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Cran-Brie Eyetarts!

19 Oct

My submission for Serious Eats and Pepperidge Farms’ Puff Pastry Contest!

Caption:

o/~ I always feel like / somebody’s watching meee… o/~

These are made with puff pastry (natch), a quick from-scratch cranberry sauce with a nice pepper jelly kick, and brie on top! Full recipe and such to come after the submission deadline for the contest is over (more because I have to go out of town tonight than because of any worries vis-à-vis copycats or whatever, though).

In the meantime, have some more pictures!

Three little eye tarts, all in a row…

Sorry for the blurriness, the sweet and spicy kick of the cranberry sauce and the ooey gooey meltiness of the cheese mixed with the buttery flakiness of the pastry made my hands shake…yeah, I’ll go with that story. <.<

MONSTROUSLY delicious! 6:

I’ll be back after this weekend with more details! Until then…

Eye’ll be seeing you! 8D

Keeping the dream alive

15 Jul

The dream of updates, that is.

Another month has crawled by, and with it, the utter lack of any updates. This is not to say I haven’t been cooking—since last post, I did indeed eventually grill those lamb ribs (lamb breast is a pain of a cut to dress, by the way, though tasty), bake olive bread cookies (can’t think of anything else to call them) to the faculty luncheon, make another fantastic mango mousse pie (courtesy of this delicious, easy and consistently awesome recipe at Serious Eats, and once again make the crispy-skinned, juicy, and tender Puerto Rican tour de pork known as pernil (pork shoulder) with arroz con gandules (rice with pigeon peas) and a key lime pie for a friend’s birthday…so it’s not that I haven’t been cooking. I just have a problem getting pictures of the food while it’s still looking nice. D:

This post is even more delayed because the first time I tried to post it, my browser crashed, and I had completely forgotten that WordPress, bless its inanimate little soul, saves draft versions of posts, so I have it after all.

I’ll be going out of town in a couple of weeks, which means I’ll be cooking less as I will have to eat up all of the leftovers in the fridge first (and I still don’t quite have the “cooking for *not* an army” thing down yet). Still, I do have access to my roommate’s camera now, so if I do come up with something…I definitely need to take a picture of *something* I’ve made, if nothing else because the tarte tatin close-up that is currently serving as my header image doesn’t, ah, look very delicious the way it fits here.

Teaser post

28 May

In the interests of trying to get a huge readership that will start small, boom in a big way, and then eventually become disillusioned and jaded about this blog and leave en masse, I should mention that I’m about to go to a party in which I will be making grilled lamb ribs with a combo rub I made myself, and elote. Pictures potentially to come. XD

[EDIT: Update: Apparently there was already “too much food” at the cookout (I didn’t think that could be a thing, but apparently it is, so whatever), and thus I am left without any deliciousness to report. However, I still have all the ingredients, so hopefully I can get myself together to tackle these projects at a later date. Sigh…]

WELCOME, BLOGOSPHERE!

27 May

Please enter my humble food-blog “abode,” as it were. While I have several other blogs, this is my first official recipe blog. I do have a recipe circle on my G+, but that’s mostly just links to awesome recipes and some taglines about how delicious I think the recipes are whether I’ve tried them or not. I’m not going to promise that this is going to be regularly updated or mind-blowing or any of these things, because I don’t like making promises I’m not sure I’ll be able to keep. I just want this to be a little more in-depth than a link-aggregating social network circle, and maybe, if I’m lucky, it’ll give someone new ideas for the kitchen on the way.

Please do check out my about page, now that I’ve finally updated it and set it up. And now, I hope you enjoy!