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clean plate club: May 2012
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Good to the last crumb. Tuesday, May 22, 2012. Chocolate-Nettle Cake w/ Coconut-Mulberry Cream. It's that time of year again. Stinging nettle time. Those of you who have followed this blog for a while should know by now that you can use nettles for all sorts of cooking, baking, and brewing projects to take advantage of their healthful and medicinal benefits. Dry ingredients in the bowl. Adding my secret green mixture. Post bake shiny cakes! For the frosting I had been considering ganache, but decided to ...
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clean plate club: Buttermilk-Buckwheat-Nettle-Pancake Grizzle Down
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Good to the last crumb. Saturday, November 27, 2010. And this is still only the beginning with the nettles. I don't know about green eggs and ham. But I can tell you about some green pancakes. Oh yeah, and T-Claw was in town. That explains everything. Not pictured: Oregon grape-infused honey for the syrup. Subscribe to: Post Comments (Atom). Pacific Snapper, Nettle Cornbread, and Parsnip Pear . My Food Year In Photos (And a Few Words). My favorite food porn. The Foodture Is Now. Olympia, WA, United States.
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clean plate club: Pickled 'Lion Buds and Dandy Vinegar
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Good to the last crumb. Friday, December 17, 2010. Pickled 'Lion Buds and Dandy Vinegar. Last year I realized that I made so many pickles that I might as well save the juice for future pickles. These 'lion buds were the benefactor of the recycled juice. I brought it to a boil and poured it straight over the buds in a clean jar. Didn't can them, just stuck it in the fridge. They've been great for tanging up salads. The right bottle is a bunch of chopped blossoms that I let steep in apple cider vinegar.
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clean plate club: Nettle Pesto
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Good to the last crumb. Saturday, November 27, 2010. If you know how to make pesto. You know how to make nesto. Subscribe to: Post Comments (Atom). Pacific Snapper, Nettle Cornbread, and Parsnip Pear . My Food Year In Photos (And a Few Words). My favorite food porn. Just Hungry - Japanese recipes, healthy and fun eating, the expat food life and more. The Foodture Is Now. Olympia, WA, United States. View my complete profile.
thegoopstheylick.blogspot.com
clean plate club: My Food Year In Photos (And a Few Words)
http://thegoopstheylick.blogspot.com/2010/11/my-food-year-in-photos-and-few-words.html
Good to the last crumb. Friday, November 26, 2010. My Food Year In Photos (And a Few Words). Is it clear yet that I suck at timely updating? Is it clear yet that I am goooooooood at procrastinating? But seriously. There are 35 folders. The time for food blog narratives has never actually existed. And I have allowed my feeling that food blog posts should be narrated to hold me back from even posting pictures. EVEN SOME ANECDOTES. But they will be brief. Oh how brief they will be. As for recipe...Just Hung...
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The Foodture Is Now: September 2009
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Thursday, September 24, 2009. Someone told me once that 70% of what we taste is . Personally, I love the taste of the smell of flowers. Frequently, as in one of my favorite candies, . Floral flavors taste a bit like soap, but I guess I kind of like that. It makes my mouth feel elegant on the inside. I love rose water in a lassi and once made a baked Palestinian dessert with layered pita, cream, rose water and pistachios. Links to this post. Wednesday, September 23, 2009. I am kind of addicted to ume vine...
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clean plate club: Wild Mustard Cress
http://thegoopstheylick.blogspot.com/2012/02/wild-mustard-cress.html
Good to the last crumb. Thursday, February 23, 2012. Damn, no posts at all in 2011. Sorry guys. The good news is, I'm done with my undergrad! And now back to residing with my folks in Louisville, Kentucky. Perhaps this will be the dawning of my food blog's resurgence. Before I dug up the bed, I started by weeding out all of the mustard cress that was growing in it to set aside for my lunch. Spiff the cat examines a fine specimen. You can eat this stuff! You don't eat weeds? Or pickled 'lion buds. Just Hu...
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The Foodture Is Now: August 2009
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Wednesday, August 26, 2009. They were in the reduced bin because they were a bit mushy on the bottom, but I picked through and washed them meticulously and they produced about 5 1/2 cups. . I added warm spices to it because recently I've been smelling autumn in the air. . 5 1/2 c champagne grapes. 2 tsp pectin ( 2 tsp calcium water). Filled 4 half pint jars. At about twenty minutes, I added a cup of sugar and the syrup thickened earnestly. . The jam is delicious. One of my favorites I've made. Ki...The r...
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clean plate club: Roasted Roots
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Good to the last crumb. Wednesday, December 29, 2010. Subscribe to: Post Comments (Atom). Xmas for My Grandparents. Chipotle-Pumpkin Corn Chowder, Roasted Chicken, and . Romanesco Cauliflower Lemongrass Curry. Balsamic-Tomato Egg Breakfast Pizza. Pickled Beets with Caraway and Onion. Serbian Musaka Dinner Club. Creamed Spinach and Bacon. Crab-Cakes, Onion-Lavender Tart, and Nettle Ice Crea. Pickled Lion Buds and Dandy Vinegar. My favorite food porn. The Foodture Is Now. Olympia, WA, United States.
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The Foodture Is Now: June 2010
http://thefoodtureisnow.blogspot.com/2010_06_01_archive.html
Wednesday, June 16, 2010. Little Skookum allowed us to take whatever oysters we wanted from the shore, since they were mostly growing manilla clams. What a treat! I brought the oysters to a BBQ potluck and ate the small ones raw, grilling the bigger ones till they reluctantly opened. Maybe they like it dark? They're still alive and filtering the water in and out, but I don't know if they are safe to eat anymore. They were not cold all night and they're kind of old. But.still alive? Links to this post.