View allAll Photos Tagged Delicious
last week I made Sushi for 7 of my friends! :)
this is just a little part of it because we had ~220 little pieces alltogether!! it was soooooo good! took about 2,5 hours to make ;)
it's just uploaded here because I'll use it for my blog later ;)
Every year my wife's uncle makes apple juice and apple sauce. She remembers going over to his house with her brother and sisters as kids to help clean apples and run the machines. She hasn't done it for a while, but this year we took our son up to help out.
Her uncle built the juicer 20 years ago, and it still seems to be running just fine.
We worked for about four hours, washing apples, griding them, pressing them and straining the juice into jugs. When the juice first started pouring out of the press our son held a glass out to catch the first drops and kept going back for more. He couldn't get enough! When I tried some, it was the best apple juice I've ever tasted.
When we finally finished we were rewarded with 3 jugs of sweet, homemade apple juice. But the experience and seeing our son so excited about making apple juice on an old farm was worth more than any amount of juice we could have received.
What's with tropical countries and their amazing, beautiful, rich, bursting, juicy, saturated colours!!?!
We spent a good hour in a tiny family-run restaurant, ordering Bánh mì and sucking back beer after beer...
I meant to upload this yesterday after dinner but I forgot: Matt took
me to dinner at Bonefish Grill and at his behest I ordered a raspberry
martini.
It was delicious!
We had the waitress ask the bartender for the recipe, and while he
wouldn't tell us the ratios, he did tell us the liqueurs he used:
Stoli raspberry vodka
Razzmatazz
Sour mix
Accompanying dinner was Ahi Tuna (medium rare) with lemon butter sauce
and potatoes au gratin. Not quite Doraku, but still good.
I just realised that this is the first time I've been treated to
dinner (I mean dinner dinner, if you can understand that) by a date.
I'm usually the one buying dinner...
I took Matt out to dinner last Sunday for his birthday at Perricone's.
He loved the baked Brie =)
It's been a good food week indeed.
---
Eduardo Rodriguez
roasted veggies with sautéed shrimp and black beans - drizzled with a seedy mustard vinaigrette and parmesan cheese...crusty bread and la griveliére cotes du rhone tete du cuvee to accompany (yummy french red)....
I received a few emails asking for the recipe
Delicious Crab Cakes
1(16-oz.) cup Chicken of the Sea Crab Meat
1 beaten egg
2 tbsp. mayonnaise
1 tbsp. mustard (prepared)
1 tsp. Worcestershire
1 tsp. mustard (dry)
1 tsp. seafood seasoning
1/2 tsp. lemon juice
Hot sauce (optional)
3/4 cup of bread crumbs Ritz Crackers (crushed)
Combine all ingredients except crab and breadcrumbs. Add
Crab to mixture. Fold breadcrumbs in gently.
Form into desired size crab cakes by hand Pan fry.
*Magellan pre-cooked these, then she reheated them in a toaster oven to make them crispy.
Strobist info:
One Calumet Geneses 200 (1/6th power)
One Calumet NOVA 32 softbox
Pocket Wizards
Me and Adge made an awesome meal last night! parmesan crusted chicken cutlets and some wonderful homemade baked Mac & Chese. Gosh it was good and even fun to make!
I got this delicious recipe from 4goodnesscake. All my other banana cake recipes tend to be dense, but this one is light and fluffy! It's so fantastic I've even converted my husband from a non banana cake person to someone who ate half the cake in one sitting.
We, at Benchmark make chocolates in different tasty flavor as well as in choice of different shapes as per the specific demands of the customers.
Whether it's a slice or a piece of chocolate, it will have you drooling for more!
With the aid of modern production techniques, our chocolates are manufactured to attain highest benchmarks of quality.
Visit:
#BenchmarkeaFactory, Tea Museum, Tea Garden, Chocolate Factory & Eucalyptus Oil
Melkodupmund, Ooty
The Nilgiris- 643 002
Phone:7667067374.
#TeaMuseum,#TeaGarden,#ChocolateFactory,#Eucalyptus Oil
Morocco. Zagora.
We had a very nice and relaxing afternoon walk through the palmeraie, which was at a very short walking distance from our hotel.
The latest addition to Auberge's cheese repertoire: the cow’s milk calvados-washed cheese. Although Fifth Town, an award winning local (Prince Edward County) cheesemaker, makes both sheep and goat milk washed rind cheeses for the public, this cow's milk version is exclusive to Auberge, using calvados that Chef Bangerter supplied to the cheesemakers to wash the rind (oh la la). I came at a good time as Fifth Town had just delivered the first 32 rounds to the restaurant the week before (and ample time to ripen a little more before service).
The restaurant was again too kind to arrange for a small tasting of the epoisse-like cheese. Paired with tart pickled skinless red grapes (still firm, and served cool) that refreshed and surprised the palate, feathery crisp walnut raisin crostini (a la O&B Artisan - aka chef David Wilson's bread) and thicker slices of a made in house sweet fennel and date bread (warm, gently toasted and hinted at cinnamon sweetness). the lovely tray was finished by pops of green from celery leaf lamina and darker flat leaf parsley. Loved the contrast of flavours, the various textures and temperatures (I'm such a sucker for these), and the visual appeal of the spring like plating.
The course was as good as it appeared.
Many thanks to the kitchen, chef, and front of house for a lovely experience.