Turducken Week – 12 layer cheese ball cheeseducken
- Semi-firm cheese like bucheret
- Cream cheese
- Spanish chorizo
- Manchego cheese
- Dried figs
- Emmentaler cheese
- Italian parsley and chives
- Sharp cheddar cheese
- Asian pear
- Bleu cheese
- Walnuts
- Chèvre/fresh goat cheese
- Almonds and pecans
- Thick-cut bacon
- Now that is one heck of a cheeseball, huh? Awesomely enough, the article on Chowhound has a step-by-step picture tutorial with exact ingredients and tips on how to make your own, too.
Teenage chocolate ninja turtles – Heroes on a half spoon!
Nablopomo – Favorite candy – Chocolate
Adorable, no? As if candy turtles could get any better beyond their pecan caramely chocolatey goodness, then somebody had to go and add turtle heads.
That somebody was Robin Sue from Big Red Kitchen, and if you read her About Me section, you can get a great sense of how funny and awesome she is in both the kitchen and her blog writing. Here is where I tried to sum up the variety of recipes and stories she posts in a single line and well, it just wasn’t happening because there’s too much to say….so just go look. :P
And then she does stuff like this that really tickles my fancy. Do you see that tail?? Her tutorial gives the full low-down on how to do it and with even more adorable pictures than the teasers I gave you here. Look at those faces!
Oh, and if you have any nut allergies in your house, you’ll be happy to notice the pretzel leg alternatives. Yum.
Broccoli raisin salad – Recipe or no recipe?
I was recently denied from a food blog site because I didn’t post enough recipes. So fine, here, have a recipe, pfft. :P
Broccoli Raisin Salad
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sugar
Mix together first and let set while you make the rest
Salad:
- A head of broccoli (maybe it’ll be 2 cups, maybe it’ll be 4 cups)
- The half an onion that’s sitting in your fridge (or maybe that small red one you didn’t have plans for yet)
- The rest of the raisins in the box (about 1/2 cup, if you really want a number)
- 1/2 cup of almonds…or walnuts…or both….or maybe 3/4 cup if you like nuts…or maybe chop a whole cup ‘cause you’ll likely eat half of them while you’re making this
Mix together. Add dressing. Mix some more. Make more dressing if you think you need it or like it creamier….or don’t. Maybe add some salt. Maybe don’t. Maybe sneak the kids some broccoli while you’re at it ‘cause they’ll think it’s a treat at this point…not a veggie. Put in the fridge until ready to be served. The mayo/sugar dressing gets better with time and nothing in the salad can really get “soggy” with it, so don’t be afraid to let it set for several hours or even overnight. Or eat it now. Whatever.
And that’s why I don’t do many recipes. I don’t *remember* the recipes. I didn’t *follow* the recipe I found online in the first place.
As much as I hated my mother always telling me “until it looks right” (and still do! how do I know what it’s supposed to look like if I’ve never made it before??), that’s how I end up cooking a lot of times. I work with what I have in the fridge or pantry….I adjust to taste a lot….I leave out ingredients (this likely called for bacon or something….and vinegar in the dressing) or add other ingredients.
In the end, if it tastes good, we eat it, and nobody cares if it was supposed to be walnuts instead of almonds or if the recipe called for red onions instead. It just works. But it really doesn’t translate well to publishing a recipe online. :P
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