Awesome Food Illustrations by artist Anna Keville Joyce

A series of bird illustrations, 100% consisting of foods – a project by artist Anna Keville Joyce , which has no practical meaning, but is able to deliver aesthetic pleasure and cheer up the audience. Work under the title A Tribute to Budgie from food designer and food stylist Anna Keville Joyce – the category of those that are difficult to repeat the “at home”, but that you can admire and marvel at the skill of the author. This art series that Anna created is in tribute to her pet bird: when Budgie passed on, Anna turned to art therapy to deal with her grief. As she works with food as a creative medium, it only made sense that she worked with the materials she knows and loves, and the result is astonishing. A flamingo crafted from crushed-up Fruit Loops cereal stands tall among paper-thin radish and kiwi slices; the plate becomes a canvas rather than just a serving implement.
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When it comes to selecting the ingredients she’ll use to create her miniature masterpieces, Anna first considers the image she’d like to create, and then starts to think about the textures, shapes, and colors of different food ingredients. A slice of cauliflower could easily become a cloud, for example, while strips of potato peel could easily be used to evoke tree bark. She may have sparked a new revolution in home culinary experimentation: we could all use a bit more art in our lives, and if these beautiful vignettes can be created with a few simple, healthy ingredients, then playing with our food is a worthwhile endeavor indeed.
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Vegan Food Mandalas

I Arrange My Vegan Food Into Detailed Bowl Mandalas

by Amalia Bussar

Hi, I’m Amalia! I’m currently a Senior at Maryland Institute College of Art in Baltimore. Five years ago I began my “clean eating” journey. By removing unnatural and processed foods from my diet, I was introduced to the wonderful world of super foods. I was inspired by these foods, they were all so beautiful and vibrant in appearance, I considered each one to be a work of art in itself! I couldn’t help but arrange them in an artful way every time I’d make something to eat.

About three months ago I decided to create an Instagram account called “The Wholesome Bowl”. Using food as my medium, I create vegan/vegetarian culinary art pieces, photograph them, and then share them with the world on a daily basis via Instagram. My drive to share these food art mandalas with the world stems from a deep desire to inspire people. With a little guidance, we are all capable of living a healthy, wholesome lifestyle!

More info: Instagram


Nostalgia: Frying Pans

Many, many home-cooked hamburgers,
with the buns on the top rack to steam, 
when the cheese was put on the burgers,
and the lid closed again for another
my brother was an expert with this.
he also made pancakes, bacon, and spaghetti sauce,
pork chops, to name a few things.
alot of our life came out of a pan just like this one.


Recipes: Pick Your Candy And Click

This is remarkable. If you have no particular interest, please pass it on to the bakers in your life. 

Just click on the name of the CANDY and bam the recipe appears! 

Recipe: Rich Chocolate Coconut Pie


4 oz BAKER’S Semi-Sweet Chocolate
1/4 c Butter — or Margarine; 1/2-st
1 cn Evaporated Milk — 13 oz.
1 1/3 c BAKER’S ANGEL FLAKE Coconut-3 1/2 oz.
3 Eggs — slightly beaten
1/2 c Sugar
1 Unbaked 9″ Pie Shell

Melt chocolate and butter in saucepan over very low heat, stirring constantly.

Blend in milk, coconut, eggs and sugar.

Pour into pie shell. Bake at 400 for 30 mins.

Cool; top with whipped cream or whipped topping or ice cream, if desired.
Store any leftovers pie in refrigerator.

Measuring Fruits For Recipes

Apples 1 pound (3 or 4 medium) = 3 cups sliced 

Bananas 1 pound (3 or 4 medium) = 1-3/4 cups mashed 

Berries 1 quart = 3-1/2 cups 

Dates 1 pound = 2-1/2 cups pitted 

Lemon 1 whole = 1 to 3 tablespoons juice; 1 to 1-1/2 teaspoons grated rind 

Lime 1 whole = 1-1/2 to 2 tablespoons juice 

Orange 1 medium = 6 to 8 tablespoons juice; 2 to 3 tablespoons grated rind 

Peaches 1 pound (4 medium) = 3 cups sliced 

Pears 1 pound (4 medium) = 2 cups sliced 

Rhubarb 1 pound = 2 cups cooked 

Strawberries 1 quart = 4 cups sliced