April 30, 2009
Picture It.
:: Greg Hyde {his page is defunct, so this link will have to do} via Pia Jane Bijkerk
April 30, 2009
Max Wanger.
Everyone is crushing on Max Wanger. And with very good reason – his engagement and wedding photography is stellar. As in super galactic stellar. As in I’d rather spend $100 on my non-existent wedding and a million on a photo shoot with him. Yeah, that kind of great.
April 30, 2009
The Daily Eat: Thai Son-in-law Eggs.
I’ve never come across anything like Thai Son-in-law Eggs and my curiosity is sufficiently piqued! They look incredibly flavorful and would be tasty over rice as well as on their own. They also would have been a great way to use up leftover hard-boiled eggs from Easter.
:: recipe and photo via House of Annie
Posted In recipes
April 30, 2009
Mad Props: April.
April 30, 2009
Win It: Unique Jewelry by YellowGoat Reminder.
Just a reminder that you have until Monday, May 4th at noon CST to enter and win a pair of these pretties from YellowGoat! Rules and entry here.
April 29, 2009
Coffee Cup Cookie Cutters.
These coffee cup cookie cutters are super smart. Punch out your sugar cookies with them, then after they’re baked and ready hook them over your coffee or teacup for presentation!
April 29, 2009
On the Rocks: Clover Club Cocktail.
The Clover Club Cocktail has quite a history dating back to at least 1911 and possibly before. Anything that’s hung around for that long has an obvious reason! Make sure to check out the other variations of this cocktail as well – The Royal Clover Club and Bitter Clover Leaf.
Ingredients:
– Juice of 1/2 lemon or lime
– 1/3 grenadine (1 part)
– 2/3 dry gin (2 parts)
– 1 egg white
Place all ingredients in cocktail shaker along with ice. Shake well and strain into glass.
Two quick notes on the use of raw eggs in cocktails: 1) There’s nothing to worry about as long as you use fresh eggs from a reliable source. I used fresh organic brown eggs. 2) When using egg whites in cocktail recipes, I prefer to do a dry shake (shake egg white by itself) first for 30 seconds to 1 minute in order to really froth the white, before adding the remaining ingredients and shaking again.
:: cocktail recipe and photo via Umami Mart
Posted In cocktails
April 29, 2009
The Daily Eat: English Custard.
The idea is to eat this English Custard warm. Sounds just right for a rainy day like today – perfectly comforting and indulgent.
:: recipe and photo via The Sugar Bar
Posted In recipes
April 29, 2009
Secret Message Envelope.
The first in a series of secret message envelopes, It’s Okay comes as a sealed envelope. The message is only revealed when help up to a window or light. Fab idea.
:: via pinkshirtsandcarwrecks