DIY

Props_11

Today I’m taking a break from my Amy Schumer-binge watching to discuss one of my favorite topics: props! YAS. Maybe you have your own food blog and wanna add a few things to your collection or maybe you’re just super nosy and wanna know what I use. Or, maybe you’re like me and just love flatware, plates and mugs. Either way, this is all the stuff I love to use when shooting food. I’m also including a bunch of stuff I’m currently coveting because yes, I do need more stuff.

Bowls

Probably my most used category of prop-age. A few years ago, I started throwing ceramics and I surprised myself by actually being able to make things that could properly contain liquids and foods. Who knew! I use a lot of my own small bowls for “ingredient shots.”

I have a full set of Heath ceramics bowls and plates. I love them because they’re perfect for cereal or soup and the smaller ones are good for prep bowls or a scoop of ice cream.

One of my favorite stores at the moment is Clay Kat Ceramics. Her stuff is SO pretty. The little pink bowl is by her.

Suite One Studios is another big time favorite and these small bowls I have from her are used daily. So simple and clean and pretty.

Props!

The pink bowls with the slats around the rim are from Someware Goods. The color is gorgeous, right? What I love about Gisele is that her products are all handmade by Peruvian or Colombian artists.

Other randoms from Heath (here, here and here).

And these bowls from Anthropologie are pretty too. I bought them on sale for about $4 a piece. Scour the sales!

Props!

I forgot who makes the big orange bowl but I got it from a ceramicist in New Mexico. The peach color is exactly the color I think of when New Mexico pops in my mind.

Plates

I have a collection of Heath plates for my apartment. They’re simple and classic and food looks great on them. They’re also incredibly sturdy, which is great because I don’t want to stress about expensive ceramics breaking when I’m just eating some random quesadilla I made in 5 minutes.

Props!

One of my favorite plates is this one from Someware Goods. Her stuff is beautiful.

Props!

I also love the light blue flat plates with this lip all the way around. (Forget who makes them and they’re not marked on the bottom.) I actually need some new plates so if you have ones you’re coveting, let me know!

Flatware

I’m really on the look to buy some new flatware. I use this collection that I bought from Amazon the most.

I also love these gold forks and knives from West Elm.

Props!

In love with these Japanese enamel forks in white. I really want them in different colors but at $17 (per fork!), they’re kind of expensive for me. Want this whole set!

And I’ve also done some vintage collecting, too. I’m currently really loving this set from Anthropologie.

This Fjord set is beautiful, but that price! WOWSA!

Linens

If I’m feeling crazy fancy, I’ll splurge on Libeco. But for the most part all of my linens are purchased from Shop Terrain, Anthropologie and West Elm.

Props!

I like linens to have a bit of weight to them. This way they’re easier to lay just right in photos. I can’t really explain it but I’ll try and have them lay on their side BEFORE I buy them.

This way I know if they’re worthy of my purchase. Haha.

Props!

I also love going to the fabric store and buying a few yards of my favorite linens. But then I have to sew and I’m not the greatest and honestly high-quality linen (even by the yard) is expensivo.

Mugs

Maybe my favorite household items to buy EVER. How can this blog be cozy without mugs?! It can’t be. My favorite mugs are these two from Brit McDaniel. The glazing is beautiful.

The honeycomb mug and peach mug are oldies. They’re from Anthropologie. And this blue one is from Someware Goods. (Currently hoping these come back in stock.)

Props!

Last year I dipped into this Japanese ceramic store in Midtown (New York) and bought a bunch of stuff, including the white and blue and pink mugs. They’re so simple.

Other thingies:

I love buying vintage ice cream scoops from eBay.

I love buying fruit baskets, the ceramic kind, and the wooden and normal kind from Anthropolgie and Amazon (berry and wooden).

Props!

I also collect little wooden things like this pear and this salt container.

And this spoon! One day I’m gonna actually eat some soup with that spoon rather than just stare at it.

These types of accessories are my guilty pleasure. Put me in a store and I’ll come out with a tons of useless little things that have no real purpose other than “looking cute.” A lot of these items have been collected over time and weren’t bought all at once–that would be a bit crazy.

I hope this inspires you to buy some new goods that you probably don’t need!
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Homemade Luxardo Maraschino Cherries

Soo…here’s what we’re gonna do today. Ready?

We’re gonna be psychos and make Christmas presents in July. Yes. This is happening. A good first step to getting in the mood for Christmas is open up your freezer and stick your head in it. It’ll rev up your wintery engines. (That is not a euphemism, by the way, “wintery engines.”

Cherries are in full bloom right now. I was lucky enough to come across sour cherries and they are my absolute favorite. They require a bit of sugar to give them a nice balance, but not too much because I like to celebrate their tartness rather than just blast it out to oblivion.

Homemade Luxardo Maraschino Cherries

I’m sure you’ve had cheap, bright pink maraschino cherries. Perhaps you had them when your mom ordered you a shirley temple and you loved them. I was the same way.

But they have no place in my adult cocktails nor my adult banana splits. (Again, that sounds bad!)

It’s time for us to grow up and make fancy-ass maraschino cherries. This step in the right direction starts with a bottle of Luxardo liqueur.

Homemade Luxardo Maraschino Cherries [click to continue…]

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Kintsugi DIY

I guess you could say I like to collect a few things. I have a collection of vintage ice cream scoops. I have a few vintage salt and pepper shakes. And recently, I’ve been slowly buying beautiful ceramics.

Well, a few of them have broken. The bowl you see pictured was broken by Amelia who excitedly ran into it when someone knocked on the door. (It was on the floor because I was unpacking from a shoot.) The spoons were broken because I didn’t realize the bag was on the bed and when I threw off the covers because I was exhausted, well, they went flying.

Kintsugi DIY

I always have something that needs repair. I always promise myself that I’m going to glue things back together and I often times do but this time I wanted to try something different.

Enter: Kintsugi. It’s the Japanese art of repair. Think of it like a beautiful rendition of gluing things back together. The philosophy behind kintsugi is about seeing the breakage and repair as part of the object’s history—embracing it rather than hiding it.

I feel like there could be some sort of analogy drawn out of this DIY and applied to life and I’m especially hormational today so I’ll stop while I’m ahead!

Kintsugi DIY

Traditionally kintsugi involved mixing a lacquer (gold, silver, copper) with a binding rice flour. It sounds simple, but nailing does that ratio is incredibly difficult. For some, repairs can take up to two months!

We ain’t got that type of time on A Cozy Kitchen, so I made some shortcuts. Here’s what you’ll need:

1. Gold Liquid Gilding
2. E600
3. Thin paint brushes
4. Your broken ceramics

Kintsugi DIY

I found it easiest to do the painting process first. I gently went around the edges of the two broken pieces and then pushed them together.

Doing this made it so the paint pushed out a bit, creating a thin line. I allowed both pieces to dry completely, about 10 minutes.

Kintsugi DIY [click to continue…]

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'Everything' Hamburger Buns

Remember last week when I made homemade cream cheese and I told you to save that whey?!? Yeah! I put it in hamburger buns. Yass! And since I think I’m particularly clever, I wanted to tie it back to a bagel by adding the “everything” mixture to the top of the burger bun.

Well, I’m pretty happy. I currently feeling myself. I’m patting myself on the back. Skipping in the street. I think I’m smart, but mainly I’m just stoked about making another delicious thing that involves carbs.

If you’ve never made hamburger buns, you’re in for a lil’ treat because not only are they super fun to make, they’re not too, too difficult either.

Homemade Everything Hamburger Buns

These buns were tweaked from King Arthur’s Flour, which in my opinion, has the best burger bun recipe out there. The whey gives these a softer texture but not so soft that it feels like cheap, store-bought white bread. It’s sort of in between of what you would get if you used half water and half milk.

'Everything' Hamburger Buns

'Everything' Hamburger Buns [click to continue…]

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How to Make Homemade Cream Cheese

Things that are close to my heart:

1. A Colombian emerald ring my grandma gave me

2. Amelia’s toes (bc they’re so chubby!)

3. My pager from childhood. My most used pager codes: 143, 80085, 123

4. A sweet note Joshua wrote me a few weeks ago

5. All carbs. Especially bagels.

So naturally, cream cheese is also very important to me. I’ve been wanting to make homemade cream cheese 4evrrrrr. I’m so glad I finally bought da stuff and decided to do it. It definitely took me a few times to get it exactly right. I ended up buying this animal rennet from Amazon. They also have vegetable rennet.

How to Make Homemade Cream Cheese

How to Make Homemade Cream Cheese [click to continue…]

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Build a Poke Bowl

I’m back from Chicago where I ate and drank waaaaay too much. I realized that I’m too old for that shit. I’ve never been a big drinker but omg now I’m even less so because it seriously makes me feel like I might die. But it was fun and worth it. I’ll be doing a lil’ round-up of a few of my favorite places I visited…maybe tomorrow or the next day.

But first, recovery food. Poke restaurants are popping up everywhere in LA. It’s the hot new thing, unfortunately most of them are not near my apt so out of pure laziness because I’m allergic to driving and traffic, I make them at home. Also, I love making things at home because it means I can add what I want. I DO WHAT I WANT!

Build a Poke Bowl

I like using really delicious, fatty salmon I get from McCall’s Meat and Fish Co., but really any sort of ahi tuna or other sushi-grade salmon will work.

This is obviously more of an idea than a recipe. I mean, I do mix the sauces together and I do make my own furikake and I do whisk together some mayonnaise and Sriracha but you can just eyeball all of these things. No need for measuring spoons.

Build a Poke Bowl [click to continue…]

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Strawberry Cashew Milk

I bought a nut bag like three years ago and finally used it for this post.

Nut bag sounds like a terrible insult. You nut bag, you. It also sounds like something your doctor would hold while telling you to cough. OK I’LL STOP NOW THIS IS A FOOD BLOG SORRY.

We’re talking about this milk, spiked with sweet, fragrant strawberries and dates. It tastes gloriously healthy and yet like a total treat.

Strawberry Cashew Milk

Strawberry Cashew Milk [click to continue…]

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Supplies  A Cozy Kitchen | www.acozykitchen.com

A few weeks ago, I piled a bunch of the kitchen items I use on the regular to share with you all. When I did so, I felt like I had way too much for one post, so I figured I’d break it up into two posts. It also bought me some time to buy some new baking sheets because the ones I was using were not ok.

It’s like when you’re wearing a pair of white socks with heels that are stained even though they’re clean and then when you take off your shoes for bowling (or something like that), you feel the need to explain and be like, GUYS, THESE ARE JUST STAINED LIKE THIS!

Exactly like that…but with baking sheets.

Here is the rest of the stuff I love and can’t live without.

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Supplies for A Cozy Kitchen

I get this question a lot: What should I buy for my kitchen? What do you use? What’s worth splurging on and what’s worth getting the average stuff on?

Well, after years of running this blog and cooking nearly every day, I feel like I’m finally at the place to really give my two cents on what’s important and what’s not. I thought of really scrubbing all of my pots and pans for this post but you know what, this is what they look like because I use them A LOT.

When I took all the stuff out of my cupboards and put them on this table it was kind of a lot of stuff, so there will be a part dos, but here’s the first round-up of my favorite kitchen stuff!

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Preserved Meyer Lemons // www.acozykitchen.com

Have you ever excitedly eaten something green, forgot you ate something green, and then talked and talked to all sorts of people you don’t know all that well?! I mean, maybe you even smiled and laughed a whole lot more than you usually do. You were feeling the moment.

And then you went to the restroom, as humans do, to only then look in the mirror and see a gigantic piece of GREEN THING stuck in between your two front teeth. UGH.

You know what the blogging equivalent? Accidentally hitting publish and not realizing it and then the next morning find your half written post up on the internets for everyone to see. UGH! That happened with this post.

I had a piece of blogging piece of spinach stuck in my teeth for like a while and it was not ok. But I’m over it and moving on so here we are…preserved lemons. Let’s preserve them.

Preserved Meyer Lemons // www.acozykitchen.com

Preserved lemons are basically lemons that have been salt packed and pickled in their own lemon juice. Think of it like the confit-ing of the pickle-world.

I like to add spices to mine like coriander, bay leaves and cinnamon sticks, but really you can include all of them or none at all. All you really need is salt.

To start, you make an X in each of the lemons and then you rub each one with a good amount of salt. In a jar they go for thirty days. After that you have preserved lemons that you can cut up and add to all sorts of dishes. In thirty days, I’m not kidding, I’ll be sharing a follow-up post to these!

Preserved Meyer Lemons // www.acozykitchen.com [click to continue…]

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