View allAll Photos Tagged foodie...
Danboard is excited about steamed rice cake~!
This was my first attempt at making Puto (a popular Filipino steam cake, usually a desert). Instead of using rice flour, I ended up using Bisquick, which came out pretty good too.
XIAOYI DIGITAL CAMERA
Parmesan frico, fried egg, truffle thyme compound butter, truffled arugula, truffled aioli
Design for my foodie blog. I would love some feedback!
P.S. All of the photography is via starshadow78. She is awesome! :)
Red-tinted photo of foodie heaven at Grand Central Market in Los Angeles, California, U.S.A. (Sept. 1, 2018)
Photo © 2018 Marcie Heacox, all rights reserved. For use by permission only. Contact mheacox87 [at] hotmail.com .
I've started a new blog project! It's called Budding Foodie and I'm really excited and hopeful for it. Please head on over and check it out.
Diced chicken, eggplant, tomatoes, feta cheese, olives, and pine nuts on a bed of Romaine lettuce. Olive oil and balsamic vinegar dressing with oregano, mint, pepper, and basil.
We make a lot of iced tea at home. Not the "mix the powder with cold water" kind of iced tea, but the "boil the water, steep the tea bags, then add ice" kind of iced tea. There are a ton of flavor choices when you make iced tea from tea bags, and one of my favorites is green tea with a little lemon juice and sugar.
One day, I was cleaning out the pantry and found some Tang. Not enough to make a whole pitcher, and a little too much for a single glass, so I decided to try making orange iced tea with green tea bags and tang.
And the zest of an orange, for more flavor.
Step one: start brewing the green tea.
Step two: add some orange zest to the steeping tea so the hot water can extract the orange essence from the zest.
Step three: try not to go overboard with your tea-making experiment...