Happyolks for Kinfolk Honey Ginger Popsicles


shaved cauliflower salad  |  kale, apple, ancho chile tamales  |  pisco sour  |  nori rolls with wasabi edamame spread  |  roasted spring vegetable quinoa salad  |  honey thyme waffles  | grilled carrots, lentils, and horseradish yogurt sauce  |  strawberry rhubarb cobbler  |  mesa mule  |  pizza on the grill  |  caramelized fig ice cream  |  mole enchiladas  |  baked apple doughnuts     butternut squash and brie galette  |  sunchoke soup  |  persimmon crepes  |  kimchi ramen


persimmon oatmeal cookies  |  sweet potato samosas  |  shaved brussels sprouts salad  |  harissa honey butternut squash and farro salad  |  chard pesto linguine  |  thai carrot soup  |  almond fig bundt cake  |  banana hemp granola  |  cherry, fennel, lentil salad  |  apricot mint cous cous  |  campfire scramble  |  squash tacos  |  vanilla bean rhubarb compote and oatmeal  |  chickpea bowtie pasta with peas  |  creamy grits and grilled asparagus  |  strawberry basil scones  |  spring rolls with ginger miso dipping sauce  |  grilled cheese with roasted carrots and carrot green pesto  |  broccoli gribiche  |  roasted radish salad   |  candied ginger oat cookies  |  bok choy soba bowl  |  winter cabbage and orange salad  |  apple, butternut squash calzones  |  beet, seed, and blood orange cake  |  white bean salad  |  curried sweet potato quinoa bowl


roasted chestnut spread  | jerusalem artichokes and orecchiette  |  spiced molasses cake  |  kale, pomegranate, orzo salad  persimmon scones  |  leek, pear, chanterelle toasts  |  pumpkin gnocchi  |  sweet pepper soup  |  chard and tamarind stew  cardamom macaroons  |  herbed millet with fresh greens  |  blackberry brownies  |  chickpea burgers with savory tomato jam alice waters’ angel food cake  |  beet and fennel salad  |  fig and anise seed bread  |  simple brown rice milk  |  cherry pistachio biscotti  |  fava bean crostinis  |  spring panzanella


“Nobody tells this to people who are beginners, I wish someone told me. All of us who do creative work, we get into it because we have good taste. But there is this gap. For the first couple years you make stuff, it’s just not that good. It’s trying to be good, it has potential, but it’s not. But your taste, the thing that got you into the game, is still killer. And your taste is why your work disappoints you. A lot of people never get past this phase, they quit. Most people I know who do interesting, creative work went through years of this. We know our work doesn’t have this special thing that we want it to have. We all go through this. And if you are just starting out or you are still in this phase, you gotta know its normal and the most important thing you can do is do a lot of work. Put yourself on a deadline so that every week you will finish one story. It is only by going through a volume of work that you will close that gap, and your work will be as good as your ambitions. And I took longer to figure out how to do this than anyone I’ve ever met. It’s gonna take awhile. It’s normal to take a while. You’ve just gotta fight your way through.”

― Ira Glass


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