One of the first blogs I ever had the pleasure of reading was Young House Love. I came upon it looking for some kind of DIY house project (I think?) and if these two aren’t one of the rulers of that kingdom, then I am not sure who is. An adorable couple, with an adorable little girl, and a house which we all get to watch them transform. It sounds simple, but sometimes simple is just what you need to be awesome.
This year, I really loved the template they posted for their 2012 calendar. It’s a DIY kind of deal, you just download the file.
They used B&W images, but I thought it also looked pretty neat matching it with some of my images of complimentary colors!
I’ve heard it mentioned before, but I never took the mental note and typed it into my browser. She invites you into not only a foodie heaven but a photography lovers paradise. Hello, her recipes are on scanned in photographs in old school typewriter font.
Her work is phenomenal, and if I could only ask her one question it would be –
How on earth do you have all the beautiful goodies to stage each photograph so precisely?
What Katie Ate is truly a work of art.
…. And with that I send out my bloggy love for the week. xo
… in February I signed up for the Main Line School Night class” “How to Blog”.
Yes, “How to Blog” even though I know how to blog. So what was is that inspired me to sign up for the 8 week program? Who knows, but clearly the universe had a bigger plan for me. It is in this class that I met a wonderful new friend and practically my twin…
If I needed another reason to believe that everything happens for a reason, here it was.
Please read Courtney’s newest post on her blog, innerpeach…
Considering that the food world has become inundated with blogs, a lot of time is spent trying to discern the loveable from the not so subscribable.
There are a variety of great ways to prove how legit a blogger is…. from gauging the amount of comments that you find on a post, prevalence of advertisements, engaging visual set up, or evidence of published cookbooks. Opportunities for bloggers to look impressive to an audience are seemingly limitless. There is no doubt though, that out of all of those options, a blog must be visually appealing. A person only gives a site, or a face, or a post a matter of seconds, so if you don’t catch an eye, or if it is impossible to navigate through content, chances are viewers won’t return.
And even if you pass the first impression test, you aren’t necessarily in the clear…What can end a relationship with a favorite foodie? A bad recipe.
I loved Ms. Peabody’s witty approach to the food world… how she combines humor with her appreciation for food. It’s fresh and there was an immediate connection … not to mention she had a lot of loyal fans.
But what really got me hooked, was this creative recipe. Salty and Sweet done in a way I had never considered.
I’m sorry if you just had to be revived or resuscitated due to the sheer grouping of words in this title…… You are reading it correctly. The ultimate salty and sweet pair are officially married in one of the greatest looking recipes I have ever come across on the web. Who are you Peabody and what possessed you to craft something so incredibly tempting….? I wish Ben and Jerry’s ice cream and starry eyed Girl Scouts were my muse!
For more on this amazing dish, please check out the wonderful blog I recently came across:
To show simple gratitude for allowing me to perch in their comfy leather chairs every other day, this week’s favorite food spotlight is dedicated to Saxbys Coffee in Wayne, PA. When I say every other day, I mean every other day. There is something about the cozy atmosphere, exposed brick walls, adorable patrons, and ego-less baristas that makes my creative clock tick when I am there. I do almost all my writing and photo editing with my laptop balancing on one knee, and cup of name that drink in my right hand, and whatever Pandora station fits my mood for the day quietly humming through my headphones.
the view from my seat.
I love hearing all of the sounds, the loud steaming of milk, the grinding coffee, the blending of ice, or the best sound, the endless scoops from the jars of toppings used to decorate their non-fat frozen yogurt, or as they call it, “FroYo.” The tartness is accented so perfectly by any combination of toppings; my preference? chocolate chips and toasted silvered almonds. On the days when I fear a FroYo overdose, I usually opt for a green tea or of course the best thing I have ever tasted, from any coffee shop, their sugar-free, non-fat Chai latte. Starbucks and most coffee houses take the easy way out and use Tazo brand chai, but my tongue has sadly gone numb to that. I am not sure what Saxbys secret ingredient is for their chai but it is an amazing all year round treat with my summer staple being their Chai fro-latte, their awesome take on a frappuccino!
Check out another super cool blogger, “Not Just Take Out” and her take on the Saxbys in Manayunk!
So, my family is in town this weekend. If they weren’t I would literally be on a do or die mission to find myself some farro penne. Besides, quinoa, farro is one of my favorite grains! You can use it to make a pilaf, or put it in your salad. Using it to make pasta though?? Wow. It is probably utterly fantastic.
OuiChefCook is a new foodie blog find for me, but so far I love what I see. I can’t wait to make this recipe…. and of course, anything with Burratta is like a guaranteed home run. Looks like I will be making a trip to the Italian market this coming week.