food illustration


Spring Lunch

A delicious Spring Lunch with Emily and Morgan. Find the cake recipe on Nothing in the House and photos and salmon recipe on Panda Head Blog!

photos above by Morgan Hungerford West

Recipe to make the Sweet Pea Cake:


3 cups fresh or frozen peas
18 Tablespoons unsalted butter, softened
1 cup granulated sugar
4 large eggs
3 teaspoons vanilla extract
Zest and juice of 1 lemon
3 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt

For the lemon buttercream:
2/3 cup (11 Tablespoons) unsalted butter, softened
2 1/2 cups confectioner's sugar
Zest and juice of 1/2 lemon

To finish:
pea shoots and/or micro greens
edible flowers

To put the cake together and make the buttercream icing, read the full recipe on Emily's blog Nothing in the House !

sweet pea cake, photo by Emily Hilliard

sweet pea cake, photo by Emily Hilliard

Rainbow radishes original artwork for sale in the  shop !

Rainbow radishes original artwork for sale in the shop!


Beer Review - Victory at Sea

by Grant Dickie

While at one of our favorite haunts in the H Street District of DC, Granville Moores, I tried another Ballast Point concoction. Ballast Point is a brewery, distillery, home brew shop, and restaurant in San Diego. Previously, I have tried their Sculpin IPA, which I imagine is their flagship beer due to it’s abundance in draft, bottle, and can form. While I wasn’t super impressed with Sculpin, I loved the bottle artwork and felt that the beer itself was a great effort at an American IPA. For this go-around I decided to try their “Victory At Sea” roasted coffee stout on draft. At 10.5% it would take the edge off the icy, gross weather we have been having lately.

Victory At Sea (the bottle logo being a skeleton, in a pirate hat complete with skeletor-parrot, maniacally driving a wooden ship wheel - very cool) does a great job pairing a robust stout with coffee. “Sand Diegos own Caffe Calabria” roasted coffee comes off as an aftertaste, not a punch in the mouth. Hints of vanilla hide behind the chocolate malt to balance the acidity. Ballast Point’s website lists “German Chocolate Cake” as an appropriate food pairing, which is no surprise! This elixir tastes like rich, velvety, chocolate cake at first blush. Despite the gruesome spector displayed by the bottle artwork ( brutal) the 10.5% ABV settles easily and has no harsh alcohol feeling. That superb balance comes at a bit of a loss to the “warming” sensation typical of high ABV beers. Victory At Sea didn’t provide that boozy feel as much - there is so much malt and flavor it’s almost like eating a cake with alcohol in it. Still I can’t complain since it gives a very complex flavor without making my head swim.

Pairs well with a Chocolate Cake!

Pairs well with a Chocolate Cake!

Overall this beer gives a pleasurable flavor to any throat that has the delight to acquaint themselves. The belly, though, may feel left out of that warming sensation (I know mine did). So bottom line buy it for the artwork and for the rich, roasty, chocolate and coffee sensation. Here’s where I imagine drinking this beer: a weekend morning with a gluttonous plate of fried eggs, toasting it in the air with that cockamamy skeleton driving the boat, or served with any rich dessert.