Hi everyone! So there were a number of things I completely forgot to mention in my post on Saturday, as I was in a bit of a rush to fly out the door and drive 2+ hours to meet my parents for lunch (long story). They canceled at the last minute when I was at the gas station, so I went to Lake Champlain chocolates instead and ate chocolate samples for breakfast.
I made this. Holyfriggincow. We will talk about this more later in the week.
So, so flattered by Sarah’s kind words. It is a mutual love, for sure!
If you’ve never made flour frosting before, you should definitely give it a go. If the words “flour frosting” aren’t enough to convince you (I don’t blame you), check out the beautiful cakes that Linda and Eva made!
There’s tortellini AND ravioli AND cream cheese AND buttermilk in this mac & cheese!
Since the bergamot is rather elusive over here in the northeast, Alanna made me bergamot bitters! Yaaay bitters exchange! So excited. :)
This has nothing to do with food, but I honestly can’t believe I didn’t know who Sexy Sax Man was until a week ago.
And last but not least, I’m guest-pinning for Relish this week! My board revolves around sweets with complex, non-sweet elements (like herbs, teas, and BACON). Yum.
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I have heard amazing things about whipped feta! I am ashamed to admit that even though I am a Greek I have not yet tried it. I always imagine spreading it on a piece of pita before assembling a gyros and it just tasting like heaven. Someday I will test this theory!
And WHOA. That pistachio cake looks divine! I love pistachios in all things, lamb, cookies, cakes, nut spreads, the list could go on forever. And thank you for linking to my cake! You are so kind and awesome to do so!
I got so excited when both you and Linda made flour frosting! It’s been one of those recipes I’ve been keeping in my pocket for a while now, waiting to break it out for something super amazing and blog-worthy. But apparently I don’t make frosting things very often. :) You guys are totally inspiring me though — I want infuse the milk with hibiscus and make some sort of super pink, frosted spring treat.
And that whipped feta. HOLYCRAP. I can usually only handle feta in small bits because it’s so salty. But whipping it up with Greek yoghurt (which I basically use as a condiment) makes it suuuper dangerous. We drowned our baked potatoes in it last night! :D
I just finished pinning for Relish last week. Seriously had way too much fun with it. My topic was breakfast grains! I’m absolutely loving the beautiful work you do over here.
Thanks, Ashley! I was checking out your guest-pinning board last week. :) It’s so much fun! I decided to be crazy and do color themes each day too, which is…well…crazy. Thank god for secret boards!
!! Those bitters sound amazing. I had no idea bergamot was a type of orange. I wish I’d known about them when I lived not 10 minutes away from the almighty Berkeley Bowl. And Izy’s post gave me a serious craving for mac ‘n’ cheese. So much so, I ran out to the store and bought pecorino and sharp cheddar. Guess what I’m having for dinner tonight?!
Thanks for not keeping sexy sax man all to yourself. He is too funny! The perfect pick-me-up on a dreary Tuesday afternoon.
That sexy sax man video……my god. I thought it was going to get old after the first couple clips, and then it ended and I wished there was more.
At the moment, I am experiencing debilitating spring ADD, which makes me crave dozens of things at once, all with equal intensity. That mac & cheese is one of them. (Also, I started rambling on about breakfast for dinner the other night, and Johnny told me about how his mom used to make savory pancakes for dinner as a special treat, with potato flour and cheddar cheese. I kind of freaked out about how much I needed to eat that ASAP.) But yes, I want to make the mac & cheese, and I was thinking that I want to use the whipped feta in it, because ohmygod, it would be unreal. I’ll need to make more though, because I already ate pretty much all of it. :X
oh mah lordy, that WOULD be immense (sorry for scraping in on this…)
Yessss. I totally want to do that. I need to buy some more feta, though, because I finished my first batch off today….with some ranch chips…..
DO IT!
:D
yay, thanks for the link love Carey! I’ve been mucho busy so only just saw this! :O
Sexy Sax man = highlight of the week. That was incredible. Oh and flour frosting is THE BOMB (I’ve filled whoopie pies with it before. So freakin fluffy!)
Ooooo, I can imagine how awesome that flour frosting is in whoopie pies!
I think about that mac & cheese a lot. I am going to need to make it soon, before I lose myself in the obsession! :D
Oh don’t you just love those lake C. chocolates!?
Mmmm, that flour frosting looks delish. Have to give it a try.
Yes! I definitely should not live in a town where there’s a chocolate factory. It’s so dangerous. Thank god there are so many other amazing food options around. I get overwhelmed and just give up and eat a salad sometimes. :)
I just got back from grocery shopping, where I picked up a bar of Lake Champlain chocolate (milk chocolate salted almond) and I thought, Huh, Vermont, that’s where Carey lives. Then I came home and read this post, and it made the world feel like a cozy place. :)
I’m so glad the bitters made it all the way to you! And I want to eat that entire pin board (right after I’ve gorged on chocolate…and whipped feta mac and cheese [which I eagerly await]).
I love those moments! I got really excited not too long ago when one of my blog friends won a contest on another friend’s blog. When small world-ness can overcome the big world-ness of the Internet, it’s the best. :)
And the bitters are awesome. I’ve been throwing them in pretty much everything where I want a little bit of extra brightness. But there’s a drink I’ve been wanting to experiment with (and hopefully doing a post on, if it’s good) that I think they might work quite well in. (Basically, it’s the Blinker, but with a little bit of a technique twist. I saw a post this weekend that used broiled grapefruit juice in a cocktail, and it kind of blew my mind. So I’d like to try broiled grapefruit juice in this, plus making raspberry syrup by roasting raspberries + sugar, rather than heating them on the stove with water. My only concern is that broiling the grapefruit might mellow out the citrus notes. The bergamot bitters could definitely help brighten that up, although it might still be lacking in tang. I guess the only way to find out is lots of taste testing!)
The Blinker sounds awesome, especially with homemade roasted raspberry syrup, broiled grapefruit juice, and bergamot bitters – yum! I can’t wait to taste test your recipe!
I am new to your blog, I stumbled onto it and find it quite charming. The photography is sensuous and inspirational. I am definitely trying the drink with roasted raspberries and broiled grapefruit! I wish I could try everything else, but my husband and I became vegans a year ago, only eating fish and poultry previously. We only miss some seafood a bit, but the egg and cheese substitutions can be a challenge. I will try to work on those regarding your recipes; however, could you please keep the vegan theme in mind from time to time?
Carey, did you take the photographs or use a local photographer? They bring to mind, Maria Robledo, a very fine photographer.
Good luck to you, and I look forward to following your blog.
Thank you, Suzanne! All of the photography on the site is my own — it has become quite a hobby since I began the blog a few years ago, and I’m still learning a lot.
I do dabble in vegan recipes on occasion, although not vegan myself. (The focus of my blog centers mostly around the use of local ingredients, so pretty fresh eggs and the wide variety of Vermont cheeses seem to often find their way into what I make.) But I really enjoy the challenge of vegan cooking and baking now and again, and it is nice to step outside my own eating habits and create things that others can enjoy as well.