Инстаграм @thesupperclubmag The Supper Club Magazine
Sunday love notes. This is a little surprise for the creator of this amazing platform. If you don’t know me, my name is Michelle and I’m the crazy lady poet of @thevibrantkitchen. I have known the gorgeous @kayonreynalls of The Supper Club Mag for years now. I have watched her pour her soul into every issue, I have had the honor of working by her side and brainstorming ideas to create a platform and a magazine that truly captures the human spirit and our ever incredible relationship with food and creation. Kay is magnificent, endlessly talented and one of the most compassionate humans I have ever had the joy of loving. On this gorgeous Sunday and the last day of the week of love, let’s shower her in all our appreciation of her!! Leave a comment below about how @thesupperclubmag has made you smile, how she has brought goodness into your life. From both of our hearts... we couldn’t be more grateful for all of you. And we can’t wait to keep bringing magic into the world. Happy day of rest darlings!! Kay... we love you!! ✨
It’s the season of blood oranges and our hearts are bursting. They are like a sunset exploding into life in the form of citrus. With an aroma that captivates and a flavor that inspires. Tart and sweet interwoven into some kind of heavenly perfection. We cannot wait to make blood orange lemonade, cupcakes, and marinades. @mushroomsandthyme captured them so exquisitely we could not help but to fall madly in love. If you can’t find us, we will be finding our way to a blood orange grove to harvest endless amounts of goodness. ✨
As the early morning sun rises to kiss your skin we hope you are greeted with love. We hope warmth surrounds you and that your heart is full and ready to welcome the day ahead. We are starting our Saturday with a hot cup of cranberry and hibiscus tea, a recipe we have fallen in love with from @loveisinmytummy. The added steeping of it with cinnamon and lime takes makes for an other worldly experience. Nourishing. Grounding. Beautifying. Filled with an incredible amount of antioxidants and even the color is pure therapy for the soul. Hibiscus is the flower of feminine energy and power. An ethereal beauty rooted in love and passion. We couldn’t love it more. Tell us. What are some of your favorite teas to indulge in? And have you tried Tina’s?? Xo
Pistachios are an ancient romance. An ode to what once was. The deep green and dusky purple nutrient dense seeds have been beloved for centuries. In the Middle East it was said that young lovers who meet under pistachio trees and hear the nuts crack open on a full moon night will eventually fall madly in love and marry. It will never cease to amaze our souls that food is so interconnected through our histories. Such an integral part of our storytelling. @ohcuriousrose has an incredible recipe with za’atar roasted Brussel sprouts with pistachios and pomegranates. And personally we cannot think of a more heart warming dish. 😍
Winter days. It’s strange to think Spring is just around the corner when it is so bitterly cold. It gives us so much hope to think that during our hardest, most challenging times, that lighter days with smiles and joy are just around the corner. We also happen to love the moodiness of winter. The time for hibernation and cozy moments with people we adore. Like curling up in a blanket, beside a roaring fire, devouring this mushroom soup from @coffeeandwoodsmoke made from @gwynethpaltrow ‘s #itsallgoodcookbook! We want extra crispy mushrooms on top of ours. And maybe a nice dandelion latte... yes. We just created our perfect Winter weekday meal. What is a dish that makes warmth radiate through body and soul!? Let’s celebrate winter as long as she is here! ❄️
Sometimes in the kitchen we speak in poetry. We speak in textures, aromas, colorful moments of discovery. The rhythmic kneading of dough. The methodical sorting of rice. The mesmerizing crushing of chilies. Each movement an outpouring of our hearts into a creation of deep nourishment. The Supper Club Mag was born from the deep belief that food connects us. It is the sturdy roots that all of us possess. A means for survival and an expression of art all at once. We are so grateful for all of you. For your constant innovation and inspiration. Let us continue to tell our stories and grow together. As a collective people with a goal of making this world a more beautiful place. Beautiful imagery from the one and only @asweetpointofview
The art of cooking with plants. For our planets health, for our health. So wonderful to be inspired by recipes like this pumpkin quince soup from @cuddlingcarrots. We celebrate all forms of food but would love to hear how you incorporate more plants into your everyday. Favorite veggie recipe? Share with us below! ✨
"This is my version of the pork stew my mom used to make me for every special occasion. High school musical opening nights, bringing boyfriends home for the first time when college acceptance letters came in the mail, birthdays...they all featured my mom’s succulent, sage forward pork stew. Being a bit of an oenophile I make mine with wine. Red. Lots of it. I also use bone broth instead of stock for that extra collagen boost. And, because nothing makes me feel more comforted than smelling this dish simmering away on the stove on a cold day I cook it for a very long time. It will likely be done by the two-hour mark but I usually let mine go closer to four. By that time, the pearl onions are almost completely broken down and sometimes I actually have to add more wine before reducing the sauce. And sometimes I don’t “have” to, I just DO!" ~ Christine Siracusa for Siracusa Studios | @bklynxtine ———————————————————— Get the recipe for Christine’s "Wine Braised Pork Shoulder” on her website midlifecroissant.com or just click the link in the bio!
Poached pears in mulled wine by @donnacrous. Swooning over the simple beauty of this seasonal masterpiece. The holiday season may be gone, but pear season is still in full swing. Oh our minds are spinning with tales of the spices, the hands that harvested the pears. So much goes into one dish. Isn’t it magic?
Saturday Morning rainbows. @coniferesetfeuillus is always inspiring us to get lost in the beauty of food. Stunning raw ingredients. We are feeling the idea of indulging in a big batch of breakfast potatoes. A couple bay leaves, a sprinkle of red chili flakes, pink salt, black pepper, garlic infused olive oil, and a heaping handful of love. Is there a better way to start a Saturday!? What is your favorite way to make breakfast potato loves!?
PANCOTTO WITH TURNIP GREENS AND DRIED FAVA BEANS "The most poignant memory that envelops me like a fragrant cloud is the smell that came out of my grandmother's kitchen. It was on a winters morning, lying in bed, trying with all my might to decipher the intoxicating aroma. A mixture of inebriating essences that transformed the kitchen into a corner of the South Italian market, where the smell of wet earth triumphed mingled with the scent of onion boiled with vegetables from a last harvest of the season. When I was a child I spent hours upon hours in the kitchen with my grandmother lost in fantasy and imagination. I did not fully understand the meaning of that attachment to the table, but I let myself be carried away completely, without much doubt, without seeking a tangible answer. That answer that lingered would end up showing up as time wore on. It was she who taught me that good food can be the difference between merely existing and truly living. Cooking with love and intention can reveal a feeling that words could never fully capture. A set table filled to the brim with extraordinary dishes can give create moments of deep intimacy. The building of family and community. It can provide an internal narrative that connects facts and daily life with feelings and raw emotions. It can open closed hands and encourage them to remember other hands which have long passed on. With a simple slicing of bread and a kind gesture, we become interwoven with all those who came before and all those who are yet to come. And just like that, with a smile and an offering of nourishment, we birth our future.” @frollemente shares some of the memories that helped her to realise the importance of food for thought, food for expressing love and food for building and strengthening bonds. Get the recipe for her "PANCOTTO WITH TURNIP GREENS AND DRIED FAVA BEANS” in her bio
HISTORY// #Repost @onelifetobake ・・・ “Instant Semolina Appe , my answer to those moments when am craving a bit of my people and my village in Mangalore. Appe are traditionally made from leftover batter of Idli (steamed rice cakes) in our house during Christmas and thus it became a tradition to make them for breakfast on Christmas day. This is one of my favourite food memory of my childhood with my grandma Angeline. I have never seen a more stronger woman than her in my Life , she took care of 8 kids of her own and then Me and was also a hard-working farmer. I used to take morning breakfast and evening snacks for workers in the rice paddy fields upon her strict instructions. She also taught me the local language so I could converse with them fluently. She ignited the love for languages in me and today I know 8 languages and a big credit goes to her. She used to cook for around 10 family members and the workers so cooking on a large scale was a normal affair in the house. Every day felt like a carnival to me. Juggling spices and mixing flavours all the time, she was a 'Sorceress' of sorts for me who would transform everyday into extraordinary for me. I have been trying to save all her recipes because she is an amazing cook but notorious when it comes to giving me exact directions or measurements (that is where my Mum comes in to help). She is old and fragile now after a recent stroke that shook me up a bit but she rose out of it like a phoenix and is still going strong. I made traditional Coconut chutney (Dad's recipe) and Tomato chutney given by a friend. “ ____________________________________ Hello darlings! Michelle from @thevibrantkitchen here. I’m back here at The Supper Club Mag with the magical @kayonreynalls. This platform is going to be transitioning and evolving like all of us do everyday. And all I know is I’m so excited to be here, to share your stories, to be left in awe by the sheer brilliance each of you hold. @onelifetobake is starting this year off so beautifully weaving so much history and memory into the recipe she created. This connection to our food, to one another is what we are aiming for in 2019. Love you all to the moon and stars. ✨
AND WE’RE BACK!! Belated Merry Christmas and a big 2019 to you all! We hope you’ve all had a beautiful new year and are excited to kick off the new year!! TSC will be entering a new phase for 2019, will share more soon! For now though, salivate over this delicious vegan creme brûlée by @thevibrantkitchen and share in the comments what your goals are for the year ahead….they don’t have to be food related
Remember Laurie’s / @photogbylmvengoechea “Vineyard Chicken” Recipe for round 4 of our #acommonplate recipe exchange? Well, Therese of @theurbannest recreated it and it’s causing major salivating and 😍. You wanna make it because it’s delicious! Find the recipe on the website! Link in Bio!! Our Recipe Exchange is a wonderful way to share, create and connect with the incredibly warm and talented members of our global community! You can sign up to join via the link in bio!!
#acommonplate Cycle 4 - Laurie Vengo of @photogbylmvengoechea gifted #thesupperclub community with her incredible “Vineyard Chicken” recipe. A delicious and simple recipe to make! Swipe to see some of the adaptations. If you’d like to take part in the challenge, click the link in bio to sign up!! And if you’ve already signed up, you should have the next recipe in your inbox! 😍
The Journeying loaf by @kitchenwrangler 🥖, sounds like the perfect title for a food story right? Hahaha, but no, for real, this loaf lived its best life and took a trip via “planes, trains and automobiles” before fulfilling its purpose in life. (Think, toasts, sandwiches etc) Happy Friday loves. Kay xx