With the growing season upon us, I thought I’d start it off by documenting what my plants look like now. Really looking forward to seeing how these guys grow/evolve this summer! The rest of the collection will be up on the Plant page soon!
Just as all the research said, succulents propagated from leaf cuttings take a little bit longer to grow- but I gotta admit I did not think it would take a full two years for these guys to actually grow big enough to plant/give away. I’m working on a full start-finish post, with before and afters and whatnot, but in the meantime, here’s some photos- I’m fairly proud….
Yes, this is completely cliched to post about pie on National ∏ Day, but every year I never remember to actually do this in advance. Until this year, that is. I had planned a lovely strawberry rhubarb pie recipe to share today, and not just because the weather here in New York has everyone itching for it to be officially spring. Though I will admit it has put rhubarb on my mind, mostly I picked this recipe because it is easily my favorite fruit pie. The photos and recipe may be lacking (for the time being), but now that I’ve caught the bug, I can promise there will be a whole lot more of this in the BWP kitchen real soon.
Until then, enjoy!
Hey guys! See that new page in the menu? The one that says PLANTS in big letters? Well guess what- it’s a page for plants/gardening, my other obsession. Full disclosure: I’m still working out the kinks of separating the posts, but starting now the page will be filled with images of plants (mostly succulents) that I grow/collect, and eventually posts about growing and propagation, which I’ve been doing for a few years now. In the meantime, here’s a sample of what’s to come:
Coming soon- plant/garden projects, propagation, images, and more! For now these are various photos I’ve taken over the years.
To the best of my knowledge, most food/cooking blogs wait until January to start featuring citrus dishes, presumably for three main reasons. The first would be that for those of us in the Northern hemisphere, the general citrus season is during the winter, even one as unseasonably warm as this year. Second, they’re busy in December focusing on all the festive desserts and rich dishes that occupy the holiday season. Lastly, after all of the aforementioned holiday indulgence, many people seek to atone by pulling a 180 and eating super healthy and going to the gym all the time. Or so I’ve heard….
As much as I adore pumpkin loaf, or even pumpkin ice cream, I always find myself reluctant to start using it once the first day of fall hits and pumpkin-spice everything takes over. Which is weird (to me, at least) because as far as ingredients go, pumpkin puree is amazing- it’s moist, requires far less butter or oil than normal baked goods, and you can keep it in your pantry for years (well, 2-ish) without it going bad….
Second post in two months- that’s a better rate than one per year, right? I don’t even know where I find the time… oh right, unemployment. Bad news for my bank account, good news for people who like cake. Especially when the 49ers come to town to play Big Blue. [FYI that’s the New York Giants] Let me explain: my dad and I are part of a very large tailgate group that does a very large production every time the Giants have a home game, most notably that the menu is always themed on the visiting team’s cuisine. Example: a couple of years ago, when the New Orleans Saints came to play, we did po boys and a big seafood boil. Does that make sense? It doesn’t matter- the point is, the Bay area is known well for Mexican food, ergo I made a well known “Mexican” dessert (there’s a dispute over where exactly in Central American it originated, and I don’t feel like getting yelled at by the internet, hence the quotes). Now I remember why I don’t write that often….
Oh hey. Yeah, it’s been a while. Like, a year and a half kind of while. I could wax on about what’s been going on, but really it’s the same as before- I’m terrible at keeping this up regularly, life has been weird/busy, etc. Ultimately, though, I’d have to blame it on me being too lazy to just clear off the counter when I’m cooking/baking to take a nice photograph, even though it’s really not that hard. Or that I seldom plan my recipes in advance, so things like bad lighting or running out of ingredients mid-shoot happen. As I’ve said, this is not my forte….