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WORK WITH ME
Hi, I’m JJ creator of 84th & 3rd, owner and maker at The Decadent Pantry, all-around food creative. food photographer • food & prop stylist commercial recipe developer content creator • social media consultant Food inspires me. Whether I’m travelling, styling and photographing for clients or developing recipes, I love the challenge of creating new dishes and making stories HOW TO CLEAN & RESTORE A WHITE LEATHER HANDBAG Let bag dry for 30 mins or so. Provided you haven’t saturated the leather it shouldn’t take too long as the alcohol evaporates pretty quickly. Use a clean rag to apply a thin layer of white polish and allow to dry. Make sure to apply polish to any areas cleaned with the methylated spirits. Buff with a clean cloth or a new shoe brush (see BEST EVER GLUTEN FREE CHOCOLATE CAKE (DAIRY FREE, NUT FREE Preheat oven to 180°C (350°F). Grease an 8 inch (20 cm) baking tin and line base with baking paper. Whisk grated pumpkin, eggs, syrup, oil and vanilla with a fork. Sift over dry ingredients and mix well. Scrape into prepared tin and smooth surface flat with an offset/palletknife.
8 TIPS TO CLEAN SILVER NATURALLY & KEEP IT TARNISH-FREE Method: Place a sheet of aluminum foil, shiny side up in a large bowl. Place tarnished silver on foil, pour over boiling water, sprinkle over a good quantity of baking soda – at least a few Tbsp. Watch as the tarnish moves from the silver to the foil. Repeat again as necessary. Once clean, remove from solution, wash well in warm soapy water CHOCOLATE TAHINI SPREAD (AKA NUT-FREE NOT-TELLA) METHOD. Allow tahini to come to room temperature (if you store it in the fridge) or heat very gently in a saucepan until fluid. Stir through cacao powder, syrup and salt. Spread on things, or eat with a spoon. As all these ingredients have a long shelf life it should lastfor ages.
FOOD ARCHIVES
Oatmeal cookies were one of my favourite things growing up. Our go-to recipe was the one on the top of the rolled oat canister -- not the current one or the one before that but the one that existed back in the 80s and to this day still lives on a cardboard cut-out in my mom'srecipe box.
ALL POSTS ARCHIVES
The entry way of each store beckons you from the footpath, only to stop you in your tracks with stunning displays just inside the door. The ceiling-high shelves and multi-layered vignettes pull you from side to side, deeper and deeper into the rabbit hole of design andcolour and light.
MY-2CENTS ARCHIVES
It's French Toast on the outside and Grilled Cheese on the inside, kind of like the old Wheel of Fortune before and after puzzlesbut even better, instead of some random living room suite, the prize is tasty and delicious, and not covered in brown corduroy. REFINED SUGAR FREE ARCHIVES Pumpkin makes me think of autumn, simple as that. Overflowing bins of carving pumpkins just crying out to become jack-o-lanterns. Costumes and candy and festive parties and crazy decorations.VEGETARIAN ARCHIVES
Ah summer, a time of relaxation and recharge, of taking it easy and. *insert movie-esque sound of screeching brakes* Ok, let's try thatagain.
WORK WITH ME
Hi, I’m JJ creator of 84th & 3rd, owner and maker at The Decadent Pantry, all-around food creative. food photographer • food & prop stylist commercial recipe developer content creator • social media consultant Food inspires me. Whether I’m travelling, styling and photographing for clients or developing recipes, I love the challenge of creating new dishes and making stories HOW TO CLEAN & RESTORE A WHITE LEATHER HANDBAG Let bag dry for 30 mins or so. Provided you haven’t saturated the leather it shouldn’t take too long as the alcohol evaporates pretty quickly. Use a clean rag to apply a thin layer of white polish and allow to dry. Make sure to apply polish to any areas cleaned with the methylated spirits. Buff with a clean cloth or a new shoe brush (see BEST EVER GLUTEN FREE CHOCOLATE CAKE (DAIRY FREE, NUT FREE Preheat oven to 180°C (350°F). Grease an 8 inch (20 cm) baking tin and line base with baking paper. Whisk grated pumpkin, eggs, syrup, oil and vanilla with a fork. Sift over dry ingredients and mix well. Scrape into prepared tin and smooth surface flat with an offset/palletknife.
8 TIPS TO CLEAN SILVER NATURALLY & KEEP IT TARNISH-FREE Method: Place a sheet of aluminum foil, shiny side up in a large bowl. Place tarnished silver on foil, pour over boiling water, sprinkle over a good quantity of baking soda – at least a few Tbsp. Watch as the tarnish moves from the silver to the foil. Repeat again as necessary. Once clean, remove from solution, wash well in warm soapy water CHOCOLATE TAHINI SPREAD (AKA NUT-FREE NOT-TELLA) METHOD. Allow tahini to come to room temperature (if you store it in the fridge) or heat very gently in a saucepan until fluid. Stir through cacao powder, syrup and salt. Spread on things, or eat with a spoon. As all these ingredients have a long shelf life it should lastfor ages.
FOOD ARCHIVES
Oatmeal cookies were one of my favourite things growing up. Our go-to recipe was the one on the top of the rolled oat canister -- not the current one or the one before that but the one that existed back in the 80s and to this day still lives on a cardboard cut-out in my mom'srecipe box.
ALL POSTS ARCHIVES
The entry way of each store beckons you from the footpath, only to stop you in your tracks with stunning displays just inside the door. The ceiling-high shelves and multi-layered vignettes pull you from side to side, deeper and deeper into the rabbit hole of design andcolour and light.
MY-2CENTS ARCHIVES
It's French Toast on the outside and Grilled Cheese on the inside, kind of like the old Wheel of Fortune before and after puzzlesbut even better, instead of some random living room suite, the prize is tasty and delicious, and not covered in brown corduroy. REFINED SUGAR FREE ARCHIVES Pumpkin makes me think of autumn, simple as that. Overflowing bins of carving pumpkins just crying out to become jack-o-lanterns. Costumes and candy and festive parties and crazy decorations.VEGETARIAN ARCHIVES
Ah summer, a time of relaxation and recharge, of taking it easy and. *insert movie-esque sound of screeching brakes* Ok, let's try thatagain.
WORK WITH ME
Hi, I’m JJ creator of 84th & 3rd, owner and maker at The Decadent Pantry, all-around food creative. food photographer • food & prop stylist commercial recipe developer content creator • social media consultant Food inspires me. Whether I’m travelling, styling and photographing for clients or developing recipes, I love the challenge of creating new dishes and making storiesALL POSTS ARCHIVES
Things have been a little crazy around here lately. Well not HERE specifically, here it's been crickets, but real life has been a touch nuts. If you're following along at home over on Instagram or Facebook you would have seen that we're moving currently, but that's the pointy end of 6-months since we moved out of our old apartment in the end of May, stuffed everything into storage, and fledLIFE ARCHIVES
Round about 5 years ago, give or take a few days, 84th & 3rd was born. It happened -- without buildup, without fanfare, without a repository of content, without thousands of Instagram followers, but with a single post that told a short story about my life at that very moment.DIY ARCHIVES
I kind of love my white leather handbag. Like use it all year round, throw all the things in it, wear it with all the outfits, love it. I've had it for ages -- as a matter of fact my mom bought it for me as a gift when we lived in NYC and that's coming up on closer to a decade ago than not -- but it has been looking a bit worse for wear for longer than I'd like to admit.FOOD ARCHIVES
Oatmeal cookies were one of my favourite things growing up. Our go-to recipe was the one on the top of the rolled oat canister -- not the current one or the one before that but the one that existed back in the 80s and to this day still lives on a cardboard cut-out in my mom'srecipe box.
BREAKFAST ARCHIVES
Buttered Rum Granola. Hot Buttered Rum as granola, now there's a twist on a classic! Sweetly spiced and a little bit decadent, redolent of the warm winter beverage it's named after, this recipe actually doesn't contain any butter (what?!) but instead uses nutritional yeast for a umami buttery flavour.ALL POSTS ARCHIVES
The entry way of each store beckons you from the footpath, only to stop you in your tracks with stunning displays just inside the door. The ceiling-high shelves and multi-layered vignettes pull you from side to side, deeper and deeper into the rabbit hole of design andcolour and light.
FOOD ARCHIVES
Apparently I'm on the local magpie mafia hit list. The first attempt came out of the blue as I was buzzed by a particularly aggressive black and white bird while walking down a path at a local reserve.CHRISTMAS RECIPES
Every year more and more people celebrate World Nutella Day and every year I post yet another Not-tella recipe in protest celebration. If you want to read my pasts rants explore my past iterations of all things choc-nut inspired you can head over to Chocolate Tahini Spread (nut-free Not-tella) or Chocolate Macadamia Spread (Aussie Not-tella) or Nut-tella-type Choc-Hazelnut Spread (3AMARETTO PEACHES
Dear Sydney summer, you suck. You’ve been blisteringly hot or rainy and cold all season, with barely enough decent beach days to count on two hands since you began. And lately? Well it seems you think we all enjoy the frizzy hair and sweaty faces that accompany 80%+ humidity. Well guess what, we don’t. Yes, yes, IWORK WITH ME
Hi, I’m JJ creator of 84th & 3rd, owner and maker at The Decadent Pantry, all-around food creative. food photographer • food & prop stylist commercial recipe developer content creator • social media consultant Food inspires me. Whether I’m travelling, styling and photographing for clients or developing recipes, I love the challenge of creating new dishes and making storiesLIFE ARCHIVES
Round about 5 years ago, give or take a few days, 84th & 3rd was born. It happened -- without buildup, without fanfare, without a repository of content, without thousands of Instagram followers, but with a single post that told a short story about my life at that very moment. BEST EVER GLUTEN FREE CHOCOLATE CAKE (DAIRY FREE, NUT FREE Preheat oven to 180°C (350°F). Grease an 8 inch (20 cm) baking tin and line base with baking paper. Whisk grated pumpkin, eggs, syrup, oil and vanilla with a fork. Sift over dry ingredients and mix well. Scrape into prepared tin and smooth surface flat with an offset/palletknife.
8 TIPS TO CLEAN SILVER NATURALLY & KEEP IT TARNISH-FREE Method: Place a sheet of aluminum foil, shiny side up in a large bowl. Place tarnished silver on foil, pour over boiling water, sprinkle over a good quantity of baking soda – at least a few Tbsp. Watch as the tarnish moves from the silver to the foil. Repeat again as necessary. Once clean, remove from solution, wash well in warm soapy water CHOCOLATE TAHINI SPREAD (AKA NUT-FREE NOT-TELLA) METHOD. Allow tahini to come to room temperature (if you store it in the fridge) or heat very gently in a saucepan until fluid. Stir through cacao powder, syrup and salt. Spread on things, or eat with a spoon. As all these ingredients have a long shelf life it should lastfor ages.
VEGAN BUTTER (DAIRY-FREE Vegan Butter. A butter fix without dairy or soy or corn or funky hydrogenated oils, simple as that. Vegan butter is perfect for spreading on hot toast, but before you know it you’ll be stirring it through pasta, using it to saute mushrooms and finding pretty much any other excuse to use it. SPELT ANGEL FOOD CAKE Spelt Angel Food Cake. Soft and fluffy, topped with berries or pretty much anything else you please, angel food is a perfect way to use up egg whites left behind from making lemon curd or custard or creme brulee or sponge cake. HOW TO CLEAN & RESTORE A WHITE LEATHER HANDBAG Let bag dry for 30 mins or so. Provided you haven’t saturated the leather it shouldn’t take too long as the alcohol evaporates pretty quickly. Use a clean rag to apply a thin layer of white polish and allow to dry. Make sure to apply polish to any areas cleaned with the methylated spirits. Buff with a clean cloth or a new shoe brush (see ORANGE BRAISED RED CABBAGE Core and thinly slice cabbage and red onion, dice garlic. Saute onion, garlic and thyme in a bit of olive oil until just soft. Stir through cabbage and saute for 2 minutes on medium low heat. Add orange juice, water and vinegar, cover and simmer on low for 10 minutes. Uncover and simmer for a further 10 minutes, stirring occasionally – keep LEMON CURD - RULES AND BENDING THE RULES - 84TH&3RD Lemon Curd – rules and bending the rules. Lemon Curd is one of those recipes that everyone has a spin – and an opinion – on. You should use whole eggs, you must only use egg yolks. You must adhere to x ratios of sugar to juice to make it very sweet, you must keep it tart. Use more butter, use less butter – mix it in before, mix it in atWORK WITH ME
Hi, I’m JJ creator of 84th & 3rd, owner and maker at The Decadent Pantry, all-around food creative. food photographer • food & prop stylist commercial recipe developer content creator • social media consultant Food inspires me. Whether I’m travelling, styling and photographing for clients or developing recipes, I love the challenge of creating new dishes and making storiesLIFE ARCHIVES
Round about 5 years ago, give or take a few days, 84th & 3rd was born. It happened -- without buildup, without fanfare, without a repository of content, without thousands of Instagram followers, but with a single post that told a short story about my life at that very moment. BEST EVER GLUTEN FREE CHOCOLATE CAKE (DAIRY FREE, NUT FREE Preheat oven to 180°C (350°F). Grease an 8 inch (20 cm) baking tin and line base with baking paper. Whisk grated pumpkin, eggs, syrup, oil and vanilla with a fork. Sift over dry ingredients and mix well. Scrape into prepared tin and smooth surface flat with an offset/palletknife.
8 TIPS TO CLEAN SILVER NATURALLY & KEEP IT TARNISH-FREE Method: Place a sheet of aluminum foil, shiny side up in a large bowl. Place tarnished silver on foil, pour over boiling water, sprinkle over a good quantity of baking soda – at least a few Tbsp. Watch as the tarnish moves from the silver to the foil. Repeat again as necessary. Once clean, remove from solution, wash well in warm soapy water CHOCOLATE TAHINI SPREAD (AKA NUT-FREE NOT-TELLA) METHOD. Allow tahini to come to room temperature (if you store it in the fridge) or heat very gently in a saucepan until fluid. Stir through cacao powder, syrup and salt. Spread on things, or eat with a spoon. As all these ingredients have a long shelf life it should lastfor ages.
VEGAN BUTTER (DAIRY-FREE Vegan Butter. A butter fix without dairy or soy or corn or funky hydrogenated oils, simple as that. Vegan butter is perfect for spreading on hot toast, but before you know it you’ll be stirring it through pasta, using it to saute mushrooms and finding pretty much any other excuse to use it. SPELT ANGEL FOOD CAKE Spelt Angel Food Cake. Soft and fluffy, topped with berries or pretty much anything else you please, angel food is a perfect way to use up egg whites left behind from making lemon curd or custard or creme brulee or sponge cake. HOW TO CLEAN & RESTORE A WHITE LEATHER HANDBAG Let bag dry for 30 mins or so. Provided you haven’t saturated the leather it shouldn’t take too long as the alcohol evaporates pretty quickly. Use a clean rag to apply a thin layer of white polish and allow to dry. Make sure to apply polish to any areas cleaned with the methylated spirits. Buff with a clean cloth or a new shoe brush (see ORANGE BRAISED RED CABBAGE Core and thinly slice cabbage and red onion, dice garlic. Saute onion, garlic and thyme in a bit of olive oil until just soft. Stir through cabbage and saute for 2 minutes on medium low heat. Add orange juice, water and vinegar, cover and simmer on low for 10 minutes. Uncover and simmer for a further 10 minutes, stirring occasionally – keep LEMON CURD - RULES AND BENDING THE RULES - 84TH&3RD Lemon Curd – rules and bending the rules. Lemon Curd is one of those recipes that everyone has a spin – and an opinion – on. You should use whole eggs, you must only use egg yolks. You must adhere to x ratios of sugar to juice to make it very sweet, you must keep it tart. Use more butter, use less butter – mix it in before, mix it in atWORK WITH ME
Hi, I’m JJ creator of 84th & 3rd, owner and maker at The Decadent Pantry, all-around food creative. food photographer • food & prop stylist commercial recipe developer content creator • social media consultant Food inspires me. Whether I’m travelling, styling and photographing for clients or developing recipes, I love the challenge of creating new dishes and making storiesLIFE ARCHIVES
Round about 5 years ago, give or take a few days, 84th & 3rd was born. It happened -- without buildup, without fanfare, without a repository of content, without thousands of Instagram followers, but with a single post that told a short story about my life at that very moment.SNACKS ARCHIVES
Lemon, Macadamia & Coconut Raw Truffles. Round about 5 years ago, give or take a few days, 84th & 3rd was born. It happened -- without buildup, without fanfare, without a repository of content, without thousands of Instagram followers, but with a single post that told a short story about my life at that very moment.LUNCH ARCHIVES
I've realised recently (or perhaps I've been aware of it for quite a while, ahem) that I rarely share recipes for actual meals here. Cakes and cookies are well represented as are sides and sauces and things made with bourbon, but it seems -- other than an occasional sandwich which totally counts as a complete meal -- that brunch is about as close as I get to full blown, serve to guests orALL POSTS ARCHIVES
It's always the unexpected things that get a reaction. A random burger, a stunningly odd pie crust, a unique ice cream recipe, and in this case a completely last minute extra Secret Santa Gift.FOOD ARCHIVES
Truffle bite? What's a truffle bite? Things are truffles or bites, right? And truffles are rarely more than a bite anyway so calling something a truffle bite is like calling a cat a kitty cat or saying something is an end result or even better (worse?) declaring that you're going to an ATM machine.FRUIT ARCHIVES
I'm not a big fan of single use tools. The drawers are pretty much full of multi-purpose bits and pieces already so whenever I come across a great way to make a task easier by simply using items already around the house I'm all for it.DAIRY FREE ARCHIVES
Things have been a little crazy around here lately. Well not HERE specifically, here it's been crickets, but real life has been a touch nuts. If you're following along at home over on Instagram or Facebook you would have seen that we're moving currently, but that's the pointy end of 6-months since we moved out of our old apartment in the end of May, stuffed everything into storage, and fledEGGNOG ROYAL ICING
Eggnog Royal Icing. INGREDIENTS. 1 batch Royal Icing. 1/2 – 1 tsp nutmeg 1 – 2 tsp bourbon METHOD: Make Royal Icing (See links to recipes in COOK’S NOTES below). When icing is glossy and at stiff-peak stage, beat in nutmeg and bourbon until just combined. Pipe or spread onto cookies and allow to set. CHOCOLATE CARAMEL TART Pour egg mixture back into the pan with the remaining chocolate caramel and whisk until smooth. Whisk in flour and whiskey until smooth. Pour mixture into your pre-baked tart shell and bake in the preheated oven for 15-18 minutes. The filling will puff atWORK WITH ME
Hi, I’m JJ creator of 84th & 3rd, owner and maker at The Decadent Pantry, all-around food creative. food photographer • food & prop stylist commercial recipe developer content creator • social media consultant Food inspires me. Whether I’m travelling, styling and photographing for clients or developing recipes, I love the challenge of creating new dishes and making storiesLIFE ARCHIVES
Round about 5 years ago, give or take a few days, 84th & 3rd was born. It happened -- without buildup, without fanfare, without a repository of content, without thousands of Instagram followers, but with a single post that told a short story about my life at that very moment. CHOCOLATE TAHINI SPREAD (AKA NUT-FREE NOT-TELLA) All work on 84thand3rd.com is the property of the site owner unless otherwise credited. Recipes and articles are NOT available for syndication or re-publication. A single watermarked photo can be used in recipe wrap-up articles to link back to the original recipe post onthis site.
SPELT ANGEL FOOD CAKE Spelt Angel Food Cake. Soft and fluffy, topped with berries or pretty much anything else you please, angel food is a perfect way to use up egg whites left behind from making lemon curd or custard or creme brulee or sponge cake.NUTS ARCHIVES
Every year more and more people celebrate World Nutella Day and every year I post yet another Not-tella recipe in protest celebration. If you want to read my pasts rants explore my past iterations of all things choc-nut inspired you can head over to Chocolate Tahini Spread (nut-free Not-tella) or Chocolate Macadamia Spread (Aussie Not-tella) or Nut-tella-type Choc-Hazelnut Spread (3 ORANGE BRAISED RED CABBAGE It’s cold. Last week was like November in Philly – grey, wet and really really cold . The weather has sent me into a comfort food spiral of soups, breads and hearty winter vegetables. The other night asCHRISTMAS RECIPES
Every year more and more people celebrate World Nutella Day and every year I post yet another Not-tella recipe in protest celebration. If you want to read my pasts rants explore my past iterations of all things choc-nut inspired you can head over to Chocolate Tahini Spread (nut-free Not-tella) or Chocolate Macadamia Spread (Aussie Not-tella) or Nut-tella-type Choc-Hazelnut Spread (3SNACKS ARCHIVES
Round about 5 years ago, give or take a few days, 84th & 3rd was born. It happened -- without buildup, without fanfare, without a repository of content, without thousands of Instagram followers, but with a single post that told a short story about my life at that very moment. HOW TO CLEAN & RESTORE A WHITE LEATHER HANDBAG I kind of love my white leather handbag. Like use it all year round, throw all the things in it, wear it with all the outfits, love it. I’ve had it for ages — as a matter of fact my mom bought it for me as a gift when we lived in NYC and that’s coming up on closer to a decade ago than not — but it has been looking a bit worse for wear for longer than I’d like to admit. PRESERVED LIMES AND KAFFIR LIMES Preserved Limes and Kaffir Limes. A twist on preserved lemons, these preserved limes have a special kick from fresh kaffir limes. Preserved lemons are common in Indian and North African cuisine, they add a salty and sour kick to tangines, slow braises, salad dressings and pretty much any other savoury dish — simply give them a quick rinsebefore using.
WORK WITH ME
Hi, I’m JJ creator of 84th & 3rd, owner and maker at The Decadent Pantry, all-around food creative. food photographer • food & prop stylist commercial recipe developer content creator • social media consultant Food inspires me. Whether I’m travelling, styling and photographing for clients or developing recipes, I love the challenge of creating new dishes and making storiesLIFE ARCHIVES
Round about 5 years ago, give or take a few days, 84th & 3rd was born. It happened -- without buildup, without fanfare, without a repository of content, without thousands of Instagram followers, but with a single post that told a short story about my life at that very moment. CHOCOLATE TAHINI SPREAD (AKA NUT-FREE NOT-TELLA) All work on 84thand3rd.com is the property of the site owner unless otherwise credited. Recipes and articles are NOT available for syndication or re-publication. A single watermarked photo can be used in recipe wrap-up articles to link back to the original recipe post onthis site.
SPELT ANGEL FOOD CAKE Spelt Angel Food Cake. Soft and fluffy, topped with berries or pretty much anything else you please, angel food is a perfect way to use up egg whites left behind from making lemon curd or custard or creme brulee or sponge cake.NUTS ARCHIVES
Every year more and more people celebrate World Nutella Day and every year I post yet another Not-tella recipe in protest celebration. If you want to read my pasts rants explore my past iterations of all things choc-nut inspired you can head over to Chocolate Tahini Spread (nut-free Not-tella) or Chocolate Macadamia Spread (Aussie Not-tella) or Nut-tella-type Choc-Hazelnut Spread (3 ORANGE BRAISED RED CABBAGE It’s cold. Last week was like November in Philly – grey, wet and really really cold . The weather has sent me into a comfort food spiral of soups, breads and hearty winter vegetables. The other night asCHRISTMAS RECIPES
Every year more and more people celebrate World Nutella Day and every year I post yet another Not-tella recipe in protest celebration. If you want to read my pasts rants explore my past iterations of all things choc-nut inspired you can head over to Chocolate Tahini Spread (nut-free Not-tella) or Chocolate Macadamia Spread (Aussie Not-tella) or Nut-tella-type Choc-Hazelnut Spread (3SNACKS ARCHIVES
Round about 5 years ago, give or take a few days, 84th & 3rd was born. It happened -- without buildup, without fanfare, without a repository of content, without thousands of Instagram followers, but with a single post that told a short story about my life at that very moment. HOW TO CLEAN & RESTORE A WHITE LEATHER HANDBAG I kind of love my white leather handbag. Like use it all year round, throw all the things in it, wear it with all the outfits, love it. I’ve had it for ages — as a matter of fact my mom bought it for me as a gift when we lived in NYC and that’s coming up on closer to a decade ago than not — but it has been looking a bit worse for wear for longer than I’d like to admit. PRESERVED LIMES AND KAFFIR LIMES Preserved Limes and Kaffir Limes. A twist on preserved lemons, these preserved limes have a special kick from fresh kaffir limes. Preserved lemons are common in Indian and North African cuisine, they add a salty and sour kick to tangines, slow braises, salad dressings and pretty much any other savoury dish — simply give them a quick rinsebefore using.
WORK WITH ME
Hi, I’m JJ creator of 84th & 3rd, owner and maker at The Decadent Pantry, all-around food creative. food photographer • food & prop stylist commercial recipe developer content creator • social media consultant Food inspires me. Whether I’m travelling, styling and photographing for clients or developing recipes, I love the challenge of creating new dishes and making storiesFOOD ARCHIVES
There's been a lot of cake around here lately. A lot. But there's only so much cake one girl can eat (or so the waistband of my pants tellsme).
CHRISTMAS RECIPES
Every year more and more people celebrate World Nutella Day and every year I post yet another Not-tella recipe in protest celebration. If you want to read my pasts rants explore my past iterations of all things choc-nut inspired you can head over to Chocolate Tahini Spread (nut-free Not-tella) or Chocolate Macadamia Spread (Aussie Not-tella) or Nut-tella-type Choc-Hazelnut Spread (3 DELICIOUSNESS ARCHIVES Round about 5 years ago, give or take a few days, 84th & 3rd was born. It happened -- without buildup, without fanfare, without a repository of content, without thousands of Instagram followers, but with a single post that told a short story about my life at that very moment.CAKE! ARCHIVES
Angel food cake is one of those desserts that instantly brings back memories of my childhood. Soft and fluffy, topped with berries, baked for no good reason at all (like one needs a reason to bake a cake, but you know what I mean), and cooled upside down for what seemed to be the longest.time.ever in little kid minutes.SIDES ARCHIVES
For as much as I've been cooking and photographing food lately it's all been for other people. The mojo to create new things had gone a bit walk-about but as is the case with life the most simple of things can open the flood gates.CHOCOLATE ARCHIVES
Every year more and more people celebrate World Nutella Day and every year I post yet another Not-tella recipe in protest celebration. If you want to read my pasts rants explore my past iterations of all things choc-nut inspired you can head over to Chocolate Tahini Spread (nut-free Not-tella) or Chocolate Macadamia Spread (Aussie Not-tella) or Nut-tella-type Choc-Hazelnut Spread (3 INSPIRATION ARCHIVES A friend tweeted me a week or so ago asking if I had a recipe for Fig and Olive Tapenade. I didn't, but to say it peaked my interest would be an understatement.VEGAN ARCHIVES
Things have been a little crazy around here lately. Well not HERE specifically, here it's been crickets, but real life has been a touch nuts. If you're following along at home over on Instagram or Facebook you would have seen that we're moving currently, but that's the pointy end of 6-months since we moved out of our old apartment in the end of May, stuffed everything into storage, and fledBREAD ARCHIVES
There's something about the impending long weekend that accompanies Easter -- and the inescapable invasion of hot cross buns marching like fluffy little soldiers across the shelves of every bakery and grocery store in Sydney -- that makes me want to bake.* About
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ORANGE & COCONUT BUNS March 30, 2018 By JJ 5Comments
There's something about the impending long weekend that accompanies Easter -- and the inescapable invasion of hot cross buns marching like fluffy little soldiers across the shelves of every bakery and grocery store in Sydney -- that makes me want to bake. My history with hot cross buns is well documented and this year, thanks to the universe sending inspiring flavours my way, my head was full of orange & almond brioche and orange & coconut pull apart bread and that challah I madea …
5 TIPS FOR CREATING THE ULTIMATE ENTERTAINING PLATTER January 25, 2018 By JJ 8Comments
I recently shared the above cheese platter image over on Instagram, and had so many people contact me looking for tips on how to create an entertaining platter on their own that I simply had to share the love here too. With a few simple tips and … PUMPKIN TAHINI TOAST November 23, 2017 By JJ 6Comments
Things have been a little crazy around here lately. Well not HERE specifically, here it's been crickets, but real life has been a touch nuts. If you're following along at home over on Instagram or Facebook you would have seen that we're moving … SERIOUSLY AMAZING GLUTEN FREE CHOCOLATE CHIP COOKIES (THEY’RE DAIRYFREE TOO)
September 18, 2017 By JJ8 Comments
Sometimes I have all the words, other times I sit here without a single thing to say. I should probably claim it's simply because these seriously amazing dairy free and gluten free chocolate chip cookies render me speechless -- haha -- however they … VOTING YES FOR EQUALITY September 15, 2017 By JJ9 Comments
At this moment in Australia there is a plebiscite (a postal survey to gather opinions) asking Australians if same-sex marriage should be legalised. It is, at its best, ridiculous. Politicians shirking responsibility of actually having to make a … POST-WORKOUT PINEAPPLE & LIME SMOOTHIE September 6, 2017 By JJ 6Comments
You know that girl who makes a green smoothie when she gets home from yoga? I'm totally that girl. (Or I was, back when I wrote this post nearly a year agao, before the shoulder reconstruction, when I was still going to yoga. Upside is that I can … CHOCOLATE HAZELNUT GRANOLA August 21, 2017 By JJ 9Comments
One of the things I found during my cupboard and fridge clean out was three open bags of hazelnuts. Really? Really. Not-tella Chocolate Hazelnut Granola was the obvious answer. Of course if you find yourself in a similar position and are not …* 1
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