Toques* = relevant to my climate-related interests needs.
(*Please note spelling, non-Canadian friends! “Tuque” is a sad, rookie mistake.)
SUBMISSION: Collection of vintage watercolor tins by Suzanna Scott
Here’s the inside view, which I love just as much.
SUBMISSION: Inside view of vintage watercolor tins by Suzanna Scott
SUBMISSION:
the compulsively tidy ursus wehrli visually organizes life in his latest book, the art of the clean up.
SUBMISSION: 20 signs of spring.
Adding these bad boys - minced shallots, snow peas, asparagus, red pepper, spinach, mushrooms, garlic and a splash of Saturna Island Gewurztraminer - to some fake crab and mixing it all up with corn pasta. I may or may not add some bacon. (Who am I kidding. Of course I will add the bacon.) Stay tuned!
![This shit is happening.
In celebration of the Top Chef All Stars finale*, tonight I’m roasting kangaroo** loin in a bit of red wine, garlic & rosemary with potatoes, sauteed spinach and mushrooms with a decent little Cab Sauv.
*[Go Richie!]
**[The friend I’m staying with is a Kiwi, and it’s NBD down there, so she had some (imported by these guys, if you care) and it’s actually really good and it tastes like steak. Also, apparently there are lots of them and those things can be real assholes, so I don’t feel bad because they would probably fuck me up given the chance. Back me up here, Mabes?]](http://24.media.tumblr.com/tumblr_liwgkaeUDR1qz7au2o1_500.jpg)
This shit is happening.
In celebration of the Top Chef All Stars finale*, tonight I’m roasting kangaroo** loin in a bit of red wine, garlic & rosemary with potatoes, sauteed spinach and mushrooms with a decent little Cab Sauv.
*[Go Richie!]
**[The friend I’m staying with is a Kiwi, and it’s NBD down there, so she had some (imported by these guys, if you care) and it’s actually really good and it tastes like steak. Also, apparently there are lots of them and those things can be real assholes, so I don’t feel bad because they would probably fuck me up given the chance. Back me up here, Mabes?]
