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The Luxe Daily Get Inspired Today

October 25th, 2014
Last Updated At 14:15:10 PST

Front Page Weddings Beauty and Fashion Home Decor Food Travel Family 

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Oct 23rd, 2014 at 21:33 PM
I'm lucky to be the occasional recipient of Josey Baker experimentations. The other day Josey handed me a still-hot loaf of 100% einkorn bread - substantial, fragrant, a dark brown crumb with a craggy top-crust. It smelled like a great brewery - all malt, and grain, and warmth. And it begged to be treated right. The first question to come to mind was slicing strategy...the consensus was: 1) Allow the bread to cool completely. 2) With this loaf - not too thick, not too thin. Not to digress too much, but when it comes to toast, the thickness or thinness of the slice is key. Some breads lend themselves to a thick slab - Blue Bottle Cafe (in downtown San Francisco) cooks an egg-in-the hole of Acme's pain de mie. Perfect. There are other breads I like thinly sliced and extra-toasted -. . .
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Oct 23rd, 2014 at 21:01 PM
1. These two boys have been extra snuggly lately and I just want to eat them up. Granted, it’s more of Duke snuggling next to Einstein and Einstein tolerating it, but at any rate, it’s adorable and I love it 2. I’m currently 28 weeks (+4 days) and counting… Hellooooo third. . .
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Oct 23rd, 2014 at 20:02 PM
My kids love cheesy crackers so I decided to try making them at home with my son, who had the day off due to parent teacher conferences. We found a great looking recipe on Cooking Light that looked easy and delicious. My boy grated all the cheddar then gathered the remaining ingredients and. . .
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Oct 23rd, 2014 at 18:30 PM
Saw a savoury and appetizing pumpkin salad recipe in Epicure magazine sometime ago. I didn't take down the exact ingredients but remember it was mixed with miso paste, ginger and sesame oil. So here is the  Miso Pumpkin Salad that I made for. . .
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