Rose.

The contrast! The structure! I love it.

Image from Garance Dore.

White Chocolate Cranberry Cookies

I always seem to have these ingredients lying around, so this would be the perfect cookie to bake spontaneously!

Recipe from The Baker's Daughter.

Ingredients
1 cup all-purpose flour
½ cup plus 1 tsp butter
½ cup sugar
1/3 cup packed dark brown sugar
1 egg
1 tsp vanilla
½ tsp salt
1 cup rolled oats
½ tsp baking powder
3/4 cup dried cranberries
1/2 cup pecans
3/4 cup white chocolate

Directions
Preheat your oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.
In medium bowl, using a stand or hand mixer beat the butter and sugars until creamy, approximately for 1 minute. Beat in egg and vanilla.
In small bowl, whisk flour, baking powder, salt and rolled oats. Add flour mixture gradually, blending thoroughly. Stir in cranberries, pecans and chocolate.
Roll tablespoonfuls (or 1/4 of a cup) of dough into balls with hands.
Bake until the cookies are pale golden brown and cookies are soft, 12 to 15 minutes (cook for 15-20 minutes for the larger sized cookies).
If making ice cream sandwiches, let the cookies cool fully before spreading the softened ice cream. Freeze until you are ready to use them.

Nonchan's House

I appreciate the lightness of this house in Japan designed by Masatoshi Shikada and Kaoru Kuzukawa.

Images from SpaceInvading.

Potato Leek Soup

Ever since leaving Berkeley, I've been constantly craving this soup!
Recipe from Kiss My Spatula.

Ingredients
1 lb fresh leeks
1-1 1/2 lbs potatoes, diced
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 tablespoons butter
5 cups organic chicken stock
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 cup whole milk
plain yogurt
parsley or chives

Directions
Halve the white part of the leeks lengthwise and rinse under cold running water. Clean thoroughly. Slice thinly crosswise and set aside. Prepare bouquet garni by placing bay leaves, peppercorns and thyme together in a small piece of cheesecloth. Bundle and tie with string. Set aside.

In a large pot over medium heat, melt butter. Add the chopped leeks and cook until wilted, about 5 minutes. Add the reserved bouquet garni, chicken stock, potatoes, salt and pepper, and bring to a boil. Reduce heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart.

Remove the bouquet garni. Working in small batches, puree the soup in a blender. Secure lid tightly and place towel over lid for extra protection. Stir in milk and adjust to taste. Serve immediately with a big dollop of yogurt and chopped parsley/chives.

Grilled Peanut Butter Sandwiches

Yes, I am very much in a food phase. But I adore peanut butter, especially when it is warm and melty, and have been craving a peanut butter and banana sandwich. Honey means that it is especially tailored to my sweet-tooth leanings.

Recipe from Chronicles of a Curly Head.

Ingredients
2 slices of whole wheat bread
1 tablespoon of chunky or creamy peanut butter
1/2 tablespoon of honey
1 large banana

Directions
Lightly toast the bread. Then spread 1/2 Tblsp of peanut butter on each slice of bread. Cut the banana into 1/4" thick slices. Turn on grill. While grill is heating, drizzle honey over each slice of peanut butter bread. Cover one slice of bread with banana slices. Grill until sandwich is golden brown.

Potato Pizza

I LOVE pizza. I really enjoy potatoes. I must try this.

Recipe from CookEatLove.

Ingredients

3 medium potatoes, peeled and cut into 1/8-inch slices
1 pizza dough, frozen and thawed or own homemade dough
3 tablespoons butter
4 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup shredded Parmigiano-Reggiano cheese (optional)
6 bacon strips, cooked and crumbled
2 green onions, chopped
2 tablespoons minced chives
sour cream (optional)

Directions

1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until tender. Drain and pat dry. I have used a microwave to do this as well.
2. Unroll dough onto a 14-in. pizza pan coated with cooking spray; flatten dough and build up edges slightly. In a microwave-safe bowl, melt butter with garlic; brush over dough.
3. Arrange potato slices in a single layer over dough; sprinkle with salt and pepper. Top with cheeses and bacon. Bake at 400° for 20-25 minutes or until crust is golden and cheese is melted.
4. Serve with sour cream if desired.

Happy Pills!

I'd love to go to this store designed by Studio M in Spain!

Images from Dornob