Tag Archives: maple syrup

Maple Sugar Weekend Returns to SM+NC with Teen Chefs Challenge, Food Trucks, + More!

25 Feb

Finally, it’s just about time for Maple Sugar Weekend at Stamford Museum & Nature Center!  A full weekend of sweet family and maple syrup-loaded fun on March 1 + 2 from 11-3 pm.  And, while many of the activities and events that you love are the same, there are some nice changes this year, too.

Seconds before this entire sandwich is devoured in a major omnomnom fest.

First up, you’ll be able to pick up some lunch and dinner at SM&NC just by stopping by for some grub at two food trucks on Saturday.  On hand will be the ooey gooey goodness of Melt Mobile and the classic American staples from Cowabunga!

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Fun on Tap at SM+NC: Maple Sugar Workshop for the Grown Ups

13 Feb
Where maple sugar comes from...and, no, not the stork

Where maple sugar comes from…and, no, not the stork

There’s nothing quite more New Englandy than maple syrup.  Just think about how versatile it is:  put it on your favorite breakfast food, mix it into cocktails, use it for baking, or just free-base the stuff to get it right into your blood stream.  What it comes down to is this:  we purely and wholeheartedly love us some maple syrup.  And, if you’re truly a New Englander and Nutmegger at the core then you love it as much as we do.

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Maple Reigns Supreme @ Maple Sugar Weekend at Stamford Museum + Nature Center

3 Mar

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Giovanni Gentile waited intently by Chef Massimo Stecchi at the Bar Rosso table.   While you have probably seen owner Giovanni at Bar Rosso, Volta, and Capriccio, you might not have seen Massimo in action.  They were there as first time competitors at the First County Bank Chef’s Challenge where local restaurants must craftily use Stamford Museum & Nature Center Maple Syrup.  Joining them as newbies was Nicole Straight from Festivities Catering.  While they have always been very popular, their food has gained a bigger audience since opening a spot at the SoNo Marketplace.  Joining them were two veterans:  first we had EOS of Stamford who always puts together some nice Greek food, and we had defending champions David’s Soundview Catering.  David’s has always “broughten it” and was definitely a force to be reckoned with this year.

So what mapely goodness did this team of all-stars serve up?

Orange panna cotta from Bar Rosso

Orange panna cotta from Bar Rosso

Bar Rosso created an Orange Panna Cotta prepared with candied oranges and maple syrup.  The orange flavor was great with this panna cotta and we enjoyed how a little pool of syrup was at the top.  We took a little bite of panna cotta and made sure we had some of that luscious syrup, too.  The flavor was right on, but the texture was just a bit too watery.  Unfortunately, we didn’t get to try their Eggplant Relish Crostini with whipped ricotta and maple syrup because they went very quickly!

Chef Erik plates maple glazed shrimp and grits

Chef Erik plates maple glazed shrimp and grits

Next up was David’s Soundview Catering who first offered us a Butternut and Apple Bisque with maple baked chopped pecans.  So many great contrasts going on here between the rich, sweet, tart, and nutty and with textures.  An excellent bisque that we really enjoyed.  We talked with Chef Erik Anderson who was eagerly confident about retaining the crown this year, but was still a bit unsure because the other competitors had put out some great food.  And, of course, we talked with Melissa DeSousa and David Cingari himself.  From the pic you can tell how much fun they have doing their jobs!  Then we tried their Maple Glazed Jumbo Shrimp with white cheddar grits (and bacon, yay).  This was a killer dish and was one of our favorites of the day.  The shrimp was cooked nicely and had a slightly sweet taste from the maple glaze, bits of bacon added saltiness, and the grits were cheesy and silky.  Again, great contrasts in flavor and texture. Our favorite of the day!

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Maple Syurp, Pancake Brunch, Chef’s Challenge, + More @ SMNC Maple Sugar Weekend 2013 – Stamford, CT

20 Feb
The Chefs at The Chef's Challenge 2012 at Stamford Museum & Nature Center

The Chefs at The Chef’s Challenge 2012 at Stamford Museum & Nature Center

UPDATE:  OmNomCT will be guest judges for the Chef’s Challenge, so make sure to stop on by, eat up, and say hi!  

A tradition in the Del Ferraro household is hitting up Maple Sugar Weekend at Stamford Museum & Nature Center.  It’s a tradition that we’re not willing to part with and it’s something that we look forward to every single year.  Really…we’re talking about a weekend long ode to real maple syrup here.  It is what fuels our weekends and brightens our mornings.  We’re talking ’bout the real stuff…no fake syrups with weird flavoring.  Maple syrup:  pure, rich, sweet, oh so good.

Just a brief refresher course:

You can come by Saturday (3/2), Sunday (3/3), or both days!  Tickets are $5 for members, $10 for non-members.  Family Plus members or above and children 3 and under are free.  Buy at SM&NC or make things speedy by buying tix online for 3/2 or 3/3.

Click here to purchase tickets for Saturday, March 2.

Click here to purchase tickets for Sunday, March 3.

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2012 Maple Sugar Fest Weekend and Chef’s Challenge a Huge Success

4 Mar

 

The Stamford Museum & Nature Center is the place to be, month after month.  Exhibits run all year long, and visits to the otters, goats, and other farm animals are just an entrance away.  There are wine tastings, special dinners, tons of events for the family, and even a killer car show.

Then, of course, there is the holiest of all events at SM&NC:  Maple Sugar Fest Weekend, including The Chef’s Challenge.  This is our third year of attending the event and we loved the new format of having it all go down during the same weekend.

First, we walked on over to the Bendel Mansion to feed our appetite for maple syrup infused goodness that is The Chef’s Challenge.  The 2012 competition included A Dash of Salt, Susan Kane Catering, EOS Greek Cuisine, and long time competitor David’s Soundview Catering.

Here’s a breakdown of the syrupy goodness:

A Dash of Salt

• Frittella arancia e lo sciroppo d’acero, aka fritters with orange zest and maple syrup.  These were crispy on the outside, while moist on the inside.  It was amazing how they were able to fluff up the fritters with air and make these treats so light and fluffy.

Susan Kane Catering

• Scallops wrapped in bacon.  The scallops were soaking up in the maple syrup and were cooked perfectly which isn’t easy to do, especially in the tiny oven they brought along.  The bacon was crispy and added great flavor.

• Grilled mini tacos with sweet potato, cheddar, and Monterey Jack cheese.  Seemingly odd, but incredibly delicious with great flavor combinations.

• Mini sandwiches with braised pork on a tiny brioche bun.  The pork was delicate, a result of being slowly simmered for over 6 hours with apples, onions and more.

EOS Greek Cuisine (OmNomy 2011 winner for Best Mediterranean

• Baklava with maple syrup.  Baklava tends to be overly chewy and hurts your teeth, but this baklava is just right.  Also, there was just the right amount of sweetness, brought from the maple syrup.

• Fig and maple syrup bread pudding.  The pudding was moist and full of flavor.  Really awesome.  Even more awesome?  This is on their menu at the restaurant, btw.

• Myzithropita.  Ricotta, eggs, sugar, phyllo, fresh mint, butter, and maple syrup.  These little cheese pies had the perfect taste combo with just a hint of mint that made this little treat light and refreshing.

David’s Soundview Catering

• Red velvet whoopie pie.  Holy good God.  Delicate and moist red velvet cake kept together by a wonderfully mapley maple cream center.  Not overly sweet, just right.

• Grilled sandwich with smoked cheddar, maple glazed bacon, and pulled chicken.  When grilled up, they drizzled SM&NC maple syrup on top.  So ama-wait for it-zing.  This was the most talked about dish of the event.

The Winner

Kristien and I had a super difficult time voting for our favorites.  We did love all of the food there and didn’t have one single thing that we didn’t like.  When it came down to it, we felt that EOS Greek Cuisine or David’s Soundview Catering would win the prize because the maple flavors really shined through the most.  So, congratulations to David’s Soundview Catering!  They put together a great sandwich that people couldn’t get enough of…yeah, we might have had two each, but who’s counting?  Some people had 3…but they were just halves, chill.  Also, congratulations to EOS Greek Cuisine, A Dash of Salt, and Susan Kane Catering for putting together awesome dishes.

Other Fun Stuff

We renewed our memberships and bought three nice bottles of SM&NC Grade A bottles of maple syrup to wash our breakfasts down with.  With the way Kristien puts syrup on her waffles, that might only last a month.  Then, of course, we had to visit the otters, goats, pigs, donkeys, sheep, and alpacas.  For days like this, volunteers take the animals around for walks so that you can pet and meet the furry cute ones.  They also showed you how they make their maple syrup through the evaporation process.  There was a tree tapping demo and a maple sugaring demo, too.  All in all, a great time.  We look forward to coming back to SM&NC over the course of the year and for the next Maple Sugar Fest Weekend!  We’ll keep you posted on more of their food-related events.

If you’re a nature lover, hiker, animal lover, have a family, or enjoy museums then SM&NC is the perfect place to have a membership.  Join by clicking here.

Stamford Museum & Nature Center

39 Scofieldtown Road

Stamford, CT 06903

To Do: Maple Sugar Festival Weekend 2012 at Stamford Museum & Nature Center

24 Feb

Oh divine liquid called maple syrup, we love thee

Update:  and the winner is….

First County Bank is again (12 years) sponsoring the maple syrup utopia that goes down year after year, only this time things are a bit different.  You might remember there was a Chef’s Challenge where local chefs and caterers cooked and baked with maple syrup, then came back a few weeks later for Maple Sugar Sunday for a final face off.  This year both events are taking place on the same weekend!

Yup, Maple Sugar Festival Weekend is just about a week away at Stamford Museum & Nature Center.  If you’d like a preview of what’s to come, check out our past posts on maple syrup comas and our breakdown of Maple Sugar Sunday.  Here are all the syrupy sweet details:

Both Saturday and Sunday, 3/3-3/4, 11-3

$5 for members/$10 for non-members/children 3 and under as well as Family Plus or above=free

• Maple syrup creation demonstrations

• How to tap a tree for maple syrup

• How colonists made maple syrup

• Native American hot rock method

• How SM&NC uses the modern evaporation method to create their maple syrup

SM&NC Maple syrup for sale (we still have a jug left from last year)

• Fun for kids with crafts, scavenger hunts, face painting, story telling, music, and more.

Saturday, 3/3/2012, 11-3

• Chef’s Challenge from 11:30-1:30 with the winner announced at 2 (a must see and eat event)

• Local chefs and caterers use maple syrup to make the most awesome recipes for you to taste and vote on:

     EOS Greek Cuisine

     A Dash of Salt

     Susan Kane Catering

     David’s Soundview Catering

Marcia Selden's Beautiful Spread of Maple-goodness

Sunday, 3/4/2012, 11-3

• A yummy pancake brunch featuring SM&NC maple syrup for just $5 per person from 11-2.

This will be another great time for maple syrup lovers, couples, friends, and families to come down and check out why SM&NC is so awesome.  We bought a membership last year, so really think about the benefits.  You get lower entry fees to special events, you get to visit for free during the year, and most importantly you get to help SM&NC to thrive.  

Stamford Museum & Nature Center

39 Scofieldtown Road

Stamford, CT 06903

A perfect way to spend a rainy Sunday- Stamford Museum and Nature Center’s Maple Sugar Sunday

6 Mar

40 Buckets of Sap Make Only 1 Bucket of Syrup!

Now that we’ve awakened from our sugar coma, we’re excited to share with you all the mapley goodness we indulged in today at the Stamford Museum and Nature Center’s Maple Sugar Sunday…

We moseyed on over to the Stamford Museum and Nature Center around 11:30 or so, and despite the cool rain, we couldn’t help but explore the animal pens on our way up to the Bendel Mansion where all the food festivities were taking place. I mean they have goats, alpacas, chickens, sheep, cattle, (oh my)… how could two animal lovers resist?! When we finally made our way up there, we were frickin’ starving so we started with the pancake breakfast of 3 fluffy buttermilk pancakes, 2 sausage links and of course a heaping helping of their very own, hand-made maple syrup (2 ladles full to be exact).  Once we wolfed that deliciousness down, we headed on over to the final round of the First County Bank’s Chef’s Challenge, featuring semifinalists Marcia Selden Catering and Event Planning and David’s Soundview Catering.

Melissa DeSousa Dishes out the Beautiful Maple Vegetable Stew!

We were immediately beckoned  by the outgoing and spunky Director of Sales and Operations, Melissa DeSousa from David’s Soundview Catering. We were very intrigued by their dish, a hearty maple vegetable stew consisting of maple syrup (duh!), butternut squash, beets, brussel sprouts, carrots, kidney beans, and smoked sea salt. With such a creative concoction, we immediately thought they were either going to nail it, or tank. Well, they nailed it! It was fantastic. Maybe it was the fact that we were so chilly from the pouring rain, but that delicious, hot stew was just what we needed to get us going. The vegetables were cooked perfectly, not too crisp, not at all soggy, and the maple syrup really stood out, but didn’t overpower the dish at all. A perfect blend, served in cute little recycled bamboo bowls. To compliment the dish, they also had a wide variety of rolls from brioche, to multigrain, to sesame, to cranberry  (yeah, so, I tried most of them… whatever, don’t judge) along with maple butter rosettes to slather on top.  YUMMY! The rolls were soft and complex and the butter too, had the perfect touch of maple syrup.

Once we were done stuffing our faces there, we headed on over to Marcia Selden Catering’s adorably decorated table and were also greeted with friendly smiles. They came prepared to kick some maple boo-tay with three different yummy treats! Our favorite was a mix of popcorn, peanuts and cooked prosciutto (oh how I love when pork goodness in mixed in with sweets), all coated in (what else?) maple syrup. It was awesome!  Next up was a maple corn dog.  Ah, yes, I saw what they were doing, going for the kid vote… smaaaart! ; ) I, believe it or not, am not a corn dog fan, but I gave it a try anyway. It was nicely cooked and Danny really enjoyed it, though we both agree it could’ve used more maple syrup as the flavor didn’t really come through. The maple did, however, come through in their corn dog dipping sauce which was an absolutely delicious honey, maple mustard. Then last, but not least, were maple pecan mini whoopie pies! Again, I hate to say it, but I don’t like whoopie pies. I know, what’s wrong with me?! But again, I of course gave it a try! As far as whoopie pies go, it was good with delicate pies and a nice creamy filling with just the right amount of crunch from the pecans.

Marcia Selden's Beautiful Spread of Maple-goodness

So, who won you ask? Well, 3 must have been the magic number, and the kid vote seemed to come through on those corn dogs and whoopie pies, because Marcia Selden’s Catering won by 9 votes! It was quite the competition and both challengers came to the event with incredibly, winning recipes! It really was a tough call!

At this point we pretty much could’ve run a marathon on our sugar high. Well, if we weren’t so darn full that is. Before we headed out though, we wanted to be sure to pick up some jugs of their maple syrup, which is sourced and made right there at the nature center.  And on the way out we checked out more animal exhibits of the slithery type, watched a maple syrup making demonstration, and Danny somehow found room to snarf down a maple snow cone!

And, on a side note, we also decided to become Stamford Museum and Nature Center members after learning about all the benefits. It really is such a great place to have fun for people of all ages! A $100 family membership gets you a ton of perks like free entry any day, any time (that means I can visit the goats aaaaany time I want, yay), half price entry into their events like this one, classic car shows, harvest festivals, etc, invitations to exhibit opening receptions, free admission to their bi-monthly astronomy series in their observatory (we LOVE astronomy), and more!  And, best of all, the cost goes to a good cause in supporting the nature center, so definitely check it out!

Just Dan Being Corny! Hahahaha LOL ROFL LOL

Stamford Museum and Nature Center
Address: 39 Scofieldtown Road
Stamford, CT 06903
Phone:203.322.1646

Maple Sugar Sunday Is Sweet Fun Day! Stamford Museum & Nature Center–Stamford, CT

3 Mar

Our decadent and adventurous Saturday Sample Bowl sadly had to come to an end, but that’s nothing compared to First County Bank’s Maple Sugar Sunday at Stamford Museum & Nature Center!  Taking you back a bit to First County Bank’s Chef’s Challenge, Marcia Selden Catering and David’s Soundview Catering dropped the maple bomb on SoNo Baking Company and Cafe.  Now, this Sunday, March 6, 2011, we have the showdown, rain or shine!  Marcia Selden Catering won last year, so we think everybody is wondering if she’ll continue her streak or if we’ll have a new Maple Sugar god crowned atop a sugary and slippery Mt. Olympus.

So, here are the deets:

Sunday, March 6
11 am -3 pm, 12-1:30 for Chef’s Challenge
Members:  $5—-Non-members:  $10—-Family PLUS & Above Members:  Free—-Children 3 & Under:  Free
 
 
 
Expect to see and experience everything you ever wished for as if you died and went to maple heaven:

1)  Chef cook-off!  This is where it’s at for us.  We’ll enjoy the fruits of the these talented chefs’ labor and vote for our favorite maple-inspired dishes.

2) Samples of maple syrup.  We seriously cannot have that fake watery “breakfast” syrup anymore.  Maple is just too good and just too rich and smooth.

3) A “maple syrup at home demonstration with Tap My Trees, LLC.”  We’re interested to see what that’s all about.  Will we learn how to make our own syrup? :)

4) A pancake brunch.  Okay.  Two amazing words together, united, for our pleasure.  Pancake?  Check!  Brunch?  Check!  It’s from 11-2 with an additional fee.

5)  Maple syrup snow cones, sweet treats, and pints (YES!) of their own maple syrup!  We’re feeling fat now just thinking about all the food that we’re going to digest on Sunday, but you know what?  It’s for the good of mankind.  Somebody must be your ambassadors of taste and goodness, or else who would spread the word?

6)  There’s also many fun family stuff too, but we’ll be pigging out.

So, who will win?  We’re rooting for the chef that gives us the most food!  If you see us there, Kristien and I are the couple passed out by the goat pen in a sugar coma.  If you take our money, at least have the decency to wake us up before you run away.

Stamford Museum & Nature Center
Address:  39 Scofieldtown Road
Stamford, CT 06903
For info:  203.322.1646 ext. 6521

Saturday Sample Bowl with First County Bank’s Chef Challenge & Chowdafest

6 Feb

It’s here. The time of year I dread the most. The longest, shortest month of the year. The month where you’re tired of the cold, snow, and ice, feeling cooped up with nothing to do, desperately wanting for the warmth of spring. Yep, this Saturday was the perfect example of this nastiness, but hell if Danny and I were going to let that keep us down. Nope! Instead we were determined to trek out in the nasty, cold rain for an all-day sample fest of some of the best food Fairfield County has to offer. Because when the weather fails you, there’s always comfort food to make it aaaaall better!

We started our day out at First County Bank on High Ridge Road in Stamford for the Second Annual Chef’s Challenge to support the Stamford Museum and Nature Center. For those of you unfamiliar with this challenge, three local restaurants and/or catering companies compete against each other by creating impressive maple syrup concoctions. Yeah, heaven! This year the competition stepped it up a few notches to try and take down last year’s champion, Marcia Selden Catering (pictured above).

We started with breakfast, naturally, at David’s Soundview Catering’s station. First up, maple & spiced bacon wrapped grissini, which were fabulous. The bacon was cooked perfect, not overcooked, not undercooked and with the perfect amount of maple syrup and spice so as to not overpower the bacony goodness. Next up was a mini butter milk pancake with (what else?) maple syrup and a maple sausage patty, fresh and hot off the skillet. Both also perfectly cooked, the sausage was so perfect in fact, we had to have two. What? Don’t judge us! It was just such the perfect combo of savory and sweet that we couldn’t resist. Then, last but not least, was their homemade granola which offered a fantastic level of crunch and sweetness you could only hope for out of granola.

Next up, brunch with Marcia Selden Catering, starting with some nicely maple coated mixed nuts. And, at the risk of being repetitive, also the perfect balance between savory and sweet. (Yep, guess these chef’s know what they’re doing). Then onto their maple pulled pork tacos. These were also pretty tasty. The pork was cooked very nicely, but could’ve used just a touch more maple syrup. As the iron chef judges say the key ingredient was not the star. And then we finished with their maple panna cotta which was holy awesomeness! I am a huge panna cotta fan and this did not disappoint with just the right amount of maple, cream, vanilla and berries to balance it all out. Don’t tell, but Danny had two. YUM!

Then lastly, more dessert with Maple Shortbread Fingers from SoNo Baking Company and Cafe. These too, were quite delicious, soft and delicate, though they could’ve also used just a bit more maple syrup to get that flavor across. Being a huge fan of SoNo Baking, I was sad to see that was all they made. I think being newbies to the Chef’s Challenge, they didn’t realize the competitors were going to bring out the whole dog and pony show. Maybe next year, because I know their food could definitely kick some arse!

All in all, the event was a huge success! The two winners, as determined by the people’s vote, will move on to compete in the final challenge at Stamford Museum and Nature Center for Maple Sugar Sunday on March 6, 11am – 3pm. And, you have until that Sunday to sponsor your very own bucket of maple syrup for $50, which not only gets you a pint of magically delicious local maple syrup, but also supports a great Stamford establishment dedicated to the preservation and interpretation of art, history and the natural and agricultural sciences. Guess what?  We’ve got the winners!  David’s Soundview Catering will go up against Marcia Selden Catering for the bragging rights of the Maple Sugar Sunday 2011 winners!

Chowdafest 2011 in Westport

After some errands and a long stop home for a cleaning marathon to prep our house for a showing (what a food-buzz kill), we beelined it over to Bedford Middle School in Westport for the 3rd annual Chowdafest. The fest was over at 4, and unfortunately we got there at 3:30, so we were on a mission to throw down as many chowder samples as physically possibly in that half hour. We wish we could give you the full report on all the awesome restaurants that participated, but we’ll do our best to entertain you with the highlights of what we did taste (bad food bloggers, BAD… we won’t do it again next year, we promise).

So after sample a variety of traditional to crazy creative soups from Italian Corner Deli, Old Post Tavern, Rowayton Seafood, MacKenzie’sLiquid Lunch, Nicholas Roberts, River House, Soup Alley, Southport Brewing Company, Chef’s Table, and Da Pietro’s, we had some definite favorites!

Staring in the traditional New England chowder category, we definitely enjoyed them, but were actually not blown away by any of the chowders we tasted. The 1st place winner was Mansion Clam House and sadly we didn’t get to taste theirs. We did have the 2nd and 3rd place winners, however, from MacKenzie’s and Old Post Tavern and both were nice, solid chowders with hearty veggies, plump clams, and not too much thickener. All good go-to chowders.

Moving on to the creative chowder category, well, this is where we did have our socks blown off. What does that mean anyway? Whatever. By far the tastiest in this category was 1st place winnerSBC‘s Corn and Poblano Chowder with a squirt of their very own, unique Romesco sauce made with toasted almonds, roasted tomatoes, peppers, vinegar and more deliciousness!  In fact, we got into a nice conversation with Chef/Owner David Rutligiano about his plans to possibly do a nice pasta with this sauce and more. A true foodie that David is, he shared with us some exciting ideas he’s been throwing around for SBC including an organic kids menu and using more regionally source foods within a 400 mile radius. Non winners in this category that we really enjoyed were Soup Alley’s Sicilian Sausage and Clam Chowder and Nicholas Robert’s Guinness and Chorizo Clam Chowder. Both were packed full of sausagey goodness which is probably why we liked these ones so much.  It’s funny, we like these two best in this category when we were interviewed by the lovely Vanessa Inzitari from The Daily Westport about our favorites, not knowing what was ahead of us on our way to SBC’s station.

Then over to the last category which also blew our minds, soups and bisques. Here too, the runaway champion for 1st place stood out most in our minds, which was the Lobster Bisque by Nicholas Roberts. OH EM GEE DELICIOUS!!!!  Creamy, well seasoned, and generous with the chunks of succulent lobster, this soup was FABULOUS! And we’re not just saying that because we already <3 Nicholas Robert’s. Also a standout in this category was 3rd place‘s Soup Alley’s El Queso Grande which was like literally drinking liquid queso with a little kick of hot peppers. I could slurp a vat of that stuff, though I’d likely gain 5 pounds doing it. Also, 2nd place Liquid Lunch‘s Buffalo Chicken Soup was delish, like drinking slightly hot buffalo wing sauce, topped with crispy celery.  And here too, we really enjoyed a non-winner, the Asparagus Soup from River House. This was quite a unique soup, very fresh, light, and tasty using no cream, really allowing the fresh asparagus taste to shine through. This would be a great spring soup to go with a steak on the grill. We enjoyed it very much!

Wow, as you can see, it was an intense day of eating! Yeah, I know, it’s a tough job, but someone’s gotta do it, right? We really enjoy opportunities like this to not only try great food from some of the best restaurants in our area, but to also get to know the chef’s and owners behind all the magic. There’s nothing better than meeting a chef and/or owner that is clearly SUPER passionate about their craft. It somehow makes the food taste even better!

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