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So I thought I didn’t cook much this weekend since I have so many birthday leftovers of magherita pizza, chinese takeout and wine…but looking back I did a LOT

The two that really catch my eye:
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Apricot Pistachio Granola
I can’t believe I went through a pound of Pistachios (and hulled them all!) in 1 week.
The contrast of colors this granola batch has is just a delightful as the crunch and sweetness it brings to the tastebuds.
2 notes
Cardmom Maple Olive Oil Granola
This batch definitely paid off for the time it takes to hull almost 2 cups of pistachios.
(I used dried strawberries instead of cherries because they were cheaper at the market. This is the story for most of my food shopping-bargain hunting.)
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‘Everyday’ Granola
AKA: This will go by so fast you might just have to make a new batch everyday…

I could live in this. Honestly, live deep within the cranberries and aside the oat clusters.
Granola is protein filled and will keep you satisfied, but it gets lots of false high claims of ‘healthy!’ when there’s also lots of sugar and it can be carb heavy.
But, I can go through a box of granola in 1 week or so. It’s one thing I allow myself to eat in high doses and could never downgrade.
Lately I’m staring to make things that could normally be bought at the grocery store…screw pre-made and restaurants when I actually enjoy and take pride in making my own ‘brand’.
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To Attempt: Citrus Brulee with Honey Cardamom Yogurt.

A broil and mix for a cold, relaxing november night
8 notes (via nogreatillusion)
Zucchini Bread Pancakes (Smitten Kitchen)
“Repeat with remaining batter. Serve warm. Repeat next weekend.”
I will repeat these over, then over and over again.
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Kickass Comestibles of the Day: Donna @ Apron Strings has a special place in her culinary cardiovascular system for cracking eggs into veggies. Back in December she experimented with eggs in avocado slices, and last week she gave Onion Ring Sunny-side Up Eggs a shot.
She says:
This is a great version of the eggs in veggie ring molds – sauteed onions are so delicious, and give a nice tang to the eggs. And they are, of course, beautiful on a plate!
If you’re feeling egg-venturous (sorry), you can follow Donna’s instructions here and make your own.
[neatorama.]
Egged Avocado
So, this link is broken. But here’s how I made it work:
3,939 notes (via thedailywhat)
Banana Bread Oatmeal
Made this last night and it. is. AWESOME.
I was so sad when Quaker stopped making the banana bread oatmeal. I must try this.
Feed 8 for the price of $3.67!
I made this while home for all of ‘1 1/2 days’ and my father asked “Why do you have to go back to school?”
81 notes (via my-quarterlifecrisis & haygirlhay)
John Waters, Shock Value: A Tasteful Book About Bad Taste (via bohemea)
I like to think Ieat at least quadruple that.
1,232 notes (via nogreatillusion & bohemea)
(via Eggs in Avocado Slices for a Festive Holiday Breakfast « Apron Strings)
Pretty much the only thing you’ll ever need to eat again.
No Way.
1,372 notes (via yourhealthista & felixism)
Ultimate PB Pancake
Buttermilk pancakes stacked with raspberry jam in between and a Smooth Operator peanut butter sauce drizzled over the top.
Conceived By Lee Zalben
Photography By Theresa Raffetto
Food Styling By Matt Vohr
This is genius.
This will be either breakfast or lunch for me and my brother (dependant on when he wakes up).
50 notes (via nutropolitan)
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