The Toad & The Butterfly, a Blog

The caramel mixes into the yogurt while the granola stays crunchy, giving you creamy, crunchy, sweet, and toasty all in the same bite.

I was positive that I'd figured out the best possible ice cream sandwich.

Turns out I hadn't bought a caramel company yet.

These days, I still love caramel (I mean, why else would I buy a whole caramel company?). But what I want out of my caramel has changed.

Peak season strawberries are perfect. I know that. You know that. The people standing in line at the farmers market know that. But...

Sticky fingers. Toasted marshmallows. Melted chocolate. And a drizzle of caramel before the closing graham cracker.

It starts with a spoon and a jar. Maybe you tell yourself you are just checking the texture. Just making sure it is still as smooth as you remember.

Once a month I sit down and map out newsletters and social posts. It makes life easier later, when I’m cranking out five newsletters and 10 social posts a week while running a whole dang company.

There are two kinds of dessert people. The ones who plan ahead, bake from scratch, and have a cooling rack situation. And the ones who remember dessert about five minutes after dinner.

None of this requires new equipment, new skills, or even that much effort.

There are lots of ways to make coffee better. But I’m here to suggest the easiest possible upgrade.

All over the state, sugarhouses are firing up evaporators, steam is rolling out the roof vents, and people who know what they’re doing are turning tree sap into one of the greatest foods on earth.

If you have ever wondered why Fat Toad Farm Cinnamon Caramel tastes so layered and balanced, here is the secret: we use two kinds of cinnamon. On purpose.

I’ve been making it on cold weekend mornings, but it might be even better as an afternoon reset. Just a few minutes. Kettle on. Stir. Breathe.

I think that Valentine's Day is as much about joy as it is about love. Joy for others, joy for yourself, joy for existence.