Tabling It

Tale of the Table from Anthropologie on Vimeo.

I got too much on my plate, ladies and {three} gents. Sound like a good opportunity for an Anthro product placement and a segue into a mini break? You bet it does! À bientôt - and see you on Pinterest, where I'm always open for online girl business.

Broiled Cotija & Avocado Crostini

This is totes Cinco de Late-o. I originally envisioned eating these al fresco with a frosty Dos Equis, but then a post-wedding hangover and a work event had other ideas. One week later, Internet Cooking Husband and I found ourselves amidst another all work, no play Sunday. No. me. gusta.

These "avocado treats," as Internet Cooking Husband calls them, were inspired by  simultaneous cravings for nachos and garlic bread. Call them crostini, and voila, they no longer sound like a Lay's Potato Chip Do Us a Flavor entry. Now go pour yourself some Malbec and have yourself an impromptu happy hour muy sofisticado. Andale.

This is Water

THIS IS WATER - By David Foster Wallace from The Glossary on Vimeo.

A side of perspective for your morning toast, courtesy of David Foster Wallace's 2005 Kenyon College commencement speech.

Weeknight Chicken & Sausage Gumbo

Coldest May in memory. Okra season. Time-starved. Yada yada yada. Gumbo you can make in under an hour. #magicianwithwords #drivebyblogging

Blog Book Club: Thug Kitchen

One of my number one blog scouts discovered Thug Kitchen and sent it my way. And I will be indebted to her for the rest of my life. You get no picture previews. Just go there avec haste. You won't be sorry.

Lately

{prom boutonnieres look just as handsome in bud vases}

{madison square park - full of people who are much cooler than moi}

{debby}

{pebble beach. unreal.}

{heart of union square}

{olive oil nirvana at eataly nyc}

This is the segment of le blog where I offer my Instagram roll as evidence that I'm still alive and have internet access. Bisous, y'all.

Apple Upside-Down Cheesecake with Dulce de Leche Sour Cream Frosting

This is not a recipe for recipe's sake. It's a guessing game about an upcoming trip! I'll give you some hints. It involves more than one BIG APPLE on top of a classic, dense NEW YORK CHEESECAKE.

Well, damn. You guessed New York, didn't you? My dreams of being the next Alex Trebek are finished.

Internet Cooking Mom, Internet Cooking Sister and I are indeed en route to Manhattan this very moment to celebrate SOMEONE'S 60th birthday! {More hints: not mine or Internet Cooking Sister's.} We're so excited we can't stand it. Ladurée and Eataly, here we come!

{And a little post script for you, Internet Cooking Sister. #insidejokesarethebest.}

How To Cook Beef Stroganoff {And Fight Off a Ninja}

How To Cook Beef Stroganoff and Fight Off A Ninja from Ronen V on Vimeo.

This is just the right amount of weird for a Thursday. Happy weekend countdown, mes amis!

Black Bean & Garlic Meatballs

A friend recently told me she didn't like rice, which sent every starch-loving alarm bell ringing throughout my body. "How do you eat your leftover meat and veggies?" I asked. "Without rice." "What do you use to soak up your sauces?" "Not rice." What do you stir fry with eggs and butter when you want to eat your feelings?!?" Insert blank stare.

I'm here to tell you this is NOT how it's done. {Sorry to make an example of you, friend.}

White rice can be a glorious thing. It just needs the right counterpart to make it sing. {I just rhymed. Bada bing.} Black bean and garlic meatballs are an homage to umami with its own distinctive layers of saltiness and slight aura of bitterness. What better way to highlight a complex dish than by the simplicity of white rice - and vice versa?

Rice. It's nice. {I did it again. And didn't think twice.}

ICP out.

{via LuciusArt}

Napa Cabbage & Sesame Slaw

Things I look for in a slaw: napa cabbage and minimal ingredients. What do you know, I've made just the slaw to back up such a statement! It's the easiest, zestiest, ass friendliest salad you'll meet all week!

How to Boil Crawfish

My new favorite flavor d'cable, Duck Dynasty, reminded me that it's crawfish season! Here's a little how-to from Southern Living. I hear they know things about these things...

Banoffee Mocha Muffins

A special Monday calls for special muffins. I'm starting a new job! As my future sis-in-law pointed out, it's a lot like the first day of school. What should I wear? Where's my desk going to be? Who am I going to eat lunch with? How much should I contribute to my 401k?

What better way to toast a new chapter in life than a cup of coffee and a banoffee mocha muffin? {A glass of champagne, I hear you. But it's eight o'clock in the morning, and I'm trying to make a good impression.}

Bon chance {mostly talking to me} and have a great week {talking to you}!

How to Cook Quinoa

My New Roots - How to Cook Quinoa from My New Roots on Vimeo.

Internet Cooking Husband isn't a fan of quinoa, so we don't make much of it at Maison d'ICP. Luckily I can eat vicariously through the internet. Pixels, mmmmm.

Blog Book Club: The Dieline

I treated myself to a field trip to Trader Joe's in Fort Worth a few weeks ago and was totally mesmerized by the packaging. Consequently, I paid my respects to all those crafty designers and production artists behind the scenes by spending nearly a Benjamin on processed foods....

Back in my agency days of yore, packaging projects were some of my faves. Minus the times when a production artist accidentally misjudged a dieline or used the wrong Pantone.  {Hell hath no fury like a client whose label doesn't POP!}

Alas, this month's Blog Book Club is dedicated to those of you, like yours truly, who have a major packaging fetish. Get your Pinterest triggers ready, mes amis, I give you THE DIELINE!