Outtakes, October 25th: behind Autumn Makes & Does this week

by autumn on October 25, 2013

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I made a this drink and it was so delicious and the most pretty color! The hue comes only from the bitters.

I’m trying to up my guest post game here on the blog and this week I was so psyched to have Kris from 80twenty share Big Cluster Pumpkin Spice Granola.

I had a lot of thoughts and feelings about Conde Nast getting rid of its internship program. As a former unpaid Conde intern (DOMINO GLORY DAYS YOU GUYS) and as a lady who pays her own bills, I sincerely hope they take a look at what they could do to make the internship program more accessible for folks of all socio-economic backgrounds. And by that I mean paid.

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I purchased a head of cabbage that was bigger than my cat and made sauerkraut out of it using the recipe in Saving the Season (affiliate link alert). I’ve said it once and I’ll say it again, you need this book!

I swooned over the gluten-free granola from Seattle granola company Marge Granola, which is brand new!

And speaking of granola (again!), this granola recipe from The Fauxmartha, which is inspired by Marge Granola, sounds fabulous.

Kelly and I talked about fishing on the podcast. It was our 50th episode!

If you’re playing along at home, this week I got Silver Hake in my fish csa. I think I am going to fry it!

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I’ll let you in on a little secret, there’s a ton of good food in the Chelsea Market, but the thing I can’t leave there without eating is the mallomar from One Lucky Duck. It’s raw, vegan, and gluten-free (so maybe not everyone’s first choice of treat), which is fine because that means MORE FOR ME! I treated myself to this serious cashew cream magic this week.

Thanks to an oddly genuine tip from Shit Food Blogger, I listened to June Diane Raphael on the podcast You Made it Weird. She’s an awesome woman!

HAVE A GREAT WEEKEND!

 

{ 2 comments… read them below or add one }

1 joyofcooking October 25, 2013 at 4:20 pm

Saving the Season is amazing. Thoughtful, intelligent, and not at all gimmicky. We made the membrillo paste recipe from this book recently. Whoa. I mean, quinces are just delicious anyway, but it was a solid recipe for sure.
Also: that cocktail is gorgeous. I swooned over it on Instagram, and I’m still swooning.

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2 autumn October 26, 2013 at 11:25 am

Mmm… Membrillo!

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