I just wanted to say thank you and give you two quick updates: 1) Kitchen Bar dates the rest of the year are live. Join me! 2) We’re opening a new concept in Kinston, and we’re hiring. Drop us a note if you’re interested at [email protected].
Letting you in on a little secret that my Weekend at Vivian’s guests already know: I’m a @smitheyironware FANATIC. Made by expert craftsmen at Smithey’s workshop in Charleston, SC, I love the Farmhouse Skillet so much that I’ve been known to pack it in my suitcase when traveling. Watch to find out why, and if you wanna join us for the next Weekend, the link’s in my profile.
Here’s the TL;DR: it’s a heck of a lot easier than cooking dinner. Check out the 101 from @chefandthef on how to use our brand spankin’ new machines on Bald Head Island and Kinston, NC.
Scenes from last weekend at Kitchen Bar @chefandthefarmer
Scenes from last weekend at Kitchen Bar @chefandthefarmer
Scenes from last weekend at Kitchen Bar @chefandthefarmer
Scenes from last weekend at Kitchen Bar @chefandthefarmer
Scenes from last weekend at Kitchen Bar @chefandthefarmer
Scenes from last weekend at Kitchen Bar @chefandthefarmer
Scenes from last weekend at Kitchen Bar @chefandthefarmer
We just posted two new dates for Weekend at Vivian’s workshops in September & October. Hit that ol’ linky link in my profile if you want to see what all the fuss is about and join us on beautiful Bald Head Island. No better time here than the fall.
Forgive me while I totally Carrie Bradshaw this month’s edition of Country Accent for @gardenandgun. “My demands may sound impolite and extra hefty for an oat latte, but I intended to do us both a favor. I may be new to dating, but I am not new. I am forty-five years old. I know what rubs me the wrong way and what trips my trigger, and I also know I’ll breach menopause before I find a “new friend” if I don’t push past the co-planned, politically correct, split-bill experiences and see what kind of feather suitors throw up without my help.”
Welcome our newest addition, @vivs_fridge, to the family. She’s sitting right outside the old front entrance to @chefandthefarmer and ready for you to pickup dishless delicious 24/7.
What’s exploring a new place without a stop at the market? Vivian Howard (@chefandthef) on grocery store tourism at the link in our profile. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ILLUSTRATION: @jkroik
The face of a woman who swung by @vivs_fridge on the way to the beach. @wineauthorities @taylorswineshop @winemerchantcary @visitnorthhills @chefandthefarmer @galleystores @eiwinemarket @theperiwinklenc
The face of a woman who swung by @vivs_fridge on the way to the beach. @wineauthorities @taylorswineshop @winemerchantcary @visitnorthhills @chefandthefarmer @galleystores @eiwinemarket @theperiwinklenc
#WallabyPartner If you’re into fermented drinks like kombucha, it might sound crazy but you can make something similar with Wallaby yogurt, a strainer & water. Plain, whole milk Wallaby yogurt has all the active ingredients to ferment this beet kvass (plus a pinch of salt). You don’t have to order a ball of wriggling bacteria or spend a whole lot of extra money. AND, by straining away the bacteria-filled whey, you end up with labneh. That’s all. #WallabyYogurt #WallabyOrganic Beet Kvass Recipe 1 container @Wallabyyogurt Organic Plain Whole Milk Greek Yogurt 3 cups fresh beets cut into rough 1″ cubes 1 Tbsp salt Filtered water To make the Kvass, empty your container of yogurt into a strainer lined with cheesecloth set over a bowl. Let that sit in your refrigerator overnight to collect the whey. Cut 3 cups of fresh beets into rough 1 inch cubes and place in a half gallon glass jar. Combine 1/4 cup of the whey and the salt and pour over the beets. Fill the remainder of the jar with filtered water. Cover with a towel or cheesecloth and store in a room temperature spot away from sunlight for 10-12 days. Strain and transfer to the refrigerator. Pro tip– you can make a new batch with the same beets and new whey! Hot Honey Labneh Recipe Labneh (strained yogurt) from the kvass recipe 3 Tbsp olive oil 3 Tbsp hot honey 3 Tbsp tahini Take the labneh and drizzle with a nice fruity olive oil, hot honey, and tahini. Serve with pita chips, crackers, or veggies of your choice.
It’s taken me till now to identify the brand of kryptonite that renders me a crazy person, but it’s been pointed out to me on too many occasions to ignore: I completely unravel at the thought of not making it to vacation on time. Read my latest for Country Accent, my column in @gardenandgun. Incredible illustrations by @jkroik.
It’s taken me till now to identify the brand of kryptonite that renders me a crazy person, but it’s been pointed out to me on too many occasions to ignore: I completely unravel at the thought of not making it to vacation on time. Read my latest for Country Accent, my column in @gardenandgun. Incredible illustrations by @jkroik.
As the youngest of four girls, that makes me the forty-six-year-old baby of the family. But being the last born has its advantages. Give my column a read in the latest issue of @gardenandgun.
See y’all at 5pm EST over on @thelocalpalate! ☺️
A trip to the local supermarket is my favorite way to step into the shoes of a place, no matter where I am. I’ve loved hearing from so many of you who seem to relate. “Where else, other than a Pig in Eastern North Carolina, would you find an entire aisle of dried corn products, a wall cooler designated for seasoning meat, and produce bins dominated by cabbage collards, muscadine grapes, and green peanuts? And sometimes, grocery stores can bring a culture to you. As a woman who lives in the middle of nowhere, to experience and peruse exotic ingredients on a regular basis, I simply head to H Mart and Bharath Bazar in Cary, with a side of Wegmans and Trader Joe’s in Raleigh. No passport required.” As always, thanks for the great edit @amandabheckert @gardenandgun and the lovely illustrations @jkroik 😍 Follow the links in my profile to read the whole column
My boo @cynthiawongster and the geniuses at @life.raft.treats asked me to collaborate on a pint for their Pints with Friends Vol. 2. Inspired by Scarlett’s warm banana pudding, the flavor we created has sesame ice cream, milk chocolate ganache, sesame vanilla wafers, roasted banana swirl and dark chocolate flakes. Ice cream is my kids’ favorite thing on earth, so hopefully I’ve officially ascended to cool mom status. 🚨Click the “order in Charleston” link in their bio to order now before they’re all gone. Limited edition and available in Charleston only! 📅 📍Pick up is Saturday 7/1 at 635 Rutledge Ave, 29403. Noon-4pm
