"La Bohème, c'est le stage de la vie artistique; c'est la préface de l'Académie, de l'Hôtel-Dieu ou de la Morgue. (Bohemia is a stage in artistic life; it is the preface to the Academy, [heaven], or the Morgue)."
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Hyperfocus Design Studio
Alyssa Yeager
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Hyperfocus Design Studio
Alyssa Yeager
215 J●●●●●treet
Ap●● 2
Bro●●●lyn , New York, 11222
United States
View this contact
Hyperfocus Design Studio
Alyssa Yeager
215 J●●●●●treet
Ap●● 2
Bro●●●lyn , New York, 11222
United States
View this contact
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Kitchen La Bohème | kitchenlaboheme.com Reviews
https://kitchenlaboheme.com
"La Bohème, c'est le stage de la vie artistique; c'est la préface de l'Académie, de l'Hôtel-Dieu ou de la Morgue. (Bohemia is a stage in artistic life; it is the preface to the Academy, [heaven], or the Morgue)."
kitchenlaboheme.com
Kitchen La Bohème: VEGANIZE IT
http://www.kitchenlaboheme.com/p/list-restaurant-reviews.html
Have a recipe you'd like to see Veganized? Email it to kitchenlaboheme [at] gmail [dot ] com. My] Mom's Macaroni Salad. Chile-spiced Skirt Steak Tacos. Corn Muffins and Bourbon Baked Beans. Orecchiette with Greens, Garbanzo Beans and Ricotta Salata. Spinach with Chickpeas and Fried Eggs. Tagliatelle with Smashed Peas, Sausage and Ricotta Cheese. Turkey Cutlet Sandwiches with Smoked Paprika Mayo and Roasted Bell Peppers. Chewy Oatmeal Raisin Sandwich Cookies. Cinnamon Pecan Coffee Cake.
Kitchen La Bohème: Spicy Kimchi Tofu Stew
http://www.kitchenlaboheme.com/2014/04/spicy-kimchi-tofu-stew.html
Monday, April 14, 2014. Spicy Kimchi Tofu Stew. Keeping up a food blog is hard. The cat gets sick, the doorbell rings, or a text comes through from a friend who wonders why I can't hurry up. And so it goes. But no matter how rushed, there's still something wonderful about having the freedom to explore and expand the possibilities when it comes to what I post on Kitchen La Bohème. I pulled this recipe straight from the pages of Bon Appétit. Photography and styling by Alyssa. Photos ©Alyssa Yeager.
Kitchen La Bohème: Kombucha!
http://www.kitchenlaboheme.com/2014/02/kombucha.html
Sunday, February 09, 2014. If you'd asked me this time last year. If there would ever be a slimy pancake bacteria and yeast culture floating in a jar of sweet tea on my kitchen counter, the answer would be a resounding, "No! Because, gross. And yet. I'm still experimenting with flavoring and bottling, but a handful of fresh ginger slivers and a 3-4 day second fermentation has been giving me wonderful carbonation and flavor. What are your secrets for brewing 'buch? Posted by Alyssa Yeager. All photographs...
Kitchen La Bohème: Vegan & Gluten Free Chocolate Chip Almond Butter Brownies
http://www.kitchenlaboheme.com/2014/01/vegan-gluten-free-chocolate-chip-almond.html
Sunday, January 12, 2014. Vegan and Gluten Free Chocolate Chip Almond Butter Brownies. I started Kitchen La Boheme. In 2010, a year after I turned 30. I'm not sure which is more to blame—my becoming the founder of a food blog or hitting that milestone birthday—but pretty soon, I started to notice some changes. Suddenly my clothing started to feel a little snug. So yeah, I'm not about to go all hardcore on you and start serving up recipes for plain granola and dry salads. But I do know that I can begi...
Kitchen La Bohème: Cinco de Mayo Margaritas
http://www.kitchenlaboheme.com/2014/05/cinco-de-mayo-margaritas.html
Sunday, May 04, 2014. Cinco de Mayo Margaritas. Back when I was a recent transplant in NYC. I didn't have a liquor cabinet in my apartment—I didn't even have a liquor shelf. But what I did have on reserve was a bottle of the best tequila reposado I could afford, and a tiny bottle of Cointreau. Because if I was going to make one drink, ever, it was going to be my favorite. A perfect classic margarita on the rocks. 2 oz tequila (100% agave, preferably a reposado or blanco). Lime wheel for garnish. Be taken...
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Sweeties New York Pastry Co.: A Long Overdue Update...
http://sweetiesnyc.blogspot.com/2010/08/long-overdue-update.html
A Long Overdue Update. As many probably know. The Greenpoint Food Market is no longer in operation — for now. Details and information about the events that lead to the market's untimely shut down, as well as big plans for the future can be read here. I am still in the process of looking for a venue to make Sweeties available to the public and look forward to becoming a part of the incubator kitchen that the GFM is planning to open in Greenpoint. Posted by Alyssa Yeager. Subscribe to: Post Comments (Atom).
About — Alyssa Yeager
http://hyperfocusnyc.com/about
Alyssa Yeager is an NYC-based Art Director and Designer with a passion for photography and writing. Here's a brief history of who I am and why we should connect:. After earning my BFA in Graphic Design from the Tyler School of Art in 2001, I worked as a designer at a small publishing company in the Philly ‘burbs before telling everyone I knew that I was going to move to NYC, and then landing a job and actually having to go through with it. I'm a dog person but I have two cats, I would like to see. Over t...
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Music | KITCHEN. LABEL
Hanging Up The Moon. Stranger to my room. The Biggest Lie In The World. Hanging Up The Moon. 12 and 1 SONG. Janis Crunch and haruka nakamura. I hold a wish for you. Record label and publishing house since 2008. A bit like the roving eye of the flâneur in Baudelaire, who found solace in the bittersweet juxtapositions of urban life, Kitchen. Label documents momentary flickers of melancholic beauty in unlikely environments. Contact KITCHEN. LABEL. Switch to mobile view.
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KitchenLAB
Thursday, June 3, 2010. Southern Appalachian Blackberry Dumplings. I heard about this book, "Smokehouse Ham, Spoon Bread, and Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking" and immediately checked it out at the library. My mother's family hails from Southern Appalachia (Appalachia with an 'a' like 'cat'), specifically Western North Carolina, so of course my interest was peaked. She brought her healthy and tasty Veggie (sort of) Chili to round out the feast. From the Smithsonian F...
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Kitchen Lab
We've created some special classes for the occasion; browse through those upcoming courses! Gather your family or friends; we will help you organise a great kitchen experience! Check out our package of eight classes where you will learn all the basics of cooking! Easier Than You Think. We have classes for all ages and tastes. Browse through all upcoming courses! Tuesday 3/Apr, 19:00 - 21:00. Tuesday 10/Apr, 18:30 - 21:00. Wednesday 11/Apr, 18:30 - 21:30. Thursday 12/Apr, 19:00 - 21:00. How to make cockta...
Kitchen La Bohème
Wednesday, June 18, 2014. Creamy Hummus with Baked Pita Chips. If you were to drop by my apartment on any given summer weeknight. You'd catch me in the act of not cooking a fresh and mostly seasonal dinner. Now, I'm not saying I don't make the evening meals myself most nights. But I do know that when it's too hot to cook I'm not about to fire up the stove and get down with making a five-course meal. Creamy Hummus with Baked Pita Chips. 2 tablespoons freshly squeezed lemon juice. 1 clove of garlic, crushed.
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Diana's Kitchen Laboratory | Biochemistry, Food, Nutrition, Food Science, Food History
Diana's Kitchen Laboratory. Biochemistry, Food, Nutrition, Food Science, Food History. June 21, 2015. Phasing out trans fat. Recently, the FDA. Has officially begun to phase out trans fat. The full consumer update can be found on the FDA’s website. You may wonder why this was invented in the first place? On the packaging. You may. Have noticed the words “per serving” under the bigger and bolder letters. The FDA allows labels to advertise 0 grams trans fat if there is. Less than 0.5 grams. Per serving....
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KitchenLab
Warm and Delightful Chai Tea. I haven't entered a Starbucks in many years, because I love where I live, and I believe in local economies. And I think their coffee is gross. Something that wasn't gross, however, was their Chai Tea Lattes. Do they still do those? They made it from a pre-made, boxed syrup that they diluted with steamed milk. It always seemed like calories dipped in chemicals and coated in a heart attack. But dang, did it taste amazing. I spied a recent post on Bon Appetempt. 1 I have attend...
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