This past week has been... just wow! 🤪This is the time in the school year where everybody is overtired, we’re at the end of wintertime, and are sooo ready for a break and some sunshine! That’s where I’m at 1000%! And now it is Spring Break- we made it. No big plans over here, but we are spending the weekend in Louisville which is the best we can do right now, and it’s been nice to get a little break from the constant 🦇💩craziness of work life and parenting! . As for the picture, this is a beautifully growing @towergardenofficial at one of my schools I visited on Friday. It hasn’t been without challenges, but knowing the kids get to watch these lettuce varieties grow every day and then EAT them in their salads makes me so happy. That’s why I do what I do! 🌱 . Happy Sunday friends... anybody have fun Spring Break plans this year?
It’s #sundaybrunch Day! If you’re looking for BIG breakfast plates full of #foodporn, then you should go to @hashhouseagogo. Bring friends because these massive platters will feed multiple people. The Hash House Fried Chicken Benedict and Griddled French Toast Fed three of us and we still had leftovers to take home with us! Be prepared for a nap afterwards.
🇹🇷- Istanbul Büyükada - the largest . Milto Restaurant . Situated next to the harbor are seafront restaurants that frame the coast. You’ll be spoiled for choice and it’s seriously difficult to pick one when you know they are all serving similar dishes. . We tried our chances with Milto. Although a tad expensive it serves fresh seafood from the sea. . For 270 lira (S$67) we enjoyed a 1kg Sea Bream lightly seasoned and grilled to perfection. Accompanied by pilav, fries and salad, that seriously would have been enough for 2. You could almost taste the ocean with every bite... . I love fish soup. Did I tell you that before? Well I do but sometimes it’s horrible and in this case my first sip lighted my eyes and my tummy which spontaneously led me to exclaim ‘oh my gawd’ much to the servers surprise 😂 I have tasted many fish soup but this, this was gooood.... So light yet robust, packed with finely chopped vegetables and small chunks of fresh tasting sea bass and garnish with dill. I am super glad I took my chances with this Turkish Fish Soup. . And finally, a spicy shrimp hotplate with mushrooms, peppers and spices. This looked amazing served at the table. With its sizzling and spluttering i was sure it was an exciting dish. Alas, we saved the worst for last. This was a bland shrimp dish. There was nothing more to it. Shrimps were fresh but lacked the sweetness one would expect from a sea catch. . As usual, we finished with Turkish Tea. . Overall, this is a place I would recommend. . . .
Sev Puri😍😋 . 📷 @gulpinggang . Follow @gulpinggang where u will find the most daring and delicious food around😋🍴🍤🍟🍻 . #delhi#delhi_igers#delhidiaries#delhifoodblogger#delhifoodie#foodtalkindia#indianfood#indianfoodie#delhiblogger#indianfoodbloggers#puchka#paanipuri#foodlove#foodphoto#foodphotography#foodbloggers#foodoftheday#streetfood#getinmybelly#eatfamous#eatingfortheinsta#foodlovers#foodforthought#comfortfood#foodcoma#golgappe#golgappa#sevpurichaat#streetfoodmarket#sev
#healthy brunch that never gets old 😎 2 eggs over medium with a big ole @birchbenders paleo pancake allll for me! No syrup needed in this one, I dipped the pancake in any egg yolk for a savory take 🤤 I love these pancakes because they can take on sweet or savory ❣️ Hubs and I are driving home from my in-laws and my mind is racing with meal plan ideas. Leave them below if you have a good one! BONUS- hubs gets his wisdom teeth out Friday so I’m planning for that too 😬
River prawns Fat juicy babies with a real clean almost refreshing taste, little bit of chatting on the shell to dirty them up a bit, one of the best things you can eat in Thailand and @khaogroup do them better then most! Must eat!
A wine that sparks memories. The rosé @mtboucheriewine takes me back to eating rhubarb in my grandmas garden. 🥰 A beautiful dark colour that brings a true richness, making it my favourite rosé in the valley. 🍷 Very excited to #roséallday when their new home is complete! . . . . #bcwine#wine#winetasting
We ate and drank so many delicious things in Providence this weekend but I put my phone down to really enjoy (and reduce the amount of obsessive check ins on our sitter and our toddler). I did get to snap this on my way out of @thedeanhotel - I haven’t eaten a donut since pregnancy and this @kneaddoughnuts glazed number was totally worth the wait.
I love cooking cauliflower as it has an intact flavor no matter how you cook it, that is why I prefer to roast it. Roasting adds more flavor and inherences the sweetness. This recipe is easy and simple for a delicious cauliflower that you can serve as a side dish with lamb or steak, or as an antipasto. I added pomegranate and golden raisins to balance the flavor. #jerseyfarmtotable#cauliflower#cauliflowersteak INGREDIENTS: 1/2 pound cauliflower trimmed and cut into 1/4 inch slice 2 tablespoon Extra virgin olive oil 1 tablespoon lemon juice Sea salt Coarsely ground black pepper STEPS: Preheat oven to 375 degrees F. In sheet pan, lay the cauliflower and drizzle 1/2 olive oil to coat and season with salt and pepper. Bake by turning once, until tender about 30 minutes. The edges should be caramelized. Add with pomegranate and golden raisons ( soaked in warm water until soft about 15 minutes). Serve with the lemon vinaigrette ( whisk olive oil, lemon juice and salt ). You can serve the Cauliflower as a side dish.
CHOCOLATE BROWNIE SMORES COOKIES! . . Ingredients: -2 bananas -1/4 cup @traderjoes coconut sugar -1 flax egg (3tbs water, 1tb flax seed) -2 cups @traderjoes almond flour or meal (meal is generally cheaper!) -1/4 cup @traderjoes unsweetened coco powder -1tsp baking soda -1tsp baking powder -marshmallows -graham cracker crumbs -@traderjoes chocolate chunks . . . What to do: 1) place the flax and water in a small bowl and place in the fridge for 5-10 minutes 2) place the bananas in a bowl and mash them 3) add the other wet ingredients, coconut sugar, and the flax egg to the banana and mix until combined 4) add the dry ingredients into the wet ingredients and mix well 5) add some marshmallows and chocolate chunks to the dough 6) spoon the dough out onto a pan 7) add more marshmallows, chocolate chunks, and sprinkle graham cracker crumbs on top 8) bake for 9-10 minutes at 350 degrees!
I had the chance to try La Petit Souffle yesterday. So stoked to try it because it's a souffle restaurant which was recommended by a friend, and I don't see a lot of places that serve souffles in the Philippines. So I nearly ordered Foie Gras Mac and Cheese for main. And I realized how Foie Gras are made and suddenly felt guilty about it so I settled with Just Mac and Cheese. And boy was this Mac and Cheese immaculate! I bet they used sharp cheddar for it, the bacon bits were amazing, the Hungarian sausages are heavily seasoned, and the addition of Shimeji mushrooms is clever since they are porous so when you bite them you get all that cheesy goodness! So come the serving of Souffle, I had the Valrhona Guanaja, 70% Dark Chocolate with Vanilla Creme Anglaise paired with Pour Over Brew over Ice. BEST SOUFFLE EVER! Toasted on the sides, airy and moist on the inside so you know they really gave it time to rise, almost like a lava cake but not as sweet. Then you sip that bitter brewed coffee, it's the perfect way to wash your palette off the sugar rush. I am eager to try all of their souffles, especially the savory ones. This place gets a thousand out of ten fosho!
So I cooked pasta yesterday while I'm workin', and I realized that I used soy milk instead of whole milk cause I feel like it's healthier, but I also used three quarters of a tub of butter and four kinds of cheeses (sharp cheddar; emmental; parmesan; and pasteurized, which is abundant on Filipino grocery aisle, found out they're not real cheese but since I don't use salt, I like using them for their saltiness) And I really want to go green now cause I feel like I should do myself a favor but also who says no to cheese? Wish I could actually cook veggie based pasta that won't taste much of a leaf. And I respect people who can do just that, five claps to them 👏👏👏👏👏 *😂 I can lift a 10kg bag of groceries but I can't do a garlic press I guess 😂