Genius from Tom Haverford.
Sade Olutola
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Kiana Khansmith
One Nice Bug Per Day

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roma★
Cosmic Funnies
Show & Tell
Not today Justin
almost home
taylor price
d e v o n

tannertan36
we're not kids anymore.

Product Placement
he wasn't even looking at me and he found me
sheepfilms
Jules of Nature
TVSTRANGERTHINGS
Game of Thrones Daily
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@tifamade
Genius from Tom Haverford.
Been watching a lot of Friends lately, and I’m glad to find that Joey has his priorities straight.
From here.
I'm always looking for good new radio programs, and I just came across this one. So good!
Looking for cauliflower recipes, I found this one for Roasted Cauliflower and Grapes by HeartBeet Kitchen in the January Food & Wine. Inspired to sandwich, I roasted cauliflower with pistachios and capers and slathered Texas Toast-sized bread with grape jam my dad made from his backyard vines. And gratuitous amount of cheddar. I just noticed I always cut my grilled cheese sandwiches into triangles.
Breaded and baked cauliflower for a twist on the ole Parmesan classic.
Brussels Sprouts Gratin : Brussels / Caramelized Shallot / Gruyère on Polenta Bread from Babette's. I dipped it pain perdu style for extra-delicious feelings.
After I had a few too many of everything last night for birthday celebrations, I made this instead of running out and getting three orders of fries.
Crunchy slaw, apples, spinach, and pine nut butter with a teeny bit of mayo and blue cheese to balance out all that healthy stuff.
The art of cooking produces the dishes, but it is the art of eating that transforms them into a meal.
-Marcella Hazan, The Classic Italian Cookbook
This week I'm sandwiches with Brussels Sprouts. And this is how I would serve you brunch : Open-faced fried egg sandwich with Brussels Sprouts hash. A note about hash and eggs-at least one surface of each hash component must show signs of toastiness and egg MUST have crispy ring while maintaining a perfectly runny yolk. Toast should be crunchy, not burnt. That is all.
I cured a pound of salmon in beet juice (with vodka like normal recipe for cold cure). And I'm happy with the result. Or I should say, other people are happy with the result, because I don't like gravlax. Just like I don't like lobster, and sometimes tuna sashimi freaks me out. I'm not proud of these dislikes--I love food, so I should love these things. But I don't and no matter how many times I try to convince myself I can't come around. Anyway, for those of you who love cured salmon--I made you this sandwich.
My British grandmother is good at a lot of things. She sewed clothes for my Barbies--including Barbie's weird built-in underpants; she took care of me when I had chicken pox even though she herself had never had them; and she sees the good in everyone, a quality I'm working at. Marlene, as I called her because she is my step-grandma and because I was a jerky kid, makes sandwiches on giant British white bread. For my grandpa, Ron, she cuts the crusts off. Making these today I was reminded of Ron, eating his cheese and butter sandwiches; but mostly Marlene, who is always nice to everyone.
The open-faced sandwiches who take risks and live big and smile with all their teeth. These are the people I want to be around. This is the honest way I want to live and love and write.
Amy Poehler, Yes Please
Portobello / Tomme de Fontenay / Fennel Slaw / Greens / Moutarde à l'ancienne on the seediest bread.
Sandwich v. Taco. Best thing I've seen since I don't know when.
I heard a comedian say that using tupperware is a wasted step, why not just throw it away, because it's going to end up in the trash anyway. I've been thinking about this as I plan my Future Cafe.
Someone take these away from me. Super easy recipe from @joythebaker. Too easy in fact.
Here's the Tifamade home kitchen. Panda Head asked me to share my kitchen sink for the Kitchen Sink series--fun! My little rental apartment looks a lot nicer in black and white, especially those faux-marble countertops.