So, I lied about when I would update (I promise I’ll get better), but at least I’m posting today. My mom and I went antiquing a few weeks ago. I bought a few really adorable things here that I’m totally in love with. I actually feel like starting some sort of a collection, but we’ll see. Of course after hours of antiquing I worked up an appetite, and wanted to try making some famous New York Times style No-Knead Bread. So, I did.. and it came out great!
Scroll down for the recipe if you feel like skipping my awesome antiquing tales.
This hot out the oven bread was perfect with cold butter.
I’d love to drink out of these on any day!, but the set cost over $100! Antiquing can definitely put a hole in your wallet.
Frozen Kirin Ichiban Please do the best you can to ignore my chipped manicure!
First of all, Happy Belated Halloween! I hope y’all enjoyed some tasty libations and loads of chocolate. I had a relatively tame night which included moonshine, and a witnessing a man dressed as Alice in Wonderland attempt to pick a fight with a cowboy. Cowboys always win!
I spent the weekend in Orlando with T a few weeks ago. It’s honestly is one of my favorite places to visit. It never, ever gets old.
Of course, we hit up Epcot Wine & Food Fest (as we have for the past 4 years!). We had a great time as always, drinking through the park, and eating. So. Much. Eating. I’ll definitely post a few more food pictures tomorrow, once I get onto my laptop. Editing posts from an iPad, is just not as fun as I thought it would be!
Anyway I have a tendency of gravitating toward Japanese beers, with Kirin Ichiban being my absolute favorite.
So, when I got the chance to order a frozen one I jumped at the idea.
More photos and a cheese ring story after the jump!
So, here it is. My first official recipe post, but before I get to that I’d like to address something (scroll down to the recipe now if you don’t want to hear it) that is very important to me at the moment.
Coding is no joke. Seriously, it’s hard. I’ve been trying my hand building this bad boy blog from the ground up, and I’m not going to lie to you, it’s been tough. I’ve been editing through Jetpack’s awesome CSS over-rider, but kind of feel as though I’m cheating myself by not learning everything to the T. That’s just me though, I love a challenge and strangely enough, I love troubleshooting.
But I digress. Back to the baking!
Now, since I have been SO busy trying to code my way out of the amateur-web-developer-hole I have dug myself into–I haven’t been able to focus on what I really want to be doing: baking and writing and taking photos! And so, today you’re just getting a basic, but very delicious and versatile pie crust.
I was intending to grace all of you with a recipe for Pumpkin Chocolate Chip Muffins and Pumpkin Pie, but after a fight with a demonic tripod, my camera face planted into a giant, wet bowl of muffin batter. It goes without saying that I was a bit annoyed.
Anyway, then I dropped the camera onto the kitchen floor, and now it doesn’t focus. Ugh.
I would have taken a few photos of the debacle, but I was beyond myself with annoyance.
Thankfully, I managed to get a few shots…so here we go!
My name is Michelle and I’d like to welcome you to my blog! I don’t necessarily go by Shell, but a few years ago, my good friend’s young daughters couldn’t pronounce my name correctly… and so “Shell” was born. Surprisingly, the nickname has stuck with the adults in my life and has been left behind by the kids.
I am 24 years old, a graduate from Florida International University and am totally obsessed with cooking, baking and traveling. The more I practice, the better I get, so I’m going to be treating this as a learning tool for you and for me! There will be a lot of healthy food posts as I tend to find myself eating healthier foods more often than not, but I will be sure to include a few diet killers here and there.
It will be an exercise in moderation.
I’ve been blogging on and off for a while, but haven’t been consistent enough to consider myself a “blogger”. I’m really hoping that this blog is different in more ways than one. For starters, I’d like to be less shy with my readers and really give you all a chance to get to know me and vice versa.
I hope to update at least one recipe a week, but will aim realllly hard for two.
I hope you stick around and hopefully enjoy my recipes and stories!
Thanks for stopping by,