Play Food

In kindergarten I loved pretending to cook in our classroom's play kitchen. Instead of monkeying around on the jungle gym, I'd stay inside and play in the kitchen. I had a lot of fun slicing plastic vegetables, concocting recipes, and stirring a pot filled with random objects (stuffed bears included).

This collection of play food from Ikea reminds me how much I enjoyed pretending to cook. I no longer have to play pretend, but I'm sure I would've loved to play with all of this during my elementary days. 

 

 

Jonathan Adler for JcPenney

I've heard about Jonathan Adler's Happy Chic collection at JcPenney, but haven't been able to check out his collection until now. I'm excited that his designs are offered at a reasonable price and  available at my local JcPenney. Here just a few items that I adore, and there's a lot more that I want. But, if I shared everything that I adored, you would be scrolling for days.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

photography credits: happy chic by jonathan adler with jcpenney chair, mug, pouf, apron

A Must-Try Cheese: Beecher's Flagship

"A Must-Try Cheese" is a new series that I will be introducing to the blog. It's my way of sharing with you my favorite cheeses. This week's cheese is Beecher's Flagship from Seattle, Washington. Let me tell you, it's incredible. If swiss gruyere and cheddar had a baby, it would be named Flagship. It's nutty with a sharp, cheddary finish. True Story-I actually had one of my customers thank me for introducing him to this cheese! It's that good. I simply enjoy it with a baguette and a Matilda.  The malty, butterscotch notes of the beer bring out the natural sweetness of the cheese. Not too light nor too strong-making it a perfect pairing with Beecher's Flagship.

photography credits: beechers flagship via beechers handmade cheese, baguette via paris baguette, goose island's matilda beer via the beer snob

What's the Difference? {Parmesan & Parmigiano Reggiano}

Parmesan and Parmigiano Reggiano are almost always in close proximity from one another in the grocery store. They look alike, are similarly incorporated into dishes, and have the first four letters in common. So, what's the difference? While they share a few similarities, they greatly differ in their production.

 

 

Mario Batali will tell you that Parmigiano Reggiano is the "Undisputed King of Cheeses."

Yup. Everything about this cheese is pretty spectacular. Unlike Parmesan, Parmigiano Reggiano is labeled as a  DOP cheese- a cheese with strict production rules. When I say I strict, I mean strict.

The DOP label ensures that Parmigiano Reggiano is handcrafted according to the same methods used since the Middle Ages. A cheese can only be considered Parmigiano Reggiano if it was made in the Italian provinces of  Modena, Parma, Reggio-Emilia, and some other provinces as well. One big identifier of Parmigiano Reggiano is the imprint on the rind that displays the plant code and date of production.

 

Another big difference? Parmigiano Reggiano is made of raw milk and aged longer than Parmesan, typically 2-3 years. And, because of its extensive aging, the cheese develops little crystallized crunchies that look like specks of salt. Parmigiano Reggiano also has more pronounced  nutty/fruity flavors than Parmesan.

 

Tip: Save the rind-it can be used to flavor stocks!

 

 

 

 

A cheese is given the name Parmesan if it's not made in the regions listed above. Notice on the rind that there is no imprint. Also, the DOP label is not listed on Parmesans. It's aged about 10 months, containing some crunchy crystals. It has a nice nuttiness with hints of sweetness. If you're in need of a grating cheese, this is a yummy and cost-effective option.  

 

*I suggest Belgioso Parmesan. It placed in 3rd at the 2013 U.S. Championship Cheese Contest!

 

 

 

 

photography credits: parmigiano reggiano via dean & deluca, belgioso parmesan via artisan pantry, mario batali via eater

Too Adorable

Some people are just too darn creative-I love it! Gummy bears are great as is, and I can't even imagine how much more delicious they would be in a cake. Here, they're not only used as a garnish, but have been thoughtfully incorporated into the multi-colored layers. It's festive, fun, and almost too adorable to eat. Head over to Raspberri Cupcakes, a Sydney baking blog for the recipe. :)

 

 

 

 

 

 

photography credit: raspberri cupcakes

Ice Cream Social

The increase in temperature has been slowing creeping up on me, which is the perfect excuse to eat tons of ice cream and throw a grown-up ice cream social. I fondly remember the ice cream socials in elementary school- overflowing buckets of ice cream, chocolate syrup, maraschino cherries, Reddi-wip, and really hyper kids. Though I adore those nostalgic ingredients, I think I plan on changing things up with unique ice cream flavors and gourmet ingredients. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

leif spoons, ice cream bowls from shop sweet lulu, jeni's ice cream, williams-sonoma hot fudge sauce, williams-sonoma sprinkles

Breakfast Brilliance

During the week I grab whatever bread I have, throw some kind of spread on it, and I'm out the door. But, on the weekends I switch things up and make a complete breakfast. I love breakfast. I could have it for dinner and completely be satisfied. Fried eggs, buttered bread, fresh coffee and oj....delicious.

 I found these images that show with just a few simple touches, you can really kick your breakfast up a notch. Warning: You'll be hungry!

 

Sunny-side up egg, asparagus, topped with fresh thyme and parmesan. Thyme adds a fresh, herbaceous quality that offsets the decadence of the runny yolk. Bits of shaved parmesan adds nuttiness and a hint of salt.

 

Churro Pancakes. Brilliant. Recipe from Kristy of Sweet Treats & More.

 

Banana coconut parfait via Savory Simple by Jennifer Farley. Sounds so refreshing.

 Eggs Benedict...with kale! Eggs Benedict is my favorite breakfast item.