Posts tagged with my stuff.
Gluten free chocolate cupcake with salted caramel frosting, and a hot chocolate. Sort of antithetical to the outside temperature.
i am in love with my bike thighs. and my butt is hella poppin’ too.
my favorite butt.
ugh. he is so cute.
To celebrate the end of school, and my birthday, boyfriend took me to Whidbey Island to meet his family and a bunch of sheep. This was at Glendale Shepherd, a creamery that makes my current favorite cheese. We got to watch the girls get milked, and had french press coffee with fresh cream (straight from the teat), and were sent off with samples of experimental cheeses and fresh sheep’s milk yogurt.
I turned 24 yesterday. The bartender at work made me a custom flight of wines, my coworker made me that sweet crown, and another coworker took me out to mexican food after we were off. Then I got a balloon and flowers from boyfriend.
Special Mother’s Day board I put together for my mama and friends.
Cheeses (from top to bottom): Glendale Shepherd’s Island Brebis, Cypress Grove’s Midnight Moon, Beehive Cheese Co. Barely Buzzed, Jasper Hills’ Moses Sleeper.
Grilled mahi mahi, gingered carrot puree, fresno peppers.
Sous vide project plate. Chile lime shrimp, steamed white rice, carrot pepper salad, ginger lime vinaigrette.
Cooking the shrimp sous vide was interesting. I vacuum packed them with lime juice, chile flakes, cracked black pepper, and salt, and cooked the bag at 140F for approximately 30 minutes (which was too long), then seared them after they came out of the bag. The salad was super fresh and bright, and the ginger balanced the citrus acidity nicely. It was also my first time using a ring mold on a plate I designed; I usually go for more natural plate presentation, but I thought this dish called for a little more structure.
As per usual, this dish is entirely gluten free.