Along with the herbs shown there are spices also, Southwestern kind, careful not to go overboard and blow the thing out with strong chile powders, mustard, habanero and ancho used exceedingly sparingly.
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December
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- Pot roast with broad noodles
- Cashew toffee
- Rib-eye pot roast
- Kale, cannellini beans
- Banana, pineapple, pound cake
- Banana cake experiment part 2
- Soda cracker
- Beef steak chili
- Banana cake experiment part 1
- Sweet potato, pecans
- Hamburger sliders, pan-bread buns
- Potato chorizo pancakes
- Round ice
- Egg with spaghetti and ham
- Hummus and lettuce leaves
- Thai noodles, coconut milk peanut sauce
- Cubed steak and potato, green salad, hazelnut dres...
- Mexican omelet, poblano, chili con carne
- Steamed cinnamon rolls
- Pita, sandwich ham, lettuce, tomato
- Braised bratwurst, cream potato
- Poblano, avocado, deep crustless Mexican quiche
- Macaroni and cheese
- Carrot cake
- Rib-eye steak, baked potato, apple salad
- Chili con carne, steamed corn bread buns
- Hazelnut oil
- Rib eye steak, green beans, green salad, dinner
- Chili con carne, cornbread
- Avocado in cream-custard frittata
- Foot long ham sandwich
- Fettuccine Alfredo
- Steamed sweet potato rolls, mantou
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December
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2 comments:
Hi,
I love your food blog! You're very talented! Also, love your humor.
Side note, how do you make your olive penguins? I assume that is carrot for feet/beak. Is the carrot raw or cooked? Is that a pimento scarf?
Inquiring minds . . .
Yes, CB9, you are exactly right. I had olives in a jar that were plump without a pit inside but they tasted like crap. These are from the olive bar, they are wrinkly and they have pits in them, the toothpick skirts by the pit, but they are are a lot better than olives in jars. After all that, they really should taste good. The belly is cream cheese.
Carrots raw, I think.
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