Everything was marshmallows and nothing hurt.
Also… yes.

Everything was marshmallows and nothing hurt.

Also… yes.

(via lettres-aux-papillons)

My friend, Geekhouse teammate, and CX nemesis @tristans shared this with me. Don’t care what Quark thinks…. Root beer is the one and only drink!

I present to you for your enjoyment, tonights Dinner:
Roasted Butternut Squash Soup
3 lbs butternut squash, peeled, seeded, and cut into 1-1/2”cubes
4 medium shallots, peeled and quartered 
4 cups veggie broth
1/4 cup olive oil
1/4 cup heavy cream
1-1/2 tablespoon maple syrup
1 teaspoon cider vinegar
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon ground nutmeg
Set oven to 450 degrees F. Place rack in middle of oven. In a large pot, bowl, or roasting pan, mix squash, shallots, oil, salt, and pepper, by hand until the squash cubes are coated in oil. In a roasting pan, arrange squash and shallots in a single layer. Roast in oven for 45 minutes, stirring occasionally. At 45 minutes, add 1/2 cup broth to roasting pan, and cook for apx 5 more minutes, or until broth has almost completely cooked off. Remove squash from oven and transfer (generally in two batches) to blender. Puree squash/shallots/and remaining broth. Repeat with second batch. Pour puree into a large pot and add syrup, vinegar, nutmeg, and cream. Mix into puree, and heat to simmer. Add 1/4 cup water as needed to bring soup to desired consistency. 
Serve with french bread.

I present to you for your enjoyment, tonights Dinner:

Roasted Butternut Squash Soup

  • 3 lbs butternut squash, peeled, seeded, and cut into 1-1/2”cubes
  • 4 medium shallots, peeled and quartered 
  • 4 cups veggie broth
  • 1/4 cup olive oil
  • 1/4 cup heavy cream
  • 1-1/2 tablespoon maple syrup
  • 1 teaspoon cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/8 teaspoon ground nutmeg

Set oven to 450 degrees F. Place rack in middle of oven. In a large pot, bowl, or roasting pan, mix squash, shallots, oil, salt, and pepper, by hand until the squash cubes are coated in oil. In a roasting pan, arrange squash and shallots in a single layer. Roast in oven for 45 minutes, stirring occasionally. At 45 minutes, add 1/2 cup broth to roasting pan, and cook for apx 5 more minutes, or until broth has almost completely cooked off. Remove squash from oven and transfer (generally in two batches) to blender. Puree squash/shallots/and remaining broth. Repeat with second batch. Pour puree into a large pot and add syrup, vinegar, nutmeg, and cream. Mix into puree, and heat to simmer. Add 1/4 cup water as needed to bring soup to desired consistency. 

Serve with french bread.

Someone make these for me. Please. I will be your best friend. Oreo stuffed chocolate chip cookies look like the food of the gods.

Someone make these for me. Please. I will be your best friend. Oreo stuffed chocolate chip cookies look like the food of the gods.

Dear sweet oreo gods… yes.

Dear sweet oreo gods… yes.

How To: Make Homemade Nutella


Toast 1 cup peeled hazelnuts in a dry pan until they are fragrant and golden, then let cool. Meanwhile, melt 4 ounces semisweet chocolate (not chips) and 2 ounces unsalted butter (4 tablespoons). Stir in 1 teaspoon vanilla extract.

Blend cooled nuts in a food processor until smooth, 3 to 5 minutes, drizzling in 1 to 2 tablespoons nut or vegetable oil. With the machine running, add the chocolate mixture, 3 tablespoons sweetened condensed milk, and 1/2 teaspoon kosher salt. Transfer to a container and refrigerate.

From the NYTimes. Spotted on Tumblr by pimpblueniki

(via knicksonknacks)

Had a late breakfast today. 2 warmed brioche, strawberry preserves, coffee. Thus is all you need.

Had a late breakfast today. 2 warmed brioche, strawberry preserves, coffee. Thus is all you need.