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a little log of cooking, baking and food 🍋 my main blog is @ruegracieuse (I follow from there)

[quotespile]

“Oh, sleep. Nothing else could ever bring me such pleasure, such freedom, the power to feel and move and think and imagine, safe from the miseries of my waking consciousness.”

— Ottessa Moshfegh, My Year of Rest and Relaxation

[pnglove]

[hysar]

tarte aux figues et crème d’amande!

[foodffs]

[foodffs]

FUDGY HOMEMADE BROWNIES {CROISSANTS’ SIGNATURE BROWNIES}

Really nice recipes. Every hour.

Show me what you cooked!

[pnglove]

[pistachio-croissant]

best coffee pour I’ve done to date

[verystupidlizard]

[abigail]

unfortunately his head broke off on the journey home

[dozydawn]

“almond dacquoise, vanilla genoise, mirabelle preserves, espresso ganache, belgian chocolate ganache, crystallized violets.”

[pistachio-croissant]

market berries

[bareniabirkin]

20 lbs of organic “ugly” dry-farmed early girl tomatoes. $40.

I am going to make lacto-fermented tomato bruschetta + bottle the tomato water as a brine / marinade, host a tomato sauce x fresh pasta night with friends, and otherwise enjoy them

[sentimentalbeing2001]

Farmers market finds

[brightgoat]

rummaging for an earl grey teabag like its a cigarette

[couriernewvegas]

trust that garlic and i are well acquainted

[clicktobepure]

[pistachio-croissant]

I’ve been experimenting with chia pudding as part of breakfast because I know it’s good for me. however. it reminds me of frogspawn and I’m not winning the battle to get over that. my porridge the other day did look pretty though (topped with caramelised hazelnuts and a little bit of pear vanilla jam) (usually I would add some kind of fruit but I had run out)

[khayriya-deactivated20210620]

maybe if u ate a warm fresh chocolate pastry, you’d calm down