Hope all my local Georgians survived Hothlanta*/SnowJam 2014.
My bf, with a shopping cart?—after 6+ hrs in the car he and his friend gave up, parked, and walked another hour to get home. Hot chocolate, tea, and biryani were shoved on them as soon as they made it through the door.
Sorry, just had to mention that. On to the real post. Parfait.
It’s summer parfait because this is what my bf essentially lived off of this past summer. I get that I’m kind of in the wrong season, but I didn’t post it before now because I wanted to have homemade granola and yogurt posts done to link to. It took a few months for me to realize that if I wait for everything to be perfect before I post, it just ain’t happening.
Layers of honeyed yogurt, crunchy pecan granola, and sweet summer berries make this a really simple and fresh dessert. If you lightly honey plain yogurt and make sugar-free granola, it’s mostly healthy too.
We love strawberries+blueberries+raspberries, but ripe peach and blackberry are also great in it.
Now that I’ve embraced the fact that my posts don’t have to have perfectly enumerated recipes, I’ll be spamming your dash more often.
Yogurt+honey (will hopefully have a homemade yogurt post up soon)
Granola (and a granola post)
Strawberries, blueberries, raspberries (or whatever strikes your fancy)
You can offer my boyfriend a 5-star, top-chef, orgasm-in-your-mouth meal (one that somehow has an ice sculpture and live fire worked into it), and he would turn it down for Grice.
(I think we call it “Grice” as a truncation of “Egg Rice.”)
It’s caramelized onions and peppers, topped with eggs sunny side up, set on a bed of rice, hit with a downpour drizzle of kecap manis (sweet soy sauce) and sriracha, and garnished with green onion (and a sprinkle of childhood nostalgia).
It’s nothing fancy, but it was his go-to meal as a kid. Not guaranteeing it’s gonna hit your spot, but it works for him so I thought I’d share.
Grice Serves 1 Hungry Partner
1 cup of cooked rice (we use basmati, but any would do)
1/2 medium onion + 1/4 bell or poblano pepper, sliced
2 eggs, fried
Sriracha + Kecap Manis to taste
Black pepper to taste
1-2 green onions, sliced
Caramelize* onions and peppers on medium heat (I usually give the onions a minute head start while I cut the peppers)
Assemble everything in the order above.
Feed to partner. Sneak a few bites.
*Not an authentic, painstaking caramelizing, just a light browning to bring out the sugars. But caramelizing sounds better.
i made a trial batch and had trouble with the mix melting in my hands. the few i did make were great after i left 'em in the fridge and the hardened. i was afraid to over mix the whipped cream. should i add more cocoa and mix a bit more?
Yeah, if they’re too soft, I would add more cocoa powder and chill well before rolling. Glad you’re making them! Let me know how they turn out!
is there any alternatives for mason jars that are much cheaper? I would really want to try your DIY chalkboard drink tags :)
Woah, just saw this! Hobby Lobby sells ball jars for $1.79 each, which I guess would add up fast. Fortunately, all their glassware happened to be like 70% off last time I went by there so I snagged a bunch of them. I’ve also found them pretty cheap from thrift stores. So other than hoping for a sale or scoping out your local thrift shops, you could really use any old jar that’s about the right size to drink out of (the mix and match of shapes/sizes could be cite). Confession: I actually buy a certain brand of honey and pasta sauce mainly because they come in cool-looking mason jars. I’m stockpiling for the jarpocolypse. Lemme know if you think of/find something else!
DIY Chalkboard Drink Tags and a JungleFrog Challenge
Sorry for the hiatus, I’ve been lazy busy.
So, a couple times a year, we throw a big get-together (Halloween, someone’s birthday, end of summer, really any excuse to cook a ton and put up pretty lights). For drinks, I opt for the Solo Cup’s pinterest cousin, the Mason Jar.
Drinking out of jars is cool now, doesn’t that rock?
Before realizing what a total waste of time it was, I used to make new drink labels for each party:
Labeling drinks ensures that a) people don’t mix up their drinks and b) at the end of the night, you know that it was Matt who left his drink in your mailbox (wtf, Matt?)
To save on time and paper, I decided to make reusable chalkboard labels, using:
Chalkstock — $1.99 for 10 sheets, which makes 20 labels
Some twine (okay fine, it’s hemp leftover from my hippie stage, but it works the same!) cut into about 16” lengths. Measure around the rim and give a little extra.
Cut chalkstock in half. Snip corner into cute tag shape, or some other design if you’re more skilled than me (not a high bar).
Tie twine around lip of jar and using pin, attach label.
Have guests chalk their names/initials.
*Mini clothespins? How frackin’ cute are those?
And on to the other purpose of this post. Simone over at JungleFrog Cooking is running another photography challenge: drinks or food in a glass. This drink is just a bit of hibiscus tea.
I did exactly what Simone said not to do. She highly recommended shooting backlit to better illuminate the liquid. But when your only light source is a window and your “studio” is a table in a tiny, tiny kitchen, you kind of have to take whatever light you can get.
This contest runs through November if you’re thinking about entering. Plus, she’s always got something neat brewing over there.
"I want you smothered, want you covered, like my Waffle House hash browns."
The Waffle House All-Star is a beautiful, 3-billion-calorie breakfast composed of the classic Waho waffle, hashbrowns or grits, buttered toast, eggs your way, and bacon or sausage (omitted here because…ew meat). I present my modified version:
Copy-Cat Waffles (served with real maple syrup and real butter) Hashbrowns Cheese Grits Eggs, sunny-side up Fresh-squeezed OJ Coffee
Waffle House sets a pretty high waffle bar, and while these waffles don’t quite clear it, they’re the closest I’ve tasted.
Caramel (You’ll have some left over in case you want to pour on top of cheesecakes, or you know, eat from a spoon)
2 cups Sugar (just don’t look while you pour it and it won’t seem so bad)
1 1/2 cups heavy cream
1 1/4 cups butter
1/4 cup water
1/2 tsp salt or to taste
In a small saucepan, heat water and sugar over medium-low heat. Swirl (not stir!) the mixture every now and then. It’ll become a clear liquid once the sugar all dissolves/melts and then slowly, very slowly, it’ll get some color and bubble up. Keep swirling.
Once it’s a nice amber, turn the heat to low and add the butter in increments, swirling the pan to melt after each addition.
Add the cream and swirl (you can stir some now) until it’s a homogeneous mixture. (If the sugar is sort of hardening and not incorporating the butter and cream, turn the heat back up to medium until it does.)
Salt to taste. Remove from heat and transfer to a glass jar and let cool at least to room temp (preferably chilled in the fridge).
1 1/2 Cups Pecans
2 tbs Butter, melted
1 tsp Stevia
1 tsp Salt
Combined last 3 ingredients and then pour over pecans, mixing and coating well. Bake in a single layer in a 350 degree oven (or toaster oven) for 8 minutes or until they start to smell roasted. Be careful not to burn them. Let cool.
34 graham crackers (1 sleeve or about 2 1/2 cups ground)
3/4 cup butter, melted
Candied Pecans from above
1 cup of semi-sweet chocolate chips
Caramel (I don’t remember how much, maybe a cup?)
Grind the graham crackers to crumbs (I use my blender and just pulse in batches) and mix with the butter. Press crumb mixture into muffin tins or ramekins (or these wicked awesome silicone baking cups that I loooove), pushing crumb mix up the sides.
Mix together candied pecans, chocolate chips, and enough caramel to lightly coat everything. Evenly spread this mix among the bottoms of the prepared crusts, set aside.
2 8 oz packages of cream cheese
1/2 cup sour cream
1 cup caramel
In a large bowl, beat the cream cheese and then add the eggs, beating until sort of fluffy. Fold in the sour cream and caramel. Pour into prepared crusts. Bake at 350 for about 30 minutes or until done.
Seeing Marcus come on stage to perform with Dawes. I’m not proud of the hysterical fangirl squeel/scream I made when he first appeared. I didn’t know I could make that sound. I was mentally prepared to see them when they were officially announced, but was caught off guard by seeing him early with Dawes.
Being such a sobbing, cathartic mess after half the songs that I couldn’t even clap or cheer.
How much our campsite ROCKED. We lucked out, big time.
The physical exhaustion, hunger, and sunburn that was all worth it.
Timshel. No one thought they’d play it. I just about died when they did.
To the girl on extasy whose flailing arms continuously blocked my mumfview and who mistakenly thought “Timshel” was good rave music, fuck you.
To the 4 tallest people at the concert who squeezed in front of us right when M&S took the stage, fuck you.
To the sun that refused to set, fuck you.
To Ben Lovett, for DJing “The Fresh Prince of Bel-Air” theme song at the after party, less than 10 feet from me, rock on.
To the woman who I’m 99% sure was Lovett’s girlfriend, whom I happened to be standing behind: When you walked off, he kept looking over to see if you were back yet and would meet my awkward fangirl gaze instead, so thanks for enabling a stalk WIN.
To my boyfriend who said we should switch phones so I’d have a smartphone with which to take pics at the concert or afterparty, you were right. Bummer I didn’t listen.
To the taco vendor lady who let me buy plain tomatoes from her under the table, thanks, you rock.
To the vendor(s) who let me steal meltey ice water from the tubs to refill my bottle, thanks.
To the meltey ice water germs, thanks for being cool and not killing me.
To all the people who lent sunscreen, thanks.
To the shuttle bus driver that drove us all the way back to our campsite when we forgot our after-party passes, you rock.
To the solar system, for providing a meteor shower Saturday night—as if it could get any more epic, thanks.
And finally, to plaid, for being the official sponsor of the Gentlemen of the Road Tour, thanks. Without your support, 60% of the audience and performers might actually have to wear solids.
I slapped some red habañero slivers on my plain white spoons to achieve a similar effect to that cool red design on the original spoons.
I used some galvanized sheet metal I had in the garage (got for less than $10 from Home Depot to make chalkboards). I honestly beat the crap out of it with a wrench and a hammer but somehow only two little dents showed up in the final shot. Bummer.
I know my angle and lighting aren’t perfect, but it’s as close as I could get.
4 cups chicken stock (1 liter) —> (I used homemade veggie stock)
2 cups water (500 ml)
10 cm ginger (peeled and sliced)
3 cloves garlic (lightly crushed)
50g dried shiitake mushrooms
1 tablespoon chinese rice wine (Shaoxing)
1 tablespoon caster sugar —> (I used palm sugar)
100g fresh shiitake mushrooms
micro herbs (thinly sliced red chilli and chilli oil to serve) —> (I used arugula)
Mushroom and galangal dumplings
1 tablespoon peanut oil
400g mixed asian mushrooms
2 cm galangal (peeled and finely grated) —>(I used ginger)
1 red chili (chopped) —> (used habañero)
3 cloves garlic (crushed)
1 tablespoon soy sauce
1 tablespoon chinese black vinegar (Chinkiang)
2 tablespoons oyster sauce —> (used hoisin)
1/4 cup coriander (chopped, cilantro) —> (used arugula)
24 wonton wrappers
To make the mushroom and galangal dumplings, heat the oil in a non-stick frying pan over high heat. Add the mushroom, galangal, chili and garlic and cook for 2 minutes. Add the soy, vinegar and oyster sauce and cook for a further 2 minutes. Remove from the heat and stir through the coriander. Set aside to cool completely.
Place the wonton wrappers on a clean bench top dusted with rice flour and brush the edges of the wrappers with water. Place 2 teaspoons of the mushroom mixture into the center of each wonton wrapper and bring each corner together to form a pyramid shape. Cover and set aside.
Place the stock, water, ginger, garlic, dried shiitake mushrooms, rice wine and sugar in a saucepan over high heat and bring to the boil. Reduce heat to low and cook for 15 minutes. Strain the broth and return to the saucepan. Increase the heat to medium, add the dumplings and fresh shiitake mushrooms and cook for 3-4 minutes or until wontons are transparant. Top with microherbs and chili and serve with chili oil. Serves 4-6
Note from Jungle Frog Cooking
Some of the ingredients in this recipe might be a little harder to find if you do not have an Asian store nearby. Some of the substitutes you could use are:
Galangal - you can use ginger here
Shaoxing rice wine - sherry is a reasonable substitute
Chinese black vinegar - a mild balsamic might be a good substitute here although it is not entirely the same. If you do not have balsamic, try a regular good vinegar
Dried Shiitake mushrooms - these might be hard to find too although the dried mushrooms are quite essential for the taste of the broth. Try another type of dried mushroom you can find
Thought I would find a way to gab more about M&S by disguising it as a food post.
I’ll save all the fangirl details for another post, but basically the concert was amazing. Totally worth the ridiculously shaped sunburn on my back and that negative sign in my bank account.
To keep things on the cheap, we decided to camp at the local city park instead of getting a hotel room. Fortunately, my concert buddy and I are both the roughin’-it types, so it worked out great, and I think I would’ve opted for camping again even if I had the money to spring for a hotel room. I also packed all my food for the weekend rather than blow tons of cash eating out or at the concert vendors.
This was my game day breakfast: Banana, tomato, plain full-fat yogurt with honey swirled in, water, and homemade trail mix. Shockingly, minus the trail mix, this is a pretty typical meal for me when I’m not making something fancy for my family/friends or the blog. Simple food, easy to pack.
I’m currently flat broke. Is seeing Mumford and Sons in concert (Bristol) worth going into debt over? I’m taking out student loans soon, so debt is something with which I’m about to become very familiar. What’s a little more on top of 5k a semester? If I don’t go, am I going to look back in a decade and regret that I let less than $100 stop me from doing something amazing? Gaahh.
Like chicken marsala, but without the chicken…or the marsala.
It’s actually “Mashed potatoes with cheap-generic-red-wine-reduction sauce.” But that isn’t as catchy.
My bf is the not-so anomalous vegetarian that doesn’t like vegetables. Challenge accepted, I say. Fortunately, he’ll eat pretty much anything I set in front of him, no questions asked—including vegetables. This meal, the “wine mushroom thing” as he calls it, is one of his favorites. I’m pretty sure he has no idea what’s in it, but he likes it.
Garlic Potatoes with Marsala Sauce Serves one giant portion (my bf’s hibernation meal), or two smaller servings
2 medium starchy potatoes, rinsed (cool folks leave the skins on, fyi)
2 cloves garlic, pressed/finely minced (or to taste)
2 tbs Butter
Roughly 3/4 cup of dairy, from any combination of milk, cream, cream cheese, or sour cream. I generally do a mix depending on what I have on hand. Add just enough dairy until you have a creamy texture.
A bit of hard cheese such as asiago or parm, grated (optional)
Salt and pepper to taste
A sprinkle of chives if you’re feeling fancy
Cook whole potatoes until fork tender (either nuke, bake, or steam—I think steaming is the fastest)
While potatoes cook, put the butter and garlic in a large bowl (putting them in alone at first ensures that the hot potatoes will melt the butter and slightly cook the raw garlic)
Mash the cooked potatoes in the bowl with the garlic and butter. I like to slice the potatoes a bit before mashing so that you don’t get giant pieces of skin.
Add in the rest of the dairy (I know it seems like a lot, but the starchy potatoes will absorb the liquid it as you mix)
Salt and pepper to taste
Set aside…or sneak spoonfuls while making everything else
2 tbs butter
1 large portobello mushroom, or equivalent smaller portabellinis, roughly 2 cups when thinly sliced
1/2 small onion, thinly sliced (optional)
Salt & Pepper to taste (I usually forgo salt and pile on the pepper)
1 cup red wine (any will do, don’t waste your good stuff on this)
Small handful of Sun-dried tomatoes (optional—my bf hates them, but I love them in this)
Melt butter in a skillet on high heat. Toss in the mushrooms and onion if using. Let brown for 5 minutes or so, stir, cook another few minutes.
Pour in the wine, pepper and sun-dried tomatoes. Cook until wine has reduced to a thick syrup. Remove from heat.
Pour sauce over mashed potatoes. Serve with grilled cauliflower or other tasty veggie. Top everything with a sprinkle of asiago. Mmmmm.
Fresh Georgia peaches! I got my 8 lb bag of bruised peaches for $3 while my not-so-deal-saavy sister decides to get a 5 lb bag of unripe ones for $5. I give the guy 3 bucks and a 5 dollar bill. Back home, I realize that I’ve still got two fives in my wallet but my fifty is missing. Panic. Fortunately, the guy was super cool about it when I went back. Farmers rock.
Also, bruised strawberries. Two gallons for…. $5 total. How frackin’ cool is that? She originally quoted me $5 each for the two gallons, but when I told her I only needed one, she just threw in the second one too.
What does one do with 2 GALLONS of ripe strawberries? Make 2 gallons-worth of no-added-sugar strawberry jam. Mmmmm.
Ever gotten jalapeno oil in your eyes? Yeah, it’s a bummer.
Not that I would know how that feels—I’m not an injury-prone idiot…
By “baked” I really mean the lazy man’s version of jalapeno poppers. I like cheese, I like jalapenos. I just combined them in the easiest way I could without any complicated breading or frying.
It’s weird, within the same batch, one popper will be super sweet and not the least spicy, and another popper of comparable size will be hot as hell. It’s odd. As a rule of thumb, if you can’t handle spicy don’t make these bake them longer on a lower heat before broiling.
I usually eye-ball ingredients when I make this, and when I measured I was making 6 billion for a cookout. Amounts might’ve wonkied a bit in the process of scaling down. Fortunately, this is a really flexible recipe. Worst that could happen is you and up with some leftover filling or jalapenos, but hopefully the ratios should work out close enough.
Jalapeno Poppers Makes 2 dozen poppers
4 oz goat cheese
1 tsp honey
1/2 cup cottage cheese (could probably use cream cheese or ricotta)
1/4 cup chopped hard cheese (I used a a bit of parmesan, some asiago, and reybener that I had)
1/4 cup cheddar
Optional*—I threw in 1/4 cup each of some havarti and some jarlsburg because I had them on hand. (If you haven’t noticed yet, I’m sort of a quesophile. And by “sort of” I mean a hard-core eat-a-grilled-cheese-sandwich-without-the-sandwich-part addict.)
1 small onion or 1/2 medium onion, finely diced
Halve lengthwise and seed the jalapenos (plant the seeds, or use them to flavor something later if you’re feeling thrifty) (when you halve, cut along the side that makes the deepest poppers)
Mix the rest of the ingredients together and then spoon a liberal amount into each jalapeno half.
Place in a baking dish (don’t even need to oil) and bake @ 350 for about 30-40 minutes or until jalapenos have lost their bright color and are tender.
Turn oven up to broil and place under the broiler for a minute or two until the tops get a little crispy.
The April/May challenge was either salted rump steak or these roasted potatoes. If you’ve noticed, I don’t really do meat, so I went with the potatoes.
And they were phenomenal. The cooking method, which called for boiling the potatoes before roasting them, had me wary since I’m not a fan of the nutrients lost through boiling. But, I tried making this recipe again without boiling and the texture was nowhere near as good. As written, the original recipe produces that perfect crispy outside and soft inside.
In the original recipe, you roast the potatoes with just salt and oil and then dip them in the sauce after. I would suggest drizzling some of that delicious chimmichurri sauce on the potatoes before roasting.
When I saw the original photo, I was like holy crap, we already have those glasses, score. The original also features a gorgeous rusted milk carrier. I scoured the thrift stores for something similar, but couldn’t find anything so I had to do the shoot sans that prop. I also forgot to grab rocket greens from the market so I used spinach & basil instead.
I took like 30,000 shots trying to get the lighting to match up with the original photo, only to realize in editing that my angle was off for 29,999 of those shots. Gah. I remembered to sprinkle some sea salt like in the original photo halfway through the shoot, but those shots were some of the 29,999.
As I was editing my photos with the original pulled up in a split screen, my boyfriend comes over and, pointing to the original, goes “yeah that one looks much better, go with that one.” :(
Roasted Potatoes with Chimichurri Sauce—Modified from Donna Hay
1.5 kg starchy potatoes (I don’t have a kitchen scale, so I just used 3 medium potatoes) chopped. (Leave the skins on for more nutrients)
1 tbs oregano
1/3 cup flat leaf parsley, chopped (omitted here because I hate parsley)
1 tbs rosemary, chopped (omitted here because I didn’t have any on hand)
1 tbs chipotle chili powder (or smoked paprika and chili flakes)
2 cloves garlic, pressed
3 tbs red wine vinegar (white vinegar was used here)
3 tbs olive oil
Salt and pepper to taste
Boil potatoes in salted water for about 10 minutes or until potatoes are just tender. Drain off the water and put back on the stove to dry off any remaining water for a minute or so.
Put potatoes in a baking dish and drizzle some of the sauce over them before popping into a preheated 425 degree oven.
Roast for 40-45 minutes or until crispy and golden. (I turned my potatoes once somewhere toward the end of that time).
Serve with more chimichurri sauce and some greens.
Like an idiot, I didn’t really measure anything, so these are guesstimates of the mods I made. The sauce seems pretty flexible, so you can probably mess the ingredients and amounts to suit our pantry and palette.
"I want you smothered, want you covered, like my Waffle House hash browns."
If you’re not familiar with Waffle House, it’s time you visited the South. We don’t have much going for us, but we’ve got a leg up on the North in the area of cheap and delicious 24/7 breakfast food.
Most friday nights will find me and my friends munchin’ down at Waho. Favorite dish? Hashbrowns, scattered and smothered (scattered on the grill with onions).
Now this recipe isn’t identical to the real thing—I didn’t take the time to reference any recipes and just winged (wung?) it, but I think it turned out pretty well. It may not be as crispy as the more-processed, authentic Waffle House version, but it definitely hits the spot and satisfies that 2am craving.
Hashbrowns, Scattered and Smothered Makes a double order (2 servings)
1 small onion, roughly chopped
1 medium potato, cut into matchticks*
Salt and pepper to taste
Oil a cast-iron skillet and crank up the heat to high
Salt the potato slice and toss to even it out
Scatter onions and salted potatoes on the hot skillet (you can try to keep them in a neat patty, but it ain’t gonna happen).
Now let them just chill for a while and crisp up. If you constantly mess with them, they won’t cook right.
Once they’ve browned for a few minutes, try flip them a bit and let them brown on the other side.
Remove from heat, fry up an egg or two, break out the ketchup and dive in.
*you could probably soak the potato slices and then flour them if you wanted to be all pro, but keeping it simple works fine too
*The batch pictured was oilier and less crispy than usual because I made a huge batch and overcrowded my skillet. fyi…
Sir Jantee: Bribe? That word is offensive to mine ears. We are English to the bone! Our word is our bond. Besides what could you possibly bribe us with? Chamberlain: Butter. Sir Jantee: Oh yes there is that.
Cool fact—I originally wanted to name this blog “ButterBlog” but it was taken. That is how much I love butter. A lot.
I’ll take any butter that I can get, but I especially love it homemade. Making your own isn’t super practical if you cook with loads of butter, but if you just want a small amount for a nice brunch, or have a recipe that calls for buttermilk, or just want to feel all pioneer-ey, give it a go.
All you need is heavy cream and an electric beater. Oh and salt if you want. I’d wager you could make it in the blender or a food processor, but I can’t vouch for it.
Pour your cream (cold) into a large bowl. Start whipping on high.
Soft and then hard peaks will form. If you were making whipped cream, you’d sweeten it a bit and stop here. But you’re making fatty yummy butter, so keep going.
It’ll start to look like this, keep going. Eventually the fat solids will separate from the buttermilk and it’ll “break”—the coolest part.
Once you see liquid at the bottom of the bowl, you’re there. Stop beating. Use a rubber spatula to sort of corral the fat solids together.
You can strain the liquid, but I just pour it off and save it (that’s the buttermilk, DO NOT just toss it—you can make loads of tasty things with it).
Voila, left with butter (mostly). With a rubber spatula, press out as much remaining buttermilk as you can that’s hiding in the fat solids. Now is when you’d sprinkle in some salt if you want.
This isn’t as important if you plan on eating the butter within the week. If you want it to last longer, then you want to drain off as much buttermilk as possible, or it’ll spoil.
Wrap in wax paper and store in the fridge (or freezer). Its shelf life depends on how much buttermilk you leave in the butter. Generally, don’t make more than you’ll use in a week.
Homemade Butter Makes about 2/3 cups of butter
Heavy cream (I generally use about 1 pint) (extra points if you skim your own from raw milk)
A large bowl and an electric beater/mixer
Salt to taste
Beat cream on high until fat solids separate from buttermilk. Drain off the buttermilk from the fat solids. Salt.
"Look at this stuff. Isn’t it neat? Wouldn’t you think my collection’s complete?"
"Wouldn’t you think I’m the girl. The girl who has everything?
"Look at this trove. Treasures untold"
"How many wonders can one cavern hold?"
"Looking around here you think, Sure, she’s got everything"
Technically, that German license plate isn’t from a thrift store—BUT, I found it in the middle of the road (and yeah, did hold up traffic to jump out and get it) on the way back from one, so I’m counting it by extension.
"I’ve got [cake-stands] and [carafes] a-plenty, I’ve got [mason jars] and [mugs] galore. You want [bowls]? I’ve got twenty!”
My mug tower. My collection goes from itty bitty to can-I-fit-my-head-in-this?
Seriously, I feel like Ariel in her cavern every time I add a thrift find to my collection. Knowing that I paid 50 cents for something worth much more, just makes it even better. There are literally 7 thrift stores within a 5 mile radius of my house. Amazing.