Party in a Can

IS THIS FOR REAL?

ALCOHOLIC-WHIPPED-CREAM-large

Alcoholic whipped cream is apparently a thing now.

I MUST try it.

From the Huffington Post:

It goes by the name Whipahol, “Whipped Lightning” or Get Whipped and comes in seemingly innocuous flavors, like white chocolate raspberry and cinnamon. But a can of alcoholic whipped cream — that’s right, alcoholic whipped cream — has the alcohol content of three beers and it’s causing concern on college campuses. But are students keen on the idea of getting drunk off of a dairy product?

Click here to watch the news report on it.

Food Economics

woman-cooking

Tom Philpott’s solution to our fast food crisis: everyone should learn to cook! Naturally, I feel like I just got a little pat on the back for learning to cook – but then, I’m not someone who typically goes to fast food restaurants (excepting my beloved Taco Bell, obviously).

Take something like cooking skills—it is something that you learn generationally. I don’t want to hark back to some golden age—I mean, Julia Child grew up with servants—and so it isn’t like everyone used to cook and now they don’t. There has always been a class thing around food. But cooking is something that we learn most commonly from our parents, and it is something that can be lost in a single generation. And that skill has been widely lost and regenerating it is no easy task. The culture of convenience is so widespread and ingrained that it will be super hard to change.

His take on the politics of it all is fascinating, and a new viewpoint I haven’t heard before.

Food Fighter: Tom Philpott

Sustainable Bakery

The Economist

The Economist

I have never made bread at home, probably because I like immediate gratification and bread takes a reeeeally long time. This bakery is inspiring me to develop patience, though.

http://www.moreintelligentlife.com/story/bread-going-green

As customers trickle in and out, many comment on the bread, which tastes pure and anachronistic. It is the kind you wish you could make at home. “I’m so glad someone is making such wonderful sourdough here,” says an elderly man. The sourdough are proved – i.e., left to rise - for up to 48 hours, which allows the bread to develop in flavour and texture. “It’s also healthier,” explains Glendinning, “because as gluten matures it becomes more fragile and easier to digest, unlike supermarket breads.”

Easter Table Design

The table covering was just a runner of blue paper, over which I placed ribbon-wrapped candlesticks and a paper-wrapped vase filled with yellow and white flowers.

IMG_0679The candlesticks I wrapped with the cutest yellow and white polka dotted ribbon. Using a lot of double-stick tape, I started at the top and wound it around until the bottom was covered and looked billowy and lovely. SO easy. Just make sure you have a lot of ribbon – I must have used 5 yards per candlestick.

mosaicee99f759b8491ae315a04485cf0abad84e64b728I wrapped the vase with this thick Japanese-style paper that I found, and I think it ended up working really nicely with the polka dot candlesticks. You wrap a vase just like you would a present, and just cut the top corners so you can fold them down with tape and make a clean top edge.

wrapvase

Tomorrow: the brunch menu!

Color Inspiration

My family is visiting NYC for the weekend, so naturally we went shopping yesterday while enjoying the perfect spring weather. At Rockefeller Center we found this chocolate shop window: (please excuse the slight fuzziness – all I had was my iphone)

photo-5

It’s an explosion of jewel tones, of rococo fabric and flowers – and wouldn’t it be fun to just have a table covered in every color under the sun? Forget the color schemes and coordinations: just use COLOR. Love it.

Happy Easter and Passover, everybody!

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