This next week is insane busy, but I'm going to challenge myself to 5 minute posts on the life's goings on. We're not only amidst multiple projects, but I have a yoga photoshoot this Friday with fantastic local photographers duo and friends of mine. Quixotic Pictures quixoticpictures.com.
Also, I set a goal of listening to France Radio while I design each day until Paris, for which the countdown has officially begun! 11 days!!! Must brush up on the rusty language skills!
Which brings me back to the post, which is culinary accompishments for the week, despite busy design schedule. Late Sunday night I made borscht. A huge gigantic pot of gorgeous dark red beet soup. I've grown up on it & I'm in love with the stuff. Only thing is, it's been so hot in Southern California, that next on the agenda is Cold Borscht. [which I feel is the actual name so I'm going to keep it capitalized]
Up next, this is the carrot cake I made Monday night. It's a combination of several recipes I found online. One from epicurious and another the other from my new favorite gourmet boutique-ish cooking blog - SmittenKitchn.
I accidentally threw in buttermilk that was meant for a glaze to the batter instead, but all for the better. The thing tasted amazing! It was for the first leg of Jason's birthday celebration, which took place last night. Some of us had the carrot cake with coffee ice-cream; a savvy, wise choice.
And this last image is my submittal to the gourmet grilled cheese-a-thon competition. I was going for somewhat rustic, somewhat home-down but with a twist. Ingredients include:
bakery sourdough
heirloom tomato
chipotle sauce [from Krakatoa, a local coffee & sandwich shop]
thick cut bacon
gouda cheese
muenster cheese
compe cheese
Ok, the time for these entries throughout the busy days will be increased to 10 minutes. As this one just took 15.
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