I’m on Alltop!
This is so cool. I’m officially listed on Alltop Food!
If you click that link you’ll be taken to a listing of the best blogs on every topic in the world. And my little site is listed!! Yay me!
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Fantasy Top Chef Week 3
Sorry, I had my own buffet to prepare for tomorrow so any sort of real blogging will have to wait. Here are the standings: Me: 8 Karen: 5 Josh: 7 Elise: 5 Colleen: 4 Debbie: 6 Michele: 6 I should be ashamed I’m in first place. But I’m not. More tomorrow. For now, go check…
Caramelized Onion and Bacon Spread In Progress
The image to the right is before the lid goes on… Okay, welcome back to the caramelized onion and bacon show. I know it’s taken a little time for me to get back to posting, sorry about that! First, a point of order. I have the after picture of the spread in my camera. However,…
Spam Madame
So tonight, I entered a recipe in Hormel’s Recipe exchange; I call it the Spam Madame I did a take on a croque madame, but I used spam. I am sick and wrong, but I’m okay with it! (Thanks to Chef Michael at the Farmhouse for the inspiration.) I’ll post a link to the recipe…
Argee Corporation’s Spin n’ Stor
In recent years, I’ve gone from being a gadget guy to not being a gadget guy. It’s not that I don’t appreciate a truly useful gadget (or the occassional egg separator that looks like a human nose), but I don’t collect them like I used to for one very simple reason: I got married. See, getting…
Chipotle Mayo
So @CarissaRogers asked about how to make a chipotle dip and @Kate_Saunders asked if the recipe was on my blog. It wasn’t. It is now! Chipotle Mayo (And/Or Dip) This same recipe can be used for mayo or dip, all that changes is the base. Use mayonnaise as the base for chipotle mayo(duh) and sour cream…
Have Pig, Will Dinner (And Wine, too!)
Hey, like I said in my last post, Jasper’s Restaurant in Kansas City really is having a Slow Food Pork Demo and Dinner, which is proudly called from Snout to Tail (click on the link for the Google Calendar reminder.) I’m pretty excited about it. Scratch that, I really excited. Why? Well, I kind of…