Posted by chris on Jul 19th, 2011
Not pictured: tiny half-bite-size shortbread cookies from Alienman, who enjoys subtle dessert flavors that feature hints of sugar notes. I don’t play that shit. When you do as many desserts as I do, you quickly build up a tolerance. Only the darkest, boldest, raw and uncut confections will bring about the satisfaction that you crave.
But I will give her props. Last night, we got caked up at Cassidy’s with a flourless chocolate cake topped with mint ice cream. And a side of strawberry crème brûlée… You heard me.
Posted by chris on Jun 4th, 2008
Another peek into my latest food conquests…
My not-so-secret problem
- Espresso Chocolate Chip Cookies
- 11 brownies from the Apple Cafeteria (details in an upcoming post)
- Belgian chocolate assortment
Grains & carbs
- Kashi Whole Grain Flakes cereal
- Kashi GoLean Crunch Honey Almond Flax cereal
- Organic stuffing mix
- Eggplant pesto
- Tomato & basil hummus
- Garlic mint cheese
- Sweet jalapeno spread
- Spinach bolani
- Lentil bolani
Bolani is a super thin flat-bread that’s filled with spinach, lentil, pumpkin or potato and baked in a clay oven. I buy it at my local farmer’s market and it contains no meat or meat products. All you do is break off some bread and put on whatever sauces/spreads you think will taste good together. Then try to eat it quickly before anyone asks you for samples.
The garlic mint cheese sounds weird, but I see it getting the most use. It tastes pretty darn good as a base— just throw some sweet jalapeno or eggplant pesto on top and it’s good to go.
- Organic strawberries
- Navel oranges
- Salmon filets
- Brown sugar
One weekend, I got it into my head that I was going to create a salmon recipe that utilized a citrus sauce/glaze. I’ll write the details on this later (complete with pictures).