chachibaby:

Sometimes we’re attractive and then other times we’re REALLY attractive.

chachibaby:

Sometimes we’re attractive and then other times we’re REALLY attractive.

Home in Michigan for the weekend - fell right back into the bedtime routine with miss Luna as if I never left. ♡

Home in Michigan for the weekend - fell right back into the bedtime routine with miss Luna as if I never left. ♡

Patio tomatoes!

Patio tomatoes!

greys-abc:

McDreamy

Welllp, my roommate officially has me hooked on Grey’s Anatomy. I’ll be using Netflix to fuel my new Dr. McDreamy fixation.

Sunday: selfie on the patio, Pixar in Concert at Orchestra Hall, downtown Mpls as seen from the bus stop, impromptu rooftop dinner with the roomie at Moto-i.

Weekend so far: Friday afternoon reading & napping by Lake of the Isles. The walking path is flooded right now due to all the rain we’ve been getting.
Dinner at Agra Culture in Uptown! I got the Thai Greens juice, which had celery, kale, pineapple, cilantro, and lime. It was amazing. Also shown is the chimichurri chicken, harissa roasted yams and salad.
Baked a late night batch of Oatmeal Scotchies for a friend’s BBQ.
The BBQ was at a park in Eagan that had this flag made of rocks next to a “freedom tree”.

It’s almost CSA season again!

Got the first official CSA newsletter today, which means deliveries start next week! Our first box will contain radishes, asparagus, rhubarb, red & green lettuce, potted herbs, and STRAWBERRIES. The little strawberries that we got last year were seriously amazing… small, but deep red all the way through and so sweet and flavorful! So after that, my expectations are clearly pretty high.

It’s been a tough growing season weather-wise for many Minnesota farmers, so that’s why our produce deliveries are starting later than last year. But regardless, I’m so excited and really looking forward to once again having that steady stream of local produce every week.

Oregano, basil, thyme, an abundance of chives, and Roma tomatoes coexisting on my balcony.

Oregano, basil, thyme, an abundance of chives, and Roma tomatoes coexisting on my balcony.

Pups, friends, ukulele and sunshine at the lake.

Weekend Update: splurged and bought a bag of frozen shrimp, which thaw and cook up really quickly as a delicious addition to pasta. Leftover grape tomatoes + baby spinach + garlic + butter + parmesan = easy Friday night pasta dinner!

Went to Bogarts Doughnuts Saturday morning and waited in line in the rain. WORTH IT. Their Nutella-filled variety is shown above - I ate my entire Brown Butter Glazed doughnut before I even remembered to take a photo.

Walked to the Minneapolis Institute of Arts with Page on Saturday to while away the overcast afternoon. Admission is free! Plus they have a really cool view of the skyline.

Sunday was the LynLake Festival/Open Streets Mpls. They shut down Lyndale for 20 blocks! Businesses set up tents and held sidewalk sales, various local organizations provided entertainment and activities, and everyone was out milling up and down the street. One favorite was the board games, where I let Page beat me in Connect Four before kicking his butt in Mancala ;)

bogartsdoughnutco:

Hey Doughnut Lovers,
I want to extend an enormous THANK YOU to everyone who has supported the Bogart’s team in our opening week. The overwhelming enthusiasm for our doughnuts has been energizing, and a little unexpected.
Right now our team is working at capacity to try and keep up with demand, and I want to say personally how much I appreciate your patience as we explore ways to make more doughnuts. Rest assured we’re going to maintain our high quality standards. No shortcuts. No compromises. 
While we sort out the nitty gritty behind the counter, I just want to give customers a heads-up that special orders will be put on hold, and we’ll have a limit of a dozen doughnuts per customer in an effort to soothe as many sweet teeth as possible. For now, we’ll continue to update availability on our Facebook and Twitter pages.
I started Bogart’s out of a passion for delicious doughnuts, and I’m so lucky that I have so many people who share that passion! Thank you again for the overwhelming support.
—Anne, Bogart’s Doughnut Maker

Waited in line in the rain for Bogarts Doughnuts this morning… the verdict? So worth it.
The brown butter glazed raised doughnut was divine, the dough was a perfect balance between airy and dense. Luckily I only live 6 blocks away from this place!

bogartsdoughnutco:

Hey Doughnut Lovers,

I want to extend an enormous THANK YOU to everyone who has supported the Bogart’s team in our opening week. The overwhelming enthusiasm for our doughnuts has been energizing, and a little unexpected.

Right now our team is working at capacity to try and keep up with demand, and I want to say personally how much I appreciate your patience as we explore ways to make more doughnuts. Rest assured we’re going to maintain our high quality standards. No shortcuts. No compromises. 

While we sort out the nitty gritty behind the counter, I just want to give customers a heads-up that special orders will be put on hold, and we’ll have a limit of a dozen doughnuts per customer in an effort to soothe as many sweet teeth as possible. For now, we’ll continue to update availability on our Facebook and Twitter pages.

I started Bogart’s out of a passion for delicious doughnuts, and I’m so lucky that I have so many people who share that passion! Thank you again for the overwhelming support.

—Anne, Bogart’s Doughnut Maker

Waited in line in the rain for Bogarts Doughnuts this morning… the verdict? So worth it.

The brown butter glazed raised doughnut was divine, the dough was a perfect balance between airy and dense. Luckily I only live 6 blocks away from this place!

Just a geekette tumbling.

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