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Most Elegant Lunch Box Ever? Jenggala Rantang | Apartment Therapy The Kitchn
A wood and ceramic tiffin carrier? Neat.

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edatrix:jlovely:pratt:Minale Maeda

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AnnaTheRed’s Bento Factory » Non-bento #23: fun with Rabbid #1 – bavarois
Oh how cool. A Rabbid mold!

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Three-Tiered Plate Stand - Sur La Table
These would be awesome for High Tea…

Three-Tiered Plate Stand - Sur La Table

These would be awesome for High Tea…

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Silver Pourer | Design Milk
A sexy pourer/gravy boat thing.

Silver Pourer | Design Milk

A sexy pourer/gravy boat thing.

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(via Apartment Therapy Unplggd)
Pick up tile remnants and tetris your kitchen to create a cheaper and slightly geeky backsplash. Nice.

(via Apartment Therapy Unplggd)

Pick up tile remnants and tetris your kitchen to create a cheaper and slightly geeky backsplash. Nice.

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(via misswallflower) (via suzywire) (via tofu)
Sure it’s pink, but I love the tile and awesome SMEG fridge. And I wonder if that range hood is hardy enough for a wok burner…

(via misswallflower) (via suzywire) (via tofu)

Sure it’s pink, but I love the tile and awesome SMEG fridge. And I wonder if that range hood is hardy enough for a wok burner…

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(via Kitchen Critic)
Cookie cutters for cookies that perch on cups.  And there are non-Christmas themed ones too!

(via Kitchen Critic)

Cookie cutters for cookies that perch on cups.  And there are non-Christmas themed ones too!

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Cosy breakfast nook in a galley kitchen (via The Kitchn)

Cosy breakfast nook in a galley kitchen (via The Kitchn)

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simoncooks:
need salt? I won’t be running out soon.. had to buy this lump of pink salt today. It’s the size of a house brick. Now I just have to work out what I am going to do with it?
Mmm… salt blocks.
I’ve been curious about using them to salt cure carpaccio or sashimi… or serving fruit that goes brown after you cut them like apples. Lightly salted goodness…
Alas, haven’t gotten around to getting one.

simoncooks:

need salt? I won’t be running out soon.. had to buy this lump of pink salt today. It’s the size of a house brick. Now I just have to work out what I am going to do with it?

Mmm… salt blocks.

I’ve been curious about using them to salt cure carpaccio or sashimi… or serving fruit that goes brown after you cut them like apples. Lightly salted goodness…

Alas, haven’t gotten around to getting one.

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