Jen’s workspace from Wesley Chapel, FL.
This is my home office – it’s where I talk with clients, edit photos, design websites, sketch out logos and write articles for my blog, Family Sponge. It’s also located in my bedroom, just to the right of our bed. So I guess it’s actually a “bedside office”. Ryan refinished this desk bought from the Salvation Army, and we found this funky chair at a thrift store as well. The seat cushion of the chair lifts up and my kids like to hide treasures in here for me to find. So sweet!
Yorkshire, England by Yorkshire Sam
Special edition Friday! This is so simple I didn’t even want to shoot the ingredients — simmer a few cups of chopped rhubarb and strawberry with one cup each of sugar and water for about 10 - 15 minutes. Add a handful of mint leaves (slap them first to release the oils) and then cook for just another two minutes or so.
Strain and save the solids (taking out the mint) to be used as a soft jam. The syrup can be used in all kinds of drinks — with sparkling water, sparkling wine, or in a cocktail. So refreshing!
This Creamy Avocado Pesto Gnocchi is the second recipe in my “Farmers Market Feasts” series for The Kitchn. It includes basil and green garlic I got at the farmers market near my house last week. Click on over to see the recipe, it’s a tasty one!!
By Erin Gleeson | The Forest Feast. Photo of me at the market is by my lovely studio assistant, Anna Rosales.
This baby owl hit our window. Gave us this look the whole time - Imgur
The Downward Spiral. Artwork by Russell Mills (re-photographed for the Deluxe Edition by Rob Sheridan).
These are available as hi-resolution wallpapers here.
For the month of May, I am so excited to be doing a series of guest posts for a website I love, The Kitchn (the food companion site to Apartment Therapy). Each recipe will be inspired by something at the farmers market near where I live. This week’s recipe is Carrot Ribbon Fettuccine, where long strips of carrot made with a peeler are mixed with pasta- so healthy and delish! More photos and the recipe are over at The Kitchn.
xx Erin
I had a bunch of strawberries that were on their way out, so it was either freeze them for smoothies or make jam! This kind of jam (that lasts about 10 days in the fridge) is super simple. Just put all the ingredients in a pot and simmer them until it’s thick - this recipe makes one small jar. Stir occasionally - it should take about 45 minutes to get to jam consistency. The balsamic adds a nice kick that makes it a perfect compote for cheese and crackers at cocktail hour. (I also put it on greek yogurt with nuts which is pretty tasty!)
By Erin Gleeson for The Forest Feast
Sourdough Danish Pastries Tutorial Sets {You must click link for FULL tutorial/recipe}
I didn’t know what joy was until I saw this post.
