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2013
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August
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- Capellini, mint
- Pizza, sourdough crust
- Dinner salad, Parmigiano tuiles
- Corn and sweet potato soup
- Omelet, bacon, green beans, mushrooms, blueberries
- Avocado salsa, tortilla chips
- Soba
- Winner winner chicken dinner
- Red chile sauce
- Peaches and whipped cream, buttered biscuit
- Biscuits, gravy, fried egg
- French fries, cheese sauce
- Black bean/corn noodles, chicken broth
- Minced meat, avocado, tomato salad
- Beef chili beans and rice
- Pizza, spiced beef and super-spiced pork
- Peach pie, homemade crust
- Hamburger, lettuce, tomato
- Broccoli, cheese sauce
- Cheerios, peach
- Ham sandwich, obscene tomato
- Hotdog
- Steak, potato
- Cornmeal jalapeño cheese balls
- Corn grits, meatloaf, egg
- Broccoli soup
- Pretzels with sourdough culture flavoring
- Toasted homemade bread with cherry preserves
- Chili dog, homemade buns
- Tuna balls
- Fettuccine
- Meatloaf
- Mustard
- Denver sourdough, black bean
- Corn dog
- Tuna, potato, farfalle salad
- Sausage, eggs, chard, parsnips
- Mashed potato
- Lemon cream pie
- Lamb, potato
- Lemon pie preparation
- Penne with cheese sauce
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August
(42)
4 comments:
Love the color Chip. Is the tomato a puree of fresh? Canned? Something else?
You have gotten very good at photographing this stuff, and not in a studio either.
It's not tomato sauce, is it? Just chiles and water and stuff. http://www.simplyrecipes.com/recipes/mexican_red_chili_sauce/print/
No tomato. None. This is alternative to tomato.
Although being the creative-type you see no problem with mixing them.
There is that much flesh on the pods. It doesn't seem possible, but they swell when they are hydrated. And, man, the flavor is extraordinary. But upon tasting it you will think that it needs something. Incredible as it is, it does seem to lack body, so you think of things like salt, and maybe garlic, and possibly black pepper, and maybe some kind of oil. You think of ways to expand its profile or punch it out. But the thing is, the sauce is excellent in combination with things that are already spicy. So I think that is why recipes tend to resist that impulse.
Our messages crossed. Your second came through as I was typing.
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