i'm in the mood for making...or sleeping

there are lots of projects that i want to do--that I have the skill for, there are instructions existing, easily procurable materials--that I probably will never get around to. these are my aspirations.

baller
welovemakemyday:

tene cuidado que podemos matarte de amor #cuchillera #mk #mkmyday #makemyday #manicure #notd #npa #nails #nailart #naildesign #design #emoji #love #matameconamor #instanails #rosario #argentina #cuchillitoquenocorta #aguantetodo β€οΈπŸ™πŸ’πŸ’‹πŸ‘ŠπŸ’–πŸ’•πŸ˜πŸ‘―πŸ™€πŸ™‹πŸ˜»πŸ‘πŸ’ͺπŸ”ͺπŸ’…πŸ˜ƒπŸ˜˜πŸ”ͺ✨πŸ”₯πŸ‘„πŸ‘πŸ’ͺπŸ’ƒπŸ‘‘πŸ’„πŸ’‹πŸ’˜πŸ’”β˜ŽοΈ5⃣3⃣0⃣5⃣5⃣3⃣2βƒ£β˜ŽοΈ

baller

welovemakemyday:

tene cuidado que podemos matarte de amor #cuchillera #mk #mkmyday #makemyday #manicure #notd #npa #nails #nailart #naildesign #design #emoji #love #matameconamor #instanails #rosario #argentina #cuchillitoquenocorta #aguantetodo β€οΈπŸ™πŸ’πŸ’‹πŸ‘ŠπŸ’–πŸ’•πŸ˜πŸ‘―πŸ™€πŸ™‹πŸ˜»πŸ‘πŸ’ͺπŸ”ͺπŸ’…πŸ˜ƒπŸ˜˜πŸ”ͺ✨πŸ”₯πŸ‘„πŸ‘πŸ’ͺπŸ’ƒπŸ‘‘πŸ’„πŸ’‹πŸ’˜πŸ’”β˜ŽοΈ5⃣3⃣0⃣5⃣5⃣3⃣2βƒ£β˜ŽοΈ

yummybites:

Cheu gives a new meaning to brisket and matzoh ball soup. I love having so many amazing options for lunch. #lunchdate (at Cheu Noodle Bar)

yummybites:

Cheu gives a new meaning to brisket and matzoh ball soup. I love having so many amazing options for lunch. #lunchdate (at Cheu Noodle Bar)

ariverisariver:

Salt-Cured Egg Yolks
I have a bunch of prep work to do for tomorrow’s Mother’s Day Of Eating, but I really wanted to try this prep that I lifted from Hank at Hunter Angler Gardener Cook, who in turn lifted it from Jeffery Weiss’ Charcutería: The Soul Of Spain.  
It involves curing egg yolks in kosher salt for 7 days, then hanging them in cheese cloth for another 7, until they have the consistency of pecorino cheese.  Think bottarga, but with chicken eggs instead of fish eggs.  We got some nice farm-fresh eggs with deep yellow yolks at the farmers market this morning, so I had to try it.

ariverisariver:

Salt-Cured Egg Yolks

I have a bunch of prep work to do for tomorrow’s Mother’s Day Of Eating, but I really wanted to try this prep that I lifted from Hank at Hunter Angler Gardener Cook, who in turn lifted it from Jeffery Weiss’ CharcuterΓ­a: The Soul Of Spain. Β 

It involves curing egg yolks in kosher salt for 7 days, then hanging them in cheese cloth for another 7, until they have the consistency of pecorino cheese. Β Think bottarga, but with chicken eggs instead of fish eggs. Β We got some nice farm-fresh eggs with deep yellow yolks at the farmers market this morning, so I had to try it.