The Spice of Starry Night – Works of art in spice form
I featured Art with Salt last year, but Kelly McCollam is a bit different. She apparently considers herself a photographer first and foremost, so after she takes a picture, she wipes up the spices and moves onto another project. I think she’s more of an artist than she may realize. I don’t recognize all of her masterpiece recreations, but she has a ton more on her site that are all quite gorgeous.
White chili smiley faces – Is it winter comfort food time already?
Many years ago, I had a white chili at someone else’s house and fell in love with it.
As with most first loves, any attempt at love after that is never the same again. It doesn’t make it bad by any means and often times it can be so much better even, but you’ll never recreate the feeling of that first one.
That’s how my relationship with white chili is. I have tried making it myself several times. I have ordered it at restaurants. And it’s “okay” but it’s not the same.
I actually really enjoyed this particular chili (sorry, don’t know which recipe I used, though!), but it still didn’t have the heat of that first white chili I tried. That’s even with me having the second bowl down there with all that added pepper, in addition to it already having plenty of spice in it, plus onions.
Ah well.
At least they were all smiling, right?
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.
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