1. shot through with sweetness, a hand painted arrow card by hartland brooklyn 2. many scratches lots of gracias from pistachio press 3. wit and whistle covers all the bases merci gracias thank you grazie danke postcards 4. for going out of their way, a blackbird letterpress set featuring maps and lovely Betsy Dunlap calligraphy 5. speaking of blackbird, we collaborated with her for our own larks & japes designed thank you kindly cards with radial pattern 6. recipients can pay it forward with these tiny envelopes included cards 7. bold & bright neon catch-all card from banquet atelier & workshop 8. an assortment of good things to remember including to give thanks by satsuma press
You’ve probably (hopefully) noticed by now that not only do most of our events have a skillshare / learning component, but we’re also champions of taking classes both online and off, furthering study in existing interests, sharpening skills or exploring a possible new hobby. We’ve recently spelunked the subject of cheese and earned a “certificate of distinction” in the area of New Nordic diets. Always seeking to add a bit more know how to our to do now list, we were particularly intrigued to learn of quistic, a relatively new company offering engaging, useful and on-your-own-time friendly courses on a wide variety of subjects. Given our love of eats and education, it’s no wonder that this class, From Recipe to Retail, on launching a food related business jumped out at us.
Taught by leading experts and mentors in the industry, the series (starting the week of January 13 and broken into easy to swallow, one-hour live video sessions) includes advice on attracting retailers’ attention, case studies from successful food entrepreneurs, help planning for oh-so-important funding along with worksheets and admittance to a likeminded Facebook forum. And yes, you’re able to go back and reference the materials once the course has, well, run its course.
If you’ve got an idea for a cookbook series simmering or Aunt Betty’s secret recipe burning a hole in your apron pocket, we think the information offered here could prove invaluable. We’re eyeing it ourselves for possible (future) l&j food products.
To feeding both brains and bellies!
:: ye olde disclaimer: We guess you can technically call this a sponsored post, but we’ve been yapping and pinning about this course for a while, as it seems right up our readers’ (and our) alleys. As always, we don’t share if we don’t care, so any brand or product we mention here on the blog you can trust that we’re promoting with genuine admiration and enthusiasm ::
One thing we love about a recipe contest is how it breaks us out of our box – to look at an ingredient beyond the tried and true. It makes cooking feel creative, and thus somehow more rewarding. We’re particularly enjoying this month’s Blueberries Meet Their Match challenge because, sweet or savory, we’re finding its hard to go wrong when you start with a blueberry. This got us to thinking about what else could use some shaking up – and the rapidly approaching Thanksgiving menu sprung to mind. Why not a rich savory blueberry sauce in lieu of good ol’ cranberries this year? Because we had dinner guests visiting on the horizon this weekend, we worked the recipe into our plans, coming up with a rosemary and thyme rubbed pork tenderloin with herbed blueberry sauce baked in a braided puff pastry – a presentation that belies its simplicity.
recipe after the jump [Read more...]
1. vintage metal ice cream spoons + a few bites of artisanal jam 2.individual salt cellars + flaky maldon salt or a sample from the meadow gourmet set 3. glass bottle with chalkboard square for customizing + homemade limoncello to banish any winter blahs 4. mini weck jars + diy vegetable bouillon powder or perhaps some mocha cocoa