• Vampires and Ice Cream cake, what a combination… don’t you think? — Videogum

• Food Network’s New Wii Game, Cook or be Cooked. — The Epi-Log

• Do biodegradable spoons ruin the taste of ice cream? — Serious Eats

• Recipe: Spicy Asian-Chicken-Salad Lettuce Cups, gotta try. — Food and Wine

• Dining with a clean conscience, to cook, order, or buy is the question? — New York Magazine

• Summertime Question, “What do you put on your corn on the cob?” — Chowhound

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• How To Make Scramble Eggs in the Microwave: Fast and easy eggs while at work or on the go.

• Do you know what a Mortar and Pestle are?

• 7 different ways to serve and eat that oh so special vegetable… broccoli.

• Miracle Whip or Mayonnaise, not the same thing but very different.

• Do you know which foods should not be frozen, and why?

Each week we round up our most yummy posts and recipes from our friends at the Kitchn.

This week, the kitchn celebrates the soon to come ending of summer with wounderful kid-friendly super thin brownie ice cream sandwiches.

Also in the kitchn, what eggs to use when making meringue, cactus and corn salad, bourbon infused popsicles, and tangy huckleberries.

• Food Science: The Best Eggs for Meringue and Why: It really does matter what temperature your eggs are when making meringue.

• Recipe: Grilled Cactus and Corn Salad: Smoky, zesty, and sweet is what this salad brings to your taste buds.

• Bellini, Vodka, and Chocolate-Bourbon Popsicles: Adding liquor to popsicles will give adults that extra sweet kick.

• Ingredient Spotlight: Huckleberries: Small little sweet and tart berries that can be found in red or black.

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This topic of conversation arose one day when I was at a dinner party for a friend of mine  and I was noticing the time it took for each of the guests she had invited, to finish eating  and the other half were leisurely taking their time.  It became entertaining to watch because I could see how some were dying to get to the dessert, which of course  is usually the best part, but still not wanting to wait for the others.  I know talk about  comedy while dining.

I started remembering that as a child I use to always rush thru my food and scarf it down due  to wanting dessert quickly and also because I wanted to be the first one who finished.  I  know sibling competition always.  but when i look at how I eat now I can say that I try to  take my time and enjoy and savor each bite.  Knowing that rushing doesn’t allow you to  enjoy the food, so I have one tip for you all, Relax and Enjoy!

 What about you? Do you Eat Fast or Slow?

 Image: Pink Sherbet Photography/Flickr
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Crêpes….. Oh how I love my Nutella Crêpes!  

Delicious hazelnut spread all over a very thin light pancake dusted with powdered sugar… how can you say no. For those of you who may not know what a crêpe is let me explain, it is a very thin pancake usually made from wheat flour.  

The name crepe is of French origin deriving from the Latin crispa, meaning “curled.”  Crêpes are served with a variety of fillings ranging from savory (crêpes salées) to sweet (crêpes sucrées) add-ins.

In my parents house this dish is so popular, I think it started from when we all lived in France when I was younger and my sisters and brother would eat them all the time for breakfast, lunch, dinner, and desserts.  I know that must sound like a lot of crêpes. 🙂

My sister and I one day had a great idea of bringing our childhood back to reality.  We ordered a bag of already crêpe mix and started cooking. Read the rest of this entry »

I think we all know that breakfast is the most imporatant meal of the day, well that’s what I was told for years, and I fully agree!

That’s why I know how difficult it can be when you are rushing in the mornings trying to get kids up and ready and out of the door to school before going to work.  Here is a quick and easy way to get some morning protein and start your day off right.   The best thing of all is that clean-up is simple and no hassles with pots and pans.

All you  need:

• Microwave safe bowl
• Eggs
• Margarine or butter
• Salt, and a Fork. 
• Toppings of your choice, such as cheese, salsa, onions, peppers, ham, sausage

Click for directions, Read the rest of this entry »

Mortar & Pestle

A kitchen tool that is used to grind, crush, and mash herbs, spices, and vegetables to make a paste, sauce or seasoning. The pestle is a heavy stick whose end is used for pounding and grinding, and the mortar is a bowl.  These two pieces are made from either porcelain, stoneware, wood, or marble.

Image: gifrancis/Flickr

One of the world’s most famous paintings, The Mona Lisa, has  been recreated with 3,604 cups of coffee and 564 pints of milk.  The  recreation was done in Sydney, Australia, when eight people decided to  make the masterpiece for The Rocks Aroma Festival.

 According to sources, “Each coffee cup was filled with varying amounts  of milk to create the different sepia shades of the painting.”  The  painting measured 20 feet high and 13 feet wide and had been seen  by 130,000 people who attended the one-day coffee-lovers event.

 WOW! Talk about a whole lot of coffee.

 Image: Andy Tyler/Flickr
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 Summer is still here and what is great to eat when it’s hot and summery,  scallops.  Yum!  Pair juicy succulent scallops with a nice tenderloin and  drizzled with Manhattan Sauce.  

 Stop drooling! 🙂
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Ever hear of such a thing, Pie Pops.  Just like cake pops, cheesecake pops, brownie pops that have been introduced by none other Bakerella herself, now there are Pie pops by blogger Luxirare.

These mini pie on a sticks are quite creative and look quite delicious.  You can browse and see the creative and in detail how-to photos on Luxirare’s site.

Wonder what will be next?????

(Images by Luxirare)
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