philosofeeder

A simple exercise in good food.
huffingtonpost:

My heart is melting into a million little pieces right now. See the full video of this adorable hug here. 

#loveyourfood

huffingtonpost:

My heart is melting into a million little pieces right now. See the full video of this adorable hug here. 

#loveyourfood

Pan seared salmon in line butter and rosemary & thyme over scrambled eggs (cooked in the same pan as the salmon to absorb flavor) on wheat toast. What a blissful breakfast, cooked with every single window open!

philosofeeder:

Rosemary lemon water. Super refreshing for those last few hot days. Just slice up a lemon, chop up some rosemary and put into a pitcher of filtered water and let sit overnight. It’s extra refreshing with a splash or two of gin and a couple ice cubes!

I thought I’d reblog this to get myself into a summer mood.

Coffee coffee coffee coffee coffee coffee!!!!!!!!!!!!

Coffee coffee coffee coffee coffee coffee!!!!!!!!!!!!

My very first time at a Dairy Queen.

My very first time at a Dairy Queen.

Made some chilled potato/leek soup last night. This is a decadent dish that really doesn’t require much and tastes delish hot or cold, which makes for great leftovers. All you need is a pound of yellow skinned potatoes, 4 leeks, 5 or 6 green onions, 3 cups of chicken broth (or veggie broth if you want a vegetarian version) and a little salt and pepper. You just soften the leeks and onions in 1 1/2 c of the broth for about ten minutes, then add the rest of the broth and the potatoes and cook for another 30 minutes. You don’t have to do this, but I like to chop up the potatoes so they cook a little faster and more evenly.  Once everything is nice and soft (you should be able to mush the potatoes with a fork), stick it in the blender in batches, blend until smooth, and serve hot or let chill overnight in the fridge for a cold soup! Season to taste when served and enjoy this all weather dish.

Made some chilled potato/leek soup last night. This is a decadent dish that really doesn’t require much and tastes delish hot or cold, which makes for great leftovers. All you need is a pound of yellow skinned potatoes, 4 leeks, 5 or 6 green onions, 3 cups of chicken broth (or veggie broth if you want a vegetarian version) and a little salt and pepper. You just soften the leeks and onions in 1 1/2 c of the broth for about ten minutes, then add the rest of the broth and the potatoes and cook for another 30 minutes. You don’t have to do this, but I like to chop up the potatoes so they cook a little faster and more evenly. Once everything is nice and soft (you should be able to mush the potatoes with a fork), stick it in the blender in batches, blend until smooth, and serve hot or let chill overnight in the fridge for a cold soup! Season to taste when served and enjoy this all weather dish.