Foodie picture post
I've gotten behind on uploading photos. I had photos back from Easter breakfast still on the camera and not the computer. This has been remedied. To expedite posting a journal entry with them, I'm posting unedited, mostly uncropped pictures.
Asparagus breakfast:
Asparagus with egg and truffled butter; served with fresh orange scones
Easter brunch:
homemade hot cross buns, scrambled eggs, fruit salad, berry quinoa and candied pecans, roasted potatoes
Spider cake:
Vanilla cake with raspberry jam and cream-cheese frosting. And spiders. It was a spring birthday cake.
Truffled stuffed zuchinni with roasted red pepper sauce:
Mushroom stuffed zuchinni drizzled with truffle oil and served with freshly roasted red bell pepper and home processed tomato sauce. Party appetizer
Birthday dinner:
Birthday dinner for a friend. Greek salad, pesto pasta with veggies, baby artichoke with clarified butter and bread.
Bruschetta:
Farmers' Market bread with pesto from farmers' market, fresh motzarella, organic tomatoes (market), fresh basil, mustard flowers (market), balsamic vinegar. The picnic was outdoor and a few people didn't notice flowers when they filled their plate and thought it had appeared after exiting the house. No, the flora was intentional.
Blueberry Pecan salad
Fresh wild blueberries, texas pecans, blue cheese, calamansi vinegar, red onion, garlic scapes and olive oil. Wonderful. Cheese is optional, also good with a mild goat cheese.
Baby cake:
Cake for a baby shower, with a little bit of everything for decoration styling. That's what you get when you try to play with cake decoration as a novice, I guess.
Fruit bouquet:
I made a fruit bouquet! They're easier than I thought they might be. Cookie cutters helped for the hearts. The flowers were freehand.
French toast:
Cranberry walnut bread, french toast batter included vanilla, orange zest, good cinnamon and some nutmeg. Due to the sourdough, it was best with maple syrup instead of yogurt. The sour and sour were not ideal together.
While we were out on a mission (un-accomplished, but only because the store that had the best option was closed by the time we were done with our hunting in the wilds of store-land), we picked up a blank journal to keep in the kitchen. Hopefully this will aid in writing down of what went into foods that were created without a recipe. I am looking forward to writing in the pretty journal.
Asparagus breakfast:
Asparagus with egg and truffled butter; served with fresh orange scones
Easter brunch:
homemade hot cross buns, scrambled eggs, fruit salad, berry quinoa and candied pecans, roasted potatoes
Spider cake:
Vanilla cake with raspberry jam and cream-cheese frosting. And spiders. It was a spring birthday cake.
Truffled stuffed zuchinni with roasted red pepper sauce:
Mushroom stuffed zuchinni drizzled with truffle oil and served with freshly roasted red bell pepper and home processed tomato sauce. Party appetizer
Birthday dinner:
Birthday dinner for a friend. Greek salad, pesto pasta with veggies, baby artichoke with clarified butter and bread.
Bruschetta:
Farmers' Market bread with pesto from farmers' market, fresh motzarella, organic tomatoes (market), fresh basil, mustard flowers (market), balsamic vinegar. The picnic was outdoor and a few people didn't notice flowers when they filled their plate and thought it had appeared after exiting the house. No, the flora was intentional.
Blueberry Pecan salad
Fresh wild blueberries, texas pecans, blue cheese, calamansi vinegar, red onion, garlic scapes and olive oil. Wonderful. Cheese is optional, also good with a mild goat cheese.
Baby cake:
Cake for a baby shower, with a little bit of everything for decoration styling. That's what you get when you try to play with cake decoration as a novice, I guess.
Fruit bouquet:
I made a fruit bouquet! They're easier than I thought they might be. Cookie cutters helped for the hearts. The flowers were freehand.
French toast:
Cranberry walnut bread, french toast batter included vanilla, orange zest, good cinnamon and some nutmeg. Due to the sourdough, it was best with maple syrup instead of yogurt. The sour and sour were not ideal together.
While we were out on a mission (un-accomplished, but only because the store that had the best option was closed by the time we were done with our hunting in the wilds of store-land), we picked up a blank journal to keep in the kitchen. Hopefully this will aid in writing down of what went into foods that were created without a recipe. I am looking forward to writing in the pretty journal.