Thursday, July 17, 2014
I've made Xacuti, I've eaten it at a restaurant. I've baked with xantham gum. I've used Xeri Mizithra cheese in a recipe, as well as XO sauce.
But my very first "X" post... was something so simple, yet so perfect for an alphabet-themed food blog.
It's a real thing. And I don't know why.
Steak, topped with asparagus and swiss cheese.
Thank you, Xavier.
Whoever you are.
Tuesday, July 8, 2014
(Probably one you should try out this weekend).
Take a watermelon (or a pumpkin if it's fall), hollow it out, add a spigot.
VOILA! You've got a creative drink dispenser!
How cool is that?!
To get the step-by-step (plus a yummy recipe for watermelon punch), click here to head over to Tablespoon!
Wednesday, July 2, 2014
When it comes to breakfast, I’m generally an egg person, with an emphasis on savory over sweet. To me, there’s nothing better than cutting into a perfectly cooked sunny side up egg, and letting the yolk serve as a delicious sauce for the rest of your breakfast plate.
That said, it’s good to change it up every now and again, especially when you need a quick breakfast before flying out the door on your way to work.
That’s why I’ve been enjoying this chia seed “pudding” recently. You can make it the night before, and you can even make a double or triple batch to have breakfast ready to go for the next couple days.
It also uses chia seeds, which are considered a superfood. They are a great source of protein, fiber, antioxidants, omega-3 fatty acids and much, much more. They also have this cool property in which they absorb liquid and serve as a thickening agent, which makes them great for turning almond milk into pudding. (Or as a binder for meatloaf!)
Not just coming up with NEW creations for the blog, but simply posting stuff I'd done before my life got crazy last month.
I was literally home 6 days in June.
SIX DAYS, PEOPLE!
It makes me tired just thinking about it.
I made a couple of cool things for Tablespoon before I left, including the floral ice cubes and Boozy Strawberry Lemonade Bars (topped with spiked gelatin of course). Both perfect for summer BBQs and get togethers (like... say, July 4th?) Enjoy!