steel-cut oats with ginger-roasted figs

steel cut oats with ginger roasted figs

i recently posted a photo of figs on instagram and someone commented that they were adorable. aren’t they though? figs are truly the cutest of fruits! with their perfect shape, smooth aubergine-hued skin and varying shades of pink/ruby/berry inside, they may be my favourite little fruit to eat and photograph. don’t even get me started on kumquats. kumquats deserve their own post entirely.

i’ve written before about how i’m really not much of a morning person or a breakfast person, but damn if this blog isn’t making me one. it’s a fun process to develop interesting breakfast recipes that don’t make me shudder at the thought of eating before 2pm.

steel cut oats, also called irish oatmeal or pinhead (har!) oats are so far removed from those gloppy pouches of instant oatmeal. they are both oatmeal the way a can of pop and an 1869 chateau lafite are both drinks.

so why not make the lafite of oatmeal? ok i’m ahead of myself, you can decide if these are that good, with their luscious, juicy roasted figs, honey, ginger, and the secret ingredient, balsamic. don’t be weirded out! a few drops mellow the sweetness of the figs and honey and make the resulting saucy juices really pop. a scatter of toasted pecans hemp seeds adds texture and a hit of protein.

so don’t be a pinhead (like me). eat some breakfast!

steel cut oats with ginger roasted figs

steel-cut oats with ginger-roasted figs

1 cup steel-cut oats
4 cups water
1 lb fresh figs, cut in half
4 tbsp. honey
2 slices candied ginger, slivered
3 tsp. balsamic vinegar
1/3 cup toasted pecans, chopped
2 tbsp. raw hemp seeds

prepare the steel cut oats. (this can be done the night before*). in a medium pot bring the water to the boil and add a pinch of salt. stir in the oats. bring back up to the boil, cover, remove from heat, and let stand for 1 hour.

preheat oven to 400f. in a small glass roasting pan, toss together the figs with the honey, balsamic, and ginger. cover tightly with foil, and bake for 20 minutes. remove foil and cool to warm.

spoon oats into a bowl, top with 1/4 of the figs and some of the lovely oozing juices. scatter pecans and help seeds on top.

*you probably already know you can use this method to prepare your oats the night before. i did not make this up. what you will likely find in the morning is a very greeny-blue substance on the surface of your oats. people have asked me,

“what the hell?”
“is this mould!?”
“i left the oats out all night, and they’ve gone bad!”
“am i going to die??”

yes, you are going to die, we all are. but not from the green stuff on overnight oatmeal. they haven’t gone bad and mould can’t grow that fast. it’s a result of a chemical reaction and completely harmless. scrape it off and move on.

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sunflower life bowl

sunflower life bowl

“sunflower life bowl” is hands down the most hippie name i’ve ever given to a recipe. it fits though, because when i haven’t been eating as well as i should, i make this. when i’m chowing down on all those good late-winter veggies, greens and living sunflower sprouts it feels like i’m giving a gift to every cell in my body. it just feels good to eat this. i buy the living sunflower sprouts at my local natural food store. they are only a few dollars and i keep them on the kitchen windowsill. bonus: with regular watering, they keep producing. pea shoots too, will go on forever.

this is less of a recipe and more a combining of ingredients. the recipes are the really the preparing of the individual components, so make any or all of them that you like. it can be made with any vegetables that are fresh and seasonal or that you just feel like eating, but i have to say this combo is really nice together

i try to keep containers in my fridge of cooked grains, roasted root vegetables, greens, some marinating tofu or tempeh and a few dressings so i can throw together a veggie grain bowl like this for dinner or an easy lunch. beets can be cooked anytime, peeled, and then kept in the fridge for whenever you want them.

i’ve used tempeh here, but if you’re a meat-eater by all means feel free to use any protein you like.

as for the cheese, i chose this lovely mild brebis frais from best baa dairy, but leave it off for a vegan bowl.

namaste.

Sunflower Life Bowl

sunflower life bowl

1 cup farro*
2 cups water
3 small golden beets
2 small red beets
1 small butternut squash
8 oz tempeh or tofu
2 tsp tamari
1 tsp. rice vinegar
1/2 tsp. sesame oil
1 tsp. canola oil
1 cup cooked chickpeas
1 tsp. smoked paprika
1 tsp. nutritional yeast
4 cups mixed greens
2 cups sunflower sprouts
200 g (7oz) soft sheep or goat cheese

dressing

1 small clove garlic, finely minced
juice of 1 lemon
1/4 cup sunflower seed butter
2 tsp. tamari
2 tsp. rice vinegar
1/2 tsp sriracha or hot sauce
1/4 cup water
1/4 cup canola oil

bring the water to a boil. add a pinch of salt, then stir in the farro. bring back up to a boil. cover, remove from hear, and allow to stand for 1 hour, or until farro has absorbed all the water.

preheat oven to 400F. place beets in a glass dish and add 1″ water. cover tightly with foil and cook until tender, about 1 1/2-2 hours, depending on size of beets. cool, then peel and set aside.

peel squash and cut in half lengthwise. scrape out seeds, and cut into 3/4″ thick slices. arrange on a parchment-lined pan. sprinkle with alt and pepper and drizzle with some olive oil. roast for 10 minutes, flip pieces, and roast 10 minutes more. set aside to cool

slice the tempeh or tofu into 1/2″ thick slices. whisk together tamari, rice vinegar, and sesame oil. marinate for 30 minutes or up to overnight. cook in a hot non-stick pan or grill pan for 2 minutes per side, (or use the bbq). Set aside.

heat the 1 tsp. canola oil to high. toss in the chickpeas and cook for 2-3 minutes or until hot and a little brown. remove from heat, add the paprika and nutritional yeast and toss well.

whisk together all dressing ingredients and pour into a glass jar with a lid.

to assemble, divide the greens among 4 bowls, and top with 1/4 of the farro. arrange the beets, squash, tofu, chickpeas, and a spoonful of the cheese on top. drizzle with the dressing, and mound with a handful of the sunflower sprouts.

*farro may also be called spelt grains or emmer. whatever you call it, its a nutty, chewy, tasty little variety of wheat!

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blood orange cardamom cake

blood orange cardamom cake

this is a special cake, and i think, well worth the time to make it.

i’ve used the moro variety of blood oranges, which have lots of colour and a distinct raspberry flavour, but are also very slightly bitter. when folded into a buttery cake batter, the flavours really work. moros are only in season from december to march. the season is winding down.

the secret ingredient here is a confit made from the skins of the oranges, almost like a marmalade. it feels good to use the whole fruit, and the best part is, the confit can be stored in the fridge for months, which means you can make this cake any time you want. make sure to cool the confit completely before adding to the cake.

blood orange cardamom cake

blood orange cardamom cake

2 cups all-purpose flour
1 cup sugar
1 tsp. baking powder
1 1/2 tsp. ground cardamom
1/4 tsp. salt
1 cup butter
1/4 cup milk
4 eggs
1/2 tsp. almond extract
3/4 cup finely chopped blood orange confit (i use a food processor)

glaze
1/2 cup blood orange juice
1/4 cup sugar

drizzle
1 cup icing sugar
2 tbsp. softened butter
2 tsp. blood orange zest

using a pastry brush and melted butter, grease a 9-cup tube pan, then dust with flour, tapping out the excess. put it the fridge until ready to use.

preheat oven to 350f.

in a bowl, stir together the flour, baking powder, salt, and cardamom.

place the butter in the bowl of a stand mixer fitted with paddle attachment. cream until light and fluffy, about 4 minutes. add sugar and cream until light, 4 minutes. crack the eggs into a bowl and muddle with a fork. drizzle eggs slowly into creamed mixture, scraping down sides, to combine. add the almond extract and chopped confit and pulse to blend in. add 1/2 of the flour mixture, pulsing to combine, then add the milk, and the other half of the flour mixture. mix for 30 seconds to mix completely, scraping down sides once.

scrape mixture into prepared pan. bake for 1 hour and 15 minutes, or until cooked through (check with a toothpick).

place pan on a cooling rack and cool for 20 minutes. turn cake out onto rack set over a baking sheet and pour over the warm glaze. cool completely, then top with the drizzle. garnish with zest.

blood orange confit

6 blood oranges
1 cup blood orange juice
1 cup sugar
1 cup water

cut oranges in half and juice. cut juiced orange halves into 4 pieces each. use a sharp knife, and remove the membranes and discard, leaving the skin behind.

bring the juice, water, and sugar to a boil. stir in orange skins. return to a boil. reduce heat to medium low, and simmer for 1 hour, or until skins are translucent and liquid is a thin syrup. remove from heat and cool completely. store in a glass jar in the fridge. keeps for months.

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good stuff #5: thriftlove

Palais Royale plate with kumquats

happy lovely sunday to you.

today’s edition of good stuff is dedicated to thrifting, the art of spotting and repurposing those discarded gems. i’m never short of amazement at what i come across in thrift and charity shops. finding beauty in the everyday is a big theme here at ebta, and it’s especially fun to plan posts and photos around items i’ve sourced for next to nothing. it gives me an excuse to slowly browse the aisles of mish-mash and see what reveals itself to me.

always the robust thrifter, a large part of my personal style comes from combining objects from various sources and price points.  sometimes i’m looking for a specific piece, but more often i spot something that just speaks my language, and when it get it home, it fits. sometimes it turns out that i’ve stumbled upon something valuable, but the value for me is how much i love it. 

something really interesting about thrifting: when objects are placed out of the context of a professionally styled environment, it allows you to see their potential in a way that is not curated by someone else, and i like that!

most of what you see in my food photos are props i’ve sourced when thrifting, and in the random shots of my ever-evolving space. here’s a quick smattering…

xx

  1. gourmates chrome tray with bakelite handles ($1.99). i love the post-war modernity of this little tray, and i can see it being very versatile for serving. it was made in montreal and still has the original label on the bottom.

  2. macrame plant holder ($3.99). macrame is indeed a thing again. i love plants, and in my light-challenged house this will make better use of my one sunny window. i also love the fact that someone made this, probably in the 70’s, and it’s getting new life.

  3. old pastry blender (.99 cents). a purely practical purchase, since i do a lot of small pastry jobs in my food processor, which recently caught fire. oh, the gripping excitement of food blogging! this is in mint condition with a smooth wooden handle, perfect tines, and a really comfortable thumb-grip. i’ve used it a few times, and i’d forgotten what it was like to blend butter into flour by hand.

  4. vintage florist vases used as salt cellars. (50 cents/$1.00 each). the shape of these grabbed me, so i flipped one over and it had a “ftd” label on it. back in the day, when you had a floral arrangement delivered, it came in a really beautiful container. these are heavy, and a lovely opaque white. a good wash and dry and they make the perfect salt cellar.

  5. tea jar with bird lid ($2.99). this is a piece of cheap japanese export porcelain from the middle of the last century. the thing is, a lot of mid-century japanese porcelain wouldn’t be called “cheap” by today’s dollar-store standards. they often have beautiful coloration and fine detail, like the bamboo branches and little birds on this footed jar, perfect for tea or little cookies.

  6. curvy white plate (.99 cents). worthless, but not to me, because i love this little plate for its oblong shape and curvy border.

  7. johnson bros. ningpo china ($9.99 for 25 pieces).  it’s not often you see china in these colours of clear grass-green, yellow, and orange, some of my favourite colours. so i grabbed the lot of cups and saucers, plates, and bowls for ten bucks, and now i use them almost every day. a quick search of the pattern at replacements.com revealed what i have to be worth several hundred dollars. score!

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mushroom pie + stilton biscuit crust

mushroom pot pie

pot pie is a pretty humble dish, but one i think most people love. meat pies are ubiquitous, but a good veggie pie is not always easy to find.

the recipe is straightforward, but i did dress it up a little bit. stilton pairs so well with mushrooms, so it gets crumbled up in a biscuit crust, and i added some caramel-y onions, white wine, and fresh thyme to the filling. you can do it up in a large pan, or make up some individual ones for a perfect meal for one.

you may be looking at the picture and thinking, wait, that looks like cheddar cheese in those biscuits! you’re right, and i included that option in the recipe, because the truth is, there are some weird people out there who don’t like blue cheese. probably the same people who don’t like kittens, or happiness. i have nothing against some good old cheddar cheese, and it works equally well.

mushroom pot pie

mushroom pot pie with stilton biscuit crust

3 cups unsalted vegetable stock
3 tbsp. vegetable bouillon powder
4 oz (1 stick) butter
3 onions, halved and sliced
4 carrots, cut into 1/2″ dice
2 large potatoes, peeled and cut into 1/2″ dice
4 large stalks celery, cut into 1/2″ dice
4 cups small button mushrooms, cut in half
1 cup flour
1 cup white wine
4 sprigs fresh thyme
1/2 tsp dried basil
Salt and pepper to taste
1/4 cup 35% cream
2 cups frozen peas

biscuit crust:

2 cups all-purpose flour
4 tsp. baking powder
1 tsp salt
3/4 cup cold butter, cut into small pieces
1 cup crumbled stilton or grated extra-old cheddar cheese
1 cup buttermilk
flour for dusting
egg wash for brushing (1 egg yolk + 2 tbsp milk, cream, or water)

place stock in a small pot and heat to simmering. add the vegetable bouillon and stir to dissolve. keep hot while you prepare the filling.

in a large pot, melt 1/2 the butter over medium high heat. add the onions and cook, stirring, for 7 minutes, or until the edges just start to colour. turn heat to medium-low, and cook onions another 10 minutes, or until they are well-coloured. remove to a bowl and set aside.

increase heat to medium high. add remaining butter and the carrots, potatoes, celery, mushrooms, and thyme sprigs and cook for 10 minutes, until vegetables are slightly softened and mushrooms have released most of their liquid. return onions to the pan, along with any juices form the bowl. sprinkle the mixture with the flour and stir briefly. add the wine, and stir to make a thick paste. slowly add the hot stock, stirring well so no lumps form (don’t worry if you get a few small ones). and basil, and season with salt and pepper. reduce heat to a low simmer and cook for 5 minutes, stirring. remove from heat, fish out the branches from the thyme, and stir in the cream. pour into a 13×9″ baking pan and set aside while you prepare the biscuits.

preheat oven to 375f

in a large bowl, stir together flour, baking powder, and salt. use a pastry blender or 2 knives to cut in the butter until the pieces are smallish, the size of baby peas. add the cheese and toss to coat in the flour. make a well in the centre and add the buttermilk all at once. stir a few times just to combine, then scrape dough out onto a floured surface. lightly dust with flour. it will be very sticky. turn and fold the dough 4 or 5 times, then form into a rough square shape. cut into squares, rounds, or whatever shapes you like, and place on top of the mushroom mixture. re-roll any scraps and cut. the biscuits do not have to cover the filling completely but they can. be as creative as you like!

brush the biscuits with egg wash and bake the pie for 35-40 minutes, or until biscuits are golden brown and puffed and the filling is bubbly.

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salted macaroon granola

salted macaroon granola

i have great, great news for you. this salted macaroon granola is somewhat healthy. unlike commercial granola it isn’t fat laden. it’s full of whole grains and  contains only a small amount of unrefined sugar as well as a good handful of cacao nibs, a bona-fide “superfood” and other things that are closer to the good side of the food spectrum. okay, so it’s not broccoli, but it’s not brownie cheesecake either. i don’t think enjoying something sweet and tasty should (always) make you feel dirty after.

there are times i really crave chocolate. like right now. also, 5 minutes ago. that’s when i grab a little handful of this yummy stuff. thanks to the triumvirate of cocoa power, cacao nibs, and a smattering of vegan chocolate chips, this is REALLY chocolatey. it should be noted that i never use caps. not even when i spell my own name, so this is like, huge. there are also coconut chips and sliced almonds, mingling amongst the big clusters of oats, kamut, rye, and bran, so it goes without saying this granola packs a decent crunch.

all bliss-inducing chocolate dreaminess aside, the cacao nibs are pretty special. they are a source of powerful antioxidants and release euphoria-inducing neurotransmitters. a chemical in cacao called PEA sharpens you up and makes you feel more alert. (i know this to be a true and undisputed fact, because it’s 1 am and i came up with the word “triumvirate”).

sprinkled over some greek yogurt or doused with almond milk, it’s breakfast. mix a bit up with some air-popped popcorn and it’s snacking gold. or just crack the jar and stick your hand in there. now is good.

salted macaroon granola

salted macaroon granola

4 cups of a mixture of rolled oats, kamut flakes, rye flakes, barley flakes, etc. (any combo you like)
1/2 cup wheat bran
1/2 cup sliced raw almonds
1/4 cup coconut oil
1/2 cup liquid honey or brown rice syrup
3 tbsp. cocoa powder
3/4 tsp. sea salt
1 cup organic cacao nibs
1 1/2 cups raw, organic coconut chips
1/2 cup vegan chocolate chips

preheat oven to 350f. line a large baking sheet with parchment. in a large bowl, mix together the grains, wheat bran, and almonds. in a small saucepan set over medium-low heat, melt the coconut oil with the honey or brown rice syrup until runny. remove from heat. whisk in the cocoa powder and salt until very smooth. scrape out of pot into the bowl with the grains. toss well to combine (i usually just use my hands).

turn out onto prepared pan. bake for 1/2 hour, stir once, and bake an additional 15 minutes. remove from oven and allow to cool completely. it should not be the slightest bit warm.

when cooled, gently break up the granola so that some large chunks remain. toss with the cacao nibs, coconut chips, and chocolate chips. store in an airtight container or glass jar. eat with reckless abandon.

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muhammara

muhamarra

muhammara is the most exotic and wonderful of dips.

dips in general are so versatile and practical. when made with flavourful and healthy ingredients, they can go so many places.

every culture has their dips. mexico has a creamy peanut salsa from chiapas, guacamole taquero, and pica de gallo. in greece there is delicate taramasalata and tzatziki. hummous, baba ghanouj, and labneh straddle several cultures.

around here, we quite often make a meal of a few great dips, some hot flatbreads or pitas, a dish of olives, and a cold glass of wine. the next day, a smear of dip on a wrap gets rolled around fresh greens and veggies for lunch, or used as a sauce for marinated tofu sandwiches. and we love to make a charred vegetable salsa for tortilla chips.

muhammara hails from syria, and is a lovely blend of red bell peppers, walnuts, bread crumbs, olive oil, pomegranate molasses, spices, aleppo chilis, and mint.

in the summertime, when red peppers are cheap and plentiful in ontario, we eat a lot of this with grilled Syrian flatbreads. in the winter, if peppers are very expensive where you are, a jar of roasted peppers will work just fine.

muhamarra

muhammara

1 cup + 2 tbsp. toasted walnuts
3 tbsp. sliced sundried tomatoes (the ones packed in oil)
3/4 cup fresh bread crumbs
1/4 cup extra-virgin olive oil
2 tbsp pomegranate molasses
1 tbsp coarsely ground red aleppo pepper
2 red bell peppers, roasted, peeled and seeded
1 teaspoon freshly ground cumin seeds
1/2 tsp. sea salt
2 tbsp. chopped fresh mint

place the 1 cup walnuts, tomato paste, bread crumbs, olive oil, pomegranate molasses, Aleppo pepper, bell peppers, cumin, and salt in the bowl of food processor and blend until smooth. scrape into a serving bowl. drizzle with a little olive oil, and sprinkle with the remaining 2 tbsp of walnuts and the mint. serve at room temperature with grilled flatbreads or pitas.

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pomegranate molasses

pomegranate molasses

i like reducing things.

remove the water, concentrate the flavour, take something that’s already pretty good and transform it into something completely different. the word “reduction” sounds chef-fy, but fear not. if you can boil water, you can make a reduction.

pomegranate molasses isn’t truly molasses, but a reduction of pomegranate juice. reducing the juice changes it, thickens it, turns it dark and sultry, and results in a ruby-hued tart/sweet elixir, not unlike an aged balsamic vinegar. it’s complexity from simplicity.

i like to drizzle it over oven-roasted tomatoes in the last few minutes of cooking. it’s perfect for adding balance and depth to salad dressings, and you’ll be amazed (amazed i tell you!) at the way it heightens and brightens the flavour of a simple tomato sauce. it’s also a key ingredient in muhamarra, that sublime syrian red pepper dip that, when made well, leaves you wondering how anything could taste so good.  

you can buy it in bottles at middle eastern stores, but making your own is easy and allows you to control the amount of reduction. you can reduce to a syrupy consistency, or take it further to make it more molasses-y.

the addition of sugar and lemon balances the flavours and helps to retain colour, but i often omit it altogether.

pomegranate molasses

pomegranate molasses

4 cups pomegranate juice
1/4 cup sugar
1 tbsp. lemon juice

Bring to a boil, reduce heat to a simmer and reduce for 45 minutes for syrup, and an hour or more for molasses. Store in the refigerator.

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pain rustique

pain rustique

happy monday.

and it is happy, because we’re talking about some good, crusty white bread.

pain rustique is probably the most satisfying bread i make. it’s the perfect bread for squishing into a charred panini full of melted cheese, or to toast and eat for breakfast with butter and a fried egg and the morning paper. it’s real and rustic, the kind that you tear apart and reach across the table to dip in olive oil while laughing with friends. it’s the bread you seek out at 2 am when a storm wakes you up, and smear with nutella. its strong coffee and toast bread. it’s what you want to smell when you come home from school. it’s real and rustic, like life itself.

i also use pain rustique as pizza crust. you can shape it into loaves, or make into squares or rectangles for panini, described here. perfect, easy bread.

Pain Rustique

pain rustique

start the poolish night before, or first thing in the morning to bake bread for supper.

make the poolish (starter): in the bowl of a stand mixer, stir together 300g flour, 400mls of warm water, and 3g of instant yeast (about a teaspoon). Stir vigorously with a wooden spoon. cover bowl with plastic or a towel and allow to ferment overnight, or 8 hours, minimum.

for the dough: to the bowl, add 1 kg of flour, 23g of salt, and 20g yeast. pour in 600mls warm water. place in mixer with the dough hook attachment, and stir on medium-low speed until dough is smooth and elastic, about 7 minutes. remove bowl from mixer and cover with a clean towel. proof in the bowl for 1 hour.

turn dough out onto floured surface and shape into a rough square. roll out to 1 1/2″ thick, using a bench scraper or a ruler to shape the sides nice and straight. cut into 5×5 squares and dust with flour. place on a parchment-lined baking sheet and using a sharp knife, score each little pain with a 3″ cut down the middle. allow to rise for 15 minutes.

preheat oven to 450f. bake bread for 5 minutes. rotate pans and reduce heat to 350f and bake for 15 minutes longer. cool on racks.

*for the little loaf pictured, i divided the dough into 4 and shaped it into rounds, a topic which needs its own post.

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good stuff #4: kitchen goodies

a bunch of aqua

kitchen goodies

as you can imagine, my kitchen is my kingdom. i spend a lot of time there, so it needs to be functional.

i’m a bit nutty for kitchen equipment. when i’m in a groove and the absolute perfect tool is at my disposal, there is no better feeling than having a well-made object that’s right for the job. many people who tell me they hate cooking are working with old junk they haven’t replaced in years, or using tools that they think will make life easier, but actually don’t. like a garlic press.

the kitchen also happens to be the hub of the house. everyone winds up there. so warm, comfortable, and good-looking is also a priority. it needs to have beauty and brains.

this week, a peek into my aga-less, but happy kitchen. and a few cool gadgets that have recently crossed my path.

happy sunday and happy week.

xx

  1. this mushroom brush. mushrooms are little sponges and shouldn’t be washed. i love the shape and gentle bristles of this iris hantverk brush for nice clean mushrooms. for when i make things like this. i bought it online from quitokeeto.

  2. tiny bundt pan. the other day i came upon this little 9″ pan from guardini of italy. it’s perfect for making dainty cakes and the non-stick surface worked really well on a sticky cake i baked up. the orange enamel is a total bonus.

  3. this art. this bare wall was asking for something big and dramatic. art in the kitchen, why not? i found this beautiful limited edition block print by bobby rosenstock of just a jar design press at the toronto outdoor art exhibit, framed it up and put it above the stove. (a stove which, as you can see, is clearly not an AGA.)

  4. this scoop. chefs use them for portion control, i use them for sanity control. trying to coax muffin batter from bowl to muffin tin with a spoon is not fun. for cookies, muffin batter, and veggie burgers, these make perfect portions and life a lot easier. the handles are colour-coded so you always grab the right size.

  5. this awesome little knife by k sabatier. i needed a razor-sharp little knife for fiddly jobs, and this one, with its lovely olive-wood handle, is perfect.

  6. this collection of aqua stuff. lately i’m loving anything aqua. it works really well in my light orange kitchen and is reminiscent of a tropical sea.  when a good friend of mine moved to hawaii, she gifted me the le creuset large roaster (yeah, she’s that kind of friend). ikea raskog cart. vase and casserole dish from homesense)

  7. this paint colour, “orangery”, farrow and ball. one day i just decided to paint my kitchen this creamy orange colour, and i never looked back. it’s amazingly versatile and is dreamy in dimmed light in the evening. although i suspect this colour has been archived, as it’s no longer available to view on the website.

  8. this upcycled island. this was an old buffet/hutch combo that my special brit friend keenly spied at our favourite junk shop. i think it’s from the 40’s. we removed the shelves, painted it out in this platinum shade of melamine paint. i found the marble top as a scrap at the stone yard and shamelessly asked for some man-muscle to get it home. all in, it cost under $200, and i have a perfect place to roll pastry, store extra bowls and linens, and shoot my food photos. score. the toleware chandelier was also a score, $40 at a junk store. i put it on a dimmer to make an inviting spot for drinks and snacks in the evenings.

  9. these containers for utensils. old garden urns and ice buckets make interesting and quirky catch-alls for all those cooking tools. one is never enough. luckily they are easily found in thrift shops.

*please note, i do not work for and am not paid by any of the above companies. this is my unbiased sharing of things i like. thanks!

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