Browsing Category


0 In B L O G

Beyond the Brand, Beyond The Olive

Now…. ever think trading a plain ol’ EVOO for a Beyond the Olive award winning olive oils and gourmet vinegars?  After you see what these puppies can do, you might be updating your shopping list.  And if you think we’re just tooting their horn, we sure as heck are!!  They’ve been named one of the Top 10 places IN THE WORLD to buy olive oil.  Plus it’s local family business and we sure can’t get enough of those.Blackberry Balsamic well paired with Lemon Olive Oil.

Picture this.  Baked chicken wings smothered in the Chocolate Cherry Balsamic or Risotto Alfredo using the one of a kind Arbequina oil.  Leading into Fall season soon, envision a Cauliflower Pumpkin Bisque with the hints of their Smokey olive oil. Now that’s flavor.

Not only are they the most trusted source for California extra virgin olive oils and gourmet vinegars, they pride their company on working directly with small farmers, knowing exactly what practices are used for the milling process. Setting themselves apart from other run of the mill companies, they produce farm direct extra virgin olive oils each and every year.

Basil Olive Oil mouth watering good on vegetables.

Helpful Hints:

-“Extra Virgin” is a grade of olive oil, just as AA is a grade for eggs.  This olive oil must be made solely from olives and entirely by mechanical means- no solvents or chemicals.  It must have no flavor defects and have some olive fruitiness when tasted by a trained recognized taste panel… and personally judging by the amount of times we’ve tasted tested this babies, we could be a part of that panel.

-California law requires the labeling of “California Olive Oil” to be 100% olive based, which is the standard that Beyond the Olive meets with each production and by god their good at it.

-Don’t be fooled by “Extra Light Olive Oil”, simply stated this mean less flavor but calories and fat are the same. Even worse, it is primarily refined olive oil that has been flavored with a little bit of extra virgin, so you are essentially paying more for less.

-The Four Enemies of Olive Oil: Air, Light, Heat, & Time: Opt for darker bottles, shorter shelf life and store in a dark, tightly closed space. Unlike red wine or our fabulous selves, olive oil does not improve with age…so don’t be afraid to use it up!

Toss Raspberry Basil Vinegar on salads. Pair Meyer Lemon with Blueberry Balsamic or Champagne Mimosa White Vinegar.

We are in love with the easy peasy 3-step appetizer Soberdough Brew Bread accompanying the olive oils & balsamic…which we are still on the hunt for a fan-favorite winning combination of the two.  With our focus on the olive oils from Beyond the Olive, might we say they have a great selection of balsamic and wine vinegars that will not disappoint! And by that, we quite strongly suggest their Traditional 25 Star Balsamic known for its centuries old recipe produced in Morena, Italy.  And more so because it is simply amazing.  Swing on down, grab the bread mix, pick up a few bottles, & let us know what pair won your taste buds over.

This Week Only // 9.10.17-9.16.17 // Get Beyond The Olive oils & balsamic at 15% OFF! In-store or phone orders accepted.  Must mention at checkout.  Not available with any other offer. Stock up + enjoy!

M+B Noteworthy Items:

Marble + Wood Spoon Rest

Soberdough Brew Bread Mix

Ceramic white plate

Wooden cutting board

Amber drinking glass

Author: Alli Clark

Photography: Gretchen Hinz

Editor: Brynn Joki

Think you could add a little pizazz to what we’re doing here?  Get in touch!  We’d love to see what you’ve got cookin! Info + ideas to  

0 In B L O G

Be Our Guest

“A wood farmhouse table with blue velvet cushioned chairs creates a nostalgic fête with mint greens, lemon yellows and Juliet garden roses to infuse your senses.  Inspired Home invites you to Be Our Guest and feast your eyes on this carefree summer scene.”

A warm well do to the creative minds who involved themselves with their pure talents & design eyes, and of course Inspired Home Magazine for setting the scene us to gather round the table.


Mint + Basil: @mint_and_basil

Dining table & chairs, linens, dinner plates, cake platters, vintage green glassware, cookbooks, candlesticks;

White House Company:

Colored goblets, gold flatware, floral plates, candlesticks, napkin rings, wood bowls;

Love Always Floral:

Bouquet of David Austin Juliet garden roses, eucalyptus, Queen Anne’s lace, lisianthus & scabiosa pods

Nichole’s Fine Pastry: 

Key Lime Pie, plated croissants, lemon meringue tart, macarons & iced cookies.


Photos by Yvonne Denault Photography

Pick up your copy or read the full issue here:

0 In B L O G

our home || our nest

Proudly introducing our newest member of our growing team, Oksana Silchuk, from Sioux Falls, SD.  A mastermind in the home, she has captivated our design eyes & warmed our souls with her kind, sweet sweet heart.  Yet as her talents grow more and more popular in the public eye, her roots stay grounded with her ideas of what a home is & more importantly how it should feel.  Let your eyes wander below to find inspiration in creating your little nest, & discover what feelings she has found come alive between her own walls.
“A sweet little oasis, a place of deep rest, a cozy corner and in our case, a little nest. My home is a story of who I am and a place I am completely myself. As a mom and a wife all I want for my family is to feel my deepest embrace. My walls help me accomplish that.”

“A photo of my husband and I that sweeps us back to our happiest day, to a little foot print that reminds us of the moment we brought our newborns home, to a bowl that gives me a flash back to pottery class in high school. Gathering and displaying meaningful pieces brings me back blissful moments I never want to forget. They reminds me of how meaningful life is and how precious my loved ones are. Houses are bought and sold, come and go, but a home stays with you forever. Home is a place that our kids feel safe but yet challenged a place where they feel comfortable yet molded. It is a place where they can grow and mature as we prepare them to one day venture beyond the nest.”

“That feeling of relief as you pull into the driveway after a long day, that place where you can sort through your thoughts, that moment in your day where you can finally exhale thats what I want my home to be. Follow us along on @silchuknest for inspirations on how you can create beautiful walls and most importantly a blissful atmosphere regardless of your budget and a window into my life as a mama of two and a wife.”

Well, we loved every little inch of it… how about you?  If so, and you’re in search of more from Oksana, check out the recent feature on KSFY Sioux Falls news here:

For more from her feed:

xoxo, M+B

Editor: Brynn Joki

Think you could add a little pizazz to what we’re doing here?  Get in touch!  We’d love to see what you’ve got cookin! Info + ideas to  


0 In B L O G

From Crazy Cat… to Plant Lady

It is no secret that succulents, cacti and the like are in…and we get why! They’re small, cute, and an easy way to bring some life into your living space. Terrariums allow your creativity to blossom …ha….allowing you to choose plants, color, shape and size!  So we’re diving head first into learning what goes into making them to bring you the dirty scoop (my gosh we’re on a roll).  Of course we gotta give a generous heaping shout out to our downtown neighbors, Love Always Floral, in help with designing our final masterpiece.  We couldn’t have done it without you…..seriously.  Now that we have their professional tips n’ tricks, we’ll take you through the ropes to grow your own!First, decide to create an open or closed terrarium.  Either one is an easy task but choosing the right plants for them can mean life or death for your garden. Closed terrariums create a humid environment and are perfect choices for those tiny tropical plants, like ferns, while open terrariums allow more air circulation for plants for succulents or tillandsias, and since we have trouble pronouncing that word, we like to call those air plants.



Succulents have been our favorite little trend so open terrarium it is!  Look for plants in 2” or 4” plastic nursery pots to fit nicely within your vessel. Other plant choices for open terrariums include succulents, air plants, dwarf sansevieria, and cacti.


If you’d rather build for closed, go for miniature ferns, begonias, mosses, African violets, prayer plants, and baby’s tears….. “wait, what?” Like, mind-your-own-business. “Don’t tell me to mind my own business…”  It’s names of the plant….  “alriiiiiiiight alright moving onNow that we’ve gotten that straightened out, time to build!


  1. Start with a half inch layer of larger river rock or pebbles.
  2. Add a layer of moss or smaller gravel.
  3. Add a layer of the soil recommended for your plant. We used arid succulent and cacti soil from Baker Garden & Gift.  The amount of soil you need can vary on the container and plant size, but best bet is to start with about 2 inches of soil.
  4. Place your plants!  Create small holes in the soil for them. Before you place them in the terrarium break up the roots a bit with your fingers. This will allow the plant to take root in its’ new environment.
  5. Top dress with small pebbles, river rock, or moss.
  6. Add any decorative elements, be creative, we know you can do it! 

Maintaining your terrarium:

Most need bright indirect light, so place your terrarium within a bright room. Keep an eye on your plants’ health, though — if leaves are turning brown, you may need to move your terrarium to a less bright location in your office or home.

Now that wasn’t so hard was it??  Head on over to Love Always Floral if in need of assistance, our green thumbs are about worn out for now.

Love Always Floral.
14 Roberts Street
Fargo, North Dakota, ND 58102

Much love, M+B

By: Gretchen Hinz

Editor: Brynn Joki


0 In B L O G


Is there anything more quintessential summer than a BBQ? We think not. And now that our favorite season is in full swing, we’re ready to dust off the ‘ol grill and get to cookin’. Because if we’re being honest, food just tastes better grilled. (Can we get an amen!?) Whether it’s a kabob of summer veggies, a rack of ribs or just a nice juicy steak….we’re alllll about that grill life. After all, it is the only type of food that’s totally socially acceptable to eat in a swimsuit, right?

Ever had barbecue sauce so good, you’d consider licking your plate? Well anyway, Lillie Q’s is that good. With a variety of flavors ranging from a traditional, mustard based sauce, to a vinegary flavored sauce and even a white sauce perfect for coleslaw…these folks thought of everything. But they didn’t just stop at sauce, because what BBQ is complete without chips? With five different flavors to choose from and all natural ingredients, we’re hooked and we’re pretty sure you will be too.

Tip: Keep it simple when serving a crowd! Don’t choose too many different types of meats or veggies or you run the risk of overcooking your meat. Spice things up with a variety of sauces and condiments to choose from!

Sauces not your jam? No worries, we gotchu. Meet Spiceology, your new BFF. Seriously though, with names like “Cowboy Crust” “Greek Freak” and “Black Magic” we’re obsessed. Rub these yummies on your meat or sprinkle ‘em on your veggies and your taste buds will seriously FREAK OUT.

Tip: Be sure to cover both sides of your meat or veggies with a good coating of spices and rubs while it’s still raw. This allows the flavors to really cook into the meat, making your meal just that much more delicious.

What BBQ is complete without beer?! And what if we told you we had goods to help you make your own?! Yep. Because how cool is it to tell you friends (as they sip on deliciously, cold beer) “Yeah, I made that.” With a variety of different flavor profiles, you can take home a box full of everything you need to get to brewing. We’ll cheers to that!

Tip: Pair a lighter ale with your barbecue for a more enjoyable experience.

We didn’t reeeeeally know just how important using the right tools on the grill was until we melted our poor, little plastic spatula. With some grills reaching temperatures of up to 800 degrees, it’s super important that you use the right tools on your grill. Nobody likes melted spatula on their burger. We personally love using our stainless-steel LED grilling spatula. It’s bright, flashlight capabilities make those late-night grill-outs even easier.

Tip: Don’t forget to start with a clean grill! But seriously, who wants last night’s burgers on today’s chicken? No thank you.

Don’t forget about dessert! (We never do.) Why not take your s’mores to the next level with gourmet chocolate?! YUM. Our personal favorite, Compartes chocolate, will definitely leave your guests impressed and asking for a second…and a third…and well, you get the point.Tip: Try a white chocolate bar with one of our handmade jams inside your s’mores and really kick your s’mores game up a notch.

Well folks, there ya have it. Our favorite M + B products, tips & tricks to make this grilling season your best yet.

by: Lilly Cristy

0 In B L O G

All things crafty & All things ETSY


I’m sure by now you’ve caught wind of today’s hype on essential oils. What’s all the hullabaloo about, you may ask? It’s a recent trend, but an age old remedy. Essential oils have been used for centuries in various cultures as healing agents, and since then our knowledge of their impact has only expanded.

Healing mentally, physically and emotionally, we’re OBSESSED! While individual oils are both functional and effective, various combinations contain all the benefits, while adding their own edge. Plus they smell ahaaaaaaamazing!

The right combinations can be hard to come by, and expensive to experiment with. Lucky enough, Happy Spritz is here to do it for you! Originating in Vancouver, BC in 2014, Bram + Michelle had spent years researching essential oils as while as using them in their everyday life.In time, they’ve mastered their own oil sprays to use on the daily! It quickly became evident there was nothing like this on the market, and just like that, Happy Spritz was born.

100% natural ingredients

Plant based, High quality

100% Vegan and Kosher

Recyclable Packaging

Cruelty Free

Not only is Happy Spritz a cruelty free organization, but a portion of the proceeds they make go to various animal rescue organizations across Canada + the US.

I mean, come on now, I know we’ve got some cat ladies and puppy lovers out there.


Next up…..North Dakota Grown { FERN CANDLES }Locally poured in Bismarck, ND.  Fern Candles are created with all the purest ingredients, this little luxury is a MUST on summer evenings. Start your day with an eye opening scent of “But first, Coffee” or “Cinnamon Chai”…just the names help us wake up on the right side of the bed!  And because this brand IS so awesome, they decided to whip us our own little scent too.

Mint + Basil….exclusively for, Mint + Basil.

These 100% soy based candles come in scents perfectly catered to the time of year so stop on by when the seasons are changing for a fresh new fragrance to warm your room.

One of our favorites this summer has to be “Ships and Sails”. It’s a fresh breeze with a touch of something soft to make us feel right at home nestled in by the lake. Looking for something woodsy to compliment your weekend getaway at the cabin? Give “Tobacco & Sage” a whiff, better yet “Lavender Sandalwood”. Mmmmmhmmm. Fern candles come in three sizes, 10oz, 5oz, or meltz simply break a piece of the candle barkaway and drop it right into a Scentsy pot. Perfectly packaged in a simple clear mason jar accompanied by a white screw top and simplistic label to fit in with any room decor.  Soy candles you say? Yes babe. 100% soy candles burn completely clear, no toxins, carcinogens or pollutants eliminating the chances of allergies being triggered.  Trust me. You need this.


Across the World from { ZANA }

What began as a mother-daughter sewing duo quickly turned into a successful Etsy business, and we’re eating it all up. With a love for creativity, typography, and patterns, Sue and Robyn Britz created Zana, a business based out of Cape Town, South Africa.  Yeah – I said it, South Africa.  If you don’t believe it, come by when we receive our next shipment to check the number of stamps on our hand wrapped packages.  From tableware, to bedding, they’ve managed to beautify it! Their witty pillow cases are the perfect touch to any home, and can be found right here, along with Zana flags and hand towels. Since opening, they have an additional shop in Woodstock where they do their own packaging, creating and testing. Celebrating beautiful businesses is what we’re about, and boy is this worth celebrating!

xoxo, Frankie & Gabby

0 In B L O G/ R E C I P E S

Za’atar Prosciutto Panini

By definition, a panini should be simple, neat and elegant.  Just a slice or two of cheese and a strip of savory meat, all nestled between slices of exquisite bread.  We love the salty tang of prosciutto for it’s intense flavor, the creamy luxuriousness of gouda, and the sweet tartness the apple provides.  Sweet and Salty is the motto of all things good, right??  While regular grilled cheese sandys are delicious and reminiscent of mom’s comfort food, this one ups the ante by adding tang, crunch, and flavors reminiscent of the Mediterranean.

The secret ingredient to our panini is Zesty Z Za’atar spread.  A Mediterranean blend of wild thyme, sesame seeds, sumac and many other seasonings combined with extra virgin olive oil to make a tangy too good to be true spread.

We are partial to spreading this on every sandwich we eat forever and always, but the versatility of this spread is it’s best characteristic.  Add to your favorite breakfast dish, chicken ensembles, or your personal version of a panini.


Alright, now that we’ve got you wishing you were in Italy eating this sandwich, let’s get to making it!Heat up your panini press and spray with a bit of non-stick spray.  This will keep the cheese from sticking as it oozes out of your sandwich.  Now if you don’t have a panini press, you can easily make this in a non-stick pan and place a heavier pan or pot on top of your sandwich to weight it down.  While your press is preheating, slice your bolla buns without separating.  You can use any bread that is a bit thicker on the outside, but soft and fluffy on the inside.  (And if you’re me, keep this out of reach during your prep or you won’t have any gourmet bread to work with at the end of your sandwich making process.)

Slice your cheese and apples into thin slices, a mandoline works perfect for getting those apple slices perfectly thin & bite sized crispy.  Wash and dry your arugula to be ready for your sandwich, spinach is also a good alternative!

Assemble your sandwich by spreading Zesty Z onto each side.  Next layer cheese, prosciutto, apple, and arugula.  Close your sandwich and place in panini press. It should take about 5 minutes to grill, depending on what type of cheese you use.  Gouda or Havarti melt beautifully, while cheddar will take a bit longer.  Slice your panini, pour yourself a glass of antioxidants…and by antioxidants we mean wine…go sit in the sun and ennnnnjoy!

Whitney Wright: Kitchen Savant + Recipe Curator

Alyssa Vistad: Master of Documentation

Brynn Joki: Editor + Photography

Lilly Cristy: Photography + Avid Taste Tester

Again… because we just love you so.  We’ll add a 15% OFF to any and all Mint + Basil finds you see in this recipe!!  Valid 6/24/17 through 6/30/17.  Mention at checkout.



Zesty Z Za’atar Mediterranean Spread

Beyond the Olive Tuscan Blend Olive Oil

Cut Glass Plate

Marble + Wood Cheese Trays

Gold Teapot Serving Spoon

Small Wood Serving Spoon

Cheese Knife


Za’atar Prosciutto Panini with Apple, Gouda, & Arugula

Serves: 2

Prep time: 15 minutes


2 Bolla Buns or other Italian bread

4 slices Prosciutto

1 Apple

6oz Gouda or Cheddar Cheese

Handful of Arugula

Zesty Z Za’atar Spread


  1. Preheat Panini Press or non-stick frying pan.
  2. Cut Bolla buns through the middle, without separating top from bottom.
  3. Slice cheese, apples, and wash and dry the arugula. Remove prosciutto from package.
  4. Assemble sandwich by spreading Zesty Z spread on both sides of your bread.  Add cheese, prosciutto, apple, and arugula.
  5. Place sandwich into press and grill 5 minutes or until crispy and cheese is melted.
0 In B L O G

Bushwick “great on anything” Kitchen

So we gotta be real with you for a hot minute… GO TRY THIS.

We’re not kidding.  Salty, spicy, or sweet, Bushwick Kitchen is the go-to.  They don’t have #greatonanything as their slogan for nothing.  With a variety of honey, maple syrup, and not to mention their to-die for fan favorite Gochujang Sriracha, you are in for some finger licking deliciousness! Not sure which flavor is for you?  Good news.  We have all varieties in house willing & ready to be tasted!

Whether you are mixing up your morning tea or looking to add something sweet to your oatmeal, Bushwick Kitchen has all the honey flavors you could dream of.  With their sweet honey originating from the Hudson Valley, each flavor is infused, bottled and shipped by hand from Brooklyn, NY with its own unique flavor.  Better yet, gluten free and paleo friendly.  Truly, the bee’s called….they said it’s the knees.


Meyer Lemon Honey

Combining sweet honey with a bright squeeze of citrus, Bees Knees Meyer Lemon Honey is great on everything from a fresh baked scone to a bowl of berries or on a plate of fried chicken.  Bringing a flavor your mouth with scream in oh-so-heavenly goodness.  It’s sweet and refreshing taste will only leave you craving more! Trust me, we know from experience… click on the above picture to see how we used it in our previous Hot Toddy recipe!


Salted Honey

Are you ready for the best bowl of oatmeal ever?  This fragrant wildflower honey is infused with sea salt, creating an addictive battle of sweet and salty. Bees Knees Salted Honey is #greatonanything.  Spread it on soft goat cheese or freshly buttered toast, even warm fruit cobbler.  No joke…our mouths are watering just talking about it!


Spicy Honey

Want a little spice to add to your favorite pizza, biscuits or surprisingly….ice cream?  (Wait…..c’mon.  It can’t be good on that.)  No, no, it’s truly that good.  Its mix of sweet flavor and hot chili peppers will give you the extra zest those taste buds need.




Gochujang Siracha

Now let’s talk about one of THEE most sought out, most sold out, never-can-have-enough Gochujang Sirachaaaaaa.  Not kidding, we might just have to put you on the wait list for this guy.  The sweet-spicy flavors of a classic sriracha meet the fermented complexity of gochujang chili paste.  Hot dang… she’s nice.  Like nothing you’ve ever tasted.  Come on in and take a stab, this little baby will give you weak knees, I promise we’ll catch you when it does.


It’s The Tree’s Knees

The only thing better than IHOP’s all you can eat pancake deal is all you can eat pancakes with a side of Bushwhick Kitchen Tree’s Knees Maple Syrup.  You’ll just have to bring your own pancakes.  Hot buttery goodness is what it is.  Try their other syrup varieties like the Mountain Maple that comes from a superior mix of natural elements in the Catskill Mountains giving a rich taste, with added notes of dark chocolate and coffee. Not only is this syrup made to liven up your morning jive, but also makes for the perfect sweet glaze on your favorite grilling meats!  Fire up the charcoal.  If you are looking to be a little more adventurous with your syrup flavors, Cinnamon and Gingerbread Maple are going to be your two new best pals! Perfect for the holidays or for your everyday iced coffee, these syrups will leave you feeling cozy inside and out. An added bonus..all syrups are gluten-free, paleo-friendly, and vegan.

Come visit your mom & pop sweet stop shop to savor a few (or all) to decide which ones you just can’t live another-day-on-your-meals without.  We can’t wait to meet you & your taste buds.

0 In B L O G

The Wondrous World of Chemex

Claiming to be the best cup you’ve ever had, every time you have it.  And if you’re like me, who needs a little….or big…kickstart in the morning, this could be quite the game changer.  For those not familiar with the brand or distinct glass vessel, you might want to start.  Family owned since 1980, yet the iconic Chemex has remain unchanged for 70 years and continue to pride themselves in design and function providing superior coffee brewing equipment.  It’s time to update your morning routine.I mean look at this thing, it’s a work of art alone.  Elegant hourglass vessel, made of only high quality non-porous, borosilicate heat-resistant glass combined with the wood collar and leather tie. Eeesh just leave it in the kitchen and call it Chip and Joanna approved.  But what has this puppy truly stand above the rest is what comes out of it.  The clear, pure, flavorful cup of joe on every brew.  Coffee grounds only in contact with the specifically designed filter and non-porous glass, leaving you with the delicious blend however strong you like without bitterness or sediment.  Prefer iced coffee or gourmet recipes?  No worries, it’s purity allows you to cover or store in the refrigerator for reheating without losing any flavor.

Ladies & gentleman, we are now entering coffee lover’s paradise.So you wanna know how to get this impeccable, perfectly pure brew?  Our coffee makin’ friends a few blocks away at Youngblood Coffee sure know their stuff.  We took a field trip to get the true hands on experience of how they Chemex, enjoying the chill atmosphere and simplistic aesthetics along the way.  I mean, they have continuous vibing-tunes playing on a record player all day every day, it’s idyllic.  The owners,  Tim + Elisha, opened this must stop shop in September of last year and shortly after have become one of the favorites of downtown Fargo.   

Not only do they craft the perfect brew with Chemex, enjoy a latte, an oh so popular matcha or cozy up with their original Four Barrel brand.  They’ve even added rustic country bread to the mix, my fav is with almond butter & honey…takes me about 2 minutes to polish off and i’m not even embarrassed to admit, it’s simply too good.

“Chemex pour-over brewing uses a thick paper filter and creates a lighter tea-like body in a coffee (opposite of methods like French press that don’t filter as much). The resulting cup of coffee will bring out the sweetness and acidity from the beans. This is also great for tasting coffees for more subtle flavors and notes. Enjoy!” -Elisha Griffin

Stop by Youngblood to enjoy this crafted elegance in your next cup, & say hi to Tim or Elisha as you go!  If you’re more of a DIY type, below are the 8 simple steps:

1.  GET INTO THE GRIND: Start it off with choosing your favorite whole bean coffee and grind it to a medium coarse ground.

2.  FILTER UP: Using only the best Chemex Bonded Coffee Filter, form a cone shape so one side of the cone has three layers, and place it on the top of the brewer.  The thick (three-layer) portion should cover the pouring spout.  *Optional Tip: Dampen the filter with warm water to rinse and preheat the brewer.  Once the water has drained through the filter completely, pour it out of the brewer while keeping the filter sealed against the coffeemaker wall.
3.  THE SCOOP: Put one rounded tablespoon of ground coffee for every 5 oz. cup into the cone.  Making it stronger/weaker to your preference; being wary the brewing process eliminates bitterness! Optional Tip: On all brewers except the pint size model, the “button” indicates the carafe is half filled and the bottom of the wooden collar/spout indicates it’s full.  On the pint size brewer, the button is the full marker.

4.  LET IT BLOOM: Once you have brought the appropriate amount of water to a boil, remove it from the heat and allow it to stop boiling vigorously.  Pour a small amount of water over the coffee grounds to wet them, and wait for about 30 seconds for them to “bloom”, releasing the most desirable coffee elements from the grounds.  Optional Tip: Perfect brewing temperature is around 200 degrees F.

5. FIRST POUR:  After the grounds bloom, slowly pour the brewing water over the grounds while keeping the water level well below the top of the Chemex (quarter inch or more).

6. BREW ON: Slowly pour the remaining water over the grounds,
using a circular or back-and-forth motion as you pour to ensure and even soaking of the grounds.

7. TOSS THE FILTER: Once the desired amount of coffee is brewed, lift the filter with spend grounds out of the brewer and discard.

your freshly made coffee into the Chemex mug and indulge in the flavor.


Keep it Clean: A carefully cleaned and handled Chemex brewer will give you a lifetime of service.  Remove the wooden handle and continue to hand wash with warm soap and water, or place the coffeemaker securely in the dishwasher.

Our coffeemaker isn’t the only thing that will dazzle your coffee addiction, the Chemex 2-quart water kettle is sure to make the brewing experience that much better.  Kept at the perfect temperature, ensuring a delightful boiling and brewing process.  Afraid it’ll ruin your kitchen fengshui, no worries the functional elegance is sure to please any eye.

There is much more to the Chemex brand of functionality & design including but not limited to, filter folding, making iced coffee, reheating tips n’ tricks & more.  Stop in to the shop and have a chat with our charming sales associates to learn all about it!Much love to Youngblood Coffee for their taste in coffee + store design. Find them at 623 Northern Pacific Ave, Fargo, ND 58102.

Thanks for tuning in, enjoy 15% off any M+B item you find in this post this week only!!  Valid 5/1/2017-5/7/2017.  Must mention at checkout.


Chemex Coffeemaker

Chemex Handblown Water Kettle

Chemex Bonded Filters

Onyx Coffee Grounds

Pourover Coffeemaker in black & gold

“Coffee Snob” mug

Andddd just a little preview of what’s to come to get those taste buds ready….

xoxo, M+B

0 In B L O G/ R E C I P E S

The Honey Lavender Posset

Posset (n.) a cold dessert made from thickened cream

Lavender (n.) a small aromatic evergreen shrub of the mint family, with narrow leaves and bluish-purple flowers.

Oh, now doesn’t that sound just lovely?  With Spring in full bloom and Mr. Bunny right around the corner, the perfect addition to your Easter dinner is this citrus and floral flavored dessert.  Creamy, lemon-y, with just a hint of lavender make this dessert the perfect palate cleanser after dinner…or before if you’re able to sneak some!  Not only is it DELISH but it is so easy to serve in whatever dishes you have available.  We are partial to our grandmother’s teacups and mini pitchers, but you can use anything you like to serve your posset in!

Now let’s have a little lavender lesson, because we don’t want to accidentally serve our guests creamy perfume!  Lavender can be used to add flavor or color to your recipe, dried or fresh form.  Just remember to use only a 1/3 of the quantity of dried lavender flowers to fresh flowers.  Lavender has quite the great love affair with dairy so adding it to posset, ice cream, or buttery frostings is always a good idea.  It is also a great companion with lemon and honey, so we have definitely nailed all the love components in this recipe!  The key to cooking with lavender is to experiment; start out with a small amount and add more as you go.  It is always better to add more later, because you can’t take it out once you’ve put it in!

Now let’s get this Easter party started!  First bring your cream and honey to a boil over medium-high heat.  Continuously watch and stir the cream so that it does not burn or boil over, lowering the heat if need be. “Anyone who cooks with cream knows to never walk away from it on the stove”….walks away…cream boils over the entire stove and floor…not from experience or anything but when we say don’t walk away, we mean DON’T WALK AWAY!  Once the mixture is boiling remove it from the stove and add the freshly squeezed lemon juice and stir.

This next part can be tricky depending upon what you are using for lavender.  If you are using sprigs, just plop them right into the pot and stir gently until fully submerged.  If you are using dried lavender place them into a small mesh strainer, cheese cloth, or tea ball and full submerge in the cream.  Allow the lavender to steep 10-20 minutes, depending upon how lavendery…is that even a word…you like things to taste!

Once the lavender has steeped, remove and pour your mixture into miniature pitchers, teacups, ramekins, or whatever your heart fancies. Cover each posset and place the dishes on a cookie sheet in the fridge.  Let chill for about 2 hours or until posset is set.  The time will vary depending on how big or deep the dishes you used are. If you have time on your side, make this dessert the day before and let the flavors really meld in the fridge together overnight.  But, if you are in a crunch, you can always pop them in the freezer for a half hour or so and they should set up nicely, just don’t forget them in there!

 After your posset is perfectly set and are delicious little pots of cream, garnish them with some tiny lavender flowers or seeds.  This little bit of color is the perfect addition to your Easter table décor!  Now remember to wear some leggings, because although this dessert is the perfect meld of chilled fresh flavors you are literally eating cream!  We know, we know not the healthiest but hey who said holidays were healthy!  Sit back, dig in, and savor every bite you take!

Stop in before Easter and get any of these items found at Mint + Basil for 15% OFF!!! Good thru 4.16.17

XOXO – the M+B team

Whitney Wright: Kitchen Savant + Recipe Curator

Alyssa Vistad: Master of Documentation

Brynn Joki: Editor + Photography

Lilly Cristy: Photography + Avid Taste Tester



Copper & Wood Cake Platters

Copper Measuring Spoons

Wooden Citrus Juicer

Glass Spice Vial

Wooden Honey Dipper

Gold Serving Spoon

Glass Miniature Pitchers

Savannah Bee Company Tupelo Honey

Honey Lavender Posset:

Serves: 6-8

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 2+ hours to chill


1 quart (4 cups) cream. (Heavy or regular whipping cream both will work)

½ cup honey

¼ cup freshly squeezed lemon juice

4-5 lavender sprigs (pesticide free) or culinary lavender buds


1. In medium saucepan, bring cream and honey to a boil over medium-high heat. Boil for 3 minutes

while stirring continuously. *Lower heat when needed to prevent boiling over*

2. Remove from stovetop and add lemon juice. Stir to combine.

3. Mix in lavender sprigs so they are fully submerged and allow them too steep for 10-20 minutes or to

desired taste. If using a form of dried lavender place in a small strainer, cheesecloth, or tea ball to steep.

4. Remove sprigs and pour mixture into ramekins (tea cups, other small serving dishes) Top with desired

décor such as tiny flowers, chia seeds, lavender seeds, etc.

5. Cover and chill for a minimum of 2 hours to set. It is best to let them chill overnight for the flavors to fully meld together. If you are in a time crunch, place them in the freezer for 30-40 minutes

*Dedicated to Whitney’s Auntie Pam for teaching her how to make wonderful desserts!*