After slugging down one of my home brewed vanilla lattes during her break, my elf is back in full production tonight. Roasted/candied/salted pecans with just a touch of cayenne pepper and raspberry palmiers.
After slugging down one of my home brewed vanilla lattes during her break, my elf is back in full production tonight. Roasted/candied/salted pecans with just a touch of cayenne pepper and raspberry palmiers.
rw saunders
hey, how lucky can one man get.
She is out of control. I'm shorting sugar.
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
Totally off the subject, but there is a contest by Robot Coupe on their Facebook page: Submit the winning hummus recipe and win a "Blixer". It's just the kind of thing a foodie should have.
Best Hummus Recipe
My SO made the family traditional christmas morning hungarian jewish egg salad. When served with challah or brioche toast it is quite yummy...
Now it rests until the morning...
Guy Washburn
Photography > www.guywashburn.com
“Instructions for living a life: Pay attention. Be astonished. Tell about it.”
– Mary Oliver
Last of the Christmas Eve desserts...whipped Nutella nut log with shaved pecans, candied raspberries and "artisan shaped" (my daughter) Marzipan mushrooms. Note the powdered cocoa dust on the mushrooms...unreal. I made the mistake of washing a piece down last night with an espresso. I think that I saw Santa arrive but I'm not sure.
rw saunders
hey, how lucky can one man get.
FTW! Classy.
Nick
“If today is not your day,
then be happy
for this day shall never return.
And if today is your day,
then be happy now
for this day shall never return.”
― Kamand Kojouri
RW,
If you could bottle the aromas from your kitchen it would put Yankee Candle out of business!
Mike
PS you will need many miles to work all that goodness off.
Mike Noble
Overabundance of ripe pears resulted in an impromptu pear strudel. Quick and easy. Some rum soaked raisins made it holiday worthy.
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Nick
“If today is not your day,
then be happy
for this day shall never return.
And if today is your day,
then be happy now
for this day shall never return.”
― Kamand Kojouri
Christmas Goose
Weihnachtsganz by Elvis Merckx, on Flickr
Last night for the vegan crowd. Spicy Jollof rice on the bottom. Roasted sweet potato, butternut and summer squash, red onions with lentils and pepitas for a little crunch. Garnish with tahini-peanut-miso sauce and pickled shallots.
Declared a keeper.
Nick
“If today is not your day,
then be happy
for this day shall never return.
And if today is your day,
then be happy now
for this day shall never return.”
― Kamand Kojouri
DSC01209.jpgFree range goose stuffed with apples and prunes rehydrated with red wine.
Brave of you Paul. How was it?
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
Chili the ATK way was excellent:
Recipe
What do you cook for a good pal who is displaced from Mumbai, it is his birthday so to heck with everyone else and loves extremely hot spicy food?
I should call it "911 Salmon" but it is really tasty too.
Made this up on the fly:
1. Score the skin into small portions, salt and coat with melted butter, sear under very hot broiler until the skin bubbles and remove rickyticky.
2. Cook down any tomatoes skin removed with generous EVO > when reduced add too much finely minced garlc and cover on low until garlic is translucent > add a can of chipolte / adobo and mince the chipolte in the pot using two knives and simmer low until you are happy with the smell > add New Mexico chili powder to taste and smoked dried habenero (just a little or you die) > simmer on low until reduced. *Note do not season with salt, there is plenty in the canned chipolte/adobo.
3. Coat the salmon skin side with the chipolte sauce, flip and coat the other side > back under the broiler non-skin side up at 500F until there is sufficient blackening. *it is important that the broiler is going full tilt boogie before putting the fish into your oven or this will overcook.
4. Make a nice bed of seasoned basmati rice with a few grinds of pepper and there it is.
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Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
^ what's the beer to portion ratio on that spicy son of a sockeye? I'm sweating underneath my eyes just looking at the photos.
rw saunders
hey, how lucky can one man get.
Josh Simonds
www.nixfrixshun.com
www.facebook.com/NFSspeedshop
www.bicycle-coach.com
Vsalon Fromage De Tête
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