2008-01-29
the erotic adventures of a hamster
So this is old news, even to me. But seriously, if you haven't seen
Oruchuban Ebichu
You really need to; I'm pretty sure everyone I call a friend will love this deep down in some secret part of their being, even if they wouldn't admit it.
Oruchuban Ebichu
You really need to; I'm pretty sure everyone I call a friend will love this deep down in some secret part of their being, even if they wouldn't admit it.
2008-01-23
ebony & ivory
Jevan & I met over the MLK holiday.
That 1st weekend, and every year since, we bake a black & white (sometimes pink inside, sometimes swirled) cake to commemorate.
This year's cake was chocolate genoise, filled with white-chocolate Grand Marnier ganache, frosted w/ whipped cream, stenciled doctor in cocoa powder.
salad (jevan calls it mixed veggies)
- .25 yellow onion
- large handful baby carrots
- handful asparagus spears
- hot harissa to taste
- garam masala to taste
- honey
- dijon mustard
- 1 egg
- olive oil
- kosher salt to taste
- finely chop .25 yellow onion
- mix spices, oil, honey, mustard and onion in large bowl
- blanch baby carrots & asparagus
- boil egg
- finely chop or rice egg, cut asparagus spears in half
- mix it all up in the large bowl
2008-01-21
biscuits!
Woke up thinking these biscuits would taste great, and they did. I used that staple of the American diet Bisquick, but I'm sure they'd be even more delicious from scratch.
- Make your favorite drop biscuit recipe-
- (since I used Bisquick I added a table spoon of walnut oil)
- add diced ripe green d'Anjou pear to batter.
- add a few crushed cardamom pods to the batter
- serve warm with a potent blue cheese. ( I used Bleu d'Auvergne)
Labels:
biscuit,
bleu cheese,
breakfast,
pear
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