ReadyMade's 2010 Food Section ADHD Edition
Craft/DIY magazine, ReadyMade, has finally come out with its first-ever special food section. And — surprise! — it is chock full of ridiculous project-recipes, such as cultivating your own honey and fermenting your own apple cider vinegar for honey-vinegar braised chicken, or foraging for wild greens for a salad.
ReadyMade is its own kind of aspiration-porn — like Vogue, except sustainable — and while most of us know we're never going to get around to screen-printing our own wedding invitations on vintage envelopes we found at the thrift store, it's nice to know we could if we wanted to. Although we do kind of want to make our own goat cheese now. Below, crafty hipsters make us feel bad about our pantries.
- The food issue kicks off with "Sip To It," which is basically a recipe for a warm version of the Master Cleanse drink. And hey, there's a cute drawing to go with it. [Print only.]
- Need to decide what kind of tart to make for a given occasion? ReadyMade has a handy flowchart for you! Hint: Make them all. [Print only.]
- Also included is a recipe for homemade yogurt, using store-bought yogurt as a starter. Or you could just eat your starter yogurt instead. Just sayin'. [Print only.]
- Tim Mazurek gives a completely on-point ode to the offset spatula. Seriously, the offset spatula may be the most under-appreciated kitchen utensil ever. [Print only.]
- It's Aperitivo Time makes me wish I lived in Italy and drank before dinner.
- Make your own trail bars too! For all that energy you're going to expend hauling home that vintage letterpress you found in a barn somewhere.
- Or put all those wine crates you have lying around to good use and make kitchen cabinets out of them.
- Or, if you're feeling particularly daring, you could attempt their "Do it — all of it — yourself dinner party," which includes not only recipes, but a laundry list of projects to make the dinner, such as making your own goat cheese and sausage, foraging for mushrooms or raising your own hens for eggs. This dinner makes all of those ridiculous vintage Gourmet menu plans seem downright pedestrian.
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