7p sister-wifing w/ @mamiegummer + @aliceeve at @justoneeye + @giorgioarmani
7p sister-wifing w/ @mamiegummer + @aliceeve at @justoneeye + @giorgioarmani
7p sister-wifing w/ @mamiegummer + @aliceeve at @justoneeye + @giorgioarmani
7p sister-wifing w/ @mamiegummer + @aliceeve at @justoneeye + @giorgioarmani
This is what I did in February and this is the chair in which I did it. Please leave your book recommendations in the comments (especially if they are full of cozy villages full of cozy murders.) #mcbeaton
This is what I did in February and this is the chair in which I did it. Please leave your book recommendations in the comments (especially if they are full of cozy villages full of cozy murders.) #mcbeaton
This is what I did in February and this is the chair in which I did it. Please leave your book recommendations in the comments (especially if they are full of cozy villages full of cozy murders.) #mcbeaton
Dear @missjobaker,
Here is my babbling recipe for #roastpotatoes.
Slide 2. I prep my (often Yukon gold) #potatoes at least 24 hours before I want to cook them. I peel said potatoes and cut them into same-ish sized pieces. I do NOT parboil them. I generously salt the potatoes and STEAM them for as long as it takes me to drink a cup of tea, get sucked into a book, and go, “Oh no! The potatoes!” I bet this is a 15 minute experience? Then I take a skewer and rake that across a potato. Is there evidence of potato-ness on said skewer? If so, I move on to…
Slide 3. Holding the lid firmly in place, I bang the potatoes about the steam basket. I then remove the lid and let the potato steam do it’s go-away thing.
Slide 4. I line a baking sheet with a piece of parchment paper and spread the potatoes out so that they are not touching. I cover the whole thing in plastic wrap, because I haven’t found a better solution. I put the baking sheet in the freezer til whenever-in-the-future I need to roast potatoes. The freezer is the secret weapon.
Slide 5. On another day when I’m hungry, I preheat the oven to 400F. I coat my roasting tin with a high-smoke-point oil — my fam prefers something animal-based — and I use only enough to make the whole bottom glassy and that’s IT. I stick the oily tin in the oven to warm up for 5-ish minutes. NOW I go get my potatoes out of the freezer. I put the tin on the stovetop, turn up the heat to medium (if the tin is stove-top safe) and dump the potatoes in the tin. I step back! They splatter! Can you see in the photo that I use such a small amount of oil that it’s ALMOST all soaked up by the potatoes? As quickly as possible, I flip them around with tongs in what oil is left. I pop the tin in the oven. I do not touch the potatoes again.
Slide 1. I wish I could tell you how long I roast my potatoes. It could be 40 minutes? I just watch the color and I fiddle with the temperature so that they come out after everything else is ready to serve. They are effing crispy on the outside and effing fluffy on the inside.
Lemme know if you give ‘em a try!
P.S. I threw in a pic of my favorite platter, because… Digby.
Dear @missjobaker,
Here is my babbling recipe for #roastpotatoes.
Slide 2. I prep my (often Yukon gold) #potatoes at least 24 hours before I want to cook them. I peel said potatoes and cut them into same-ish sized pieces. I do NOT parboil them. I generously salt the potatoes and STEAM them for as long as it takes me to drink a cup of tea, get sucked into a book, and go, “Oh no! The potatoes!” I bet this is a 15 minute experience? Then I take a skewer and rake that across a potato. Is there evidence of potato-ness on said skewer? If so, I move on to…
Slide 3. Holding the lid firmly in place, I bang the potatoes about the steam basket. I then remove the lid and let the potato steam do it’s go-away thing.
Slide 4. I line a baking sheet with a piece of parchment paper and spread the potatoes out so that they are not touching. I cover the whole thing in plastic wrap, because I haven’t found a better solution. I put the baking sheet in the freezer til whenever-in-the-future I need to roast potatoes. The freezer is the secret weapon.
Slide 5. On another day when I’m hungry, I preheat the oven to 400F. I coat my roasting tin with a high-smoke-point oil — my fam prefers something animal-based — and I use only enough to make the whole bottom glassy and that’s IT. I stick the oily tin in the oven to warm up for 5-ish minutes. NOW I go get my potatoes out of the freezer. I put the tin on the stovetop, turn up the heat to medium (if the tin is stove-top safe) and dump the potatoes in the tin. I step back! They splatter! Can you see in the photo that I use such a small amount of oil that it’s ALMOST all soaked up by the potatoes? As quickly as possible, I flip them around with tongs in what oil is left. I pop the tin in the oven. I do not touch the potatoes again.
Slide 1. I wish I could tell you how long I roast my potatoes. It could be 40 minutes? I just watch the color and I fiddle with the temperature so that they come out after everything else is ready to serve. They are effing crispy on the outside and effing fluffy on the inside.
Lemme know if you give ‘em a try!
P.S. I threw in a pic of my favorite platter, because… Digby.
Dear @missjobaker,
Here is my babbling recipe for #roastpotatoes.
Slide 2. I prep my (often Yukon gold) #potatoes at least 24 hours before I want to cook them. I peel said potatoes and cut them into same-ish sized pieces. I do NOT parboil them. I generously salt the potatoes and STEAM them for as long as it takes me to drink a cup of tea, get sucked into a book, and go, “Oh no! The potatoes!” I bet this is a 15 minute experience? Then I take a skewer and rake that across a potato. Is there evidence of potato-ness on said skewer? If so, I move on to…
Slide 3. Holding the lid firmly in place, I bang the potatoes about the steam basket. I then remove the lid and let the potato steam do it’s go-away thing.
Slide 4. I line a baking sheet with a piece of parchment paper and spread the potatoes out so that they are not touching. I cover the whole thing in plastic wrap, because I haven’t found a better solution. I put the baking sheet in the freezer til whenever-in-the-future I need to roast potatoes. The freezer is the secret weapon.
Slide 5. On another day when I’m hungry, I preheat the oven to 400F. I coat my roasting tin with a high-smoke-point oil — my fam prefers something animal-based — and I use only enough to make the whole bottom glassy and that’s IT. I stick the oily tin in the oven to warm up for 5-ish minutes. NOW I go get my potatoes out of the freezer. I put the tin on the stovetop, turn up the heat to medium (if the tin is stove-top safe) and dump the potatoes in the tin. I step back! They splatter! Can you see in the photo that I use such a small amount of oil that it’s ALMOST all soaked up by the potatoes? As quickly as possible, I flip them around with tongs in what oil is left. I pop the tin in the oven. I do not touch the potatoes again.
Slide 1. I wish I could tell you how long I roast my potatoes. It could be 40 minutes? I just watch the color and I fiddle with the temperature so that they come out after everything else is ready to serve. They are effing crispy on the outside and effing fluffy on the inside.
Lemme know if you give ‘em a try!
P.S. I threw in a pic of my favorite platter, because… Digby.
Dear @missjobaker,
Here is my babbling recipe for #roastpotatoes.
Slide 2. I prep my (often Yukon gold) #potatoes at least 24 hours before I want to cook them. I peel said potatoes and cut them into same-ish sized pieces. I do NOT parboil them. I generously salt the potatoes and STEAM them for as long as it takes me to drink a cup of tea, get sucked into a book, and go, “Oh no! The potatoes!” I bet this is a 15 minute experience? Then I take a skewer and rake that across a potato. Is there evidence of potato-ness on said skewer? If so, I move on to…
Slide 3. Holding the lid firmly in place, I bang the potatoes about the steam basket. I then remove the lid and let the potato steam do it’s go-away thing.
Slide 4. I line a baking sheet with a piece of parchment paper and spread the potatoes out so that they are not touching. I cover the whole thing in plastic wrap, because I haven’t found a better solution. I put the baking sheet in the freezer til whenever-in-the-future I need to roast potatoes. The freezer is the secret weapon.
Slide 5. On another day when I’m hungry, I preheat the oven to 400F. I coat my roasting tin with a high-smoke-point oil — my fam prefers something animal-based — and I use only enough to make the whole bottom glassy and that’s IT. I stick the oily tin in the oven to warm up for 5-ish minutes. NOW I go get my potatoes out of the freezer. I put the tin on the stovetop, turn up the heat to medium (if the tin is stove-top safe) and dump the potatoes in the tin. I step back! They splatter! Can you see in the photo that I use such a small amount of oil that it’s ALMOST all soaked up by the potatoes? As quickly as possible, I flip them around with tongs in what oil is left. I pop the tin in the oven. I do not touch the potatoes again.
Slide 1. I wish I could tell you how long I roast my potatoes. It could be 40 minutes? I just watch the color and I fiddle with the temperature so that they come out after everything else is ready to serve. They are effing crispy on the outside and effing fluffy on the inside.
Lemme know if you give ‘em a try!
P.S. I threw in a pic of my favorite platter, because… Digby.
Dear @missjobaker,
Here is my babbling recipe for #roastpotatoes.
Slide 2. I prep my (often Yukon gold) #potatoes at least 24 hours before I want to cook them. I peel said potatoes and cut them into same-ish sized pieces. I do NOT parboil them. I generously salt the potatoes and STEAM them for as long as it takes me to drink a cup of tea, get sucked into a book, and go, “Oh no! The potatoes!” I bet this is a 15 minute experience? Then I take a skewer and rake that across a potato. Is there evidence of potato-ness on said skewer? If so, I move on to…
Slide 3. Holding the lid firmly in place, I bang the potatoes about the steam basket. I then remove the lid and let the potato steam do it’s go-away thing.
Slide 4. I line a baking sheet with a piece of parchment paper and spread the potatoes out so that they are not touching. I cover the whole thing in plastic wrap, because I haven’t found a better solution. I put the baking sheet in the freezer til whenever-in-the-future I need to roast potatoes. The freezer is the secret weapon.
Slide 5. On another day when I’m hungry, I preheat the oven to 400F. I coat my roasting tin with a high-smoke-point oil — my fam prefers something animal-based — and I use only enough to make the whole bottom glassy and that’s IT. I stick the oily tin in the oven to warm up for 5-ish minutes. NOW I go get my potatoes out of the freezer. I put the tin on the stovetop, turn up the heat to medium (if the tin is stove-top safe) and dump the potatoes in the tin. I step back! They splatter! Can you see in the photo that I use such a small amount of oil that it’s ALMOST all soaked up by the potatoes? As quickly as possible, I flip them around with tongs in what oil is left. I pop the tin in the oven. I do not touch the potatoes again.
Slide 1. I wish I could tell you how long I roast my potatoes. It could be 40 minutes? I just watch the color and I fiddle with the temperature so that they come out after everything else is ready to serve. They are effing crispy on the outside and effing fluffy on the inside.
Lemme know if you give ‘em a try!
P.S. I threw in a pic of my favorite platter, because… Digby.
Dear @missjobaker,
Here is my babbling recipe for #roastpotatoes.
Slide 2. I prep my (often Yukon gold) #potatoes at least 24 hours before I want to cook them. I peel said potatoes and cut them into same-ish sized pieces. I do NOT parboil them. I generously salt the potatoes and STEAM them for as long as it takes me to drink a cup of tea, get sucked into a book, and go, “Oh no! The potatoes!” I bet this is a 15 minute experience? Then I take a skewer and rake that across a potato. Is there evidence of potato-ness on said skewer? If so, I move on to…
Slide 3. Holding the lid firmly in place, I bang the potatoes about the steam basket. I then remove the lid and let the potato steam do it’s go-away thing.
Slide 4. I line a baking sheet with a piece of parchment paper and spread the potatoes out so that they are not touching. I cover the whole thing in plastic wrap, because I haven’t found a better solution. I put the baking sheet in the freezer til whenever-in-the-future I need to roast potatoes. The freezer is the secret weapon.
Slide 5. On another day when I’m hungry, I preheat the oven to 400F. I coat my roasting tin with a high-smoke-point oil — my fam prefers something animal-based — and I use only enough to make the whole bottom glassy and that’s IT. I stick the oily tin in the oven to warm up for 5-ish minutes. NOW I go get my potatoes out of the freezer. I put the tin on the stovetop, turn up the heat to medium (if the tin is stove-top safe) and dump the potatoes in the tin. I step back! They splatter! Can you see in the photo that I use such a small amount of oil that it’s ALMOST all soaked up by the potatoes? As quickly as possible, I flip them around with tongs in what oil is left. I pop the tin in the oven. I do not touch the potatoes again.
Slide 1. I wish I could tell you how long I roast my potatoes. It could be 40 minutes? I just watch the color and I fiddle with the temperature so that they come out after everything else is ready to serve. They are effing crispy on the outside and effing fluffy on the inside.
Lemme know if you give ‘em a try!
P.S. I threw in a pic of my favorite platter, because… Digby.
I’ll tell you on the 21st of April what I think #jam has to do with #knitting. 🤫
I’ll tell you on the 21st of April what I think #jam has to do with #knitting. 🤫
This is almost-45.
This is almost-45.
This is almost-45.
This is almost-45.
I have the honor of teaching alongside 9 🦄 designers and instructors in @knitstars Masterclass Season 8 this fall! @knitstars is an online workshop series — in fact, it’s the world’s biggest online #knitting event — which takes you inside each Star’s home studio for classes on all things knitting. There’s something for beginners and and there’s something for seasoned knitters. And you own these episodes, so you can watch them from anywhere, as many times as you want, and on your own schedule.
Am I qualified to teach? Not at all. But I’m inviting you, anyway, to join me (virtually) at my house, where I strive to elevate the coziness of the everyday. In this next step of the original Knit Start program, which featured @jeannetripplehorn, we will gab about how ribbing freed me (because you can READ your knitting!) And I’ll attempt to make colorwork less yikes-y (I call the slip-stitch “the not-even-a-f*cking-stitch stitch.”) I’ll share with you my love of small, meditative, practical projects that cast spells and add #cozy touches to my home and to the gifts I give others. We may or may not #bake some #bread. We may or may not eat said bread with some homemade #jam, all in the name of putting time and effort into little things to create narratives around us. You’ll also meet my BFF @knitlikeyoumeanit, my dog will camp out on my #yarn balls, and we’ll overanalyze the wack way I organize my stash.
Starting November 1st, @knitstars will release all of the workshops over a 3-week period. But to be a part of it, you need to make sure you purchase @knitstars Season 8: #breakingtheice. And what’s more, we have a THIS-WEEK-ONLY early bird rate for you. All of the details for this season and the aforementioned 🦄s are on our enrollment page. Check that out by clicking the link in my bio or stories.
#ad #knit
Couldnotputthisdown. If Phoebe Waller-Bridge and C.S. Lewis had a baby, she would adore this #book or be this book or be this book’s sister. #sistering #jessicadickey #danielleneff @thepilgrimpress
Couldnotputthisdown. If Phoebe Waller-Bridge and C.S. Lewis had a baby, she would adore this #book or be this book or be this book’s sister. #sistering #jessicadickey #danielleneff @thepilgrimpress
