My new job is to design digital menus for various restaurants. It’s nice because it combines two of my favorite things, design and food. I always see amazing looking print menus and am wistful to be working in that medium. Though I am not a print designer, I can be inspired by all of the lovely print menu work out there.
Mule Menu by Scott Hill
The Phoenicia Diner Menu via Art of the Menu
Founders Menu via Art of the Menu
Murphy’s Law Menu via Designspiration.
Mary
I found these awesome vintage flash cards in my mom’s office. I’m obsessed with the meat card!
Mary
It’s a Hank Williams kind of Sunday.
Mary
Since Thanksgiving is officially over, I feel ready to start blogging about Christmas. I thought I’d start out with a round-up of some of the seasonal foods I plan to enjoy over the holidays.
Eggnog French Toast via PinLaVie
Peppermint-Eggnog Punch via Better Homes & Gardens
Gingerbread pancakes via Family Style Food
Holiday Brie via The Girl Who Ate Everything
Mary
I’ve had a pretty rough weekend. I was doored while riding my bike to the botanical gardens on Friday. My legs are a scraped and bruised mess and my bike is in the shop getting some major repairs. I also woke up this morning to a hefty parking ticket. I felt like I needed to treat myself, so I finally checked out the new pie shop on California, Bang Bang.
Oh. My. God. It is amazing! They have fluffy, handmade biscuits with a variety of house made butters and jams. Trevor and I each got a slice and split them. We tried Banana Toffee Walnut and Plum. Yum!
I may have to start making weekly trips to get my pie fix.
Mary
I know that it’s still summer, but it’s been so chilly and rainy lately that I’ve gone completely into fall mode. I’ve spent the last few weeks coveting boots and fair isle sweaters. I have also been craving heartier fall foods. My favorite thing to cook with in the fall is pumpkin. Here are some of the recipes I plan to try as soon as I see some pumpkins at the market.
These baked pumpkin doughnuts from food plus words look amazing! Plus, they have beer in them, which is always the icing on the cake for me.
Although Trevor and I already have a favorite pumpkin pasta recipe, I will definitely be making this pumpkin risotto with seared scallops from spoon fork bacon.
I’m a sucker for anything with ginger in it and this pumpkin pie from The Go Lightly Gourmet has ginger in the crust, filling, streusel, and a handmade gingerbread whipped cream to top it off.
It’s been ages since I made a lasagna, but that will be changing as soon as I make this Pumpkin and Spinach Lasagna from Veggie num num.
Mary
I work so often on Saturdays that even when I do get a Saturday off, I’ve been forgetting to go to the farmer’s market at Eastern Market in Detroit. I finally remembered to go this past weekend, and while it was a little bit of a gloomy morning, it only made it feel more fall-like for my bike ride down.
I picked up some blueberries, bananas, and white corn for home, and had a few pierogies for a snack while there. I can’t wait to go back in the fall for squash and cider.
Trevor
I have been newly obsessed with baking this summer. I am particularly focused on pies. I made this Strawberry Ginger Pie for the fourth of July and this Blueberry Ginger Pie with Parmesan Crust for a girlfriend’s barbecue.
I have also been making a lot of craft cocktails. Usually, I’d prefer a cold IPA to a cocktail, but it’s lovely to spend time with friends making simple syrups and muddling herbs. I recently made homemade lavender simple syrup (from the lavender in my own herb garden!) and used it in these Blueberry Lavender Mojitos.
Mary
A coworker recently commissioned me to make a Michigan cutting board for her friend’s wedding and I remembered this great cutting board tutorial from Design Sponge. I took the basic plans, changed the shape to an upper and lower peninsula, and now her friend has a new cutting board for his wedding this weekend.
Trevor
My sister, Rachel, makes the best guacamole ever. This is not an overstatement; everybody who’s ever had it agrees. Yesterday, I taught a friend how to make it and I thought it would be nice to share it here as well. I went to Stanley’s and bought about a military backpack’s worth of produce. I always go crazy there because everything is so affordable.
Part of my haul from Stanley’s
Mash everything together in a bowl using a potato masher or fork and serve.
*We don’t really measure the spices. I usually add a little at a time and taste it to see if I need more.
Mary
