lifeslemonslimes.blogspot.com
Life's Lemons & Limes: May 2010
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These are the books I plan to pour through this summer whenever the sun decides to come out. I've had this one on my list for a long time. Pretty much ever since I finished her other book. Her writing is so amazing and her stories bring up such interesting philosophy. I can't wait to see what this one is about. 2 Out Stealing Horses - Per Petterson. 3 Eat Pray Love - Elizabeth Gilbert. 4 Road Dogs - Elmore Leonard. These are the movies I will go see when the weather stinks. 2 Toy Story 3. This movie is c...
lavendermoose.blogspot.com
Lavender Moose: September 2010
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What's in a burger? Hat is a burger? Is it a beefy lump of beef with extra beef and nothing else, except maybe ketchup? Or is it simply a type of sandwich wherein some form of primary meaty substance (hot) is placed between two pieces of a bread-like carrying vehicle, with or without buffer areas of cheese, leafy or unleafy vegetables, and/or sauces of various kinds? Such is the fundamental and existential question I faced in preparation for dinner tonight. Now what you have to understand about our dinne...
lavendermoose.blogspot.com
Lavender Moose: October 2009
http://lavendermoose.blogspot.com/2009_10_01_archive.html
Y grandmother used to get up at the crack of dawn and start cooking. Now, after making a batch of kreplach (a very small. Batch) I understand why. This past Monday was Yom Kippur, Day of Atonement, on which we Jews are sealed into the Book of Life for the following year. It is a solemn day, with appropriately somber restrictions on a few things:. 2 No wearing leather. 5 No food or drink. If you don't know what kreplach are, take a look:. Now that you've seen them, how do you make them, you ask? Once you ...
lavendermoose.blogspot.com
Lavender Moose: I Love Food
http://lavendermoose.blogspot.com/2008/05/i-love-food.html
Here, I've said it, and while my saying so may be no surprise, it is the reason I start, here, on the adventure of writing about it. What I enjoy so much about the subject of food is that, like food itself, the subject has many parts, flavours, textures, can be rich or lean, is frequently the realm of the unexpected, and encompasses so much more than just the meat and potatoes of life. But wait, there's more! And there yet remains the consideration of food as a resource, as nourishment, and as something ...
lavendermoose.blogspot.com
Lavender Moose: December 2009
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Fresh From the Oven. Pen your refrigerator. Go ahead, seriously. Now move aside the mayonnaise, the milk, the orange juice and anything else you bought in the last week and peer into the depths. Most of you probably do so with at least mild trepidation, if not outright terror. For some of you, Dirk Gently's lurking fridge. Bread pudding, though in this case made with stale cheddar cheese biscuits, baby potatoes, onion and carrots. And it is f* *ing delicious. Stale bread (if not stale, toast a bit).
lavendermoose.blogspot.com
Lavender Moose: January 2010
http://lavendermoose.blogspot.com/2010_01_01_archive.html
Ecadence is a term that communicates luxury and excess, richness and indulgence. So what better term to describe the ideal birthday cake. Credit for this one goes almost entirely to this post of Orangette. The lavender twist was as follows: I took a little of the plain icing, before adding the lemon, and added a very few drops of lavender oil to it. Careful! I like to think that somehow the mushrooms are imbued with the aura of lobster. The texture was also surprising, striking me as more bamboo-like...
lavendermoose.blogspot.com
Lavender Moose: July 2010
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Ooooo, tasty easy pizza dough! Here's the recipe, courtesy of this link. 3 C Flour (I used a mix of all-purpose and whole wheat). 1 package (.25oz) Yeast - active dry. 2 T Vegetable Oil (I used olive oil). 1 C warm water (110°F or 45°C). Preheat your oven as hot as it will go. And then bake it until it's done (about 15-20 minutes.). I look forward to lots of experimentation with this recipe. Subscribe to: Posts (Atom). Aka The culinary hedonism of an unabashed gastronaut. Is what it's all about.
lavendermoose.blogspot.com
Lavender Moose: December 2011
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Ust a quick thought: Goji Berry Liqueur smells exactly like what you remember from childhood as the slightly poisonous aroma of cherry cough syrup. Remind me to think twice before ever using it in a cocktail! Subscribe to: Posts (Atom). A passion for the delicious, a love of the art, and a constant exploration of the world of food. Aka The culinary hedonism of an unabashed gastronaut. The heart and soul of Lavender Moose is food. The look and feel may change as things get up and running, but this.
lavendermoose.blogspot.com
Lavender Moose: May 2010
http://lavendermoose.blogspot.com/2010_05_01_archive.html
That's not a hot dog. He moose is currently eating an adventure around the world. Soon, there will be many stories of many delicious things, and also a few tragic ones, as well. A preview:. On which I discover that I have a food allergy and visit the aptly named emergency room. Gin I actually like. Hint: it's made in Plymouth, England. Care to guess what kind of gin I'm talking about? They don't make Caerphilly in Caerphilly :-(. Silly Welsh cheesemakers. Or maybe just the Welsh in general? In writing th...
lavendermoose.blogspot.com
Lavender Moose: Perfect Pita and Palestinian Pizza
http://lavendermoose.blogspot.com/2010/10/perfect-pita-and-palestinian-pizza.html
Perfect Pita and Palestinian Pizza. And that doesn't even consider the semi-industrial operation I saw in a Jordanian bakery where the pita oven was on the upper floor and the pitas cooled as they whizzed down a chute to land on the counter next to a man who had to package them up in equal-sized bags - very quickly, I should add. Subscribe to: Post Comments (Atom). A passion for the delicious, a love of the art, and a constant exploration of the world of food. Is what it's all about. Read, And Maybe Eat.
