Category: Features (page 1 of 79)

Garlic Soup for a Vampire-Free Halloween

Everyone in my house is sick with a nasty cold. Mike is miserable. Scout is miserable-r. And I may be the miserable-ist, although exactly who is the sickest is always a hotly debated topic around here.

Today, I grew tired of wallowing in my stuffy nose misery and decided to take matters into my own hands by making Garlic Soup. I don’t know that actually believe in the healing powers of garlic but I figure I don’t have to believe for it to work, right? And since Halloween is just around the corner, I’m sharing the recipe with all of you lucky healthy people.




You’ll need four or five heads of garlic for this soup. When buying garlic, look for heads that are firm and tight.


Separate the heads of garlic into cloves, but there’s no need to peel them Plonk them into a baking dish with a couple springs of thyme and a teaspoon of olive oil. Cover the dish tightly with aluminum foil and pop it in the oven at 350 degrees Fahrenheit (around 180 Celsius) for one hour or until soft, but not brown.



Carefully remove the foil and allow the garlic to cool for about 20 minutes.


When the garlic is cool to the touch, squeeze the pulp into a medium pot, discarding the paper peels. This is the fiddliest part of this recipe and also the messiest. You will surely have roasted garlic all over your hands before your done! Just keep telling yourself how amazing this soup is going to taste.


Once you’ve finished squishing and washed your hands, use a potato masher or the back of a wooden spoon to mash all the garlic cloves into a smooth paste.


Now throw a bit of flour onto the garlic paste- about 2 teaspoons- and stir thoroughly to incorporate the flour into the garlic. It’s really important to get all the flour into the garlic before proceeding to the next step.



Now for the liquid. You’ll need four cups of stock, either chicken or vegetable, preferably homemade but good quality store bought will do just fine if it’s all you have. If you do use boxed, adding a heaping teaspoon of Better than Bouillon  will perk it up.

Using a whisk, slowly incorporate the stock into the garlic-flour paste, then set over a medium-high burner. Allow the soup to simmer and thicken for 10-12 minutes, stirring occasionally. Remove the pot from heat and stir in a good squeeze of fresh lemon. The lemon with brighten the soup immensely.


The Essence of Autumn

Although it’s hard to tell here in Virginia, Autumn has officially arrived! In an effort to jump start my favorite season, I decide to bake something pumpkiny a few days ago. My first thought was pumpkin muffins, but– let’s face it– a pumpkin muffin is really just a cupcake without icing. I decided that it would be hypocritical of me to make cupcakes and call them muffins, so I started searching the internet for pumpkin recipes.


I googled pumpkin + cake + easy, because I have a five-month-old excuse not to engage in anything too difficult/cerebral/time consuming. I was looking for a seasonal version of the classic Southern Wine Cake that your aunt used to make if you grew up where I did. (I have two aunts that make it. My Aunt Cricket makes the classic version but Aunt Shirley is a strict Southern Baptist so she substitutes white grape juice for the wine. We call her’s Baptist Cake.  Both are really good but Aunt Cricket’s might just barely have the edge.)


Nothing I found was exactly what I was looking for, so I did a bit of combining of recipes, some improvising and threw in a tried and true hook that I was sure would throw this cake over the top. The result was magical. So good that my husband and step-daughter said it was the best thing I’ve ever cooked. (I went to culinary school and I don’t happen to believe this was true, but still.) So good that we devoured it before I could take a picture. So good that I decided I need to make another one to refine the recipe and photograph it. This cake is as easy as it gets. If you can pour something from one vessel to another, you’ve got this knocked. There is one step that is time consuming but it’s the most important part, so I urge to you to give this a go. And it’s not hands-on time consuming. It just takes a bit of planning.


Autumnal Equinox Cake

Autumnal Equinox Cake


1 gallon apple cider (Yes. 1 whole gallon)

1 cinnamon stick (optional)

2 or 3 cloves (optional)

1/4 cup cinnamon sugar (or 1/4 cup sugar with a tablespoon of cinnamon mixed into it)

1 box Spice Cake Mix* (Duncan Hines or Betty Crocker will do nicely)

1  15 ounce can of pumpkin

4 eggs

1/3 cup melted butter or canola oil

1/3 cup greek yogurt (unflavored, of course)

2/3 cup sugar


Pour the entire gallon of apple cider into a large pot and add the cinnamon stick and cloves if you are using them. Bring to boil, reduce to a gentle simmer and then find something to do of the next hour or so. (Your house will smell heavenly during this process, BTW.) When the gallon of apple cider has reduced to about two cups, it’s done. The apple cider reduction will be syrupy, although it may be hard to tell until you allow it to cool to room temperature. Remove the cinnamon stick and cloves and set aside. Pat yourself on the back– you just made liquid gold.

Preheat the oven to 350 degree. Grease a Bundt cake pan with cooking spray and “flour” the pan with the cinnamon sugar, tapping to coat the pan and discarding any excess.

In the bowl of a stand mixer, combine all the remaining ingredients plus 1/4 cup of the apple cider syrup you just made. Mix slowly until combined and then on medium high for a couple of minutes.

Pour the batter into your prepared pan and bake at 350 until done. (In my convection oven, this took about 50 minutes, but every oven is different so start testing for doneness at about 35 minutes.

Remove from the oven and place the pan on a cooling rack. Carefully pour 1/4 cup of apple cider syrup over the cake while it’s still hot and in the pan. Wait about 30 minutes for the cake to cool, the ever so carefully invert the pan onto a cake round or large plate. Now pour another 1/4 cup of apple cider syrup over the top of the cake as evenly as you can.


Serve with whipped cream, because if you’re going to eat all that cake, why act all high and mighty when it comes to what is essentially a garnish? Drizzle with yet more apple cider syrup and devour the essences of Autumn.

Store any remaining apple cider syrup in a tight jar and store in the fridge for a few weeks or in the freezer for however long you freeze stuff. For ideas on how to use it, see this post, but definitely try it on salmon.

* Once, many moons ago, I did a post about making chicken soup for a house full of people while we were all sick with a nasty cold. In that post, I conceded that homemade chicken stock was always preferable to boxed broth but admitted that we were so sick and so short on time that I was using the boxed. Not long afterwards, I noticed we were getting thousands of hits that were coming from a famous (actually notorious might be a better word) website. I clicked the link and found that someone had posted a link to my soup recipe and the entire forum was outraged (OUTRAGED, I TELL YOU!) because anyone who cares about food would never use boxed chicken broth. Anyone with the slightest taste would rather go hungry than use it, in fact. It was actually pretty funny, now that I think about it, that total strangers were ready to burn me in effigy because I made soup in my own house for my own friends with an ingredient that they didn’t approve of. It’s a funny world we live in these days.

Anywho, I say all of this to say, I get it. Boxed cake mix is the WORST. You would never DREAM of stooping so low as to feed your family boxed cake mix! How could you possible inflict such a plebeian and base concoction on the refine and sensitive palates of your family?!? I should be locked up for even suggesting such a thing, etc. etc.  I wish you peace and send you on your way.

Meanwhile, I’ll be here eating cake.

Scenes From the Farm, Mid-Summer















Yesterday In Pictures

We are SO reveling in the spring weather!!!


Yes, hello. My name is Adelaide. You show me a fence and I’ll show you a stuck goat!


She does this every. day.


It’s been warm enough the last few days that the dogs have started their summer ritual of hanging out in the stream.


The peas are growing well!


The peonies are going to bloom any second.


The lilacs are blooming now and busy attracting bees and butterflies with their heavenly scent.


The strawberries are flowering.


The broccoli is sprouting.


The Monarda is shooting up fast.


The raspberry bush is taking over!


The azaleas are about to pop.


The dogwoods are showing off.


And Ursa is looking mighty tired of that fleece!

Evening In Pictures

Every day seems to be gaining ever more momentum toward summer. I took extra time this evening to appreciate the new flowers, the new bits of green popping up everywhere, and the wooly creatures who will be freed of their heavy winter fleeces in the next week or so.



The apple trees are starting to leaf out.








This broody hen is very unhappy that I keep taking the eggs from under her.





Happy Pi Day!

Since tomorrow is Pi Day (3.14), I thought I would share our recipe for Blueberry Slab Pie with Strawberry Mascarpone Ice Cream. Slab pies are great for feeding large groups and for people who just love a higher crust-to-filling ratio.

Blueberry Slab Pie with Strawberry Marscapone Ice Cream

Blueberry Slab Pie

For The Crust

  • 5 cups all-purpose flour, plus more for rolling
  • 1 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 2 cups (4 sticks) cold unsalted butter, cut into small pieces
  • 1 to 1 1/2 cups ice water

For The Filling

  • 2 1/4 pounds fresh (8 cups)
  • 3 tablespoons cornstarch
  • 1/2 cup sugar
  • 1 tablespoon grated lemon zest, plus 3 tablespoons lemon juice


  1. Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, add 1 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/2 cup water, 1 tablespoon at a time). Do not overmix. Divide dough into 2 disks; wrap each tightly in plastic. Refrigerate until firm, at least 1 hour (or up to overnight).
  2. Preheat oven to 400 degrees. Make filling: In a large bowl, toss together blueberries, cornstarch, sugar, and lemon zest and juice. On a floured work surface, roll out 1 disk to a 12-by-16-inch rectangle. Place in a 10-by-14-by-1-inch rimmed sheet pan. Pour in blueberry filling, then lightly brush edges of crust with water. On floured surface, roll out second disk to an 11-by-15-inch rectangle, carefully cutting out the star shapes. These will serve as vents to allow steam to escape.  Lay over blueberry filling; press along moistened edges to seal. Fold overhang under, tucking it into pan, and crimp edges.
  3. Place pie in oven, then reduce heat to 375 degrees. Bake until crust is golden and juices are bubbling, 50 minutes. Let cool on a wire rack for at least 1 hour, preferably two. Allowing the pie to rest will keep the filling from running when you slice it.

Blueberry Slab Pie with Strawberry Marscarpone Ice Cream


This pie is even better with a scoop of ice cream and, if you really want to impress your family, our Strawberry Mascarpone Ice Cream is a dreamy addition.

Strawberry Marscarpone Ice Cream

  • 8 cups strawberries, sliced
  • 1/2 cup balsamic vinegar
  • 4 cups whole milk
  • 2 tablespoon plus 1 teaspoon cornstarch
  • 16 ounces marscarpone cheese
  • 1/2  teaspoon salt
  • 2  1/2 cups heavy cream
  • 1 1/3 cups sugar
  • 1/2 cup light corn syrup


1. Place the slice strawberries in a bowl and mix with the balsamic vinegar. Refrigerate for overnight, or for a minimum of 2 hours.

2. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the marscarpone cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.

3. Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.

4. Gradually whisk the hot milk mixture into the marscarpone cheese mixture until smooth. Chill the mixture thoroughly. I usually just put the mixture in the fridge for a couple of hours but if you are in a hurry you can use Jeni’s quick chill method. Pour the mixture into a 2-gallon Ziploc freezer bags and submerge the sealed bags in an ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

5. Strain the strawberries, saving the balsamic vinegar for a salad dressing. Add the strawberries to the ice cream base and pour the base into your ice cream makers’s canister and proceed according to the manufacturer’s directions. Spin until thick and creamy. If you prefer your ice cream more solid, you can pack it into a plastic container and place it in the freezer for a few hours.We like it the way it comes out of the ice cream maker.

Makes two quarts ice cream, which may sound like a lot before you taste it, but it really isn’t.


Probably something you would like… UPDATED with a new link!

I have to start off by saying this is NOT a sponsored post. As you all know, I am always sharing little things that I find and love here on the blog, and this is another one of those. In this case, I fell in love with a product and I contacted the company to see if they would be willing to hook you guys up with a deal, but I’m not getting paid for posting this or even getting a discount for myself. I would never cheapen PSYWL by turning it into a paid sponsorship type thing, just so you know.

Have you heard about Blue Apron?  Until a few weeks ago, I hadn’t either.  And then suddenly all of my friends were talking about it on Facebook.

Basically, Blue Apron is a food prep/delivery service. Each week, subscribers receive a box with the prepped ingredients for three meals along with recipes for preparing them. When I first heard about it, I thought it would probably be a good thing for people who don’t cook much, but I am a culinary school grad and it just seemed kind of…silly.

But then my friend Kate sent me a coupon code for a free box so I decided to try it. I mean, $60 worth of free food was nothing to sneeze at, right?

Blue Apron product shot 1

Our first box came three weeks ago. Right from the start, it’s hard not to be impressed. The packaging is thoughtful and effective. Everything was well insulated and each ingredient is carefully packaged and labeled. The produce included in each box has been top notch– there hasn’t been one ingredient that I would’t  have selected myself if I were at the farmer’s market.

When I say everything you need for each recipe is included, I mean EVERYTHING. If a recipe calls for a tablespoon of butter, you get a tablespoon of butter. The only thing I’ve ever run across that wasn’t included was salt for salting something to taste, and I think once we had to use our own tablespoon of olive oil. Otherwise, if you need it, it’s in the box

Blue Apron Ingredient

Here are the actual ingredients for our first three meals. I will say, if I have anything negative to say about Blue Apron, it’s the fact that all that packaging makes me feel guilty. I’m not sure how else they could do it though, so I don’t have a solution.

Now, about the recipes. I am a bit of a food snob. It’s not something I’m necessarily proud of, but I would rather have an apple and a nice piece of cheese for dinner than eat something bad or even just okay. I can honestly say that we haven’t had a dud yet in the 9 meals we have prepared from Blue Apron. I can also honestly say that a few of the meals have really surprised me by putting together flavor combos that I wouldn’t have thought of. We all tend to get in our little cooking ruts and it’s nice to have someone else come up with the ideas for a change.

Now, I can’t personally attest to the quality of the recipes because (and this is the biggest surprise of this whole experience) Mike has completely taken over our Blue Apron boxes. He has cooked every single meal since we got them.

I think this is the beauty of the Blue Apron service. Mike likes cooking but doesn’t have a lot of time for meal planning or grocery shopping. With Blue Apron, He gets to concentrate on the part of cooking that he likes– the cooking.  Mike says the recipes are all clear and easy to follow, even with minimal experience. And since everything he has made has been delicious and technically well prepared, I’m inclined to believe him.

Here are the meals we’ve had so far: (Sorry I didn’t take more pics! I wasn’t planning to blog about this in the beginning and also, I was hungry.)

Pan-roasted Salmon Ramen (this one was great!)

Pork chops

Center-cut Pork Chops with Beet, Heirloom Carrots and Hazelnut Salad (an example of flavors I wouldn’t have put together but it was my favorite so far.)

Crispy Chicken Thighs with Kumquat Relish & Freekeh Salad (I had never even HEARD of freekeh before)

Bouillabaisse-Style Fish Stew (this was amazing!)

Pan-Roasted Chicken with Mashed Potatoes & Maple-Glazed Carrots (Gabbi’s favorite so far)

Blue Apron BoxSteak & Miso-Roasted Vegetable Salad

Shrimp Po’Boy Sandwiches with Butter Lettuce & Apple Salad (very good, especially the salad dressing)

Chicken & Sage Biscuit Pot Pie with Cremini Mushrooms & Purple Tops Turnips (this one is on deck for tonight)

So you are probably asking yourself, how expensive is this box of wonderment? Honestly, it’s not that expensive. We get the two-person box with three meals per week. It works out to a little under $60 (including delivery), or $10 per serving. Now that may sound like a lot, but we realized quickly that the convenience of having everything we needed on hand and not running to the grocery store for ingredients (and ending up spending a minimum of $50/trip) and not eating out cause neither of us has through about dinner means we are actually saving money with Blue Apron. (I may be a food snob but I am also cheap. Trust me, it’s a good deal.)

We are also eating healthier (each menu is between 500-700 calories per person) and throwing away way less food.

We are also now positively evangelical about Blue Apron, as you can see. Which is why I emailed the company and told them that I have a little yarn company and a little blog, and would they like to offer our readers a special deal?

They were just lovely about it and said yes. My first 50 readers to try Blue Apron will get two free meals with their first Blue Apron box. You have to follow this link to get the Juniper Moon Farm deal, though.  ****

Bleu Apron Discount

When you click the link, it will take you to the page screen-shot-ed above. Click on the orange “redeem offer” button to get the discount. (If you have trouble, let me know!)

So give it a whirl. And let me know how it works for you. If you have any questions, I’ll try to answer them in the comments, but you can find tons of info on the Blue Apron FAQs as well.

**** We have a new working link, y’all!

Our favorite PITA dinner

It has been a million years since I’ve written a blog post! I would like to say I feel bad about this, but the truth is, I just haven’t had the motivation– or the energy– for doing much but the bare minimum lately. My pregnancy is going fantastically and I have nothing to complain about besides the fact that I’m just tired by the time I finish all the stuff that I have to get done in a day.

Blogging isn’t the only thing in my life that has suffered, though. I have done so little cooking in the last six months that its shameful! We’ve resorted to scrambled eggs for dinner more times than I can count, along with baked potatoes (yes, just baked potatoes by themselves), rotisserie chickens and a whole lot of take-out food. On the rare occasions when I’m home alone for dinner, I can’t even muster that level of cooking- tea and toast are good enough for just me!

So on Sunday, when Mike asked me to make his very favorite dinner, I didn’t have a whole lot of excuses for saying no. In addition to the fact that I’ve been phoning it in for months, Mike has filled the gap in innumerable ways every day, taking over chores that were previously mine and making sure I get plenty of rest. Since he had spent the weekend putting the finishing touches on the nursery (mudding and sanding the walls, painting, putting together furniture, hanging window treatments, building a bookcase, etc.) I figured dinner was the least I could do.

I feel a little bit guilty that I’m sharing this recipe with you all, because the results are delicious and it’s sure to become a favorite with the people you feed. Those people will want you to put this into your regular rotation of meals and the truth is, it’s a total pain in the ass to make. One hundred and ten percent worth all the effort, time in the kitchen and dirty dishes, but a PITA, nevertheless.

Roasted Vegetables with Couscous and Goat Cheese

Ladies and gentlemen, I give you…Roasted Vegetables with Couscous and Goat Cheese! (This recipe actually originated with Erin, JMF’s very first employee and one of my dearest friends. I will never forgive her for introducing me to it.)

I know what you are thinking. It doesn’t sound like such a big deal to roast some veggies and throw them on top of couscous. But the key to making this amazing dish is in the details, y’all.

Much like my famous Terribly Inconvenient Granola recipe, the key to Roasted Vegetable with Couscous and Goat Cheese is cooking each individual ingredient separately to it’s individual peak of perfection, and then combining them all at the end.

Other than the fact that it takes a lot of time to chop and cook each individual vegetable, leaving your kitchen looking like it’s been pillaged by huns (huns with a deep appreciation of olive oil) it’s a cinch to pull off.

Start by deciding which vegetables you want to include. I like to  do a minimum of eight and I switch some of them up depending on my mood and what’s in season. You can use pretty much anything but I highly recommend including parsnips, mushrooms of some sort, whole heads of garlic and grape tomatoes.  Caramelized onions are a must. This particular day, I added carrots, tiny potatoes, shallots, sweet potatoes  to the mix.

When you are grocery shopping for this dinner, you will need to keep telling yourself that you need more vegetables than you think. People tend to eat a lot more of vegetarian dishes than the do when their is a slab of meat involved. I once served enormous quantities of this dish to a big party at my farm house. I bought a minimum of five pounds of each vegetable, thinking it would be awesome to have leftover the next day to put in omelets. In reality, there wasn’t enough food and I ended up with nothing on my plate but couscous and an onion. For reals. Buy more than you think you need.

When you get home from the market, preheat your oven to 450 degrees immediately. All the veggies will be cooked at the same temperature but for different lengths of time. If you have two oven, thank your lucky stars for all the good fortune you have and preheat them both. I only have one oven but I use my toaster oven as a second.

You are going to need a large bowl, olive or avocado oil, kosher salt and just about every cookie sheet, roasting pan and pyrex dish you own.

Chop each individual vegetable type, keeping in mind that your goal is to create smallish pieces that will cook at the same rate.

With carrots, I cut them in half length-wise and them split the thicker top halves in half again. Same with parsnips. I cheated and bought the cubed sweet potatoes that my grocery stores has in the produce section, which saves a ton of time. I washed and halved crimini mushrooms, trimming just a tiny bit off the stems.

The tiny potatoes I leave whole. Same with the grape tomatoes. After you chop all the carrots, throw them in the large bowl, drizzle them with oil and sprinkle with salt and give them a good toss. (Tongs are great for this.)

When everything is evenly coated, throw them onto a pan and pop them into the oven.  Try not to over crowd your pans, as that will lead to steaming which is not what you want here at all. Steamed vegetables are very hard to get a good brown roast on, so give your veggies some elbow room. Then tackle the parsnips the same way.

For the tiny potatoes, I boil them in salted water until tender before roasting them because otherwise they take forever. Actually, this is why I usually just leave them out.

Keep working through the vegetables, saving the sweet potatoes for last if you are using them. I cook everything for this dish with only oil and salt, with the exception of the sweet potatoes. They also get a half a teaspoon of so of cumin powder thrown in. (By saving them for last, you won’t have to wash your bowl in between the other veggies.) Also, if the sweet potatoes are nicely cubed, they will have one of the shortest cooking time.

With shallots and garlic, leave them whole and unpeeled. Throw them in the bowl with oil and then place them in a baking dish and cover with foil tightly. Into the oven they go.

One absolute essential to making this dish work is caramelized onions. If you are going to leave them out, you may as well skip the whole dish. To caramelize the onions, peel a couple of large onions and cut them in half along the hemisphere (not the equator!) keeping the stem intact. Slice the onion thinly and uniformly into half circles.  Place the onions in a sauté pan over medium heat with a couple teaspoons of oil and cook them slowly until they are brown to dark brown in color. You can’t rush caramelizing onions, but it’s going to take you a while to roast all those veggies, so no worries.

As the vegetables cook on their individual pans, check them from time to time for doneness but try not to open the oven doors too much, as it will slow everything down. You will know they are done when they are nicely burnished and fork-tender. Stuff is going to be coming out of the oven at different times and your faster cooking veggies will have to wait on the slower ones. Don’t fret about that.

When it looks like most of the vegetables are nearing completion, and your caramelized onions are finished, it’s time to start the couscous. Like with the vegetables, make more couscous than you think you’ll need. I usually make two cups of dry couscous for a couple of people and count on having leftovers.

When the couscous is done, fluff it with a fork and then spoon it into the center of a platter. (After going to all this trouble, you really want the wow factor of a platter.) Surround the couscous with various veggies in discrete piles so that your diners can pick and chose what they want. On top of the steaming couscous, place an ample dollop of goat cheese (or Boursin cheese, which takes this dish into the sublime) and scatter everything with the caramelized onions. Encourage your guests to take a big spoonful of the cheese, along with their couscous and vegetables, and to squeeze to some of the roasted garlic onto their plates. (You should probably have more cheese on the table, as people always ask for more.

Voila! You have made an amazingly delicious dinner in only 150 simple steps! Sure it took you three hours to roast all those vegetable but it really is totally worth it.

Some other vegetables I like to use in this dish are:

-roasted asparagus (trim the ends only and roast briefly)

-cubed butternut squash

-pan-charred green beans

-zucchini, slice long and roasted or grilled

- red bell peppers, cut into small strips.

You can use just about anything that will hold up to a hot oven. I’d love to hear what your favorite combos are.

P.S. You deserve a medal for wading through that wall of text. Give yourself an extra piece of dessert tonight.

Probably something you would like…

10 Tips to Start Living in the Present

10 Toxic People You Shouldn’t Bring With You Into The New Year



The 30 Most Amazing Photos Of Frozen Things You’ll Ever See Actually, there are about 6 or 7 that are amazing, some that are pretty good and a couple that leave you wondering why anyone would publish them, but the ones that are amazing are worth going to see.

This is the trailer for “Addicted to Sheep”, a feature length documentary that I want to see.


Magical Russian Fairy Tale Photographs. These really know me out!


Special Delivery: Rare Set Of Elephant Twins Born In South Africa

Best Wedding Photo of 2014

25 Must-See Wedding Photos From 2014. These are all pretty amazing.

What’s making you happy this week?

Probably something you would like…

I don’t know about you, but the last couple of weeks have been emotionally exhausting. I am in dire need of reminding that the world is a wonderful, magical place. Here are a few of the things that are making me happy this week:


The Man Who Quit Money: An Interview with Daniel Suelo. Interesting read.

Dishwasher Cooking

Dishwasher Cooking is apparently a thing.

Abandoned Textile Mill

A colourful past: Haunting images of abandoned textile mill show wool still on the looms and stacks of yarn on shelves. Amazing pics.

Van Gogh Inspired Solar Bike Path

Solar-powered Glowing Bike Path in the Netherlands Inspired by Van Gogh’s Starry Night.

Is there anything making you smile this week? Please share with us here.

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