You know, it’s been a while since I’ve given myself the time to really take my time making food and photos of it. Between filming the weekly cooking show for the Tastemade Network and recording the EP (and now exporting it) for my band GRAND BAIN, cooking and finding the right lighting and aperture to capture it has either been on the video side of things or for strict nourishment reasons. It takes energy to sing, after all!
There are so many things you can do with wilting herbs. Ueh, wait. There are not.
So, methinks we should explore the technique in making pesto! It’s a perfect way to use up your herbs that just don’t seem like they woke up on the right side of the bed… and this video shows you a technique for pesto using kale, the beloved kale, for a super healthy and tasty pesto.
Well, living in France, thinking that “cheese is so good for you” is a useful presumption, non? I was curious to see in my inbox this afternoon an article from Time Magazine on the effects of cheese on the microflora of the intestine.
For those with or without dairy intolerances, take a gander at this article. It’s at the very least informative of what to avoid or benefit from when selecting your dairy!
Time Magazine: “Here’s Your Science Backed Reason to Eat More Cheese”
It’s gettin’ hot in here.
I guess this recipe is pretty ‘merican. If we are a melting pot, this is a melting… ball. Balls. Filled with spice and flavor. A melange of two fabulous culinary cultures!
…and they’re so so so tasty.
Take your sandwiches, rice, pasta even to two countries. I’m craving Mexican food and it’s really working with these globular forms!
Oh Paleo, Oh Paleo, how do you taste so tasty? (sung to the tune of a certain Christmas song)
Yep. That’s how good it is. My ability to communicate past song has dissipated into a delightful oblivion of naturally decorated vegetable cakes and digestible food comas.
Enough talking. Let’s eat.