l'ete

i consistently come back to this piece by mark bittman every summer. #34 is a personal favorite.

eat.

ah. the moment you've all been waiting for {i'm sure}. summers tend to be a bit slow for the wool business, so i shifted my creative energy to another passion of mine - food. this isn't to say i won't still be slinging yarn. there are still some lovelies in the crumbs & co. shop and expect a trickle of things over the next few months with a delightful fiber explosion nearing the cooler months.

now, on to 'eat'. eat is a zine which is the product of two artists {me and my talented pal, dan varenka} who love cooking, eating, writing and making art about food. each issue is jam-packed with recipes, reviews, art, stories, and much much more. you can can nab one on etsy and one copy is a raging deal at only 5 dollars, or a get a whole year's subscription {4 issues} for only 15 bucks. that means you get one FREE!

completing a project like this from beginning to end is thoroughly satisfying: designing, cooking, writing, eating, printing, drawing, eating, laughing, staying up waaaay too late, eating,...i'm real glad i get to hang on to this creative momentum by publishing a new issue every 3 months. expect lots of exciting blabber about the grub and art in issue 2 in weeks to come.

peek.

here is a sneak peek at what has been keeping me super busy this month. you might be able to deduce what's going on already, but the big reveal will be on july 5th.

cherries.

i got these incredibly sweet and delicious cherries from the farmer's market last weekend. we quickly ate most of them, and a few of them also got squished. so instead of the pie i had planned, we settled on cherry vanilla buttermilk pancakes the next morning. we eat a lot of pancakes. oh my gosh.

pancakes are so delicious, and versatile, and quick, and simple. i sound like a crazy person, ranting about pancakes. but seriously.

pancakes.

we ate them all before we could get a picture, but just imagine the fluffiest, pink specked, golden, crisp-on-the-edges, pancakes you've ever seen. a photo wouldn't do them justice anyhow. you should just make them yourself and experience the tastiness.

:cherry vanilla buttermilk pancakes:

7.5 ounces all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoon granulated sugar
1 large egg
1 1/2 cup buttermilk
1 tablespoon pure vanilla extract
2 tablespoon butter, melted*
6 ounces fresh cherries, pitted and chopped

* what i typically do, is just melt about half to three quarters of a stick of butter, add the 2 tablespoons to my batter, and use the rest for cooking the pancakes

in a large mixing bowl, weigh your flour {if you don't have a scale - get one. if you can't get one, use about 1 1/2 cups of flour}. sift your flour with the rest of the dry ingredients. if your measuring cup is large enough {2+ cups} you can measure your buttermilk, add to that your egg, vanilla and melted butter, and whisk it right in the measuring cup. add the liquid stuff to the dry things, being careful not to over mix - you still have to fold in some cherries. if you're not sure about how many cherries, it's very flexible. i used about a heaping handful, but feel free to experiment. cook these pancakes in melted butter, and top with maple syrup. enjoy!

¡tamalada!

we had a tamalada {a tamale making party} which was a delicious success. along with the tamales we had pinto beans topped with queso fresco, spanish rice, and some icy and refreshing homemade horchata*. food like this really makes me miss the southwest but knowing i can recreate it in my own kitchen is comforting to say the least.





*i'll be including a recipe for my favorite warm weather beverage in a food zine i'm publishing this summer.

lobster.

lobster pot stickers with spicy teriyaki ginger dipping sauce.

yesterday.

cornish game hens stuffed with lemon, sage, butter, and garlic, and more butter and sage stuffed under the skin.

















mixed beans sauteed in butter with garlic, lemon, and thyme.



















sweet potatoes, roasted with hens, then caramelized in brown sugar, butter and a pinch of garam masala.
















sausage stuffing with gianelli luganiga sausage, sourdough from work, celery, onion, garlic, chicken stock, red pepper flakes, and thyme.























pumpkin tart topped with powdered sugar and candied walnuts.

preparations.

fresh baked rolls i brought home from work.



















thawing the hens so i can stuff them with sage, lemon, garlic and butter.



















drying out the sourdough {also baked today at work} to be used in sausage stuffing tomorrow.