advice on pimientos de padrón
some things are stand alone good, they require little adornment and can be enjoyed effortlessly. padrón aka shishito peppers fall into this category.
serves 2 and perfect for tapas- padrón peppers only come around to the burlington farmers market once summer is fully kicking. i find them at my favorite produce stand, half pint farm. beat on the street is that 1 in 10 padróns are real picante, buyer beware.
found myself enjoying the sometimes heartbreaking heirloom recipe articles on food52, here's a potent one
fun little fall style post @jesselynndawson shot, @melroseboyer modeled, and i @brenna.paulsen styled ;)
andy warhol's montauk home (if those walls could talk)
blue & white souk style, especially like the last swatch "mojave dusty blue"
food trends 2015
the keep dreaming dream coat- loeffler randall now makes outerwear
mac demarco impersonates mj in his new video and its creepy
plant styling from a pro
birds on birds on birds
the way to go
1/2 lb padrón peppers
1 tsp olive oil
smoked spanish paprika on the side
maldon sea salt on the side
in a medium sized bowl toss peppers with olive oil. heat the grill to medium high. place peppers directly on the grill or place over a mesh screen. cook on each side until blistered (about 3 minutes per side). transfer back to medium sized bow and sprinkle with maldon and smoked paprika to taste. serve with some ice cold beer.
p.s. shout out to my paprika collection pictured above!
fotos by @jesselynndawson