wisconsincheese:

Mike and Carol Gingrich and Andy Hatch at Uplands Cheese Company make only two kinds of cheese from the milk of their pasture-fed cows—Pleasant Ridge Reserve, an Alpine-style wheel, and the fall-only bloomy-rind Rush Creek Reserve (shown above)—but they make them exquisitely. As New York cheesemonger Anne Saxelby says, “They’re in the top .01 percent.” To savor them for yourself, go touplandscheese.com. —Christine Muhlke

(via tastemakers 2012: BA Daily: bonappetit.com)

Looks super delicious

moped:

half avocado, take out the pit, place egg in its place. season to taste and broil. 

This looks great

fuckkyeahchicago:

lefrenchmartini:

quarterlifecoe:

gift ideas: A 52 card deck of $10 gift cards to chef-driven / owner-operated chicago restaurants. dinner inspiration for 2012, all year round.

[$30 via alacardchicago.com]

I owned one of these for 2010 and let me tell you. You easily get your money’s worth.
GREAT gift for foodies or if you want, break up the cards and slip them in a few Christmas cards for several different people. This is a great gift especially for couples. Also, do your part! Help small businesses!

stocking (and stomach) stuffer!

oooooooh want

toocooltobehipster:

Hipster Ice (by phildesignart)

bahahahahaha

rbateson:

lickbutts:

blonohomo:

Bourbon Pumpkin Pie Milkshakes

makes 2 shakes

2 cups vanilla ice cream

1/2 cup milk

1/4 cup cream or half and half

1 tablespoon vanilla extract

2/3 cup pureed pumpkin

1/2 tablespoon pumpkin pie spice

1/3 cup graham cracker crumbs

2-3 ounces of bourbon

frosting + sprinkles (or cinnamon sugar) for glasses

Add all ingredients to a blender and mix until combined. Rim glasses with a light coating of frosting then dip in sprinkles. Pour in shake and sprinkle cinnamon on top. Top with whipped cream if desired. Serve!

shiiiiiiiiiiiiiiiii

xoxoxtina:

Crispy Potato Roast

Prep Time: 25 minutes | Total Time: 2.5 hours | Yield: Serves 8

Ingredients

• 3 tablespoons unsalted margarine, melted
• 3 tablespoons extra-virgin olive oil
• 4 pounds russet potatoes, peeled
• 4 shallots, thickly sliced lengthwise
• coarse salt
• 1/2 to 1 teaspoon red-pepper flakes (optional)
• 8 sprigs thyme

Directions

1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.

2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

itsallgoodmostly:

omg rhiannon, your baking is amazing.

These look amazing

yellowblog:

Yakisoba! (by bananagranola (busy))

yum love me some right now

Herolds

eatoday:

The Mobile Foodie Survival Kit

“We got your survival kits here… your Mobile Foodie Survival Kits, that is.

Designed by an awesome couple in Williamsburg, these pocket-size kits are filled with USDA-certified organic spices.  The spice kits (and Herb Seed Kits, which we also have) are assembled upstate by a team of adults with physical and medical handicaps at the Mid-Hudson Workshop for the Disabled.  Lately, the kits have been biked over to Green in BKLYN by the designers from their Williamsburg home.

The containers are BPA-free and fully recyclable and the tubes are made of post-consumer recycled paperboard”

must have

fuckyeahmatcha:

addgreentea:

green tea soft serve.

mmm Summer coming soon

yum