I adore this cake that Brooke over at Inchmark made for her daughter’s birthday. It’s so cute- the polka dots really make it! I wasn’t really sure how she made the dots, but it turns out that they are edible! They’re made of frosting, and happily, she tells how to make your own cake dots right here on Inchmark! This might just make me a tiny bit excited for my upcoming birthday…
Yes, jam. Coolhunting made this video with June Taylor, a preserve maker in Berkley, CA. First of all, I love that they profiled her and put her in the mix with all the hip, hot artists and designers they are usually feature. Second, the process and her enthusiasm is fascinating. I love to see anyone that loves their work and puts as much effort, thought and design into what they are doing as any great artist would.
Yesterday we did an employee profile on Sara, our Web Production Assistant, and found out that one of her hobbies is cooking! So today, Sara has shared with us one of her favorite recipes, which aside from being easy to try on your own, is sure to hit the spot if you like chicken! Roasted Chicken with Lemon and Thyme You Will Need:
1 Roasting Chicken (5-6 lbs)
1 large bunch of fresh thyme (some for inside the chicken, some will get tossed with the veggies)
1 lemon (cut in half)
A few cloves of garlic (chopped)
2 tablespoons of butter (melted)
Vegetables – 1 large yellow onion, 1 bulb of fennel cut into wedges, 4 carrots cut into 2 inch pieces
You can also add various veggies to your taste! Some suggestions include squash, zucchini, broccoli – any veggies you like, as they will all roast in the bottom of the pan. To Begin:
Preheat the oven to 425 degrees F.
Remove the chicken giblets.
Rinse the chicken inside and out and pat dry.
Salt and pepper the inside of the chicken.
Stuff the chicken with a bunch of thyme, the lemon cut in half, and all the chopped garlic.
Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Place the onions, carrots, and fennel and veggies in a roasting pan.
Toss with salt, pepper, some sprigs of thyme, and olive oil.
Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
Remove the chicken and vegetables to a plate and cover with aluminum foil for about 20 minutes.
Slice the chicken onto a platter and serve it with the vegetables.
So tasty and easy to make!
Here is a picture of the finished product from the last time Sara made this dish, for her mother!