Unsolicited Ideation

wowwhataweekend:

What do you get when you bring together 4 friends in 85 degree weather in the beginning of March at the beach? THE GREATEST DAY EVER!!! Not only did we have gorgeous weather this past Sunday but we took advantage of it and hit up Manhattan Beach. We rented beach cruisers and biked from Redondo Beach all the way to Marina Del Rey (around 18 miles); ate a quick lunch accompanied by refreshing Coronas; and then went back to LA where we cooked delicious Greek burgers. 

Can’t wait for summer!

3/4/12.

wowwhataweekend:

Bread Baking Bonanza!

In this installment of Funday Sunday we make bread, but not just any bread—Oatmeal Cinnamon Raisin Bread. A few things we discovered along the way: 

1) Yes, we have no problem baking bread and visiting 2 bakeries all in the same day. 
2)Kneading dough is not as easy as it looks(well at least not for Bryant)
3) Packed brown sugar=brown sugar
4)  A packet of yeast is 2 1/4 teaspoons!

5) A cupcake shop, can in fact run out of cupcakes! (thank goodness for the equally delicious cupcakes down the street)

6)Ryan’s camera takes awesome videos, and captures our ridiculous conversations. 
7) Apparently we need to watch Hugo!


 

Science is art…

(via fyeahmedicine)

Attention all veggies—let’s cook dinner! (how about we try to incorporate fresh figs? 

theboredvegetarian:

Roasted Brussels Sprouts with Tahini and Fig Balsamic Vinegar Reduction

1/2 Pound of Brussels Sprouts
Extra Virgin Olive Oil
Salt
Fig Balsamic Vinegar 
Tahini Sauce

Preheat the oven to 350 degrees.  Chop ends off of Brussels Sprouts and slice in half lengthwise.  Save any leaves that fall off in the process.  In a bowl, toss Brussels Sprouts with a few tablespoons of olive oil until generously coated.  Sprinkle with a few pinches of salt and toss again to coat evenly.  Transfer to baking pan and spread evenly.  Roast in the oven until sprouts are tender and start to brown.  You may want to toss them in the pan to make sure they cook evenly.  While the Brussels Sprouts are roasting, pour fig balsamic vinegar into a saute pan.  It will reduce by about half while you reduce it.  Whisk throughout the process over medium/high heat - be careful not to burn it!  Once the balsamic has a syrup quality, remove from heat.  Place Brussels Sprouts in a serving bowl and drizzle with balsamic reduction and tahini sauce.  Serve immediately.  

This recipe is inspired by the best Brussels Sprouts I’ve ever had - from Tanoreen.  Their version is fried Brussels Sprouts with a tahini and pomegranate molasses sauce.  I thought the fig reduction would have a similar sweetness and tang to the pomegranate.  If you can’t find fig balsamic - just use plain!

• food