i think i might need some ninu

Or else i'm just being tricked by the beautiful Italian girl who makes these things?

Ninu on Etsy.

find these oranges

soon. I keep forgetting to post about these because they are just oranges, so how interesting could they really be? VERY interesting, if you must know. Interesting enough that I've been eating at least 2 per day for the last month and a half.




The Cara Cara.

Aren't they pretty with their rosy fruit? Pretty is all good and fine, but pretty isn't the point. They are so amazingly delicious I cannot stop thinking about them. And here's the sad part: limited season. You can only get them this time of year at our markets, (jan, feb, march), so you'd best be locating them soon. I'm going over to the farmers market at lunch to fill my baggu with our weekly supply. Actually semi-weekly supply because we just bought a bunch on Sunday and they are gone.

I've seen them at Whole Foods too, but if at all possible try to get them from a farmer. I don't want you to be disappointed when you taste the Whole Foods variety and think they are just the same as regular navels. I assure you they are not. They are super sweet and super tangy at the same time. Literally perfection.

Happy Birthday Mom!

Today is my mom's birthday. Yay!

I was going to find a pretty picture of balloons or cakes to post for her... but she's not, like, wildly interested in balloons or cakes.

She likes birds.

Mom, here are some neat vintage hungarian matchbook birdies for you.



neat, right?


from flickr

Confections I would eat if they were not paper

The Paper Nut has really freaked me out this afternoon. These cakes especially. Ask Amanda. I went into an utterly manic state when I saw this suite today and repeated "cake" (over IM, of course) more times than could ever be considered necessary or even sane.



I want to make little cakes and surround myself with perfectly styled whimsy at all times. I love how the lines aren't perfect and the circles are a little wobbly and organic. I might need to buy these samples just so I can pet them when I'm feeling sad.

via Black Eiffel's guest blogger, Jeanie Nelson. She may or may not fall into the same unmentionable category as those girls from yesterday.

chamomile flowers and sparkly vintage tulle

At least I think those might be chamomile flowers. and I think that might be some sort of netting. But chamomile and tulle sound so much better for a title.



Summery wedding attire? But don't wear those exact sandals. I don't like them with their monogram C's. I'm, in general, anti obnoxiously branded apparel and accessories. There are certain exceptions of course, but these sad little C's are not it. And there are many lovely flat sandals that would do perfectly in their stead.

I'm sorry Coach. I like your supple leather and occasionally your handbags, especially when I purchase them at your outlet store in Mammoth, but right now I'm just using you for your photo stylings.

Also, I'm digging that pinky nude polish.

more jenna, sorry I can't stop

Looks like her first mainstream project is available for purchase:



cute, no? I'm infinitely guilty of buying products for packaging.

Illume His & Hers set.

churros y chocolate that vanish before our eyes

for LA peeps out there (or anyone coming to LA)...

You need to go to Lucques if you haven't been. Definitely one of my very favorite restaurants in LA.

Everything is completely delicious. And then there's the churros y chocolate, which are better than any I tasted in Spain... by like 1 million miles.

I tried to eat them slowly, I did. But this is what happened:



in approx 60 seconds. And every other couple sitting at the bar with us on Saturday ordered them too, with similar results. Thankfully iPhone was able to document the carnage as proof.

I need the cookbook, even if it's just so I can make their perfect salad dressings.

erica's baby shower

okay. i need an excuse to make bunting flags. bad.





how cute is this shower?? of course it's cute. it's for Erica from Thoughtful Day and Jenna Hein planned it.

the jewels of new york

GAWWW.

Just the name is killing me. This site is freaking me out it's so perfect and pretty. Do you think they need an upaid intern? I will move to New York and live in a youth hostel and sell... something... for food money and never shop again if they will let me into their circle of trust.



The Jewels of New York.

My friend Amanda and I have a special category that girls like this fall into. But I can't tell you because we've gotten mixed reviews on whether or not it would be acceptable in the greater blogging community. We mean it as the utmost compliment of course.

Maybe I will divulge our little game one day.

via Saipua

insanely easy, but highly delicious buckwheat scones

Remember how I made buckwheat shortcakes for Brock's birthday? (not that you could forget... it was only like 4 posts ago)



I managed to buy twice as much cream as was necessary for the first batch, so I made them again. Just the shortcakes. And I am calling them scones, because I added a few things and we ate them for breakfast.






Cherry Almond Buckwheat Scones
(adapted from Pure Dessert- srsly, get this book)

1 cup + 4 Tbsp unbleached flour

1/4 cup buckwheat flour

1/4 cup sugar, plus more for dusting

1 3/4 tsp baking powder (sifted if lumpy)

3/8 tsp salt

1 cup heavy cream, plus a little extra for brushing the tops

1/2 cup coarsely chopped almonds, lightly toasted (or slivered almonds if you have them)

1/2 dried cherries


Heat oven to 425, unless your oven is 60 years old like mine and burns everything. In this case you might consider turning it down to 400. Line a baking sheet with 2 layers of parchment (which protects the bottoms from browning, says Alice, before the tops are perfect).

Combine flours, sugar, baking powder and salt in a large bowl. Whisk until combined, then add the almonds and give the mixture a few turns with your hand. Or a spatula if you are more civilized than I am. Make a well in the center of the mixture and pour the cream into it. Using a rubber spatula, push the dry ingredients into the well, turning the mixture just until the dry ingredients are moistened and the dough looks rough and shaggy. Now add the cherries and knead them in a few times as you combine the errant pieces of dough stuck to the sides of the bowl.

Turn the dough onto a lightly floured board and pat it into a circle, about 1 inch thick. Using a sharp knife and swift downward strokes, cut the dough in half and in half again and again, until your scones are a nice size and shaped like little wedges. Brush the tops with cream, followed by a sprinkling of sugar.

Bake until just browned on top, 12 - 15 minutes.


I think the batch makes 8 scones... we only have 3 left. After one measly Sunday morning. No self restraint over here. Just none at all.