Crème Fraîche Mashed Potatoes

Crème Fraîche Mashed Potatoes (plus tips for making perfect potatoes)

I’ve been hosting Thanksgiving for the past six years. It started out small, with just my brother, our friend, and me. Several years ago my parents started joining us. Then they invited a friend, and a couple more friends, and more of my friends started coming too. This year, there will be twelve of us, which is the most people I’ve ever squeezed into my little apartment for feasting purposes. It’s the largest group I’ve ever hosted by far, so I’m slightly nervous, but I think I’ve got enough experience at this point to bring my A-game. And one thing that I felt like I finally perfected last year was the mashed potatoes. My mom agreed, stating that they were the best she’d ever had. She asked me for the recipe a couple times, and all I could tell her was “uhhhh it’s potatoes plus lots of butter and crème fraîche, some buttermilk, and then salt, pepper, and garlic powder until it tastes good.” This year, I decided to actually figure it out.

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Mustard Chicken with Celery Root Pureé and Kale Salad + A Cape Cod Workshop!

Mustard Chicken with Celery Root Pureé and Kale, Apple, & Candied Hazelnut Salad + A Cape Cod Workshop!

It’s spring! Supposedly…

It’s kind of hard to believe here in Vermont. There’s still snow and ice on the ground. Hats, gloves, and winter coats are still necessary for outdoor activities. (Which, for me, consist almost exclusively of darting from my apartment to my car and driving to places that are shamefully close to where I live.) I somehow managed to catch a cold or a fever or the plague, or maybe all three, and then reset back to Sickness: Day 1 after celebrating feeling the best I had in days with some wine on Saturday. So it might be spring, but I’m still craving warm, cozy meals, hot tea, and endless amounts of soup.

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Miso Veggie Breakfast Bowl + Asheville Photography & Fly Fishing Workshop (and a few words about fear)

Miso Veggie Breakfast Bowl + Asheville Photography Workshop

2015. Whoa.

I have sat down to write this post several times. To talk about how amazing 2014 was, and how this year is shaping up to be even more incredible. January is barely half over, and my year is already filled with travel plans. Tulum in less than a month. Workshops near and far. I want to tell you how excited I am for all that. Because I am, truly, beyond excited. But before I do, I would like to talk a little about anxiety and fear.

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Mini Nutmeg-Crème Fraîche Bundt Cakes with Angostura Glaze + a giveaway!

Mini Nutmeg-Crème Fraîche Bundt Cakes with Angostura Glaze + a giveaway!

Happy Monday!

I am super excited about today’s post for two reasons. One: these little cakes are the realization of a flavor combination I’ve been obsessing over for about a year now. Two: It’s November, which means I (along with a bunch of other amazing bloggers) am once again teaming up with Vermont Creamery to bring you some tasty crème fraîche recipes and a giveaway! And this year’s giveaway is AWESOME, you guys. It includes:

♦ An assortment of Vermont Creamery goodies: crème fraîche, vanilla crème fraîche, cultured butter with sea salt & maple, sea salt butter basket, and fresh goat cheese.

♦ A raw pine cake box (with cupcake inserts!) + leather strap handle from PieBox.

♦ A French taper rolling pin from Vermont Farm Table.

Revel Chocolates (including crème fraîche truffles) from Lake Champlain Chocolates.

♦ Vermont maple syrup and maple cream from The Syrup Shop.

♦ A Camp Icon card set from Scout’s Honor Paper.

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Chickpea & Pomegranate Dip + Tasty Pitta Chips

Chickpea & Pomegranate Dip + Tasty Pitta Chips, from the Top With Cinnamon cookbook

Oh, life. How do you manage to be both crazy and awesome simultaneously? I have spent the past several weeks as a ball of excitement and anxiety. Perhaps because I’ve grown too used to cushy freelance life, so when I actually have to do big, out-of-the-ordinary things, all I want is for a fainting couch to appear in my room and a mint julep to materialize in my hand. (And also for my room to be a completely different room. One with a view of something that isn’t a city street, and that doesn’t contain what appears to be the remnants of a bomb made of dishes, clothes, and cardboard boxes.) Or perhaps it’s because I said “yes” to a lot of things all at once. Yes to shoots in the days preceeding and following the workshop Eva and I hosted in upstate NY. Yes to cutting my avocado food/prop sourcing time down to one absolutely insane day so I could spend a couple days in the Adirondacks instead (worth it). Oh and my birthday happened somewhere amidst all of that? Interesting.

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