stuff i love

food

101 cookbooks
joy the baker
orangette
smitten kitchen
weelicious

funny
awkward family photos
awkward stock photos
cake wrecks
catalog living
engrish
hyperbole and a half
mcsweeney's internet tendency
the blog of unnecessary quotation marks
what should we call me

lifestyle
a cup of jo
design * sponge
fern and feather
from me to you
sweet paul
the hairpin

crafty

posie gets cozy

purl bee


spirit

abraham-hicks
eckhart tolle
free will astrology
jennifer pastiloff
lightworkers alliance
notes from the universe
thxthxthx


art/photography

bippity boppity boo
david pagani (my hubbs:)
design seeds
everything becky
sho & tell


2 comments:

  1. Hi Joli -- I noticed you cite the use of Vanilla Extract in your baking recipies. I am a baker too and I use nothing but Mexican Vanilla. You can buy a quart size bottle that will last and incredibly long time for the same price of a few of those puny bottles of extract. The quality is fantastic and there is even plenty to share with friends. I buy mine at a mexican restaurant her in OKC. I would imagine you can find it in LA just about anywhere.
    Happy Trails!
    Paul Garcia - Oklahoma City, OK

    ReplyDelete

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