Hey, have you checked out our naturally-dyed tablecloth on Poppytalk.com yet? We're swooning over this blush pink color that beets imparted! We think it would be the perfect canvas for an Easter table setting or spring lunch. Check out the tutorial here!
Hey there! We made a Shamrock Floral Crown on Poppytalk in honor of St. Patrick's Day, you should check it out here! We designed the crown with the classy Irish lass in mind--because after all, if you have to be crammed into a crowded bar with sticky floors, you might as well do it in style! Hope everyone has a great holiday!
We don't know about you guys, but this winter has really thrown us for a loop. While we've mostly been in hibernation mode (thanks, polar vortex!), the times that we've braved the cold have really taken a toll on our skin. Chapped lips, parched skin, brittle nails--these cosmetic ails are to be expected in winter, but this winter seems to have been particularly harsh. While we usually turn to our favorite lotion--Leocrema--when chapped hands crop up, we resorted to making our own body butter when we ran out of our go-to bottle.
The lavender scent is a bonus in that it's very relaxing and perfect for an after-bath rub down. Erick isn't keen on the lavender scent so we made a second, unscented batch--it's up to you if you want to add scent and totally customizable to whatever essential oil you have on hand!
Things You Will Need:
1 Cup Coconut Oil
1 Tablespoon Aloe Vera
2 Tablespoons Jojoba Oil
20 Drops of Lavender Essential Oil
1.) Measure out all of your ingredients into a large bowl.
2.) With a hand mixer or stand mixer, beat together ingredients for 7 or so minutes until the mixture is fluffy and airy.
3.) Store in a glass jar and apply as needed!
Emily + Erick
This winter, Erick and were lucky enough to stumble upon one of those country roadside orange stands as we road tripped down to Florida. Besides selling every bright citrus fruit under the sun, they also had a impressive selection of tropical honey and we were lucky enough to snag an amazing jar of Palmetto honey. As you might expect, between being knocked out by a cold (lots of lemon honey tea!) and our usual tea consumption, we polished that baby off pretty quickly!
Maybe we were spoiled by our Florida honey, but when we went to pick up an alternative at the store, it just seemed lackluster and filled us with want for something more interesting. (Did you know that the taste of honey can change depending on the time of year and what's in season?) Cue this hibiscus honey! Since you can infuse honey with various types of herbs and we primarily drink it in our hibiscus tea anyway, we figured might as well concentrate the flavor. The result was a gentle floral taste and aroma that we love--we spoon it over ricotta, dunk it in our tea, and drizzle it on ice cream.
Dried Hibiscus Flowers (must be dry or else run the risk of bacteria growing!)
1.) Measure out your honey based on size of the jar that you plan to use.
2.) Place hibiscus flowers in jar and pour honey on top.
3.) Secure lid and let honey infuse for about a week to fully meld flavors.
4.) Remove hibiscus flowers if desired (we think they look pretty!)
5.) Store in a cool dark place + Enjoy!
Emily + Erick
About once a week, Erick and I sit down to a poached egg breakfast and it has quickly become one of our most beloved traditions. Simply put, it is decadent affair. We say decadent because besides mopping up sunny streaks of yolk off our plates with a chunk of good bread, it is also a decadent amount of time to luxuriate over one's breakfast. Poaching eggs takes patience, a watchful eye, and a steady hand--not something easily achieved most mornings between gulps of coffee while stumbling out the door to work. But alas, it's something we make time for and we find it's worth it to fuss over your food once and awhile and enjoy a nice meal together.
It was on one such occasion recently that we set out to make our favorite breakfast when we realized that to our horror...we were out of bread! Waffles were suggested and a block of Wisconsin cheddar was thrown into the mix and the rest is history. So, in truth these waffles were born out of desperation and want of some carbohydrate to sop up our protein, BUT if we're speaking plainly here, this meal turned out to be one of the best things we've ever eaten (and not just in the breakfast realm!). Seriously, SOO SOOO good like haunt-your-dreams-delicious, in fact I'm actually stirring batter for another batch while I type this.
For the Cheddar Waffles:
- 2 cups Flour
- 2 tsp Salt
- 2 tsp Baking Powder
- 1 Stick of Butter, melted
- 2 cups of Milk
- 2 Eggs
- 2 cups of Sharp Cheddar
For the Poached Eggs ( 2 servings):
- 4 Eggs
- White Vinegar
1.) Mix together the flour, salt, and baking powder in a bowl and set aside.
2.) In separate bowl, whisk together eggs, milk, and melted butter. Then, stir in cheese.
3.) Add your wet ingredients to your dry ingredients and mix until most of the lumps are out of the batter.
4.) Cook with your waffle maker, according to manufacturer's directions and keep heated in oven, if desired.
For Poached Eggs:
1.) Crack one egg into a small bowl and add a capful of white vinegar. Leave other eggs un-cracked and set aside (you poach one at a time).
2.) Bring small pot of water to a rapid boil.
3.) Using a whisk, rapidly stir your water in circles, as if making a cyclone in the middle of the pot.
4.) Quickly drop egg into center vortex of swirling water and let it cook for exactly 60 seconds.
5.) Carefully, scoop out egg with a slotted spoon and place on a paper towel to absorb excess moisture.
6.) Repeat with the rest of your remaining eggs, bringing water to boil again each time before poaching.
1.) Top waffles with poached eggs, taking care not to pop yolk.
2.) Season with salt and pepper. Save leftover waffles for midnight snacks.
Emily + Erick
As most of you know, last month Erick and I were lucky enough to join a small creative agency--Jolly Bureau--with our friends Tom and Laura who also run the equally charming wedding stationary company, Jolly Edition. One of our companies new initiatives is to produce a series of well-designed "quotos" (quote + photo = quoto) and we couldn't resist sharing our most recent one. The quoto was inspired by The Head and The Heart's song, "Rivers and Roads." Feel free to download, share, and use for your own purposes, with a link to Jolly Bureau.
Emily + Erick
Hi there! We're excited to announce that our latest monthly contribution is up on Poppytalk.com right meow! This month, we made macaron soaps in response to the horrible winter we've been having on the East Coast. Not only are these playful bath treats a great pick-me-up for your winter soak, but their poppy scents and colors remind us that spring is right around the corner! Click here for the link of the full tutorial on Poppytalk.com now.
Emily + Erick
You've heard of salted caramels, but have you ever tried salted goats milk caramels? We seriously cannot say enough great things about these delectable, melt-in-your-mouth caramels since we first tried them at Asgaard Farm this summer. The farm, which is the former home of artist Rockwell Kent, is now a charming goat farm set in the scenic Adirondack mountains. While visiting this summer, we discovered these caramels and quickly became addicted, gobbling them up with abandon (and sticky fingers!). Now that it's winter and the farm is 7 hours away, we set out to try to replicate the spirit of these caramels at home. While our recipe will never be as good, these work to satiate our caramel cravings in a pinch.
Recipe adapted from The Kitchn
- 1 cup Goats Milk
- 4 Tbsp. Butter
- 1/4 tsp. Iodized Salt
- 1 1/2 cup White Sugar
- 1/4 cup Corn Syrup
- 1/4 cup Water
- 1/2 Vanilla Bean, split lengthwise
- Fleur de Sel (for topping)
1.) Follow The Kitchn's directions for making their no-fail chewy caramels, substituting goats milk for the heavy cream and vanilla bean for the vanilla extract.
2.) After pouring the caramel into your dish to harden, sprinkle with flour de sel.
3.) Cut caramels and enjoy!
Emily + Erick
Earlier this week as we were knee-deep in a icy snow bank shoveling out our little car (and feeling very sorry for ourselves the midst of this harsh winter), we did something radical. We metaphorically threw our shovels down and followed some wise advice we were once told: "pie is always the answer." Taking that sentiment to heart, we indulged in baking the most extravagant pie we could get our hands on. "Blushing Apple Pie" was our pie of choice thanks to Four and Twenty Blackbirds new cookbook and it was amazing. While we're not the first people to jump at the prospect of beets in pies (or in general, mind you--beets have one place and that's on the Schrute Farm), we were surprisingly delighted by the lack of beet-y-ness--which gave the pie it's signature blush color--and it's yummy citrus notes.
Warm, seasonal pie gets us through the doldrums of winter. What do you indulge in to make it through this winter of "polar vortexes"?
Let us know in the comments below--we always love tips!
Emily + Erick
Recently, like all stereotypical January resolutioners, we've taken it upon ourselves to eat more healthfully--beginning with breakfast. After all, it's the most important meal of the day that sets the tone for how well (or poorly) we eat the rest of the day. Happily, we started eating oatmeal everyday to much success, carefully dressing our steel cut oats with fruit and nuts. But let's be real: oatmeal gets a little monotonous if eaten every day, so we had to get a little creative. Que carrot cake oatmeal! Now before you balk at the thought of putting raw carrots in your oatmeal, here me out: this stuff is addictive and tastes just like carrot cake--seriously one bite had converted non-believers! Read below for the recipe.
1/2 cup Steel Cut Oats
1/2 cup Boiling Water
1 Carrot, peeled into ribbons
1/2 Apple, diced into cubes
2 Tbsp. Golden Raisins
1 Tbsp. Low-Fat Cream Cheese
1 tsp. Brown Sugar
Sprinkle of Nutmeg
1.) Place oats in bowl. Pour boiling water on top of oats and let sit until oats absorb water.
2.) Top oatmeal with carrots, diced apples, raisins, cream cheese, and brown sugar. Sprinkle on nutmeg to taste.
3.) Stir all ingredients together and enjoy carrot cake heaven!
Emily + Erick