Does
mini-sizing my favorite indulgence make me feel half as guilty?
Pass
me the pint of ice cream and we’ll talk about it.
Bon
Appetit!
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All photographs on this blog and on our social media including Facebook, Twitter, Instagram and Pinterest © Susan Knight York except as noted.
If you would like to use one of our photographs, please email a request to susan@cupcakesandcrablegs.com
If you would like to use one of our photographs, please email a request to susan@cupcakesandcrablegs.com
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The world's Essential Eats curated by local food experts
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Blog Archive
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2013
(182)
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January
(20)
- Glazed and Infused
- Mini Chocolate Cups
- Bloody Mary Magic
- A Finishing Touch To A Chocolate Dessert
- Butter-Pecan Blondie Sundae
- Loaded Potato Rounds
- Spicy Honey - Brushed Chicken Thighs
- Essential Chinese Cooking
- Cooking Good Italian
- Post Holiday Chatter...
- Little Goat
- 2013 New Year's Kitchen Resolutions
- Christmas Gift to Myself:Vertical Rotisserie
- Your Cooking Skills in 2013 - Taking It To The Nex...
- Cooking Lobster
- In A New York State of Mind
- Christmas Traditions...New and Old
- Maxwell Street Market: Cold Weather Comfort Food
- Post-Holiday Cooking Therapy
- Perfect French Fries
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▼
January
(20)
Cupcakesand Crablegs
About Me
- Susan York
- Chicago, IL, United States
- Happy Wanderer and seasoned traveler. Currently in San Miguel de Allende for food project. Mother of one talented and funny son. Runner/cyclist/athlete. Award winning, published and exhibited photographer. Into breakfast, dark chocolate and white wine. Loves to cook. Owns a million swimsuits. Sings in the shower. Blows bubbles and follows shooting stars. St Maarten is my “leave me there” place. There is nothing better than running up the tunnel on Saturday morning across the street from the Drake and seeing the Chicago skyline. Love the color white and if it’s not a color – I pick red. Always up for a new adventure… I can have my bags packed in 5 minutes. Mexican in my past life and Italian in my next. All of my best memories in life have been at the beach. This fall, will be going on a year-long culinary project through Mexico.