BE ADVENTUROUS Get ready to experience some new and interesting flavors and new and interesting people!

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Pineberries

I was reading the beautiful blog by food stylists Margaret and Joy and was blown away by these amazing white strawberries they used in this shoot. I was so thankful that they posted what they were, PINEBERRIES! Some things just make me want to paint, and this is one of them.

I haven’t experienced a pineberry yet, but apparently they taste like pineapples. They are cross bred, not genetically modified by some Dutch farming geniuses. I love how surprising they look. Simply stunning.

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The Best Chicken Salad Recipe

There is something about the warm weather, and not wanting to turn on the stove that makes me crave chicken salad. I make up a bunch and then keep it in the fridge for lunch for the week. It’s one of those foods that gets better the longer that it sits.

I think what makes this “the best” chicken salad recipe is using grilled chicken leftovers. Those smoky flavors are so delicious! You can throw on some extra chicken breasts when you’re BBQ-ing your burgers and dogs if you’re the planning ahead type.

Basically you shred the leftover chicken with a fork. Add the minced garlic, chopped onions and rosemary, mix in the mayo, a squeeze of lemon and salt and pepper to taste.

Enjoy!

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Favorite Food in Dublin

My trip to Dublin for the offset design conference was really wonderful and I wanted to share a couple of my favorite places that I had the chance to visit. I really couldn’t get over how friendly everyone was, everyone wanted to chat. It felt a lot like Philadelphia, especially a lot like the Irish neighborhood that I live in now. I had a really wonderful visit, and it’s definitely a place that I would like to spend more time in.

The first was the Temple Bar farmers market which is open from 10am – 4pm every Saturday. It was really a food lovers paradise of artisan baked goods, cheeses, meats, and produce. I had a really delicious blueberry scone, and really wish that I got to try more.

The next place that I couldn’t wait to share is a cafe/store called Avoca. Their food was AMAZING. We actually ate here twice because everything that we had was so good. All of the produce was fresh and the flavors were delicious. My favorites were the charcuterie plate, beef curry, and their home made lemonade. You can read more about them here.

Avoca also makes their own Irish Wool Blankets in really stunning designs in a mill that’s been in operation for over 300 years. Since I’m a housewares designer and nerd out on things like textiles I had to buy this one.

Here is a lovely video about the mill where they are made:

Other favorite things were
Paulie’s Pizza: we also ate here twice because it was so nice and the staff was so friendly.
Chop House: kind of pricey, but everything we had was really delicious and the atmosphere was really homey
-I brought Jason back a bottle of Kilbeggan’s Irish Whiskey from the oldest distillery in the world

And the one recipe that came back wanting to master was Irish Brown Bread. They had it at breakfast at the hotel every morning, and it was really delicious and comforting. I’m going to try this recipe first unless you have some other suggestions.

Cheers!

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Leaving for Dublin

I’m leaving tonight for Dublin to go to the Offset design conference. I hope to try some Jameson, eat some sausages and potatoes, and experience a corner pub (preferably one with a dog). When traveling I usually just reference the Design Sponge travel guides, but please let me know if you have any places I should visit.

Photos via the National Library of Ireland Flickr Page found via Wolf Eyebrows

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Snack Necklaces {and why pinterest is awesome}

I recently came across this post on pinterest about snack necklaces. It was most definitely meant for children, but it got me so excited that I’m tempted to start sporting a pretzel popcorn necklace myself. This would be really hilarious considering I work for a fashion company that thankfully doesn’t take itself too seriously, I wonder if I could make it catch on? All this to say that I am in love with pinterest and all of the recipes, smart and funny ideas, and inspiration that I’ve gotten. If you want you can follow me, just search for Haley Harmon or go to https://pinterest.com/wemadeithome/.

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Pizza Brain

I love pizza and I love Philadelphia, and I wanted to share a brilliant story of something going on in my neighborhood. There are a few gentleman that have been on a mission to start the first pizza museum restaurant. Brian Dwyer started by securing the Guinness Book of World record Title of the largest collection of pizza paraphernalia in the world. They have held fundraisers to buy a pizza oven, and are currently converting a storefront to be their pizza haven. They are raising more dinero via a kickstarter fund to keep their project moving. I’m so excited about their adventure, am astounded by the community involvement and am really pulling for their success. So for the love of pizza help these guys out.

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Best Dip Ever

I attended a really sweet baby shower a couple weeks ago and there was the most amazing dip there. Seriously like crack dip, the kind that you can’t stop eating and it was served with a bunch of crudites including jicama! Brilliant!

Here’s the recipe for the Lemon Pesto Goat Cheese Dip. I think I’m going to adopt this recipe and turn it into a pasta sauce soon. I’ll keep you posted on my efforts.

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