Emily D's Profile

wow people are such downers! these are so whimsical and cute, love them

this diy ricotta from lottie + doof is so simple and SOOOOO delicious.
i did the first part with the curdling, left my apartment for a few hours (it says to tend to it again in 2 hrs, but i did 3-3.5) to do some errands, and came back for the last step. i used it for pizza. it made less than i thought, because a lot of the whey is strained out (i hear that is great in yeasted bread recipes instead of water), so between the pizza and munching on it plain while making the pizza, it was pretty much gone.
best freakin pizza i ever made.

my workplace has a lot of midcentury polish movie posters from the chisholm gallery in nyc. they're so beautiful and utilize really great combinations of typefaces and illustration, here's the website:
http://www.vintagepostersnyc.com/index.htm

what is the situation with freezing gratins?
i've been making this delicious summer gratin from the kitchn with butternut squash & sweet potatoes & other types of potatoes (like purple ones!).
i'd like to make it for thanksgiving, but my mother is very serious about cooking as much as possible ahead of time. if it needs the oven & conflicts with the turkey, she is very suspicious.
it's also important that the dish come out really well, because she's skeptical about trying new things on the ultimate tradition-focused day. does anyone have any tips? (thanks!!)

yes yes! my favorite stove top item is my cast iron skillet; i find that the way it distributes heat more evenly than all of my other pans is incredibly important on the glass stovetop (which came with my apartment).
the burner is always turning on and off below the glass top to try and keep a steady temperature, but if the pots are too thin, it scorches the food when the burner in red glowing mode.
i HATED this stove top until i decided to start using all of my thrift store le creusets and cast iron pans, it made all the difference.

thanks for posting this; the dansk dutch ovens are so great. a bright yellow one would really cheer up my kitchen!

i have a little mason jar of coarse sugar with rosebuds in it. it's so pretty and makes everyday coffee or tea a little more special; i can imagine it would be a great hostess gift!

tip on where to find rosebuds: i noticed the other day that my local health food store sells rosebuds in their bulk spices section. otherwise check an asian market.

faith, your lentils are so pretty! are you using a mix of types or colors? i usually just buy "lentils" at the supermarket, but i think they're maybe green lentils?
i need to learn more about them, i think lentils could be a comforting, healthy thing for the fall and winter.
great post!

my boyfriend is a pizza fiend, and likes to use a pizza stone to get a good crust, but i find it kind of stressful to slide the pizza & parchment onto the pizza stone without burning my arms or losing too much oven heat.

my favorite method is heating the oven up to its highest temperature (550F on my oven), and putting the pizza on parchment on the back of a cookie sheet. i think hot air circulates a little better underneath, and it gets a perfect thin & crispy crust, then i can slide it right off onto a cutting board. i have never had luck with pizza cutters, so i use my kitchenaid mezzaluna & it cuts slices perfectly.

wow this is really delicious i just made it!
i was unclear about when to put the olive oil in, because it's mentioned twice, but i put it in with the chocolate.
what an incredible blend of flavors, especially with the salt on top just before serving. thanks so much for posting this!