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sandwiches and cakes brought to you on a pink bike


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And above all, friends should possess the rare gift of sitting. They should be able, no, eager to sit for hours—three, four, six—over a meal of soup and wine and cheese, as well as one of twenty fabulous courses.
Then, with good friends of such attributes, and good food on the board, and good wine in the pitcher, we may well ask, When shall we live if not now?

-from Serve It Forth, M.F.K. Fisher
(opening page of Chez Panisse Cooking)

I think that it gives me purpose and makes me inspired, knowing all the time about how hard it is to actually grow food.

Cathy Erway’s project “Not Eating Out In New York”. 

One of the great American arts, which varies from being a triumph to being a disaster, is the art of sandwichmaking. First, the all-important foundation. You must have good, firm bread and sweet butter. Next, the filling. This should be fresh, tasty, pleasing to the palate and above all, of an elegant but not excessive sufficiency, for an overstuffed sandwich is vulgar, messy, and difficult to eat. It doesn’t matter if the filling is nothing more than peanut butter and jelly.

James Beard, in Beard on Food, 1974

My new hero, Jaqueline Le Meunier, who I am assuming is MOF Rodolphe Le Meunier's mother (grandma?). Not only is she riding a bike, but she is doing it with such style. Please treat yourself and look at the other family photos, including beautiful images of the farm in 1960!

(image via Rodolphe’s blog)

Love! The Mondrian Cake is so fun.

So inspired by Yokoo. Loving her bicycle style.

"You’re given this life to live, and not to just exist."

video by Pascal Perich ( I think this is a still from the video?)

Thanks to Jenn of Randwiches for sharing this. I’m laughing out loud a lot at the sandwich names these guys come up with.

I adore Erin Jang’s Food Sketches series. Totally brill.

Here, the Lenny’s sandwich.

My friend Fred Lahache's work.

If you have an appetite for flavors, not just for gluttony but for delicious flavors, you’re naturally going to seek the best of seasonal offerings, and so there’s a kind of healthy sense to it.

Rene Redzepi quoted by Adam Sachs in ‘The Obsessivore’. Bon Appetit.

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