I am so eggcited!

It is crazy to think that it is one day shy of October. This, to me, is insane. I am not sure what happened to September. I mean, I know there were days in there somewhere, and that they were filled with family, food, and fun…but I am not quite sure how they slipped by so quickly.

It would be easy to say that life is full and that there are lots of things going on between work and extra-curricular activities (like convention after convention, yoga teacher training, storytimes starting back up at work…) And sometimes, I just need a break.

Now that I am a full-time librarian, I have a bit less free time than I used to. I am unable to experiment as much as I would like; and on the off chance that I do get to cook, I usually forget to take pictures of it, in order to get it to my belly as fast as possible. I hope that I will be correcting this soon. I have some FABULOUS ideas that are pun-derful and full of pie, so I hope to be bringing those to light soon.

Even though I have been slacking on the posting front, I have been following some GORGEOUS foodie instagrams, and I wanted to share them with you.

My instagram is full of food and fun and puns and adventures–though, surprisingly, not a lot of whiskey…I will have to remedy this. It is just silliness from my daily life, full of the food I cook, the things I make, and the adventures I take.

But the other ones I will be sharing are awesome. Beautiful. Delicious. Inspired.  I hope you will check them out.

Full disclosure…I do not know any of the people who have created and run these accounts. Their opinions and photography are their own. I just think they are pretty.

The first account is all about symmetrical breakfasts and it is seven kinds of gorgeous. Everything is perfectly aligned. Everything is in twos. The lighting is on point. Just. Wonderful. If you need a daily dose of order, this is IT. It is not only feast for your eyes, but also really makes you want to make beautiful things. That match. Who doesn’t love sharing?

The next account is idafrosk and it is full of bright food silliness. She creates little food art. It is fun. It is silly. It is adorable. This is the account you go to when you need a pick-me-up on a slightly gloomy day.

If you are a little more into the macabre, and enjoy your gloomy day and your pastries with a slice of darkness, Christine McConnel is for you. She is gorgeous. She bakes terrifically horrifying delicacies. She makes her own beautiful vintage dresses. She is who I aspire to be in daily life. It is astounding and wonderful and glorious. (And perfect for the approaching October.)

Julieskitchen is next and is the complete opposite. This one is lovely. It is clean, simple, bright, and fresh. Basically the complete opposite of the previous account. I am all about dichotomy.

The last one on my list for today is A Life Worth Eating. Travel. Exotic food. Gorgeous scenery. Really, it is what I would love to do.

Well, I hope those are enjoyable and that maybe you’ve found a new favorite.


Why did the cookie cry?

Because his mother was a wafer so long.

I went on an oat kick and decided that I needed oatmeal cookies.

So I made them. I figured, they’re quick and easy and get the craving for something sweet taken care of. I had plans this past weekend to jump onto a tall ship that I used to work on for a few days, and figured that cookies would be a great portable treat. And, being a former crew member, I know just how much tall ship crew sometimes need a bit of sweet. It’s those little homemade touches that we sometimes miss, living and crewing a boat.

Speaking of the boat, if anyone in the CT area is looking for an awesome way to spend an afternoon, or to take an unusual vacation, check out the Mystic Whaler. She does brunch, lunch, and dinner cruises, as well as 3 to 5 day sails. It’s awesome. No, I’m not paid to say that, it’s just that awesome. Good food, great experiences, new friends. You can’t go wrong. And look at her!


Anyway, back to the boat cookies. Today’s recipe comes from the Flour cookbook. They aren’t my regular go-to, but I wanted to try something different, and I’ve made some delicious sweets from the book before.

Of course, I changed the recipe slightly…because why not. I upped the cinnamon for one,  and added vanilla, and some other little things here and there.

Mix. Bake. Om nom nom.

Oatmeal Raisin Cookies


1 c unsalted butter, at room temperature
2/3 c  granulated sugar
1 c packed light brown sugar
2 large eggs, at room temperature
1 3/4 c flour
1 tsp baking soda
1 tsp sea salt
1/4 tsp freshly grated nutmeg
1 tsp ground cinnamon
1 3/4 c old –fashioned rolled oats (not instant or quick-cooking)
1 1/2 cups raisins


  1. In the bowl of a stand mixer, beat the butter and sugars until very light and fluffy, about 5 minutes.r5
  2. Meanwhile in a separate bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon, making sure there are no lumps of baking soda. Stir in the oats and raisins.r4
  3. Add the eggs, one at a time, and beat until thoroughly combined. On low speed, or by hand, gradually add the flour and oat mixture to the creamed butter, mixing until completely incorporated.r3
  4. Chill the batter a few hours or overnight, covered. (This step is optional, although recommended by the author. And it does change the overall shape of the cookie. Do it. I have a comparison at the end.)
  5. To bake the cookies, preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.r2
  6. Drop the dough in balls evenly spaced on the baking sheet and flatten the tops slightly with your hand.
  7. Midway during baking, rotate the baking sheet and tap the tops of the cookies down somewhat firmly with a spatula to flatten the domes.
  8. Bake the cookies for 15 to 20 minutes if you’re making normal sized cookies. If you are making the recommended large, 1/4 c scoop cookies, bake them for 20 to 22 minutes. In either case, bake until the cookies just start to turn brown across the top, but do not over bake.
  9. Allow to cool for 5 to 10 minutes on the baking sheet.
  10. Remove and allow to cool completely (or if you can’t wait, eat a few then)r1 The cookies on the left hadn’t been chilled before baking. How about THAT?

Have you tried the cookies?

They are oatstanding.

I know I haven’t said it in a while, but it’s still as true as ever…I love oatmeal. All ways. I have moved away from it of late; but I’ve come to realize that it’s been TOO long. Last week I had such an intense craving for oatmeal that I broke down and bought some while I was out! It wasn’t great…but it was exactly what I needed. And I’m pretty sure I’ve eaten it every day since….and not even fancy. It has just been a bowl of oats that I cooked. That’s it. No milk. No sugar. No fruit or nuts. Just. Oatmeal. Plain.

I know. Talk about hardcore.

This morning, with the lovely break in the hot and steamy weather, I broke out the oatmeal and decided to make something savory and wonderful.

Nothing fancy. Just easy. Oatmeal. Eggs. Peppers and onions.

Savory Oatmeal Bowl

1/4 c quick oats
1 egg
1/4 onion, sliced
1/2 pepper, sliced


  1. Saute the peppers and onions until soft. Season with salt and pepper.
  2. Crack the egg in the same pan. You don’t have to remove the veg. Cook anyway you find most delicious. I personally like over-easy. Season with salt and pepper.
  3. While the egg is cooking, cook the oatmeal. I do it in the microwave, just because it’s quick and easy.
    1. Place oats in a microwave safe bowl or dish.
    2. Cover with the appropriate amount of liquid.
    3. Microwave according to package instructions. o1
  4. To assemble: Once the oats are done, place the cooked egg, onion and pepper slices on top. If desired, drizzle with sriracha or ketchup. Enjoy.  o2