Bill Vuksanovich, from JCA Annual 7 (1987)
obsessed with the way cooper breaks up this donut before eating it
It’s been a while (nearly a year) for food fotos!
I. orange & bay pound cake, although the pale purple roses are rather taking center stage, 2. buttermilk waffles with (frozen last summer) Hood strawberry compote, 3. just some incredibly vibrant sour cherry juice (from another frozen stash), 4. vegetarian Reubenesque with pastrami-spiced roasted cauliflower, plant-based deli slices, local kimchi, Swiss cheese, and homemade Russian dressing, all broiled on this beautiful marble rye from a nearby bakery, 5. Greek yogurt with pitted and torn Medjool dates, tahini, olive oil toasted almonds + coconut flakes + sesame seeds, dusted with salted rose petals, and 6. this was just me being very happy with this very rich Camembert, some champagne grapes roasted with thyme and honey, and these little Japanese plates I just got at a vintage store
I just found out there is a crab that looks like a pancake and now the world seems brighter.
I'm actually gonna cry over these crabs.....
In case anyone was curious what they looked like!
for real shoutout to jars of minced garlic. i would straight up never cook if i didnt have pre-minced garlic
some people bitch about stuff like that & say its for people who cant cook or its not as good but honestly. i dont have a lot of energy at the end of the day. i am not very skilled in the kitchen. & i get overwhelmed by things that have lots of steps. things like pre-minced garlic allow me to make Real Food for my family bc it cuts out extra prep work & washing that would otherwise scare me away from a recipe. & the end result tastes good. dont worry about pretentious peoples opinions. take shortcuts. use jarred garlic