@asprigoftime profile picture
Annette | A Sprig of Time @asprigoftime

Nourishing joy in the home kitchen. Annette Langan, MS, RD, CSOWM, LDN

Joined August 2012
  • Tweets 2,399
  • Following 218
  • Followers 271
244 Photos and videos
Annette | A Sprig of Time retweeted
Harpoon Brewery@harpoonbrewery
20 Jul 2021
Which Harpoon IPA era are you?
5
1
14
Replying to @onemightymill
@onemightymill I got some pretzels from you as part of an @NightShiftBeer order and they were SO GOOD that I sent a bunch to my parents, and they loved them so much that you sent them a ridiculous amount of samples... and thank you! They’re picky...
1
1
...about carbs but they’re your new biggest fans (As am I; all your stuff is amazing!)!
Recreated a little something from class this week because Hubtastic was really jealous—duck breast in a grapefruit-soy-ginger sauce. Turns out I really, really love butchering things. I think the sauce turned out… instagram.com/p/B82f8P3FNJb/…
Valentine’s Part 3: Cookies! Piped Chocolate Sablés sandwiched with raspberry jam from Italy and dipped in tempered chocolate, per Hubtastic’s request. . . . . . . . #locallygrown #locallycaught #locallyraised… instagram.com/p/B8kr6_XlJV0/…
Valentine’s Part Two: Sear-Rest-Roast-Rest-Finish. Paired a Delmonico steak from @chestnutbpm with @stillmansfarm celery root and potato purée (with prosciutto-garlic-parsley topping) for our second course. Still… instagram.com/p/B8kqDayF1Wb/…
Valentine’s Dinner Part 1: I filleted this Black Sea Bass myself (and did better than in class this week! See my story for more), seared it in cast iron (I miss the carbon steel pans we use at school) and plated it… instagram.com/p/B8ke1sKFrCm/…
Missing tomatoes in the dead of winter? Tomato confit is the answer! I learned this the first week at @bufoodandwine and yes, it takes a few hours (almost all hands-off) but the result sweet but savory, soft but… instagram.com/p/B8aEU7Nl9lZ/…
1
1
If everyone learned how to cook vegetables like this, dietitians would be out of a job! I’ve loved every day of the program so far, but Vegetable Day has to be my favorite. . . . . . #culinaryschool #bufoodandwine… instagram.com/p/B8JiZ0Ile7x/…
Stock: a story in 2 parts. I made chicken “redux” and beef stock today per instructions from our Chef-Instructors (instead of the lazy-hazy way I normally make stock) and the bit of extra time and attention is… instagram.com/p/B8ApRifl9hM/…
Date night! Practicing knife cuts with a salad we learned at a @bufoodandwine young alumni event a few years ago, then the best shrimp and polenta I’ve ever had with a practice-consommé (didn’t work, hence throwing it… instagram.com/p/B77ItkPFmhQ/…
Practicing my knife cuts (it’s harder than it looks, and it doesn’t look easy!) with root vegetables sautéed and floating in homemade stock, surrounding a little island of seared salmon. That skin is every bit as… instagram.com/p/B72LqSbloRk/…
1
So I put this on my story but it’s too exciting to not make it permanent. Tomorrow I’m starting the culinary program @bufoodandwine... and this alumna just won her SECOND round of Chopped. And I got to sit in her… instagram.com/p/B7m2Q5HFJXw/…
1
Anyone else cry like a sniveling baby every time Ego eats that bite of ratatouille?? Just me? Ok.
Felt suddenly old today while reading my new textbooks only to find out the “danger zone” is no longer 40-140F, which was drilled into me like crazy in college. How long have I been out of school?!?
I am LOVING seeing all these cooks’/chefs’ comparisons. I’m going to have to look for some of my own but even just thinking about that is...😱
This tweet is unavailable
Made a Mediterranean two-course dinner on a random Wednesday because I saw these lamb meatballs in @matthewjennings Homegrown and had to have them immediately. (It also involves using a mortar and pestle to grind… instagram.com/p/B7O32aVlSGs/…
☺️ . . . . . #alchemist #thealchemist #alchemistbrewery #craftbeer #stowevermont #stowe #funemployment #happyplace @ The Alchemist instagram.com/p/B7G6twPJ-Ih/…
Just cooked up a teeny piece of the lamb meatballs from @matthewjennings’s Homegrown to test for seasoning and 🤯. Cannot wait for dinner now!
1
It has started to flurry a bit during my @yogawithadriene #home practices 2 days in a row 😍
I’ve never made a jelly roll, and I’m ok with that. But this is the first time I’ve made a roulade, and WHAT IS WRONG WITH ME?!? Thank you, bingingwithbabish for the inspiration and recipe. I’m glad I didn’t make a… instagram.com/p/B7CnSKOlqSr/…
Load more