Saturday, June 28, 2008
What a great way to wake up in the morning! To flip open the notebook and log onto my blog, and on a whim (and out of habit) click onto the link for TasteSpotting just to see what would happen. I couldn't believe my eyes!
TasteSpotting has returned! The delectable web site has found a new home and has picked up right where it left off. I can't wait to jump back in and roll around in that yummy goodness! In the past week, TasteSpotting has had something cooking. Another note on the cyber-fridge, the sound of pots and pans clanking behind the computer screen...hmm, I wondered why I smelled paprika coming from my hard drive.
The absence of Tastespotting since friday the 13th of June has been upsetting, to say the least. But if there was one savory thing to come from it, it would be the emergence of FoodGawker. Thanks to Chuck at SundayNightDinner, epicurians everywhere have had a safe haven to weather out the storm. FoodGawker has had a great start and seems to be taking off. I hope it stays around. Like digging a fork into a rich, gooey double chocolate cake (the breakfast of champions), FoodGawker and TasteSpotting together is double the fun. What could possibly be wrong with that?!
Grab a Bloody Mary to nurse those hangovers. It's time to get cooking!
Thanks for the kind words regarding Food Gawker. We definitely plan on staying around!
June 28, 2008 2:03 PM
Tuesday, June 17, 2008
Not a bad first attempt, but a little more filling will help.
In the Great Whoopie Pie Experiment of June 2008, I accidentally discovered a twist that I had not expected, but like so much more than the whoopie in my dreams. First, since this first batch was a test, I made them with a little less icing than normal. I just wanted to make sure that I has the taste down, I could always add as much icing as I wanted for the final version. But testing recipes can add a lot of "real estate" to my butt in a very short time. For this reason, I also made most of them in a mini version. The minis were cute and just needed a little less time in the oven, although they didn't puff up as much as the larger version. The lack of icing, however, does make it difficult to roll the edges in the pecans because there is not much for the nuts to stick to.
Nutella to the rescue!
My mini, flat whoopies were saved. Adding the Nutella in the middle was genius. That wonderful pumpkin spice was perfectly complimented and the pecans stuck like glue in the gooey goodness. When I make these for the final testing, they will definitely have the Nutella. Silly me... cream cheese icing, what was I thinking?!
Mini Pumpkin Spiced Chocolate Chip Whoopie Pies With Nutella Filling and Pecans
Sunday, June 15, 2008
FoodGawker.com has taken the reigns to lead lovers of "food porn" to the promised land. Bloggers are already posting and it seems to be off to a great start. I for one will be checking it out as soon as I'm done writing this post.
I hear there are other sites starting to pop up hoping to create something as wonderful as Tastespotting. I will hunt them down and add links to my column on the left as I find them.
Food is one of the essentials of life, and so too is food blogging! Thank you Chuck from Sunday Night Dinner for getting Food Gawker up and running so quickly. You don't know how many meals you have saved!
Wednesday, June 11, 2008
The basil seeds are sprouting. Mmmmm, I can taste the pesto already!
Monday, June 9, 2008
Of course, here in the midwest, the unofficial start to summer happened on Memorial Day. When WAS that again? Mother nature seems to have forgotten the traditional start to the sun, fun, and beach season. Well, WTF?! I busted my @$$ for rain every freakin' day? Tornado warnings, flash floods, hail! Ya, I said HAIL! You know, that stuff that is actually chunks of ICE falling from the sky! In JUNE!
That does it. No more Ms. Nice Girl. I promised my self that when I reached my goal weight and summer arrived, I was going to give in to my obsession. I have been craving a Red Velvet cupcake with cream cheese icing. Just a cupcake. Not a big deal. What harm could that be?
Mmmmmmm, yummy goodness. What? If I'm going to have to wait for Mother Nature to get her act together, I might as well take full advantage of the situation. (For size reference: The dish used in the photo is my grandmother's fine china serving charger.)
Posted by LittleBrownBird at 3:21 PM
Labels: All Up In My Kitchen, Red Velvet
Silver Canyons said...
that's just awesome!!!! I am sure you look absolutely FAB!!!!!Keep it up girl!!!
June 9, 2008 5:02 PM
wow! that is so strong of you to make it! I wish I had that self discipline. that cake looks so yummy........
June 9, 2008 8:27 PM
Congrats on working so hard and earning your reward. I hope it was dreamy.
June 9, 2008 9:08 PM
Mary Ryan said...
June 14, 2008 4:34 PM
Sunday, June 8, 2008
This first recipe that is going into the book is a smoked turkey sausage served with spaghetti squash, into which, I mixed 3 different cheeses. I cleverly named it...wait for the drum-roll...
Smoked Turkey Sausage with 3-Cheese Spaghetti Squash
I know, shocking! I'm so creative sometimes. I'd like to think I use so much of my creativity in my cooking that there's nothing left for the name. (wink) Whatever, I'm just a dork.
Spaghetti squash has such a lightness about it that it is easily overwhelmed by other stronger flavors. For that reason, I am also going to cut down on the amount of cheese. Oh, there will still be three cheeses, just not as much. I didn't use much cheese to begin with. But I also want to make this a healthy dish. I chose cheeses that pack a lot of flavor in them so I don't have to use so much to get the point across. You're dying to know what they are, aren't you? Fine, whatever. I used a little fresh goat cheese to create a nice creamy sauce. I also love, love, love asiago so I had to throw that in there. The last one was one that I haven't cooked with before. I found that aged provolone, which I don't like in my favorite tomato and provalone sandwhich (I prefer the lighter taste of regular provalone for that), is quite nice when melted. The aged provalone has a good bite to it like parmesan but...different. The asiago and aged provalone do get a little oily (which doesn't really jive with the whole "healthy" thing) when melted but I think that problem will be solved once I reduce the amounts used.
The result of this first try was incredibly "nummers"! The kitchen smelled sooooo good and it looked good enough to, well, eat. Don't laugh, you haven't heard about all my culinary disasters. That's going to be a whole other book. And my neighbors must think I'm crazy, out on the patio taking "beauty shots" of my food before I eat it! Whatever, it's my world, everyone else is just scenery. LOL!
Posted by LittleBrownBird at 8:19 AM
Labels: All Up In My Kitchen
I'm hoping to figure out a way to organize this mess. I have the tiniest kitchen and only this tiny cabinet to store all my spices. As you can see, I use A LOT of spices when I cook. Very few of these go unused.
Wednesday, June 4, 2008
I love cooking with fresh herbs. But I hate buying them at the grocery store. I mean, are they kidding charging $3.89 for a tiny package of fresh basil?! Yowza! Times are tough. $3.89 is ALMOST a gallon of gas these days. (And don't get me started on that!) So, it's time to cut back somewhere.
I will be planting my own herb garden in a couple of big pots on my patio since my townhome association doesn't allow such planting in the yard.
Who knew 4th grade was important?
As best that I can remember from left to right, starting at the top: Mint, Sage, Rosemary, Lavender, Cilantro/Coriander, Basil, Tarragon, Dill.
I'm starting my herb garden the way I learned in 4th grade. Lay the seeds out on a wet paper towel and cover. They should start sprouting in a few days.
Coriander is the seed form of Cilantro.
These are so cool! Just about 2 minutes under the wet paper towel and already they begin to transform. Don't these kind of look like caviar at this stage?
I do admit to having a brown thumb when it comes to gardening so this might be a bit of an adventure at best. At worst, I'll be starting this over again next week. I can't wait to start cooking with these though. They say food tastes better when you make it yourself. I'm hoping the same is true when you grow your own herbs.
Posted by LittleBrownBird at 9:31 AM
Labels: In My Not-So-Secret Garden
Jewelry on Etsy Team said...
Hey-- I just found out a great trick-- on the really tough-thick shelled seeds-- nick it with a knife or sand a bit with a nail file-- the water will activate the sprouting process MUCH faster!!!Fish
June 12, 2008 10:49 AM