allergies

This spring so far has been murderous to my sinuses.  My head is pounding, my eyes water, my nose drips, stuffs, and itches. Lord help me. I have become an open mouth breather and my pillows are covered in spit. Max and I have agreed to a dinner of pho from our favorite local joint down the block. I plan to defeat this stuffiness with a tub of sriracha. The little red rooster will set me right, I hope.

Pho is such a traditional and laborious soup to prepare. I have watched my friend's mother doing all the work and it's a lot. I know that the actual broth takes hours in till its perfect.  So, knowing all this I was so happy to stumble upon a Faux Pho recipe from bon appetite. I'm not feeling up to doing much today but, I will be making this soon. 

25th Birthday

I celebrated my 25th a few weeks ago and it was so amazing. the best birthday i have ever had. there was tons of food and smiling faces. i'm so truly grateful for everyone in my life. 

me and my sweet lady rachael. 

some of my babes.

some of the spread.

mini baked potatoes!

Lotta Nieminen

Via.

Taco & coffee

James Mollison Photography

Where Children Sleep 

via eye candy

cut it out

this gives me ideas of what to do with all my photo doubles. pretty neat.

via Elsabe' Milandri

winter came early

i know its not the season but luckily in kansas city we have lots of cool days in the summer. so, this would be a delicious and simple sunday feast. 

food and wine. 

Winter-Vegetable Shepherd's Pie

• VEGETARIAN
• FAST

1. 2 pounds baking potatoes (about 4), peeled and cut into large pieces
2. 1 1/2 teaspoons salt
3. 3/4 teaspoon fresh-ground black pepper
4. 1 cup heavy cream
5. 6 tablespoons butter
6. 2 large onions, sliced
7. 1 clove garlic, minced
8. 4 cups sliced mixed winter vegetables, such as celery, turnips, Brussels sprouts, parsnips, fennel, cabbage, or celery root
9. 2 carrots, sliced
10. 1/4 teaspoon dried thyme
11. 3 cups canned low-sodium chicken broth or vegetable stock

1. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter. Cover and set aside.
2. Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the sliced mixed vegetables, carrots, thyme, and the remaining 1/2 teaspoon each of salt and pepper. Mix well.
3. Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.
4. Heat the broiler. Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.