Goulash in the winter on pretty china 👌. 20th century remains one of my favorite spots in SF. Like them, I too love adding a scoop of non-flavored, whole milk yogurt to my chili’s, stews, and hearty winter soups.
The future, now. A verrry early R&D of our General Tso’s Fried Chicken Wings available tonight and again next month. 6 juicy ones for 10 bucks dine-in/take-out/delivery. Some of the best around by @bellyopork.
Couldn’t be more excited for what’s next... 🧨🧨🧨
Where are my chicken riggies fans? 🙋🏻♀️ I have a question... do you love chicken riggies but are left feeling sort of sad because the chicken is sort of sad and boring and just doesn’t live up to the awesome sauce? Yeah. Same.
That’s how these Smoked Brisket Riggies were born! @adam_d_enders
smoked a brisket yesterday (bc “smoked-meat Saturdays”) so I used that in place of chicken breast and it was a total UPgrade!
A little bit of everything 🍪
We had some fun this morning with a private event, tis the season!!
Lazy Sunday afternoon baking molasses cookies. I tried this recipe from Rose Levy Beranbaum featured on @food52
. It was Super yum but will add more ginger next time bc I'm obsessed with a more spice-forward cookie.
In the pursuit of more self, there can be a stage where we’re told to attune towards others who are labelled as “high vibe”. That we, ourselves, can have higher vibrations within. I believe this, and I think finding community around it is crucial.
The endless seeking of high vibrations would appear to be another hamster wheel of “not enough”, “be better” and “others who don’t do the same must be wrong”. This makes me truly curious… where has the definition of “high vibe” led us to these days? It’s been marketed away from a feeling we hold within ourselves into another collection of pre-defined people, places and things. It’s marketed into more wanting, more desiring, more hypervigilance. Our shoulders find themselves always raised up in our ears, even as we’re eating the perfect meal with the perfect people. Or our hearts flutter wildly, unsure of authentic soothing since surely, this pursuit must bring it and yet… we are so broken we cannot feel the vibes?
To be high vibration is to be nothing more than yourself, and to create alignment in your actions that supports you. It’s to recognize others who act in similar manners for themselves, and it’s to recognize that the needs of you, those folks, and anyone else will shift and morph over time. It can mean pushing yourself more, it can mean more soothing, it can mean an entire variety of actions which cannot be prescribed.
We have lots of levels to ourselves, but the olds cannot NOT influence the news—so therefore, we must see and breathe with them all. To negate any vibe except high is to negate your humanness, a very slick marketing tactic our society loves to insert into our lives.
More in today’s stories.
What do YOU think? I want to hear your opinion below.👇
Everything you would need - from the great state of Wisconsin! ❤️ - to make a fabulous cheese and charcuterie board! I’m partnering with Underground Meats and The Heights to offer 3 people the chance to win the following: 👉🏻👉🏻 (2) holiday gift tubes; 2 winners! (SWIPE and watch my stories to see what’s included) and (1) $50 gift card to The Heights! 👉🏻👉🏻🎄Holiday @undergroundmeats
tube giveaway open to EVERYONE in the US!!! Happy holidays! .... and if you want to ENSURE you have the BEST cheese and charcuterie board for the holidays, order the tube online!! Undergroundmeats.com ❤️ .
1️⃣ Like the photos
2️⃣ Make sure you are following: @undergroundmeats
and ME @hipfoodiemom1
3️⃣ Tag a friend
Giveaway ends on Wednesday, 12/12
Pea & spinach soup with a dollop of goat cheese... so delicious 😋 (interpretation of a recipe from @jasminehemsley
Save the planet! Buy a bamboo straw next time you come into La Luna and keep it in your bag to use while you’re at bars, restaurants or work!
We surgically implanted a nanocam in Chef Jeremy Paquin’s cornea to get this shot. While he’s lost binocular vision, he insists it was well worth it.
kale & mint chimichurri
olive oil pudding
-Chef Jeremy Paquin
-Chef Doug Hewitt
A wacky experiment gone right! I marinated cauliflower in coconut milk and fresh, grated turmeric, then drained, tossed in olive oil, and broiled until tender and charred. Topped with a salsa of toasted coconut, lime zest, currants, dill, cumin, and black sesame.
One Roasted Tomato+Brie Tart recipe = infinate possibilities 1. caramelized onions+sharp cheddar 2. dukkah+yogurt (Egyptian nut and spice blend) 3. pesto+lemon zest 4. smoked salmon+Crème fraîche 5. peanut butter+chocolate 🙄 Thanks for sharing your recipe with us @naomipomeroy
Manischewitz turned into a cocktail worth sipping all season long. | shot for @smithteamaker
Potato potahto. Sampling fried things + mint ginger lemonade at the reopened @holbrookehotel
saloon with the delectable @zoetoff
Salad Sunday! Smoked chicken over sturdy greens, bacon lardons, apples, chives, white cheddar and apple butter vinaigrette. 🍏🍎
New! A holiday dessert board with chickpea cookie dough dip, & my last giveaway this month.
The giveaway is for this beautiful @magiclinen
natural linen tablecloth, and it's open WORLDWIDE. I'm shipping it myself.
- Like this picture
- Follow @magiclinen
- Leave a comment tagging someone who would love this tablecloth!
- Unlimited entries. Each comment counts as an entry.
- Open worldwide! A winner will be chosen at random Wednesday, December 12th.
The perfect holiday sipper.🍊✨
Make it by mixing equal parts pomegranate juice, ginger kombucha and sparkling water. Serve over ice with pomegranate seeds and a twist of citrus peel. Perfect for when you're craving a celebratory drink, but don't have the time or inclination for a hangover.👌😋
Semifreddo ai Brutti Ma Buoni | Nut Cookie Frozen Mousse with Italian Meringue & Cocoa Nib Granita at Del Posto in NYC
My cut phase is over so it’s now time to mass!!! I’m going to be like The Rock but instead of a ton of sushi for my cheat meals, I’ll be eating all the desserts.
Anyone else see a face?
Anyway, it’s snowing cats and dogs out there. Come warm up with a big how bowl of matzoh ball soup!
I will always be a Washington oyster girl. 🙏🏼💮 (And well, rosé cava ain’t so bad either!🥂)
When you think you can’t possibly eat mashed potatoes again after Thanksgiving but then you see Big’s mashed potatoes. 😍
Blueberry Pie Oatmeal was made for cold, grey Sundays like this one. The recipe for this is one is on the blog archives. (Link in bio. Search: Blueberry)
Braised fennel, NY strips, simple salads and a bottle of Margeaux made for an exquisite dinner for two. 🌷🥩🍷
Thanks to @straussdirect
for such incredible steaks!
My homemade smoked bacon. I have about 15lbs of it left in the freezer, unsliced. The trick to getting nice even slices is to cut it while still mostly frozen. I use it in everything, from adding flavor to braises, making pasta carbonara, or eating with waffles. As they say "you can't argue with bacon."