Well, folks another month has come and gone! And I am not sorry to see February go, I must say. My soul has spent the month recoiling from the cold weather. And if you think that's hyperbole, you clearly don't know me. I contemplated purchasing this to help warm the cockles of my heart:
I didn't do it, however, and instead somehow convinced Marmo to take me to Puerto Rico for a girls' weekend. I'm really not sure how I managed this, especially considering I couldn't even coordinate my socks for practice this month.
Despite the cold and mismatched socks, John and I managed to be relatively productive in February. We continued our Slice of the Month series with a Beet Chip and Spinach extravaganza that may indeed warm the cockles of YOUR heart with its iron-packed ingredients.
We also created a ridiculous but loving ode to Di Fara's pizza. John choreographed the whole peel-dancing affair. Please tell him how much you like it. And his hair.
And speaking of pie, I ate some. I travelled to Gowanus to sample Four and Twenty Blackbird's Pie As Big As My Face. Actually, it's official name is Chocolate Bottom Oatmeal Pie. But it was as big as my face. Go get some. You don't want to miss that oaty-topping.
We also featured a Farmer Friday post about creating your own flower arrangements for Valentine's Day. However, we highly recommend repeating this post for Easter table arrangements. Get clippin'!
And speaking of farmers, as you might have noticed from the title image, I visited Terrain this month with the Megs. It was a glorious day of visual overload, impulsive purchases and cheese. Consider these highlights:
The flower arrangements were off the charts and had me eagerly anticipating spring... also noteworthy were the too-cute-for-words packaging of just about anything, including seeds.
With all this sensory stimulation, we became quite hungry, so we plopped down in the Terrain cafe to feast on, what else, CHEESE. This is when I discovered SMOKE BLUE CHEESE.
I happened to love blue cheese. The stinkier, the better. This beauty combined the sharpness of a traditional blue with a smoked flavor. Imagine leaving your blue cheese on a mesquite grill. That kind of amazing. Plus, it was just the proper amount of softness (not too) to spread on sourdough bread that arrived in TINY FLOWER POTS. I was beside myself.
So while I try recreating flower pot bread this weekend, please take the time to recap February for yourselves. March is here, and we'll have more food-focused fun for you!
Oh, and I'll be in Puerto Rico on March 11. So don't bother me. Bother John, he likes it.