Last Viewed Food Blogs (316)

May sound a lot like Toasted ham and cheese. But take my word for it they taste nothing alike

So I have 4 Butternut squash vines here this year. Today I decided enough leaves had faded back on two of them to go ahead and harvest the yield from them. This (plus 2 others previously devoured) is the yield from the two vines in question. The other 2 vines have similar yields waiting but I haven't harvested them yet. Noting also I still have some green babies coming in.



Although a good knife will eventually saw through the stems, I find the large sheet metal shears shown to be the quickest way of detaching them from the vines. I am running out storage space and still have 2 vines to go.



This was a good strain of seed. I am saving some of the seeds of course.

I usually just roast and eat (w/butter, salt & pepper) but here the man goes a step further and, since it looks tasty, I may try this..

Tonight was my first try making the cilantro lime salad dressing in the style of Pollo Tropical restaurant.
The sour cream was too thick an wouldn't turn in the blender, so I added more lime juice.
Oops... too much!
Some recipes call for cream cheese.
I added 2 lumps of cream cheese that helped to thicken the mixture.
It's still pour-able soft with bubbles from the blender.
I'm hoping the refrigeration solidify it and will get the bubbles out.

The flavor was okay, maybe a bit to tangy... too much lime juice.

New development on putting a dent to one of the biggest problems in the first and second world. Obesity. Not being able to control our appetite in overeating.

At least that's what the FDA believes. So in addition with the controlled and heavily imposed penalties on using the notorious lard in our fast food restaurants, they now require all institutions that serves, sells and package fresh or cooked foods will now be labeled according to calories count.

As if knowing the amount of those calories is very critical in our consumption to be curved. Maybe?

So now, I hope this new regulations added to the many more imposition burdened on the suppliers would truly do the trick. Losing weight, I meant.

As temperatures soar here, I find myself diligently watering the front and back gardens morning and night. The one downfall of having all those huge shrubs removed - now I need to water my flowers and plants, and weed the garden.

The overgrown shrubs that were here never needed any such care, but then, they looked overgrown and uncared for, too. Even with majorly trimming them back last year, they couldn't be trimmed back far enough. So now I have lovely rose bushes and other flowers, that require watering, and the beds need to be weeded at least once a week.

While in the back garden, where I've planted a half-assed vegetable garden, I noted that one of the three zucchini plants Mom started for me has a small zucchini on it. W00t! I love zucchini and frequently use it in place of cucumber, as I'm not so fond of it. Also, zoodles are one of my favourite dishes.

I call it my half-assed garden as I got started really late, and only planted two tomato plants and 3 zucchini plants. I had thought of planting green beans (or maybe yellow, as I really love those), but as the bushes were pulled out late and the weather turned cold and wet, I didn't get around to it in time. And I just wasn't into it.

Next year, I'll start earlier, get a bunch of top soil, and plant some salad fixings. At my farm up north, I had a tremendous veggie garden, and despite the heat, grew amazing lettuce. It was awesome to go out and pick the lettuce, tomatoes, green onion, radishes, etc and be able to have a home-grown salad every day. Maybe next year I'll get my act together.

One of my tomato plants this year has a tomato that should be ready to pick tomorrow. I probably could have picked it today, but thought I'd give it one more day. Yay! My first homegrown tomato of the year. My mouth is already watering anticipating it's warm juiciness, fresh off the vine.

Tomorrow, very early, like maybe at 4:30am, I'm going out for my bike ride before it gets to darn hot. Today, the only time I went outside was to return library books and pick up some fresh fruit at the market. That's the only down-side of living here - all the wonderful fruit is ready at the same time. Blueberries, peaches, raspberries, strawberries, nectarines, plums, cherries, apricots - all ripe and ready right now. I love all those fruits, but simply can't eat that much in a week.

Yellow beans are a favourite vegetable of mine, and I picked some up today and then was given some fresh beans from my neighbour's garden as he's grown too many. I absolutely love this friendly neighbourhood and great community. What a difference from my previous abode.

So now I have enough food to last me into next week and I just hope I can get motivated to cook it, as right now, with it being as hot as it is, I don't feel like eating, never mind cooking.

There appears to be a culture of artists making cakes decorated to look like other foods and things...
This one comes from Sideserf Cake Studio and they also have tutorials how to make them.

I've been wanting to make rice pudding for a while now.
As a kid my mother did some conventional rice pudding where the rice always sat on the bottom while the 'pudding part' floated to the top.

This is a takeoff on my previous blog about the Venezuelan Chicha, a drink made with cooked rice, milk, condensed milk and ice cubes. The secret there was putting the rice in a blender.

We had terrible weather today and I decided to stay home and try a twist on an old recipe.

I took 2 cups of cooked rice, a glass of whole milk, 3 eggs, 2 spoons of condensed milk, 1 teaspoon of vanilla extract, a few sprinkles of cinnamon and 1 squirt of honey.
With the whole thing in a blender, I had to stop a few times to mix it with a spoon as the part on top wasn't so thick it wouldn't swirl around and mix with the bottom. I could have added more milk but wanted it to keep it thick.

30 minutes in an oven at 325 and the top started to darken. I allowed it to cool and tried a few spoonfuls.

The results: Success!!



The consistency was similar to tapioca pudding and a flavor similar to flan, though not burned with syrup on the top.

If/when I do this again, I'll probably cook it longer so the skin on the top will harden slightly.

Do you remember the commercial Lipton's put out in the 1970's for their 'instant' soup? I believe it was a little kid that asked the 'Mom' - is it soup yet? That was when they thought pre-packaged stuff was a good thing.

It must have been a pretty good commercial, because I still remember the tag line. However, nowadays, I'm more into making my own soups than buying anything with a bunch of preservatives in it.

As I planted my tomatoes late this year, of course, my crop was late. I finally had to just tear out the plants and pick the tomatoes green. I put them in some cardboard flats with newspaper over the top so they can ripen slowly. Last week I made some tomato soup as I have far too many to be able to just eat.

Today was the last bowl of that batch and I see there's enough ripe tomatoes for me to make another one. Yes! The recipe I found last year had an apple added to the soup, along with turmeric and dill. The soup is absolutely delicious!

As the soup on it's own is still too acidic for my stomach, I add some cream before heating it up. Yum! I'm thinking if I add a little less vegetable broth, it'd probably make a really nice tomato sauce. Hmm... that over zucchini noodles with some chicken - sounds like a meal to me!

Tonight will be chicken peanut satay over zoodles to use up some of my zucchini. I already have several bags in the freezer of grated zucchini for soup, but I may just have to add to that.

I absolutely love home-made soups! Right now, though, time is tight with photos due for exhibition night by tomorrow, and my calendar needing finalization of the images, and a craft fair coming up which I'll have to have enough product for ahead. Busy time!

Still, I'll make time to make more tomato soup, just because it's so darn good.

Is it soup yet?

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Apparently, they are growing on trees !

As advertised on eBay - Presenting the Vietnamese Milk Melons



On sale on ebay ! However, before you rush your money in guys, it's a bit of a hoax.
The melons don't actually look anything like the picture posted on ebay.

Here's an actual video of people picking the 'melons'.