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Meet Beth

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local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind. It’s about nesting abroad & finding the exotic in the everyday. Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.

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  1. 35 Baby Travel Tips | Infant to 1-Year-Old + Minimalist Baby Packing List
  2. Chocolate-Dipped Pistachio Shortbread + A Giveaway
  3. Wander Guide | The Essential Paris Travel Guide & Map
  4. Gathering from Scratch | A Workshop Retreat in the Shenandoah Valley Part 2
  5. Cardamom + Rose Iced Latte / Japanese Ice Coffee

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A long time ago in a different life (or at least i A long time ago in a different life (or at least it feels that way) I was riding in a car at night with @whereissionnie to meet up with @ruthielindsey and @1924us for bonfires and general cabin shenanigans outside of Nashville. 

I remember the drive so well. It’s a conversation that always stuck with me. We talked about trauma and crisis. And I don’t know much, but I shared the only thing I know, a thing that has served me well through the natural undulations life is bound to bring.

And that is simply sometimes you have to cling to the mast. You aren’t doing anything but surviving but that’s the most important work of all. Because the storm WILL pass. And you‘ll be left standing.

And when it does you can mend the sails. Untangle the ropes. And get on with the business of sailing.

I’ve learned to give myself permission to do nothing but make it through. To sleep a little too late. To dance in front of the mirror and feel myself even when I look ridiculous. To load and unload the dishwasher and allow that to be a great victory. To dress like a cartoon character in nothing but white t-shirts and denim shorts.  To eat mac & cheese from a box and frozen chicken nuggets sometimes. To not respond to text messages. To flail and get back up over and over. To ask for help. A lot.

And also permission to feel it all. Rage. Grief. Joy. Hope and hopelessness. And sometimes all within the span of a few minutes. 

And most of all, whether navigating calm waters or stormy ones, what matters more than anything is the crew you’re doing it with. Surround yourself with solid people.

People that challenge you with compassion. And humor. People whose strengths buttress your weakness. People that don’t judge you. That believe in you even when you think they’re maniacs for doing so.

I know a disproportionate amount of us have had rough seas this year. Cling to the mast in the storm. Choose your crew wisely. No storm ever lasted forever. But there never was a last storm in the world. Accept that they will come and be prepared.

Lavender Blueberry & Ricotta Turnovers

Uncategorized

07.03.2015

lavender blueberry & ricotta turnovers

lavender blueberry & ricotta turnovers

Y75A8423.jpg

Yesterday was my birthday, 32 years old. It stormed in furious bursts, the sun coming out for a moment in late afternoon before again being eclipsed by torrential rains & cracks of thunder. My idea of perfect weather. I spent the first half of the day catlike and languorous in bed until I could be bothered to take a midday bath, where I lay warm in the steam listening to the rain. I let myself do all the nothing I would normally never dream of, and he made me coffee and kept me company from bed to bath and back again. We ran errands and everything was always funny. We shared dinner with my family, and I ate a dozen oysters and too much dessert. It was the happiest day of my life, and this morning I awoke to a new world & a new year as a new woman. I awoke to a normal I’ve never known & always wanted. I’ve been home for a month now, and it’s even better than I’d imagined it would be. He’s taught me, without even trying, to make time for my life.

lavender blueberry & ricotta turnovers

lavender blueberry & ricotta turnovers

lavender blueberry & ricotta turnovers

lavender blueberry & ricotta turnovers

lavender blueberry & ricotta turnovers

It’s all been as simple as this: In February, I fell in love. The day we met. In March, three weeks later, I left the country. And on through June I was away travelling. I missed him, ached, and wandered from Tokyo to Sydney to Lisbon to Paris and on and on. I worked; it was beautiful. But I was a ghost. We stole a few days together in Croatia in May, and he asked me to marry him by the sea in Hvar. Sometimes still I wonder if I wanted something so much I lost my mind and this life I’m in now isn’t real, that I’m imagining it all. Because I wanted him more than I’ve ever wanted anything in my entire life. More than my career. More than I want to travel. More than candy. I really love candy.

lavender blueberry & ricotta turnovers

lavender blueberry & ricotta turnovers

lavender blueberry & ricotta turnovers

lavender blueberry & ricotta turnovers

I might have wanted something as badly once, ever. I was in the mall with my parents; I couldn’t have been more than four or five years old. There was a blue bear in a store. I asked for it. They said no. I tried to accept it. But heartbroken I collapsed in the mall floor, a heap of tears and begging. I wasn’t given to tantrums. It was out of character. My father, recognizing this, went and bought me the bear. I named him Blue Moon, and I slept with him every night until going off to college. I would’ve taken him even then, but I was scared something would happen to him. When our house burned down in my early twenties, he was the first thing I got out of that house. Even now he lives at my parents because I know he’s safer there than here. I am, at the very least, a girl who knows what she wants. I wanted him like I wanted Blue Moon and so much more. A heart’s desire can tear apart worlds, can build them. It’s no small thing.

lavender blueberry & ricotta turnovers

lavender blueberry & ricotta turnovers

lavender blueberry & ricotta turnovers

lavender blueberry & ricotta turnovers

So I don’t know if my heart built this world I now inhabit, if it’s a phantom of a wrecked imagination, or if this is just life & I’m a girl who’s waited so long for this kind of love that I have to ask stupid questions like that. Probably the latter. I meet each day with gratitude. Normal is heaven. And so today I awoke, 32 at home with the man I love, and I worked. I baked these for you guys. They’d make a great Fourth of July dessert or breakfast. Really any day. I tend to freeze blueberries when they’re in season because they freeze so well, so it’s nice to stock pile to have this treat all the time. A bit of raw local honey, creamy whole milk ricotta, flaky puff pastry, and a hint of lavender make these a bit of everyday heaven. They taste like I feel these days. So while I can’t make you all fall in love, I can share these & my joy through them. That is, ultimately, the beauty of food. 

Print
lavender blueberry & ricotta turnovers

Yield: enough filling for 8 5x5" turnovers

I prefer to make this with homemade "rough puff pastry", but it would work just as well with store bought. Make sure your blueberries are thickened & cool and your ricotta isn't too runny or you risk soggy turnovers...we don't want that! These are truly show stoppingly delicious. I hope you enjoy them as much as I do!

Ingredients

  • 1 package of puff pastry or 1 batch homemade
  • 1 1/2 cups blueberries, divided
  • 50 grams (1/4 cup) sugar
  • juice of half a lemon (about 1 tablespoon)
  • 1 tablespoon of cornstarch
  • 1 teaspoon dried lavender, ground to a powder in mortar & pestle, divided
  • 115 grams (1/2 cup) whole milk ricotta
  • 1 tablespoon raw honey
  • pinch of salt
  • 1 egg, lightly beaten for brushing
  • raw sugar, for sprinkling
  • 1/4 cup sliced almonds, for sprinkling

Instructions

  1. Heat oven to 375°F.
  2. In a small pot combine 1/2 cup of the blueberries with the sugar. Heat over medium, smashing the blueberries completely into the sugar with the back of a fork. In a small bowl combine the lemon juice and cornstarch until the cornstarch is completely dissolved. Stir this into the sugar & blueberry mixture. Cook until bubbling and thick. Remove from heat and stir in the rest of the blueberries and half of the lavender. Transfer to a heat proof bowl and chill until no longer warm.
  3. In another bowl combine the ricotta with the honey and the other half of the lavender. Chill while you prepare the pastry.
  4. While your fillings are chilling, roll out your pastry into 8 5x5" squares about 1/4"-1/8" thick. Place the squares on a non-stick baking sheet or one lined with parchment. Chill the pastry if it's gotten a little too warm. You want it cool and firm but not brittle.
  5. Once everything is chilled, assemble the pastries. Fill with two tablespoons of blueberry and top that with one tablespoon of ricotta filling. Brush the edges with water, fold them over to form a triangle, and press lightly with your fingers and then seal with the tines of a fork. At this point i usually give them another ten minute chill before proceeding.
  6. Before baking cut three small vents into the top of each pastry with the tip of a sharp knife, brush with the egg, sprinkle with almonds, and then with raw sugar (it's important to do the almonds first, if you do the sugar first, they won't stick).
  7. Bake for 20-25 minutes until golden brown. Cool on a cooling rack and serve warm or at room temperature. If you'd like to make them ahead, make them up until the point where you seal them (don't cut vents or brush them) and freeze them on a sheet tray. Once completely frozen, seal in a ziplock bag. Brush with egg, sprinkle, and bake straight from the freezer and increase cooking time by 5-10 minutes.
3.1
https://localmilkblog.com/2015/07/lavender-blueberry-ricotta-turnovers.html

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tags: blueberry, breakfast, dessert, honey, lavender, lemon, pastry, puff pastry, ricotta, turnovers

67 thoughts on “Lavender Blueberry & Ricotta Turnovers”

  1. Sarah says:
    July 3, 2015 at 11:38 pm

    I can hear and feel your happiness in every sentence. It’s beautiful …. to hear that in someone’s voice. I’m happy for you, for both of you. ♥

    I happen to have several bags of blueberries in my freezer, so turnovers will be my “blue” for tomorrow’s party.

    Reply
  2. Brett says:
    July 3, 2015 at 11:41 pm

    So beautiful, Beth, and so happy for you. Happy birthday and early wedding blessings!

    Reply
  3. Esme says:
    July 4, 2015 at 12:27 am

    Hey, darlin’–I’m so happy to hear you’re so well. & I was just in New Orleans last month and thought of you; I’ve been learning the sacred arts, & that makes me think of you, too. Anyway. I turned 32 last month. I think it’ll be a good year. I hope it’s a good year for both of us. Here’s to love, love, love. E

    Reply
  4. Annie says:
    July 4, 2015 at 12:57 am

    When I was a kid I was obsessed with toaster strudels, these remind me of those but the more sophisticated (and delicious) adult version! Congrats on the birthday merriment AND your engagement 🙂 such a lovely story, your photographs and words never cease to inspire me.

    Reply
  5. Kelsi | Savour the Sweet says:
    July 4, 2015 at 4:52 am

    Amazing, Beth. So happy to hear that you’re living free and happily.
    These turnovers are truly beautiful – the colour you got on them is absolutely incredible, and props to you for the homemade puff pastry!

    Reply
  6. Lizzie says:
    July 4, 2015 at 5:05 am

    Oh Beth. That’s a beautiful story, and reminds me of the feelings I felt when I fell in love with my love 11 years ago. Thank you for making me remember those heady lovely times, and thank you for your beautiful writing, recipes and pictures. You inspire me.

    Reply
  7. Joanna says:
    July 4, 2015 at 6:07 am

    You kept us waiting for far too long! But then again…the recipe and the pictures are stunning!
    P.S. Happy birthday! 🙂

    http://www.allnnothing.com

    Reply
  8. Paul Nikk says:
    July 4, 2015 at 6:56 am

    We can all agree that, when it comes to you, your feelings glow in the dark, and we feel through this text as if we were you. So stunning, Beth. Truly stunning.
    Hugs to Matt and you from southern Serbia Xx

    Reply
  9. Marisa Franca @ All Our Way says:
    July 4, 2015 at 7:10 am

    Happy Birthday, Beth. And I have tears of happiness in my eyes. Your story is beautiful and right from the heart. Love can do such wonders! It heals and makes us feel alive. It is a wonderful feeling to know you have someone to share your day, your thoughts, your life with. Your pictures are beautiful — I can feel the joy in them and your recipe. Wishing you a lifetime of love. I’m at 46 years of marriage — each day brings new wonders 🙂

    Reply
  10. Jenny Depa-Karl says:
    July 4, 2015 at 7:13 am

    Happy Birthday and congrats!! You ‘sound’ blissfully happy!! All the best to you and your mystery man!

    I’m a bit intimidated by puff pastry, but, they look so delicious (and I’ll use my goat milk ricotta)!! Thanks for sharing.

    Reply
  11. Dhanya Samuel says:
    July 4, 2015 at 7:48 am

    That’s such a beautiful story; have a wonderful new year gorgeous

    Reply
  12. Vickie says:
    July 4, 2015 at 8:02 am

    an entirely beautiful post – words, feelings, photos & recipe.

    happy birthday & may your joy continue & grow

    Reply
  13. June @ How to Philosophize with Cake says:
    July 4, 2015 at 8:08 am

    What pretty little pastries! Love the use of lavender.

    Reply
  14. emma rice says:
    July 4, 2015 at 8:57 am

    Jesus woman. You like always make me cry.

    Reply
  15. Donna Good says:
    July 4, 2015 at 9:07 am

    happy birthday….what a lovely post! your struggles have revealed the beauty in you…in your words and pictures. could not have been any more memorable….i will think of this for a while.

    Reply
  16. meppybn says:
    July 4, 2015 at 9:45 am

    So so so so so happy for you and your man!! Blissful best of birthday wishes too! Happen to have all the ingredients right now for these – perfect for Sunday brunch tomorrow 🙂

    Reply
  17. Kathy says:
    July 4, 2015 at 11:20 am

    In the words of a songwriting duo I know, who recently did the same as you,” the heart wants what the heart wants”. I think that says it all. ❤️

    Reply
  18. Miranda says:
    July 4, 2015 at 11:23 am

    It was June 10th 2000 when I first saw the man who was to later become my husband on a nightclub across a dance floor. I told my friends, right there and then that was the man I was gonna marry. I recognized the wanting someone s bad part immediately, and I believe everyone who has ever fallen in love deeply and madly and truly will recognize it. I only remember wanting someone even more, and that was my son, when I got pregnant with him. I wanted that baby boy so much I even took blood tests, I, who am so scared of needles. I love the fact he proposed on a beach in Hvrat, Croatia of all the places in the world, I love the fact you fell in love in February, and I love the sight of those turnovers, as their colours remind me not of 4th of July – which is alien to me – but of Valentine’s and true love, which to me is so interspersed with food and cooking and sharing. I wish you a year full of wonder and discoveries and of becoming the woman that blooms there, deep inside you, and is finally coming out to greet us all.
    http://bloglairdutemps.blogspot.pt/

    Reply
  19. Abby says:
    July 4, 2015 at 11:56 am

    Oh, how lovely this is, Beth. Congratulation on your engagement, and happy belated birthday. Your photographs and writing are both utter perfection, as always. xx

    Reply
  20. Peppermint Dolly says:
    July 4, 2015 at 6:20 pm

    Phenomenal photography – wonderful recipe, can’t wait to try!

    Rxx

    http://www.peppermintdolly.com

    Reply
  21. annelies says:
    July 4, 2015 at 9:47 pm

    There is so much good in making time for your life. That you start each day with gratitude is a good well from which to draw.

    Reply
  22. Jade Sheldon-Burnsed says:
    July 4, 2015 at 10:11 pm

    So ridiculously happy for you…

    Reply
  23. Kaitlin Flannery - Whisk Kid says:
    July 4, 2015 at 11:34 pm

    Oh my gosh, what a story!! I’m so happy for you two!

    Also, as usual, these photos are tremendously beautiful. And gotta love that rough puff 🙂

    Reply
  24. Jude says:
    July 4, 2015 at 11:55 pm

    Life. Love. Lavendar turnovers. Doesn’t get much better.

    Reply
  25. Cynthia says:
    July 5, 2015 at 10:59 am

    Happy Birthday and congratulations on your engagement! I have no doubt that your man is every bit as wonderful as you. Looking forward to reading about the wedding and the littles that are sure to follow. All the best to you.

    Reply
  26. Briar says:
    July 5, 2015 at 11:26 am

    Happiest of birthdays to you, sweet Beth! Sending you all the best wishes for the coming year, it sounds like so many beautiful things are in store! xo Briar

    Reply
  27. Jordanna— The House of Muses says:
    July 5, 2015 at 2:05 pm

    Your happiness is infection. 🙂 What a beautiful day, and what beautiful food! I certainly know the space you’re in. I got married last weekend to the absolutely best and kindest person on the planet (for me, of course). Congratulations. Soak up every moment.

    Reply
  28. LoveCompassionateLee says:
    July 5, 2015 at 4:04 pm

    Happy Belated Birthday Kirby. Cheers to the joy of a lifetime with ‘him’.

    Happy Sunday 🙂
    http://www.lovecompassionatelee.com/thinkoutloud/2015/2/23/22315

    Reply
  29. Judit says:
    July 5, 2015 at 5:34 pm

    Beautiful story, it made me cry..i am so happy for you! Thank you for sharing and happy birthday!

    Reply
  30. Sune Moolman says:
    July 6, 2015 at 2:51 am

    Happy belated birthday! May all your dreams come true.
    Love these turnovers!

    Reply
  31. Catalina says:
    July 6, 2015 at 10:46 am

    Enjoy your happiness.
    Live your Life as a poem.

    Happy birthday!

    (and waiting for Ricotta at the market tomorrow to make this! thank you! I will make the pastry, how do you do yours?

    Reply
  32. The Forgotten Recipe says:
    July 6, 2015 at 3:48 pm

    I love stumbling across stories like this. Stories like this are what makes all that heartache worth it. And even if someone’s in heartache mode, at least there are always Sundays.

    Reply
  33. Ali says:
    July 6, 2015 at 5:01 pm

    Your writing is so beautiful. And your photography is always completely stunning.

    Reply
  34. Ruby says:
    July 7, 2015 at 9:40 pm

    Happy Birthday you ethereal creature.

    Reply
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  36. Caitlin | Our Natural Heritage says:
    July 8, 2015 at 10:44 am

    What a perfect birthday 😉

    Congratulations!!!

    Reply
  37. Sam @ SugarSpun says:
    July 8, 2015 at 11:13 am

    What a beautiful post, beautiful photographs, and wonderful recipe. I thoroughly enjoyed reading this and will certainly be back to read more.

    Reply
  38. Wendy says:
    July 8, 2015 at 8:05 pm

    I have followed your blog for awhile – not usually a commenter however today is a different story. I was moved to tears- I am so happy for you.
    Your beautiful writing has brought joy to many!

    Reply
  39. indugetscooking says:
    July 8, 2015 at 9:27 pm

    Ah, so nice to be young and in so much love 🙂
    Sigh…..

    Reply
    1. beth says:
      July 9, 2015 at 7:50 am

      No, I haven’t published my recipe. But if you search there are tons of goods ones on the internet!

      Reply
      1. indugetscooking says:
        July 9, 2015 at 11:45 am

        OK, will try something. Thanks!

        Reply
  40. indugetscooking says:
    July 8, 2015 at 9:28 pm

    Love the turnovers. Do you have the recipe for the rough puff pastry?

    Reply
  41. Renee (will frolic for food) says:
    July 10, 2015 at 8:32 am

    it makes me feel full of joy to read you’ve found yours! thank you for sharing your heart, both your story and your work. what you share always resonates deeply with me. i loved reading this and diving into the emotional quality of the photographs.

    Reply
  42. felicia | Dish by Dish says:
    July 10, 2015 at 2:12 pm

    this post is so full of feeling, of your history, your story, your life and now this newfound love. I am so tremendously happy your new normal is heaven. there is so much life to live, and I am glad you’ll live it with someone that you want and love so much.

    Reply
  43. Pamela Hearron says:
    July 11, 2015 at 7:20 am

    Beth… You have my daughters name and sisters birthday!!! I love them both as I have grown to love you!!!! Yes, I am aching to fall in love just like you have done!!!! You do everything so beautifully and sexily and wonderfully!!! Your food is art!!!! Happy B. D. And congrats!!!! My love my best pamela hearron

    Reply
  44. cynthia says:
    July 11, 2015 at 9:30 am

    So beautiful and just bursting with all things good, happy, and wonderful. The best kind of post to read. Thank you for this 🙂 Happy belated birthday and all the happiness in the world to you, Beth!!

    Reply
  45. Daisy says:
    July 14, 2015 at 2:28 am

    Beautiful poetic writing and great photos, Beth! I may not know you but I’m happy for you. I actually found your blog through Saveur yesterday and I’m enjoying this and your previous posts. I’m bipolar myself and it’s lovely to see how you’ve reached contentment after all the ups and downs disease often brings. A belated happy birthday!

    Reply
  46. Deborah says:
    July 14, 2015 at 2:51 am

    You write beautifully.

    Reply
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  48. Dee says:
    July 16, 2015 at 10:01 pm

    What a beautiful post… This recipe is way out of my league, but your story makes me want to attempt it.

    Reply
  49. Rebecca Bolton says:
    July 20, 2015 at 1:47 pm

    B.E.A.U.T.I.F.U.L 🙂 Happy day !!!!! Thanks for sharing xxxx

    Reply
  50. Zakopane_ski says:
    July 22, 2015 at 2:23 am

    Congratulations! Perfect (and delicious) birthday… 😉

    Reply
  51. Kate says:
    July 23, 2015 at 2:37 pm

    i see some great photos!

    http://fulloftaste.com/salmon-tomatoes/

    Reply
  52. Christiann says:
    August 5, 2015 at 2:59 pm

    Beth, what a lovely, lovely post. So inspirational to hear your story!! So very happy you’ve found the life you’ve dreamed of.
    And the photography and styling in this post– outrageously gorgeous and well done.
    By the way, when will you venture towards Portland? Soon, I certainly hope!
    Christiann
    x

    Reply
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  56. Ashley West says:
    August 26, 2015 at 11:28 am

    Your blog, your writing, and your images are so inspirational. The extremely personal aspect to your work makes it intoxicating! I just got married myself, and my own heart bubbled while I read this post. Also I could taste the happy in the blueberries ;). Amazing work as always and I’m so happy for you without even knowing you!

    Reply
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  62. Holly says:
    May 30, 2016 at 2:34 am

    Do you have the recipe for the puff pastry? Been looking for a good one…

    Reply
  63. Pingback: Creative Advice & A Trip to Barcelona with Local Milk's Elizabeth Kirby
  64. Daniela says:
    December 5, 2017 at 6:10 pm

    I read this 2+ years after it’s been written and can’t help but be mesmerized by your writing. I don’t know what I like more, your writing or the food. I guess it’s best when they weave together….

    Reply
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