Melted Rolo Pretzels

Quadruple Cheesed

Mr. Syrup Beard

Yuula's Cooking Show: Our Own Roses

these were delicious

Good At Ice Cream

The Perfect Pie

so perfect we couldn't eat it all

Some Good Eatin's

I don't know what's going one lately, but I have come to the table for some unexpectedly delicious meals. Random breakfast heaven and surprise delightful dinners. I must've done something right.

Maybe we can open a restaurant. One small business at a time, eh.

Delicious Genderosity

(from August 16th)

That's my old friend Donald. He wrote and performed a show in NYC in August. We bought tickets because we will find every excuse to spend a night in the city.

That's Elvis. I didn't know him. 

We got in to the city a little late and had little time to eat dinner before curtain. About 30 minutes to order, eat and dash a few blocks to the theater. MasalaWala was the answer. Holy crap I don't know that I've ever had more exotic tasting food. Look at that cauliflower.

Being short on time did not keep us from downing an entire bottle of wine either.

The Syrup Is Still As Sweet

One of the only holidays we aggressively observe is National Pancake Day. And look why. But the night we had our yearly celebration, not only did we notice that we missed the mark by one day (thanks Martha Stewart) but we may have missed it by a few months altogether. We really have to get our act together before we miss French Toast Observation Day.

Making Makhani

Laura made Chicken Makhani from scratch tonight. Delicious and colorful. I think I ate the bay leaf tho....

My Secret Leafy Combo

I've been making some killer salads lately, hefty with 11 ingredients, including 3 different lettuces and all kinds of crunchy stuff. Delicious. This past week adding some mustard greens have taken it all the way over the top. Not bad. I ate my first salad when I was 28. I guess I'm making up for lost time.

Good Eggs

I've started making some killer eggs lately. Gotta have the feta cheese tho, and Laura can no eat that, so.....

this blog has just achieved a new low..

quick cuteness...

Things We Made This Weekend

Modeled off a Williams-Sonoma model selling for about $60, mine was made out of scrap materials and what I'm hoping is a lot more love than skill. Used for collecting garden vegetables and easy clean-off.

When a single zucchini makes 6 loaves of this stuff, we better like it. Oh and where's the 6th loaf you ask? Ate it. And as of the time of this post, there are only 4 left. 

a table for easy mobilization of plants needing to be watered in the yard and then shielded from woodland creatures

Today's Zucchini Harvest

Each one of these is the size of an adult human calf.

Each one makes eight loaves of zucchini-blueberry bread.

Who wants some?

People Be Nuts For Cronuts

I would like everyone to meet...

the Cronut.

Taking 2 months and more than 10 recipes, Chef Dominique Ansel’s creation is not to be mistaken as simply croissant dough that has been fried. Made with a laminated dough which has been likened to a croissant (but uses a proprietary recipe), the Cronut™ is first proofed and then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut™ is flavored in three ways: 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. Cronuts™ are made fresh daily, and completely done in house. The entire process takes up to 3 days.

There are three ways to order yourself a cronut.

#1 - Wait in line. They suggest you show up no later than 7am to ensure you get one, even tho they don't open til 8.

#2 - Pre-order. Already booked solid til August 4th, you can call ahead and reserve a box of six. Seems like the best option.

#3 - Place a large order (over 50). This is also a good way to order, only if you really like cronuts. They can't be refrigerated and they suggest you eat them right away. Right now they're booked up thru September so, maybe for Halloween?

Laura's starts a vacation Friday and as far as I'm concerned, going to Dominique Ansel's Bakery just shot to the top of my to-do list

Stop Making Me Eat Stuff

The weather was holding off for the afternoon so we decided to refuel in the park at the Green City Market. A delicious ham grilled cheese with mustard rhubarb, a honey crepe, a goat cheese crepe, and a salad, split five ways. If we keep eating food this damn delicious we may not come back home.

Refueling was successful. I knew because the play commenced almost immediately.

And the zoo was calling us back...

Eat The Injera, Spare The Spices

A new cuisine for us here, who thought we may have tried it all, or maybe most. Ethiopian food, care of Demera. Eating with our hands is usually what a normal dining experience finally ends up in, messy hands and sloppy shirts. At least tonight we had an excuse. 

And apparently every culture supplies their children with crayons to keep them calm at dinner. 

The Wheat Sponge

I've been kind of obsessed with my Weetabix lately. It like a cereal blank slate. I can have whatever flavor I want every morning. Sometimes it honey and almonds, sometimes it's blueberries and raspberries, mostly it's been brown sugar and raisins. By the end it's just a bowl of mushy sweet raisin heaven. I'm trying to figure out how I can spread this idea out over lunch and dinner. Mustard and chicken weetabix? Curry and basmati weetabix? Turmeric? SAFFRON!?

Turkish Rapture

this is seriously the best candy bar ever

anywhere

even better than Oh Henry and Peanut Chews

the original Peanut Chews

Even Leave The Green Guys

You can have your Giada and Guy Ferrari and Paula Dean. I will take these little videos made by Sigur Rós leader Jonsi and his boyfriend Alex. 

Check out that blender!

Check out their website where you can see them make more food, like Nammi Nammi, and download their charming little recipe book.

This is gonna be a good summer.