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writing + content development + editing + recipe development + anything to do with food
want to work together? get in touch! anna[dot]brones[at]gmail[dot]com
you can also find me on Twitter and over on Foodie Underground
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anna brones
writer + artist + activist
anna brones
My books:
Live Lagom
Comestible
‘Hello, Bicycle’
‘Fika: The Art of the Swedish Coffee Break’
‘The Culinary Cyclist’
‘Best Served Wild’
‘Paris Coffee Revolution’
Categories
- 1000 Miles
- Bike Love
- Coffee
- Design + Creativity
- Events
- Fiber + Textiles
- Food + Recipes
- Friday Photo
- Love from Sweden
- Media + Culture + Music
- Outdoor + Environment
- Paris
- Photography
- Portfolio
- Portland
- Quotes
- Scandinavian
- Travel
- Women
- Women's Wisdom Project
I was reading a Swedish book this morning by the artist and writer Ernst Billgren called Vad är konst? (What is Art?). In response to a question about whether or not one should aspire to make something “good,” he writes this about artists of the past: “if they had tried to make their work good instead of true, then it would have been less important; trying to make something good can be like self censorship.” That felt fitting after releasing the @she_explores podcast with @cherylstrayed yesterday. Go listen if you haven’t already! And once you have done that, sit down and make your art. Let’s not censor ourselves. Make what you know is true, and what you feel compelled to make. Whether it’s good or not shouldn’t even come into the equation. Do your best. Commit to the process. And with that I am checking out for three weeks to do some much needed creative work without distractions. ✌️
“We are all responsible for finding beauty in our lives even when things are difficult.” @cherylstrayed #womenswisdomproject
I am so honored to have my conversation with Cheryl featured as a @she_explores podcast today. Lots of gratitude to both Cheryl and @galestraub for making it happen. I also have some of our conversation posted on my website (as well as a little backstory to all the fear and anxiety involved - spoiler alert: Cheryl experiences all of these things too!). I didn’t know what this whole Women’s Wisdom Project would evolve into when I started it back in January. The papercuts (and now interviews) take a lot of time, but I am so grateful to all of them for reminding me of the wisdom that we all have within us if only we are willing to dig deep. Be kind, find beauty, and share it with others.
Three years ago I was finishing writing Paris Coffee Revolution. For those of us who write them, books are like timecapsules. They capture a moment in time, they show us who we were and what we were thinking. I like to think of my books this way. I’m awful at keeping a journal, but every time I look at my books they fulfill a similar purpose. Each one holds memories and a reminder of where I have been and what I have felt. The pages may not spell out exactly what I did, but the emotions and memories are there in the words. @twoshakesofalambstail went to Paris this week, so it seemed only fitting to send along some favorite PNW bags for Jeff at @fringecoffeeparis (photographer of Paris Coffee Revolution and now cafe owner). I am so thankful for these transatlantic friendships, and all of those around the world that keep me inspired. Community can be both near and far, and home can be wherever you create it. Brew a cup of coffee with a friend today. Share a story. Write it down in a notebook, just to be able to go back to it later. Create memories today. (Oh and if you want the book you can find it at pariscoffeerevolution.com) #pariscoffeerevolution #writersofinstagram
This weekend’s @nytimes @nytmag broke me. I read it in one sitting, cried on this last page as the words sunk in. To dedicate the entire magazine to one story is a bold move. What would have been bolder would have been to act on climate change when we could have. Or not even bold, just rational. But we didn’t. And the realities of that inaction are now very much upon us, no longer just a distant cautionary tale. “All the facts were known, and nothing stood in our way. Nothing, that is, except ourselves.” - Nathaniel Rich. Perhaps we can sill hang on to our “irrational optimism” as Rich puts it, and perhaps there is still room for change. There are certainly so many people and organizations out there trying to do just that, despite the uphill battle, and they deserve our support. I highly recommend that you make the time to read this piece at some point this week. And since this has now turned into a very dark post: what’s giving you cause for hope today? #longform #journalism #climatechange
Washington State Class C Noxious Weed Pie. #blackberries #foraged #rubusarmeniacus
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Hey Anne, saw your article on potato vodkas…check out Ciroc grape based ones!
Jane B
April 17, 2014 at 05:01
will do, thanks Jane!
Anna Brones
April 17, 2014 at 09:05
Hi Anna,
Just found your Site. Fond memories of my past life in France. I enjoy and use a good “French Press” and an “Italian Espresso”. I’ve just come by a Walter Von Nessen 1930s Art Deco “Chase” Coffee maker and am not really sure how to make a “proper” cup of Coffee. Functions a little differently than I’m used to w/ the coffee infuser at the bottom of the “chamber”. Please!
Kris Johnson
December 15, 2014 at 00:19
Hi Kris-
Thanks for reading! Unfortunately, I have never used one of those, so I have no idea!! Sounds like you’ll have to experiment a little bit.
Anna Brones
December 22, 2014 at 16:32
Happy Holidays Anna, My name is Janet and I recently came across something that you wrote along with Johanna Kindvall. One was listed on Baking and Celebrating Swedish Cinnamon Rolls (Kanelbullar dtd 10/5/2012 – yield 30-40 Buns) and The other one on Food Thinkers by http://foodthinkers.com/vetebullar-cinnamon-and-cardamom-buns/. yield 30-36 Buns). There is a difference in the amount of flour in the recipe- can you tell me which one is correct? Happy Holidays! Thank you Janet 12/27/2016
Janet Picarelli
December 27, 2016 at 08:50
Hi Janet! Thanks for getting in touch. They are two slightly different recipes, but I would recommend using the one on the Food Thinkers blog. That one is from our book Fika: The Art of the Swedish Coffee Break. Enjoy your baking!!
Anna Brones
December 29, 2016 at 16:50
In your all-knowing wisdom, do you have any idea the company/brand of the cappuccino mugs that Shakespeare and Co. uses? We have found that we can no longer have a proper cappucino here in the States without those gorgeous SUPER thick walled cups. We’ve even orders in various other similar ones in attempt to placate our desire, but none come close to measuring up. I sent them an email to them directly requesting this info but no one replied. If you could forward us the manufacturer, I swear we would build a small shrine to you here at our coffee table and worship you as a god every morning.
Little help?
Susan and Patrick Parks
May 23, 2017 at 04:34
Hi there! From memory, those cups are from Acme & Co. https://acmecups.com/
Anna Brones
July 2, 2017 at 12:30
Hi Anna – I recently read your essay, With These Thighs, on the Wylder website. I wanted to send you a quick note to let you know how absolutely wonderful it was and say thank you. I was so moved that I ended up blogging about it! A few of my friends also expressed their love for your thoughtful words.
xo
Link to blog: https://twentymilelife.com/2017/08/15/your-body-is-your-vehicle-take-it-on-an-epic-adventure/
Yvette
August 16, 2017 at 11:17
Hi Anna
I love your Fika book and have made many of the recipes! Just a query – how big are the eggs that you use for these recipes? I’ve made the sliced chocolate cookies a couple of times and both times the mixture has been more cake like (runny) than doughy. I wonder whether it just requires one egg rather than two in the batter? Or perhaps my eggs are just too big!
Cheers
Kirsten
Kirsten Fox
August 16, 2017 at 13:09
Hi Kristen! Good question. I tend to use fairly small eggs, so if you think you have bigger ones, definitely try it with just one!
Anna
Anna Brones
November 1, 2017 at 12:37