penandink:

We are thrilled to announce that Bloomsbury, aka the fine folk publishing Pen & Ink (out October 7th of this year, which you can pre-order hereherehere, or here, Mom), has acquired our second book: Knives & Ink. It will feature the tattoos of illustrious chefs ranging from the Michelin-starred to the down ‘n dirty, and the rich personal stories behind them.

We’ll have more information for you soon, but we are stoked beyond belief and couldn’t keep it to ourselves any longer. We can’t wait to share these books with you!

Book Deal of the Day!

  1. Camera: iPhone 4S
  2. Aperture: f/2.4
  3. Exposure: 1/20th
  4. Focal Length: 4mm

Tonight at The Common in The Eternal City, we will eat these amazingly beautiful Frangelico brown butter cakes from Spirited Bakery.

And soon, Spirited Bakery will be a cocktail bar, and we will eat EVERYTHING.

wonderali:

HANGOVER SOUP
Last night I went to a pretty epic wedding and drank all of the things. So dinner tonight could only be Hangover Soup. It’s rich and nourishing and NOMMMMM. Basically it’s like the Bloody Mary of soups
Here’s how I made it!  (I found this recipe on Fresh Direct, originally from “Dairy Hollow House Soup & Bread Cookbook” by Crescent Dragonwagon).
Throw like 6 cloves of garlic in a giant pot with some fresh parsley, sage, and thyme (Rosemary is not invited to this party). Oh, and 3 whole cloves. Then dump 6 cups of your preferred stock in the pot and boil/simmer that stuff for an hour (or until your patience runs out.
Taste the broth and add a bunch of black pepper and dried herbs because the broth is still kinda bland. Cook for another 10ish minutes. Pull out the herbs and smoosh the garlic cloves.
Add 2 cups of tomato juice (or V8 or *gasp* Clamato) and some worcestershire sauce. Bring up the temperature and toss in 3/4 cups pasta like baby shells or elbows—mac and cheese kinda stuff. Cook until the pasta is done.
Here’s the trickier part. Beat three egg yolks in a little bowl. And slowly add a little bit of the soup to the eggs spoon by spoon to temper the eggs. Once the eggs are up to temperature, add it to the soup. It’ll thicken up the soup and turn it kinda orange - like tomato soup orange, not Doritos orange. Let it cook for a few more minutes.
Now scoop some of this deliciousness into a bowl. Add hot sauce to taste. Dump a pile of yummy shredded cheddar cheese and a couple avocado slices on top.
Eat it.

Ooooh I was just talking about soup-tempering today! wonderali:

HANGOVER SOUP
Last night I went to a pretty epic wedding and drank all of the things. So dinner tonight could only be Hangover Soup. It’s rich and nourishing and NOMMMMM. Basically it’s like the Bloody Mary of soups
Here’s how I made it!  (I found this recipe on Fresh Direct, originally from “Dairy Hollow House Soup & Bread Cookbook” by Crescent Dragonwagon).
Throw like 6 cloves of garlic in a giant pot with some fresh parsley, sage, and thyme (Rosemary is not invited to this party). Oh, and 3 whole cloves. Then dump 6 cups of your preferred stock in the pot and boil/simmer that stuff for an hour (or until your patience runs out.
Taste the broth and add a bunch of black pepper and dried herbs because the broth is still kinda bland. Cook for another 10ish minutes. Pull out the herbs and smoosh the garlic cloves.
Add 2 cups of tomato juice (or V8 or *gasp* Clamato) and some worcestershire sauce. Bring up the temperature and toss in 3/4 cups pasta like baby shells or elbows—mac and cheese kinda stuff. Cook until the pasta is done.
Here’s the trickier part. Beat three egg yolks in a little bowl. And slowly add a little bit of the soup to the eggs spoon by spoon to temper the eggs. Once the eggs are up to temperature, add it to the soup. It’ll thicken up the soup and turn it kinda orange - like tomato soup orange, not Doritos orange. Let it cook for a few more minutes.
Now scoop some of this deliciousness into a bowl. Add hot sauce to taste. Dump a pile of yummy shredded cheddar cheese and a couple avocado slices on top.
Eat it.

Ooooh I was just talking about soup-tempering today! wonderali:

HANGOVER SOUP
Last night I went to a pretty epic wedding and drank all of the things. So dinner tonight could only be Hangover Soup. It’s rich and nourishing and NOMMMMM. Basically it’s like the Bloody Mary of soups
Here’s how I made it!  (I found this recipe on Fresh Direct, originally from “Dairy Hollow House Soup & Bread Cookbook” by Crescent Dragonwagon).
Throw like 6 cloves of garlic in a giant pot with some fresh parsley, sage, and thyme (Rosemary is not invited to this party). Oh, and 3 whole cloves. Then dump 6 cups of your preferred stock in the pot and boil/simmer that stuff for an hour (or until your patience runs out.
Taste the broth and add a bunch of black pepper and dried herbs because the broth is still kinda bland. Cook for another 10ish minutes. Pull out the herbs and smoosh the garlic cloves.
Add 2 cups of tomato juice (or V8 or *gasp* Clamato) and some worcestershire sauce. Bring up the temperature and toss in 3/4 cups pasta like baby shells or elbows—mac and cheese kinda stuff. Cook until the pasta is done.
Here’s the trickier part. Beat three egg yolks in a little bowl. And slowly add a little bit of the soup to the eggs spoon by spoon to temper the eggs. Once the eggs are up to temperature, add it to the soup. It’ll thicken up the soup and turn it kinda orange - like tomato soup orange, not Doritos orange. Let it cook for a few more minutes.
Now scoop some of this deliciousness into a bowl. Add hot sauce to taste. Dump a pile of yummy shredded cheddar cheese and a couple avocado slices on top.
Eat it.

Ooooh I was just talking about soup-tempering today! wonderali:

HANGOVER SOUP
Last night I went to a pretty epic wedding and drank all of the things. So dinner tonight could only be Hangover Soup. It’s rich and nourishing and NOMMMMM. Basically it’s like the Bloody Mary of soups
Here’s how I made it!  (I found this recipe on Fresh Direct, originally from “Dairy Hollow House Soup & Bread Cookbook” by Crescent Dragonwagon).
Throw like 6 cloves of garlic in a giant pot with some fresh parsley, sage, and thyme (Rosemary is not invited to this party). Oh, and 3 whole cloves. Then dump 6 cups of your preferred stock in the pot and boil/simmer that stuff for an hour (or until your patience runs out.
Taste the broth and add a bunch of black pepper and dried herbs because the broth is still kinda bland. Cook for another 10ish minutes. Pull out the herbs and smoosh the garlic cloves.
Add 2 cups of tomato juice (or V8 or *gasp* Clamato) and some worcestershire sauce. Bring up the temperature and toss in 3/4 cups pasta like baby shells or elbows—mac and cheese kinda stuff. Cook until the pasta is done.
Here’s the trickier part. Beat three egg yolks in a little bowl. And slowly add a little bit of the soup to the eggs spoon by spoon to temper the eggs. Once the eggs are up to temperature, add it to the soup. It’ll thicken up the soup and turn it kinda orange - like tomato soup orange, not Doritos orange. Let it cook for a few more minutes.
Now scoop some of this deliciousness into a bowl. Add hot sauce to taste. Dump a pile of yummy shredded cheddar cheese and a couple avocado slices on top.
Eat it.

Ooooh I was just talking about soup-tempering today!

wonderali:

HANGOVER SOUP

Last night I went to a pretty epic wedding and drank all of the things. So dinner tonight could only be Hangover Soup. It’s rich and nourishing and NOMMMMM. Basically it’s like the Bloody Mary of soups

Here’s how I made it!
(I found this recipe on Fresh Direct, originally from “Dairy Hollow House Soup & Bread Cookbook” by Crescent Dragonwagon).

Throw like 6 cloves of garlic in a giant pot with some fresh parsley, sage, and thyme (Rosemary is not invited to this party). Oh, and 3 whole cloves. Then dump 6 cups of your preferred stock in the pot and boil/simmer that stuff for an hour (or until your patience runs out.

Taste the broth and add a bunch of black pepper and dried herbs because the broth is still kinda bland. Cook for another 10ish minutes. Pull out the herbs and smoosh the garlic cloves.

Add 2 cups of tomato juice (or V8 or *gasp* Clamato) and some worcestershire sauce. Bring up the temperature and toss in 3/4 cups pasta like baby shells or elbows—mac and cheese kinda stuff. Cook until the pasta is done.

Here’s the trickier part. Beat three egg yolks in a little bowl. And slowly add a little bit of the soup to the eggs spoon by spoon to temper the eggs. Once the eggs are up to temperature, add it to the soup. It’ll thicken up the soup and turn it kinda orange - like tomato soup orange, not Doritos orange. Let it cook for a few more minutes.

Now scoop some of this deliciousness into a bowl. Add hot sauce to taste. Dump a pile of yummy shredded cheddar cheese and a couple avocado slices on top.

Eat it.

Ooooh I was just talking about soup-tempering today!

forestfeast:

The cookbook is almost here! It comes out April 15th! (And for those of you who pre-ordered on Amazon, it should be delivered to you on the 15th).
There are 100 vegetarian recipes, inspired by living in our little cabin in the woods, and the local California produce here. Twenty of the recipes are favorites from the blog (like the 3 above) and then there are 80 new ones! (see some of them, here!) Plus the book is packed with lots of my watercolors and photos of the cabin and cocktail parties on our deck.
Just like the blog, everything is displayed visually like the recipes above, so it’s super easy to cook from. There are lots of upcoming book signings scheduled for the New York and San Francisco areas- see them here! More to come. Feel free to sign up for my newsletter for updates.
And of course, you can order the book HERE.
Happy cooking!
xx Erin

I just got my copy! I cannot freakin’ believe how beautiful it is~ forestfeast:

The cookbook is almost here! It comes out April 15th! (And for those of you who pre-ordered on Amazon, it should be delivered to you on the 15th).
There are 100 vegetarian recipes, inspired by living in our little cabin in the woods, and the local California produce here. Twenty of the recipes are favorites from the blog (like the 3 above) and then there are 80 new ones! (see some of them, here!) Plus the book is packed with lots of my watercolors and photos of the cabin and cocktail parties on our deck.
Just like the blog, everything is displayed visually like the recipes above, so it’s super easy to cook from. There are lots of upcoming book signings scheduled for the New York and San Francisco areas- see them here! More to come. Feel free to sign up for my newsletter for updates.
And of course, you can order the book HERE.
Happy cooking!
xx Erin

I just got my copy! I cannot freakin’ believe how beautiful it is~ forestfeast:

The cookbook is almost here! It comes out April 15th! (And for those of you who pre-ordered on Amazon, it should be delivered to you on the 15th).
There are 100 vegetarian recipes, inspired by living in our little cabin in the woods, and the local California produce here. Twenty of the recipes are favorites from the blog (like the 3 above) and then there are 80 new ones! (see some of them, here!) Plus the book is packed with lots of my watercolors and photos of the cabin and cocktail parties on our deck.
Just like the blog, everything is displayed visually like the recipes above, so it’s super easy to cook from. There are lots of upcoming book signings scheduled for the New York and San Francisco areas- see them here! More to come. Feel free to sign up for my newsletter for updates.
And of course, you can order the book HERE.
Happy cooking!
xx Erin

I just got my copy! I cannot freakin’ believe how beautiful it is~ forestfeast:

The cookbook is almost here! It comes out April 15th! (And for those of you who pre-ordered on Amazon, it should be delivered to you on the 15th).
There are 100 vegetarian recipes, inspired by living in our little cabin in the woods, and the local California produce here. Twenty of the recipes are favorites from the blog (like the 3 above) and then there are 80 new ones! (see some of them, here!) Plus the book is packed with lots of my watercolors and photos of the cabin and cocktail parties on our deck.
Just like the blog, everything is displayed visually like the recipes above, so it’s super easy to cook from. There are lots of upcoming book signings scheduled for the New York and San Francisco areas- see them here! More to come. Feel free to sign up for my newsletter for updates.
And of course, you can order the book HERE.
Happy cooking!
xx Erin

I just got my copy! I cannot freakin’ believe how beautiful it is~

forestfeast:

The cookbook is almost here! It comes out April 15th! (And for those of you who pre-ordered on Amazon, it should be delivered to you on the 15th).

There are 100 vegetarian recipes, inspired by living in our little cabin in the woods, and the local California produce here. Twenty of the recipes are favorites from the blog (like the 3 above) and then there are 80 new ones! (see some of them, here!) Plus the book is packed with lots of my watercolors and photos of the cabin and cocktail parties on our deck.

Just like the blog, everything is displayed visually like the recipes above, so it’s super easy to cook from. There are lots of upcoming book signings scheduled for the New York and San Francisco areas- see them here! More to come. Feel free to sign up for my newsletter for updates.

And of course, you can order the book HERE.

Happy cooking!

xx Erin

I just got my copy! I cannot freakin’ believe how beautiful it is~

plittly:

Lazy person’s #stocktips: use a rotisserie chicken carcass and pre-chopped mirepoix. It’ll still be good.

Totally acceptable cheats.

literarumfructuscornsyrup:

Used my Stock Tips zine for a big batch of Italian Wedding.

Yummmm….

  1. Camera: iPhone 5s
  2. Aperture: f/2.2
  3. Exposure: 1/15th
  4. Focal Length: 4mm

SAVE THE DATE! SPREAD THE WORD! CELEBRATE THE SOUP!

On Monday, March 10th at 7pm, Ami Greko and I will be joining forces with Housing Works Bookstore Cafe for Stock Tips: A Party About a Zine About Soup.

There will be soup-related storytelling by Dave Bry, Bex Schwartz, Kevin Nguyen, and Jaime Green, drinking, mingling, and zines for sale to benefit Housing Works.

To join our Soup Swap, bring a recipe on an index card — as scribbled or designed as you like. Drop it in my favorite turquoise stock pot and pull out someone else’s. (It’s like a free raffle, or a potluck without the mess!)

Hope to see you there!

  1. Camera: iPhone 4
  2. Aperture: f/2.8
  3. Exposure: 1/30th
  4. Focal Length: 3mm
Thanks Abbeville Press! I cannot imaaaagine why you thought this might be up my alley…

Thanks Abbeville Press! I cannot imaaaagine why you thought this might be up my alley…

amiwithani:

More cross stitched veggies for #StockTips. Thank you to the 599 fabulous weirdos who love soup enough to buy a zine. Will you be number 600?

laughingsquid:

#Stock Tips, An Old School Hard Copy Zine Celebrating the Wonder of Soup

An awesome soup zine for only $5? That’s amazing! We should all pre-order one immediately!