here's a pink bridesmaid bouquet for your hunnies this morning..I've been swamped this week, but will settle in at the shop later to sort through email and pictures for you all. did you know the vegetable peeler died...

YES.

Glitter Graphics

Jcrew comparing its new spring line to the work of Warhol, Degas and Monet? I'm sorry, No.

And, Hell No.
(thank you P.)

some beauty from scandinavia...

59 buketter (bouquets) found here. via blomsterverkstad

it is no secret I have been know to succumb to the celebrity gossip shame spiral

Here's how this is going to work. I'm going to show you these:


and in exchange, you're going to look at this. And you must scroll down for the pink kimono.

special galette post

I recently went on a galette binge, and thought you should know. Its the best easiest thing to make and impress people because its sort of french, i guess, and rustic. and if you fill the gallette with seasonal stuff people will think you're the next alice waters - and maybe you cold be - especially if you toss some microgreenz with a lemon vinagrette and serve a nest of them on a wood plank accompanied by a slice of the gallette. Here goes:

do you have a little food processor? if so, put 1 1/4 cups of flour in there with 1 stick of butter (cold), a half teaspoon of salt, and some chopped sage if you can. Buzz that junk till it gets to be small crumbs, or there's no big chunks of butter left. Then slowly stream in about 1/4 cup of cold water through the top as you continue to buz...it should form a clump. Dump it out, knead it into a round flat disk. Plastic wrap - throw it in the fridge for one hour to chill.

Then cook up a filling. The first night I did squash and leeks and goat cheese. Pretty good...

The second night I carmelized 4 small onions in a bit of olive oil. Then cooked 3 good pork sausages (out of their casings). Tossed that together with lots of ground pepper. Rolled out the dough into a big mishappen oval. Dumped the filling in the center, spread to 1 inch within the edge. Folded up the edges and brushed an egg wash on the crust. I then drizzled the leftover egg wash over the sausage filling - why waste it - and baked at 350 for 35 minutes.