Shimmying, shaking, and limboing my ass to bed this Election Day.
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Totally not food related, but I need this in my life… And on my head.
(Source: mynaturalisbeautiful, via hi-imcurrentlyobsessed)
i want to eat something delicious: croissants
eliu:
location: chez moi
I made croissants once before, or I think I probably tried in high school before too. This time, I think they turned out pretty well, with the dough rising and producing a flaky, fluffy and layered interior.
The dough starts off simply with some water, yeast,…
They came out great! Nice photos too!
The Devil made me do it.
Chicken Cacciatore
I feel that there are moments that every food blogger secretly lives for. For me, I get excited over every comment, every like or reblog or new follower, any acknowledgment that shows me that someone saw what I made and appreciated it. Just last week I googled ‘Culinarication’ (you know, for funsies), and I came across someone who blogged about the light chocolate chip cookie recipe I posted. To say I was giddy would be quite the understatement. I commented on the post, even though it was at least 7 months old, just to say I was glad that she had tried the recipe and liked it enough to write about it. I just think it’s really awesome that no matter how insignificant you think your blog is, someone out there is probably reading it, and is possibly inspired by something you created.
The other thing that gets blogger-me excited is when I take that picture. Not just any photo, but that one… the one that makes me do a double take and ask “Did I do that?” à la Steve Urkel. It only happens when the sun is shining at the right moment, and the food is plated just right, and you’ve got the camera at just the right angle… for me, that doesn’t happen all the time. I’ve had this blog for a little over a year now, and while I’ve been using the same camera, I like to think my food photography has stepped up it’s game a bit. It also doesn’t hurt that my current apartment has great light during the day… even if I have to balance plates on my couch.
… no, I’m not kidding. Full-on Cirque du Poulet in here!
This is another ATK recipe (I see your jaws dropping). I chose it because it seemed like a very flavorful, yet healthy dish, and that turned out to be very true. The mushrooms added an extra meatiness and soak up the flavor of the sauce, and the wine just makes this dish feel special, like I was dining out. Also, you HAVE to use the Parmesan rind… it really is what makes the sauce taste so good. Whole foods sells tubs of the rinds, but I just bought a hunk of parmesan with the rind still attached so I could have the best of both worlds. I think this dish could easily be made with boneless, skinless breasts to make a quicker and lighter meal. I really hope you try it, and more importantly, love it as much as I did!
recipe after the cut!
I just bought a 1 lb block of callebaut white chocolate, just for funsies. What should I make?
Chicken Cacciatore… recipe en route!
(Source: culinarication)
A really simple, delicious breakfast inspired by Joy the Baker: Buttered, toasted pecans, rolled oats, craisins. Finish it off with brown sugar and milk (or half & half). Consume!
happy Mardi Gras!
