Theshayspence

07/07/2024

we said “we’re 34 years old here’s our identification sir” and they said “oh that’s actually not necessary we were just gonna let y’all through”

04/07/2024

happy 4th. 🇺🇸 unfortunately I overdosed on hot dogs ahead of the holiday so my body is only accepting jello shots.

03/07/2024

15/06/2024

chef’s table at lucky cat was exquisite 🤌. the chef was really cool too!

14/06/2024

i can’t wait to tell y’all about these new shrek foods lmao swipe for raw footage

12/06/2024

These are the Mothers' Mushrooms from and when I tell you I'm obsessed with them, I ain't lyin! Growing up Italian, stuffed mushrooms are very important and these might be the best I've ever had. I NEVER go to C&C without ordering these bad boys !

10/06/2024

"Stirring up some noodle magic: where comfort meets cravings. 🍜✨ "

10/06/2024

Possibly my favourite homemade meal, whipped avo & feta, sriracha & honey chicken tacos, with some hot honey & peach margs.

A summer classic for me. A bit of prep for these but so simple once it’s all done, and so worth it.

Recipe for the tacos from with some tweaks, and recipe for the margs from 🌮🍑🌶️

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10/06/2024

🥐Delicious food for you!
🫐Send us you recipies and we will choose the best and will cook chosen dish!
🍦Tag a friend who likes cooking!
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09/06/2024

Churros at Funfair 😍🎡

09/06/2024

It’s been a long time coming, but…my Ultimate Disney World Food Guide has officially launched. 🥲 All of my recs, all in one place. Here’s what you get:

07/06/2024

Getting sushi is always a good idea! 🍣 .

07/06/2024

Now that I finally like mango, decided to make a mango salsa for my salmon! Really enjoyed this meal 👌🏼

Ingredients:
✨Salmon 🍽️
✨Rice 🍚
✨Mango 🥭
✨Red Onion 🧅
✨Tomato🍅
✨Cucumber🥒
✨Cilantro 🌱
✨Lime 🍋‍🟩
✨Seasonings🧂

07/06/2024

Burrata for the win! 🍝❤️.

31/05/2024

I’m nothing if not dedicated to a color scheme

31/05/2024

This French-inspired mac and fromage was just...so beautiful...I couldn't help staring off in the distance to ponder for a while. 🥹

Now, y'all know I've made a lot of mac and cheese over the years and I always have the same general method: evaporated milk + pasta water + whatever cheeses you like. This time I teamed up with and to use a combination of French Mimolette which has a rich, nutty flavor that just can't be replicated and French triple crème (you can also substitute with French Brie) which gives the sauce that silky smooth texture you might otherwise get from a processed cheese.

To really take it over the top, I added a touch of French Langres, a funky-looking cheese that adds subtle but slightly spicy flavor and even more creaminess.

Get the full recipe below!

French Mimolette Mac and Cheese
1 lb. cavatappi or elbow macaroni
Kosher salt
2 (12-oz.) cans evaporated milk
3 cups shredded French Mimolette cheese
1 (6.5 oz.) wheel Triple Crème or French Brie, rind removed
2 oz. Langres
1 Tbsp. Dijon mustard
1 tsp. freshly cracked black pepper

In a medium pot, add pasta and enough cold water to cover by about 2 inches. Season pasta water with a generous amount of Kosher salt. Bring to a boil over high heat, then reduce to medium and cook until pasta is al dente. Reserve at least 1/2 cup of the pasta water before draining.

Meanwhile, add evaporated milk to a large pot over medium heat until just simmering. Reduce heat to low and add cheeses, stirring constantly until melted, and finish with Dijon mustard and black pepper.

Add pasta to sauce and stir to coat, adding pasta water as necessary to reach desired consistency. Serve immediately.

31/05/2024

darlings. what y’all eating

31/05/2024

The old one it’s new years eve, not new years steve

31/05/2024

really pushing the limits on how many birthday dinners one can legally have

31/05/2024

my watch party