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.
who.what.where?
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.
oh&get sidetracked
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"
great weavings
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.
cyk,
b
p.s. shout out to my paprika collection pictured above!
fotos by @jesselynndawson