Don't Eat the Paintings

Spoons


My ceramic spoons are finished, and I love them. I’ll have to have you over for tea so that we can try them out.

I’m completely taken with the process of making things whether it be food or art or objects. There’s something so amazing about creating things that weren’t there before. I even love that they are not perfect, that they don’t look like something you would buy in the store, that they really look like they are mine. When you come over for some tea we should toast to creating.

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Valentine’s Day

Nothing says I love you like Southern Jewish food with a side of bacon.
Aka Honey’s Bargain Breakfast
$3.95 for coffee, 2 eggs, a biscuit and latka
If you are every in Philadelphia you should definitely stop by for a visit.
Best Valentine’s Day ever.

Also did you hear about this man, the potato advocate who ate nothing but spuds for 60 days? I think I could do that if the potatoes came in the form of Honey’s Latkas.

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Baked Eggs


I love eggs. One of my favorite things about my husband is that he can flip them in a pan with one hand and no spatula, a little move he picked up working at waffle house one Summer in college. Besides those, these are the fanciest eggs that I’ve ever had. They are so simple and incredibly delicious and such a beautiful way to start the day.

Ingredients
½ T butter
1 T cream
a couple diced mushrooms
a couple diced cherry tomatoes
1 clove garlic
½ T Rosemary
¼ T Thyme
1 T Parsley
2 T Parmesan
3 eggs

Preparation
-Turn on Broiler
-Chop all fresh herbs and chop garlic
-Put butter and cream in one ramekin
-Place dish in broiler for 1 minute until butter and cream bubble
-Remove ramekin
-Add eggs, herbs, mushrooms, salt and pepper, top with parmesan
-Place back in the broiler for 7 minutes
-Remove from the oven and let them sit for a minute before topping with tomatoes and serving with toast

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Raising Bees and Honey Rosemary Yeast Rolls


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Honey Harvest from Kinfolk on Vimeo.

I would love to raise bees. I’ve heard tales that my grandfather raised bees, and I’m fairly certain that it’s in my blood. They could live on our row house roof and pollinate all the city flowers. And I could start my day with my very own home made honey in tea and on rolls. I saw this beautiful video from kinfolk magazine and this girl even makes a bee keeper outfit look fashionable. Quite impressive if you ask me.


-Honey Yeast Rolls-

Ingredients
¼ c warm water
2 T yeast
1 t honey
1 ¾ c milk
2 large eggs at room temperature
½ c butter, melted with 2 T rosemary steeped in it
⅓ c honey
3 t salt
7 c flour sifted
½ cup butter, softened
¼ cup honey

Preparation
-combine water yeast and honey and let sit for a few minutes
-heat milk in a saucepan for a couple minutes until warm
-mix honey eggs and butter together
-stir in yeast and water mixture
-begin to add 5 c of water
-let rise for one hour
-mix in the rest of the flour
-roll into clementine sized balls and put into a well greased muffin tin
-let rise again for an hour
-bake in preheated 350° for 30-45 minutes
-brush with honey rosemary mixture when finished

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Ceramic Spoons

I was awful at ceramics in high school. I was the girl who would put something in the kiln and it would blow up because of air pockets and destroy everyone else’s projects. It always felt like a race against time to make something before your clay started drying out and cracking. I somehow managed to make a relaxing hobby insanely stressful.

So now that I’m all grown up I decided to reclaim my ceramics experience. Not reclaim it really, I think that maybe it’s just been long enough that I temporarily forgot how stressful that class was and ceramics finally sounded like a fun thing to do with friends. Last night was the first full class where I got to make something and I made so many spoons! We have people over at our house quite a lot and there’s always coffee and tea being served and I thought it would be nice to have some special spoons to stir in cream and sugar. I also made some spoons with extra long handles so that I could stir honey into my to-go mugs of tea in the morning and reach all the way to the bottom of the mug. The best part is that I had so much fun making them!

I hope you don’t mind me sharing this little ceramics victory even though it’s not a painting.

Here they are.


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10 Things to Do with Kale


10 THINGS TO DO WITH KALE

-Kale Pesto-
Ingredients
1 large bunch of kale
2 garlic cloves minced
¼ cup olive oil
¼ cup parmesan cheese
handful of pine nuts (walnuts also work well and I am more likely to have these on hand)

Preparation
Add all ingredients to a food processor or blender and blend until smooth.
-Toss with al dente pasta
Also the food network has a great list of 50 things to do with pesto.

-Curry Kale Chips-
Ingredients
1 large punch of kale
2 T olive oil
¼ tsp of curry powder
¼ tsp tumeric
1 clove garlic minced
salt to taste

Preparation
-preheat oven to 350°
-tear kale into bite sized pieces wash and let dry
-stir garlic into olive oil and then coat the kale
-sprinkle spices over the chips
-spread kale pieces evenly over a large baking sheet making sure that no pieces are overlapping
-bake until the edges are brown, about 12 minutes but make sure to keep a close watch

-Kale Salad-
Ingredients
1 large bunch of kale
2 T Olive Oil
2 T Lemon Juice
¼ tsp siracha
2 strips of bacon fried and broken into crumbles
sunflower seeds
salt and pepper to taste

Preparation
-Chop up kale into ¼ inch strips
-Mix olive oil, lemon juice, and siracha together
-pour dressing over kale, sprinkle with sunflower seeds and bacon, add salt and pepper to taste

-Kale and White Bean Soup-
Ingredients
1 bunch Kale
4 Garlic cloves
½ lb spicy sausage
1 medium Onion
1 box of vegetable broth
1 large can of diced tomatoes
2 smaller cans of white beans

Preparation
-wash kale, dice onion, chop garlic, and kale
-brown sausage and cook onions until translucent
-add garlic
-add vegetable broth and tomatoes
-simmer for 30 minutes
-add kale and beans
-simmer for another 10-15 minutes
serve with crusty bread and top with a bit of parmesan

-Kale and Olive Pasta-
Ingredients
1 large bunch of Kale
1 T Olive Oil
2 cloves of Garlic minced
¼ cup vegetable stock
1 pint of Cherry Tomatoes chopped in half
¼ cup of Kalamata Olives
¼ tsp Siracha
½ lb Pasta
Sprinkle of Parmesan

Preparation
-Boil Water
-heat pan with olive oil and garlic
-add chopped cleaned kale
-add vegetable stock and siracha
-cook Pasta
-add chopped olives and halved tomatoes
-drain pasta
-toss with pasta
-finish with parmesan

-Kale Apple Juice-
Ingredients
1 bunch Kale
1 Apple
2 Carrots
1 T ginger

Preparation
Put all ingredients into a juicer and enjoy

And to round out the recipes here are 4 more recipes from better cooks than me:
Kale and Brussels Sprouts Salad from Epicurious
Gnocchi with Squash and Kale from the Food Network Magazine
Kale Salad with Pomegranate and Toasted Walnuts from Whole Living
Lemon Ricotta Kale Dip from Whole Foods

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Banana Bread

I’ve decided to do a little portrait series of people that I like and recipes that they love. The first recipe comes from my coworker Alex who runs the blog Weird Friends. Alex is one of the most creative people that I know and her baking skills are incredible. For my lumberjack birthday she baked me a cake shaped like a very realistic log with a raccoon popping out from behind a branch and for another birthday there was a honey cake baked in the shape of a beehive. This lady is the raddest. So here is her recipe adapted from Martha’s banana bread recipe.

Ingredients1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar, plus more for pan
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cup mashed very ripe bananas
1/2 cup plain greek yogurt
1 teaspoon vanilla

DirectionsPreheat oven to 350 degrees. Butter and sugar a 9-by-5-by-3-inch loaf pan. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, yogurt, and vanilla; mix to combine.

Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

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Lindsey and Jonathan

Thanks to Lindsey and Jonathan for letting me be a part of their special day and for their shoutout to Don’t Eat the Paintings on Style Me Pretty.

You both are so wonderful!

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Fancy Ramen


I ate a lot of ramen as a kid, and we called it “oodles of noodles” not ramen. I never knew that it could get so classy. I’ve started eperimenting with additions and have come up with some really yummy combinations that make for an inexpensive really delicious lunch. What’s pictured above is one of my very favorites. What do you like to add to your ramen?

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CHICAGO!

I spent last weekend in Chicago, here are a few silly pictures…mostly of hot dogs.

So much fun work travel! Next weekend is NYC.

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