icons • jake oettinger + fall
Requested by @capbennie
Credits of the icons’ elements and style go to their respective owners. I only assembled them to make the icons.
like & reblog if you use
seen from Maldives

seen from Germany
seen from Germany

seen from United Kingdom
seen from Egypt
seen from Brazil
seen from China

seen from Australia
seen from United States
seen from Sweden
seen from Egypt
seen from Egypt
seen from United Kingdom
seen from Germany
seen from Germany
seen from Yemen
seen from Yemen

seen from Malaysia
seen from Netherlands
seen from United States
icons • jake oettinger + fall
Requested by @capbennie
Credits of the icons’ elements and style go to their respective owners. I only assembled them to make the icons.
like & reblog if you use
03.01 ☆ Happy Birthday, Yuri Plisetsky!
The second part to our class trip was making food for ourselves and some guests (approximately 30 ppl) using local/seasonal ingredients. I was able to take photos (yes washing my hands before and after touching it!) and managed to capture some cool things. We were at Monforte on Wellington, the restaurant in which Ruth (awesome lady from previous post) is affiliated with. They sell their products out of there, and also sell some pretty cool bee stuff (like beeswax candles and beeswax paper to be used in place of plastic wrap).
As part of the trip, we had to make a menu before hand together as a class. We had an amazing spread of quiche, roasted root veg, whey-braised pheasant, big ass honey + mustard glazed roasted pork, beet ravioli in butter and cheese sauce, beer and cheddar soup, apple pies, open-faced canolis, and salted water buffalo milk ice cream with nutmeg.
Myself and another classmate (Yanni) teamed up for desserts by making the canoli dough, ice cream, and fresh made ricotta (from the water buffalo milk). As the prep was done the other half of the class finished off the last details and cooking processes. Together we made a bomb ass, local ass, sustainable ass, seasonal ass meal that I wont forget (for now at least).
It was annoying to work with 100 ppl in a kitchen built for 2, but It was a fun experience and I’m thankful that Chef Michael allowed us to use his ingredients, utensils, personal cooking space and his time. It was great meeting him and learning as much as I could from the little bit talked. Btw the tonno di miale was crazy good if anyone goes to Stratford, stop by Monforte on Wellington. Do it!!
A drugstore in Paris. This is our preferred way of self-inoculation against illness -- with lots of juicy fresh fruits and veggies in season. Xoxo #raw #vegan #fresh #veggies #fruits #colorfulfoods #rawdiet #veganfoods #freshfoods #humane #kinddiet #rawfoods #fresh #seaonsal #inseason #paris #france #travel
so i have currently decided to get back into the Fall/Autumn/Seasonal blog community because i missed it so much....so hi guys i am back :) also since i just remade this blog, could you all reblog this if you are a fall/autumn/seasonal blog? i need more blogs to follow! :)
Never too soon for fall blogs! If your a new fall blog like this or message me! I want to follow all of you! And hello to all my followers and fellow fall bloggers from last season who are slowly getting back into the swing of things! :)
You are all perfect!! I woke up to my first 100 followers!!! I honestly love each and every one of you! I wish I could bake each of you pumpkin muffins! Thank you all so so so much! :)