Pea pasta

We're going to make this pea pasta from Smitten Kitchen tonight. I'm embarrassingly excited! Deb is a genius with her simple, delicious recipes.

What are your favorite places to find good recipes? Cookbooks? Blogs?

Make your own cheese!

Claudia Lucero moved to Portland in search of slower, happier life. She started pickling vegetables and making cheese, and now she runs an etsy shop with DIY cheese kits! You can make the fresh cheeses in your kitchen in under an hour with just a gallon of milk.

I'd LOVE to try these, wouldn't you?

P.S. More on stinky cheeses...

PB&J bar

Oh my goodness, who wants a bite of this PB&J candy bar?!

P.S. Remember this...

French fries

French fries are irresistibly delicious, don't you think? Well, Chelsea just shared this recipe for making your own, and it looks super easy. You could give it a Belgian twist and serve them with mayonnaise!

(Photo by Lisa Warninger)

Deep dish cookies

Ooooh, yes please.

(Thanks, Kathryn)

Weird fruits

German artist Uli Westphal started noticing how lawfully enforced standards of agriculture made every lemon, lime and tomato look exactly the same. "The complete absence of botanical anomalies in our supermarkets has caused us to regard the consistency of produce there as natural," he wrote. So, he went to Berlin farmer's markets and photographed a dazzling array of fruits and vegetables, in an effort to document the "last survivors of biological variety." I had no idea!

(You can buy the print here.)

P.S. Have you ever seen Food, Inc.?

Avocado popsicles

Yesterday we made our first batch of summer popsicles, and, inspired by the new popsicle cookbook Paletas, we made two awesome flavors: avocado (!) and Greek yogurt with blackberry.
The avocado popsicle was surprisingly sweet and refreshing...
...and the Greek yogurt with blackberry popsicle was creamy and tart.
Here are the recipes, if you'd like to try them out. Enjoy!

(Photos by our summer babysitter Sophie Mathewson, who just happens to be a photographer!)

Popsicle molds

Today, New York is going to reach a whopping 98 degrees, so we're going to stay inside, crank up the AC and make popsicles. How fun are these sailboat, rocket and castle molds? You're never too old. :)

(Via Refinery 29)

Lighthouse carafe

Last night, I snuck out for a pedicure and read the newest Real Simple in my massage chair. In the issue, I stumbled upon this adorable lighthouse carafe! How cute would it be for summer entertaining?

Wedding cake toppers

The new shop Lil' Cake Toppers launched today. Aren't the custom cake toppers adorable? I love that she represents different ethnicities and backgrounds. xo

P.S. My sister wore a sari at her wedding!

My new addiction.

Trader Joe's, I love you.

Personalized wine bottles

How rad are these wine bottles? They would be great to bring to a dinner party or celebration.

(Via Simplesong)

Heart brownies

How sweet is this idea for brownies? (You could do it with letters, too.)

P.S. And thank you so much for all your amazingly honest and touching comments on Monday's post. xoxo

(Photos by Smitten Kitchen, via Somewhere North)

Stinky cheeses: How brave are you?

My sweets, a couple weeks ago, we figured out how to make the perfect cheese plate. But what about really those change-your-life strong cheeses? Well, Murray's Cheese helped us put together a cheese plate for brave souls that will blow your mind (and stink up your living room). The only question is: Can you handle it? :)

Murray's head cheesemonger Sydney Willcox showed us how to create a truly adventurous cheese plate, and the wonderful Jamie Beck took photos. Here goes...
Overall rule of thumb: Typically it's OK to eat the rind of any cheese, as long as you can handle the stronger flavor (exceptions, of course, are cloth-bound or wax rinds).

Monte Enebro. This quirky Spanish goat cheese is covered in ash and mold. The flavor is creamy and salty on the inside, and then gets spicy, damp and acidic as you get toward the rind. Its overall funny appearance is said to resemble the leg of a mule!

Quadrello di Bufala. This gamey cheese is made in northern Italy with water buffalo milk. Two SUPER cool brothers took over their father's farm (their dad had started the farm in 1968 and tragically died the same year). They wanted to do more than just make mozzarella, so they created a bunch of different funky cheeses. This cheese is very barnyard-y; you can taste wet straw, a bit of stink and sweetness at the same time. Tangy, meaty, very rich. Washed in brine.

Epoisses. There are two ways to serve this runny cow's milk cheese--cut it like a pizza or cut the top off and scoop it out with a spoon (or dip your bread in!). After four weeks of aging in France, this cheese is rinsed in French brandy--and once it crosses the pond, Murray's washes it in brandy again in their cheese cave to kick up the intensity. Very strong, gooey, stinky. (In fact, it's so stinky that there's a rumor that it's banned from French public transportation.) Like a salty pudding. Fun fact: Napoleon Bonaparte was a huge fan!

Pecorino Foglie de Noce. This raw sheep's milk cheese is buried in barrels full of walnut leaves while it ages. You can taste the walnut flavor in the cheese, and the rind is grassy and herbaceous. Milky, nutty, sharp and very salty. Great with fresh grapes, since it's so salty that you need that refreshing palate cleanser. (Fun fact: Did you know that the word "pecorino" doesn't actually connote a specific cheese, but simply refers to any Italian sheep's milk cheese?)

Caveman Blue. This blue cheese is made with raw cow's milk in Oregon. (The Pacific Northwest is a big blue hotspot.) Really fruity and spicy, the flavor is right up front. Has nuances of beef and bacon and grass. Not for people who are timid about blue cheeses! The name "Caveman Blue" is a nod to the nearby town of Grant's Pass, which is overlooked by a huge hulking statue of a caveman.

Yum! Thank you so much, Sydney and Murray's! What do you think, my lovelies? Do you dare? How bold are you when it comes to cheeses? (I would love to serve this tray at a dinner party!)

P.S. Remember Toby's stinker shirt? :) And more cheese-y posts!

(Photos by the amazing Jamie Beck for Cup of Jo)

A handy guide to creating the perfect cheese plate

I may or may not be obsessed with cheese (are you, too?), so the fact that we live down the street from Murray's Cheese, the most amazing cheese shop that ever existed, is fabulous and a little dangerous. The shop is packed with incredible cheeses, meats, chocolates, breads and ice creams, and the cheesemongers are geniuses (and give samples!). Toby and I venture over there at least twice a week, and we're both fatter and happier for it.

So, my darlings, I'm thrilled to present this handy guide to creating the perfect cheese plate! I met with Murray's head cheesemonger Sydney Willcox to discover her tried-and-true tips, and the lovely Jamie Beck took photos. Here goes...
Overall pointers for putting together a cheese plate:
* When you invite friends over, buy one ounce per person per cheese; and stick to five to six cheeses total.
* Choose a fun variety of cheeses: different textures, countries, and all three milk types (goat, sheep, cow).
* Serve all the cheeses on one big board. You want your guests to start with the mildest and work up to the strongest, so place the cheeses in "clock order"--12 o'clock being the mildest and 11 o'clock being the strongest.
* Take the cheese out of the fridge at least an hour before serving. Cheese should be eaten at room temperature, when it's at its full flavor and texture.
* Put out a few different knives. Goat and blue cheeses crumble if you use a regular knife, so cheese wires are the best thing to use--if you don't have one, you can use dental floss! Softer cheeses work best with a butter knife. Harder cheeses, like parmesan, are good with a triangle-shaped knife. Cut circular cheeses in wedges, like a pizza.
* If you have leftovers, don't store the cheese in Saran Wrap, which will make the cheese sweat and leave a plastic-y taste. Cheese is living and needs to breathe, so wrap it in parchment or wax paper, and keep it in the most humid part of the fridge (usually the vegetable drawer).
Six cheeses for the perfect basic cheese plate:
(pictured clockwise from top)

1. Cremont is a bloomy, rindy, mild cheese, which debuted last year in Vermont. (The name "cremont" is a mix of "cream" and "Vermont"!) The cheese has both cow and goat milk. Luscious, coats your tongue, fudge-y, cake-y.

2. La Tur is the little black dress of cheeses! Everyone loves it. It's a mix of goat, sheep and cow--which is is pretty unusual. Flavorwise, you get a hint of all three animals--tang from the goat, lingering buttery fat from the sheep, milky sweetness from the cow. The texture feels almost whipped, like savory ice cream! At a party, this insanely popular Italian cheese will disappear first.

3. Pyrenees Brebis. Every single person I've has ever met loves this sheep's milk cheese. It's a huge crowd-pleaser. A lot of flavor, but very harmonious. Nutty, salty, floral, semi-soft. From the southwest region of France, where there are huge herds of sheep.

4. Cabot Clothbound Cheddar. Cabot makes lots of cheddars, but this is their artisanal (read: fancy!) line. What's cool about this cheese is that it's a partnership between Cabot and the Cellars at Jasper Hill--Cabot makes the cheese, which is then aged in the Cellars at Jasper Hill. There's actually a staff of guys (football-player size!) who flip these cheeses everyday, so they'll age evenly. The cheese is wrapped in cloth, which is a more English style of making cheese. Super strong cheddar; you get little crystals. You'll taste peanuts, caramel, earthy flavors. Eat from the inside out; then take the cloth off and then eat the rind--it almost takes like dirt, but it works so well with the other flavors. (P.S. It would make the best grilled cheese you'd ever have in your life.)

5. Pleasant Ridge Reserve. Made with raw Jersey cow's milk in Wisconsin. Very fruity and smooth. The American Cheese Society just named it "Best in Show" for the third time (it's the only cheese to have been awarded Best in Show more than once!). You've gotta try it.

6. Cambozola Black Label is a very, very delicate blue cheese. Just a tinge of that mineral flavor; very buttery with a bit of a cashew flavor. A great beginning cheese for people who think they might not like blue cheeses. (Once you put it on bread and add a grape, it will mellow out, if you’re feeling timid!) Blue cheeses and chocolate also go together really well--a great balance of salty and sweet.

Pair cheeses with: Dried cherries, walnuts, marcona almonds (I love these!), fresh grapes, crackers and French bread.
Yummy! Thank you so much, Sydney and Murray's! Have you tried any of these cheeses before? Do you have a different favorite cheese that you'd recommend? I'd love to hear...

P.S. More cheese-y posts!

(Photos by Jamie Beck for Cup of Jo)

Our first date

Alex and I were reminiscing last night and realized that we went on our very first date exactly four years ago! I remember feeling giddy and nervous as I walked over to meet him at the Angelika Film Center. We saw The Lives of Others, the suspenseful German film about the East Berlin secret police. It was really intense and my heart was in my throat as we watched it.
Afterward, we took a cab over to Cafe Cluny, one of my favorite restaurants ever, and ordered steak and scallops, followed by two glasses of port, since it was one of Those Great Long Leisurely Dinners.
Then Alex walked me home, and, although I was usually a pretty slow mover (I'm a Michigan girl!), we kissed outside my apartment. The funny part? We were on Bleecker Street, so even late at night, crowds of people were passing by. Three drunk guys passed us and yelled, "Look at the lovers!" Romantic. :)

Another funny thing was, since we both really liked each other, we were searching for signs during the date that the other person was (or wasn't) into it. I got nervous when Alex offered me a bite of his steak, but then placed the piece of steak directly onto my plate; did he not want me to eat off his fork? And he later admitted that he thought the date was shot when I didn't lean on his armrest at the movie, but instead leaned toward the other side. So funny how nervous people can be when first dating!

Needless to say, it worked out, despite the armrest gaffe. And now he lets me eat off his fork:)

What about you guys? What did you do on your first dates with your main squeezes (or past boyfriends/girlfriends)? I'd love to hear...

Lemon, sausage and chard lasagna

We had a couple friends over on Saturday night, and Alex made this lasagna that I had spotted in Martha Stewart Living. It was ridiculously amazing: No tomato sauce, but instead lemon, sausage, and Swiss chard. The balance of flavors was pitch-perfect, especially with the tart lemon. I would highly, highly recommend it.

Where are your favorite places to find good recipes? Magazines? Cookbooks? Blogs?

How to boil an egg

Alex cooks all the time, but the one thing that he can never seem to figure out is how exactly to boil an egg. It's weirdly hard! (I always hear him cursing in the kitchen.) So I was psyched to come across this funny website, Eggwatchers, which walks you right through it. Bravo!

Valentine stickers

Twig & Thistle made these adorable downloadable fruit stickers for Valentine's Day. Alex has a banana for breakfast everyday; I might sneak one on there and see if he notices. :)

Birthday cheese

Alex was so sweet on my birthday, and since I'm one of those people who don't like cake (are you, too?), he brought out a piece of stinky Spanish cheese with a candle. It made me burst out laughing and was such an awesome treat. Thanks again, Alexei! :)

(Alex's shirt and my dress are from Steven Alan, and my sweater tights are from Hue)