[non] adventures of an amateur

Oh hey, spy my dessert! Sunday BBQ was AWESOME. And WE WON! randwiches: Special edition of Gif Kitchen by Josh K. at Project Parlor during last Sunday’s BBQ. Potato salad with wasabi sesame seeds Grilled Korean portabella Pistachio cake with homemade pineapple toasted marshmallow by Emily Hanhan Pickled vegetables Saucing up a sub Finished Korean BBQ subs Oh hey, spy my dessert! Sunday BBQ was AWESOME. And WE WON! randwiches: Special edition of Gif Kitchen by Josh K. at Project Parlor during last Sunday’s BBQ. Potato salad with wasabi sesame seeds Grilled Korean portabella Pistachio cake with homemade pineapple toasted marshmallow by Emily Hanhan Pickled vegetables Saucing up a sub Finished Korean BBQ subs Oh hey, spy my dessert! Sunday BBQ was AWESOME. And WE WON! randwiches: Special edition of Gif Kitchen by Josh K. at Project Parlor during last Sunday’s BBQ. Potato salad with wasabi sesame seeds Grilled Korean portabella Pistachio cake with homemade pineapple toasted marshmallow by Emily Hanhan Pickled vegetables Saucing up a sub Finished Korean BBQ subs Oh hey, spy my dessert! Sunday BBQ was AWESOME. And WE WON! randwiches: Special edition of Gif Kitchen by Josh K. at Project Parlor during last Sunday’s BBQ. Potato salad with wasabi sesame seeds Grilled Korean portabella Pistachio cake with homemade pineapple toasted marshmallow by Emily Hanhan Pickled vegetables Saucing up a sub Finished Korean BBQ subs Oh hey, spy my dessert! Sunday BBQ was AWESOME. And WE WON! randwiches: Special edition of Gif Kitchen by Josh K. at Project Parlor during last Sunday’s BBQ. Potato salad with wasabi sesame seeds Grilled Korean portabella Pistachio cake with homemade pineapple toasted marshmallow by Emily Hanhan Pickled vegetables Saucing up a sub Finished Korean BBQ subs Oh hey, spy my dessert! Sunday BBQ was AWESOME. And WE WON! randwiches: Special edition of Gif Kitchen by Josh K. at Project Parlor during last Sunday’s BBQ. Potato salad with wasabi sesame seeds Grilled Korean portabella Pistachio cake with homemade pineapple toasted marshmallow by Emily Hanhan Pickled vegetables Saucing up a sub Finished Korean BBQ subs

Oh hey, spy my dessert! Sunday BBQ was AWESOME. And WE WON!

randwiches:

Special edition of Gif Kitchen by Josh K. at Project Parlor during last Sunday’s BBQ.

  • Potato salad with wasabi sesame seeds
  • Grilled Korean portabella
  • Pistachio cake with homemade pineapple toasted marshmallow by Emily Hanhan
  • Pickled vegetables
  • Saucing up a sub
  • Finished Korean BBQ subs
Reblogged 11 months ago from randwiches 8 notes
Eryn is so amazing and her food is awesome. kitchensurfing: You know that feeling when you meet a person and you can just feel their warm energy and you immediately feel comfortable? In her own words, Eryn Stutts prefers ugly food. It’s not that the things that she cooks aren’t amazingly flavorful (because they are) or that her food literally looks unappealing (because it doesn’t), but she’s much more the type of person who would rather put love, care, and attention into the food she makes for others instead of fussing over plating and miniscule details. We like Eryn’s philosophy. It’s one that Kitchensurfing holds close. For her menu, Eryn decided to run with Cinco de Mayo theme. We should note that planning theme parties and menus is one of her favorite things (think delicious eyeball-decorated chocolate cordials for a Halloween party — she’s made ‘em). We enjoyed what Eryn called “Mouth Piñatas” (or “Pregnant Quesadillas,” if you’re feeling a bit more festive) composed of slow-cooked chipotle shredded pork with roasted peppers, radishes and red onions stuffed seasoned with ghost pepper salt, topped with cotija and oaxaca cheeses, stuffed in a pocket made of homemade flour tortilla dough and topped with a homemade spicy salsa. Oh yeah, they were real good. The homemade flour tortillas really made the dish with their wonderfully chewy and substantial texture. We also dined upon what Kitchensurfing is calling “El Seis:” tres harinas cake (made with coconut, whole wheat pastry ,and all-purpose flours) sweetened with agave nectar and topped with tres leches Ice Cream (lower in fat due to no heavy cream!).  When someone goes through the effort to plan a theme that really unifies a meal, you can feel the thoughtfulness and effort that they put into it. We were glad to finally have Eryn to cook for us and to be uplifted by her warm personality. And her food. The food felt good, too. Eryn is so amazing and her food is awesome. kitchensurfing: You know that feeling when you meet a person and you can just feel their warm energy and you immediately feel comfortable? In her own words, Eryn Stutts prefers ugly food. It’s not that the things that she cooks aren’t amazingly flavorful (because they are) or that her food literally looks unappealing (because it doesn’t), but she’s much more the type of person who would rather put love, care, and attention into the food she makes for others instead of fussing over plating and miniscule details. We like Eryn’s philosophy. It’s one that Kitchensurfing holds close. For her menu, Eryn decided to run with Cinco de Mayo theme. We should note that planning theme parties and menus is one of her favorite things (think delicious eyeball-decorated chocolate cordials for a Halloween party — she’s made ‘em). We enjoyed what Eryn called “Mouth Piñatas” (or “Pregnant Quesadillas,” if you’re feeling a bit more festive) composed of slow-cooked chipotle shredded pork with roasted peppers, radishes and red onions stuffed seasoned with ghost pepper salt, topped with cotija and oaxaca cheeses, stuffed in a pocket made of homemade flour tortilla dough and topped with a homemade spicy salsa. Oh yeah, they were real good. The homemade flour tortillas really made the dish with their wonderfully chewy and substantial texture. We also dined upon what Kitchensurfing is calling “El Seis:” tres harinas cake (made with coconut, whole wheat pastry ,and all-purpose flours) sweetened with agave nectar and topped with tres leches Ice Cream (lower in fat due to no heavy cream!).  When someone goes through the effort to plan a theme that really unifies a meal, you can feel the thoughtfulness and effort that they put into it. We were glad to finally have Eryn to cook for us and to be uplifted by her warm personality. And her food. The food felt good, too. Eryn is so amazing and her food is awesome. kitchensurfing: You know that feeling when you meet a person and you can just feel their warm energy and you immediately feel comfortable? In her own words, Eryn Stutts prefers ugly food. It’s not that the things that she cooks aren’t amazingly flavorful (because they are) or that her food literally looks unappealing (because it doesn’t), but she’s much more the type of person who would rather put love, care, and attention into the food she makes for others instead of fussing over plating and miniscule details. We like Eryn’s philosophy. It’s one that Kitchensurfing holds close. For her menu, Eryn decided to run with Cinco de Mayo theme. We should note that planning theme parties and menus is one of her favorite things (think delicious eyeball-decorated chocolate cordials for a Halloween party — she’s made ‘em). We enjoyed what Eryn called “Mouth Piñatas” (or “Pregnant Quesadillas,” if you’re feeling a bit more festive) composed of slow-cooked chipotle shredded pork with roasted peppers, radishes and red onions stuffed seasoned with ghost pepper salt, topped with cotija and oaxaca cheeses, stuffed in a pocket made of homemade flour tortilla dough and topped with a homemade spicy salsa. Oh yeah, they were real good. The homemade flour tortillas really made the dish with their wonderfully chewy and substantial texture. We also dined upon what Kitchensurfing is calling “El Seis:” tres harinas cake (made with coconut, whole wheat pastry ,and all-purpose flours) sweetened with agave nectar and topped with tres leches Ice Cream (lower in fat due to no heavy cream!).  When someone goes through the effort to plan a theme that really unifies a meal, you can feel the thoughtfulness and effort that they put into it. We were glad to finally have Eryn to cook for us and to be uplifted by her warm personality. And her food. The food felt good, too. Eryn is so amazing and her food is awesome. kitchensurfing: You know that feeling when you meet a person and you can just feel their warm energy and you immediately feel comfortable? In her own words, Eryn Stutts prefers ugly food. It’s not that the things that she cooks aren’t amazingly flavorful (because they are) or that her food literally looks unappealing (because it doesn’t), but she’s much more the type of person who would rather put love, care, and attention into the food she makes for others instead of fussing over plating and miniscule details. We like Eryn’s philosophy. It’s one that Kitchensurfing holds close. For her menu, Eryn decided to run with Cinco de Mayo theme. We should note that planning theme parties and menus is one of her favorite things (think delicious eyeball-decorated chocolate cordials for a Halloween party — she’s made ‘em). We enjoyed what Eryn called “Mouth Piñatas” (or “Pregnant Quesadillas,” if you’re feeling a bit more festive) composed of slow-cooked chipotle shredded pork with roasted peppers, radishes and red onions stuffed seasoned with ghost pepper salt, topped with cotija and oaxaca cheeses, stuffed in a pocket made of homemade flour tortilla dough and topped with a homemade spicy salsa. Oh yeah, they were real good. The homemade flour tortillas really made the dish with their wonderfully chewy and substantial texture. We also dined upon what Kitchensurfing is calling “El Seis:” tres harinas cake (made with coconut, whole wheat pastry ,and all-purpose flours) sweetened with agave nectar and topped with tres leches Ice Cream (lower in fat due to no heavy cream!).  When someone goes through the effort to plan a theme that really unifies a meal, you can feel the thoughtfulness and effort that they put into it. We were glad to finally have Eryn to cook for us and to be uplifted by her warm personality. And her food. The food felt good, too.

Eryn is so amazing and her food is awesome.

kitchensurfing:

You know that feeling when you meet a person and you can just feel their warm energy and you immediately feel comfortable?

In her own words, Eryn Stutts prefers ugly food. It’s not that the things that she cooks aren’t amazingly flavorful (because they are) or that her food literally looks unappealing (because it doesn’t), but she’s much more the type of person who would rather put love, care, and attention into the food she makes for others instead of fussing over plating and miniscule details. We like Eryn’s philosophy. It’s one that Kitchensurfing holds close.

For her menu, Eryn decided to run with Cinco de Mayo theme. We should note that planning theme parties and menus is one of her favorite things (think delicious eyeball-decorated chocolate cordials for a Halloween party — she’s made ‘em). We enjoyed what Eryn called “Mouth Piñatas” (or “Pregnant Quesadillas,” if you’re feeling a bit more festive) composed of slow-cooked chipotle shredded pork with roasted peppers, radishes and red onions stuffed seasoned with ghost pepper salt, topped with cotija and oaxaca cheeses, stuffed in a pocket made of homemade flour tortilla dough and topped with a homemade spicy salsa. Oh yeah, they were real good. The homemade flour tortillas really made the dish with their wonderfully chewy and substantial texture.

We also dined upon what Kitchensurfing is calling “El Seis:” tres harinas cake (made with coconut, whole wheat pastry ,and all-purpose flours) sweetened with agave nectar and topped with tres leches Ice Cream (lower in fat due to no heavy cream!). 

When someone goes through the effort to plan a theme that really unifies a meal, you can feel the thoughtfulness and effort that they put into it. We were glad to finally have Eryn to cook for us and to be uplifted by her warm personality. And her food. The food felt good, too.

Reblogged 1 year ago from kitchensurfing 6 notes
Loving the sentiment to Amy’s post. Also, super excited about the holiday booze [gift] exchange I’m organizing at work. This image is so perfect for it. SCORE. amyblogschow: drink and be merry Sometimes I get really dramatic and say I don’t like the cold and melt in the rain. While not literally true, winter tends to make me feel that way. So when Chris asked me yesterday whether I’d skip a winter month knowing that would mean shortening the year, I had to mull it over. On one hand, I would love to skip January or February when New York has moved on from holiday festivities and all that’s left is this overhanging gloom. Between the frigid weather and short daylight hours even the eager anticipation associated with a new year and “firsts,” like first snowfall, eventually loses its luster. But I said no. I wouldn’t shorten the year for anything. Twelve months fly by fast enough. Can you imagine if we only had eleven? Besides, I would never wish away a month like December because no matter how things go all year, there’s still time to finish it well and I’m grateful we get twelve whole months and four seasons to figure it out. Here’s to making the most of the time we have, especially during the holidays ♥ About the illustration…  DRINK is a short, elegant cocktail recipe book featuring photos by my friend, fashion photographer Sean Scheidt, illustrations by Alyssa Nassner and recipes from Josh Sullivan of Post Prohibition. It’s an abbreviated guide to “sophisticated recipes for the cocktail enthusiast” - good for gifting and stocking stuffing, I think. You can order them here. View Larger

Loving the sentiment to Amy’s post. Also, super excited about the holiday booze [gift] exchange I’m organizing at work. This image is so perfect for it. SCORE.

amyblogschow:

drink and be merry

Sometimes I get really dramatic and say I don’t like the cold and melt in the rain. While not literally true, winter tends to make me feel that way. So when Chris asked me yesterday whether I’d skip a winter month knowing that would mean shortening the year, I had to mull it over. On one hand, I would love to skip January or February when New York has moved on from holiday festivities and all that’s left is this overhanging gloom. Between the frigid weather and short daylight hours even the eager anticipation associated with a new year and “firsts,” like first snowfall, eventually loses its luster.

But I said no. I wouldn’t shorten the year for anything. Twelve months fly by fast enough. Can you imagine if we only had eleven?

Besides, I would never wish away a month like December because no matter how things go all year, there’s still time to finish it well and I’m grateful we get twelve whole months and four seasons to figure it out.

Here’s to making the most of the time we have, especially during the holidays ♥

About the illustration… 

DRINK is a short, elegant cocktail recipe book featuring photos by my friend, fashion photographer Sean Scheidt, illustrations by Alyssa Nassner and recipes from Josh Sullivan of Post Prohibition. It’s an abbreviated guide to “sophisticated recipes for the cocktail enthusiast” - good for gifting and stocking stuffing, I think. You can order them here.

Reblogged 1 year ago from amyblogschow 190 notes