Cooking while coding: brought 3 cups of sugar mixed with 3 cups of water to the boil, added 3 sliced clementines and simmered for 2 hours. We did one extra clementine than the recipe calls for and adjusted the sugar/water ratio accordingly - always better to have extra garnish, wethinks. Plus, all those threes seem mighty appropriate for February 3rd. Recipe: Dawn Datso’s recipe for Clementine Cake as reported by John Willoughby for @nytimes: http://tinyurl.com/clementine-cake

Cooking while coding: brought 3 cups of sugar mixed with 3 cups of water to the boil, added 3 sliced clementines and simmered for 2 hours. We did one extra clementine than the recipe calls for and adjusted the sugar/water ratio accordingly - always better to have extra garnish, wethinks. Plus, all those threes seem mighty appropriate for February 3rd. Recipe: Dawn Datso’s recipe for Clementine Cake as reported by John Willoughby for @nytimes: http://tinyurl.com/clementine-cake

We love recipes that can mind themselves while we’re coding away! Here, slicing up clementines destined to be simmered for a couple of hours and candied.

We love recipes that can mind themselves while we’re coding away! Here, slicing up clementines destined to be simmered for a couple of hours and candied.

Coding snack: we love us some Cadbury chocolate. Incidentally, just learned that the Crunchie bar dates back to 1929. #chocolate

Coding snack: we love us some Cadbury chocolate. Incidentally, just learned that the Crunchie bar dates back to 1929. #chocolate

Coding fuel: A4′s anchovy pizza. Salinity from the capers and 'choves, meatiness from the green olives, sweet milkiness from the mozzarella, a whisper of sour from the crust, a hint of fruit from the tomatoes, and a sprinkling of chili flakes for a touch of heat. Beautifully balanced and eminently delicious. Pizza props to: Area Four | Cambridge, MA.

Coding fuel: A4′s anchovy pizza. Salinity from the capers and 'choves, meatiness from the green olives, sweet milkiness from the mozzarella, a whisper of sour from the crust, a hint of fruit from the tomatoes, and a sprinkling of chili flakes for a touch of heat. Beautifully balanced and eminently delicious. Pizza props to: Area Four | Cambridge, MA.

Right now, this fly, perched on the rim of a glass of rosé, is our spirit insect. Ok, we may be ribbing the interwebs just a little bit but, seriously, it's gorgeous out and Memorial Day weekend is just about to get underway! | Image info: detail of a still life painting by Johann Wilhelm Preyer that we happily happened upon at the @mfaboston.

Right now, this fly, perched on the rim of a glass of rosé, is our spirit insect. Ok, we may be ribbing the interwebs just a little bit but, seriously, it's gorgeous out and Memorial Day weekend is just about to get underway! | Image info: detail of a still life painting by Johann Wilhelm Preyer that we happily happened upon at the @mfaboston.

Here we are making a batch of sweet cream ice cream and layering in the honeycomb candy we made the day before. We read it’s best if honeycomb ice cream gets a chance to set overnight so the candy pieces have a bit of time to get a little bit gooey in there. So, on that advice, the ice cream was promptly popped into the freezer for proper goo-i-fication! Recipe source: we used the sweet cream ice cream recipe found in “@jenisicecreams Desserts.”

Here we are making a batch of sweet cream ice cream and layering in the honeycomb candy we made the day before. We read it’s best if honeycomb ice cream gets a chance to set overnight so the candy pieces have a bit of time to get a little bit gooey in there. So, on that advice, the ice cream was promptly popped into the freezer for proper goo-i-fication! Recipe source: we used the sweet cream ice cream recipe found in “@jenisicecreams Desserts.”

Sunday activity: we’re taking a break from coding and gift wrapping to stock the freezer with ragù alla Bolognese, a cold-weather and winter favorite! We like to use this recipe from @saveur: http://bit.do/bolognese.

Sunday activity: we’re taking a break from coding and gift wrapping to stock the freezer with ragù alla Bolognese, a cold-weather and winter favorite! We like to use this recipe from @saveur: http://bit.do/bolognese.

We take coding breaks for scones and afternoon tea with friends. Recipe: @testkitchen‘s “British-Style Currant Scones.”

We take coding breaks for scones and afternoon tea with friends. Recipe: @testkitchen‘s “British-Style Currant Scones.”

@burdickchocolat’s hot chocolate is what we always imagined hot chocolate should taste like when, as a child, we read about it in books - we just didn’t know it really existed until college. It’s a true winter treat and, since we don’t stop liking chocolate in the summer (pssssht), their iced hot chocolate is one of our special warm weather treats!

@burdickchocolat’s hot chocolate is what we always imagined hot chocolate should taste like when, as a child, we read about it in books - we just didn’t know it really existed until college. It’s a true winter treat and, since we don’t stop liking chocolate in the summer (pssssht), their iced hot chocolate is one of our special warm weather treats!

Gray day light. A still life of fall fruit: Italian plums, all sorts of apples and one lemon for good measure.

Gray day light. A still life of fall fruit: Italian plums, all sorts of apples and one lemon for good measure.

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