What's cookin', good lookin'?

[Collar_N_Cuffs]

Your passion for the flowers has me wanting to go pluck some lilacs and do something fun with them tomorrow. Wouldn't the kids look at me bug-eyed when I suggest we eat flowers!

Oh yes! Do it for sure!!

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Being fed flowers as a child is one of the catalysts for my love affair with food

 

[La damnee elle la licorne]

 

[seela]

I like to look at flowers, but not to eat them. Most of them have a mild perfume-y flavor that I don't enjoy. I like rose and orange blossom water very, very diluted and in very small quantities and I like elderflower juice, but that's the extent of my flower consumption. I use lavender sometimes too, but very rarely. I used to hate lime juice as well, because I think it has a similar perfume-y fragrance to it, but I've desensitized myself to that now.

Flowers are pretty as garnish, but I won't eat them.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

<snip>

I wonder what the cuisine of Minsk will be like?

How cruel if they only eat flowers

 

[seela]

I've only tried maybe 5 different flowers and didn't particularly care for any, so now I just leave them on the side if they appear on my plate. They do make food look a lot nicer though.

I'm sure there's a huge variety in tastes there, just like in mushrooms. I always preach mushroom hating people that you can't say so because there's such a vast variety in flavors and textures when it comes to mushrooms. But now I'm being exactly like that when it comes to flowers.

Maybe I just should have more of them to get over the perfume-y hang up.

Food in Minsk seems to be pretty much the same as in Poland except with added potatoes, so I'll be fine. Lots of meat, definitely no flowers.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Yes, and I'll take a care package, airmail please

 

[seela]

Yes, and I'll take a care package, airmail please

Your care package would include salmiakki and tar soda, not pig trotters and potato pancakes.

And I'm sure I'll take pics of food. I'll do a full report afterwards, possibly of prison food too if I run into a Femen demonstration.

 

[Collar_N_Cuffs]

Your care package would include salmiakki and tar soda, not pig trotters and potato pancakes.

And I'm sure I'll take pics of food. I'll do a full report afterwards, possibly of prison food too if I run into a Femen demonstration.

Maybe you can get a reduced sentence in return for a little kitchen magic

 

[desertslave]

Late to the edible flower party, but I do love nasturtiums (and their leaves) in salads. Also, if you leave some alone to go to fruit, the seed pods can be pickled and used like capers. I did it a few years ago...reused the tall, thin caper jar I'd bought, filled it with the pods, and poured a hot brine (just pickling salt and water) over it. Easy and tasty!

This morning I actually made breakfast from scratch! Just simple omelettes with Swiss cheese and sauteed cremini mushrooms (butter and a splash of balsamic glaze--one of my favorite Trader Joe's ingredients). Master really liked it!

I only used half the mushrooms so tomorrow I'm going to make a grilled steak with mushroom gravy. My son recently revealed that he's learned to like 'shrooms (thanks to my ex) which makes my cooking life that much easier. I haven't been cooking much (hurts to stand too long and horribly low energy), so I think we're all pleased by this change.

 

[Collar_N_Cuffs]

...

This morning I actually made breakfast from scratch! Just simple omelettes with Swiss cheese and sauteed cremini mushrooms (butter and a splash of balsamic glaze--one of my favorite Trader Joe's ingredients). Master really liked it!

...

Ooohhh! I pondered over that glaze last time I was as Trade Joe's... thanks! I have never made an omelette with balsamic (or any other vinegar) in it, but I do love creminis, have them on hand and in eggs all the time. I just might have to try this!! :wideopenmouthpointinginsideicon:

 

[SpunThings]

Late to the edible flower party, but I do love nasturtiums (and their leaves) in salads. Also, if you leave some alone to go to fruit, the seed pods can be pickled and used like capers. I did it a few years ago...reused the tall, thin caper jar I'd bought, filled it with the pods, and poured a hot brine (just pickling salt and water) over it. Easy and tasty!

This morning I actually made breakfast from scratch! Just simple omelettes with Swiss cheese and sauteed cremini mushrooms (butter and a splash of balsamic glaze--one of my favorite Trader Joe's ingredients). Master really liked it!

I only used half the mushrooms so tomorrow I'm going to make a grilled steak with mushroom gravy. My son recently revealed that he's learned to like 'shrooms (thanks to my ex) which makes my cooking life that much easier. I haven't been cooking much (hurts to stand too long and horribly low energy), so I think we're all pleased by this change.

Your breakfast sounds great!

 

[desertslave]

Ooohhh! I pondered over that glaze last time I was as Trade Joe's... thanks! I have never made an omelette with balsamic (or any other vinegar) in it, but I do love creminis, have them on hand and in eggs all the time. I just might have to try this!! :wideopenmouthpointinginsideicon:

We NEED that icon! LOL

I love the balsamic glaze. I think I'm on my 4th or 5th bottle since I discovered it.

Ok, my favorite summer sammich:

Caprese Sammich and then some

ciabatta roll, sliced in half and brushed with olive oil
1 slice prosciutto
a few sundried tomatoes in oil
grated asiago cheese
basil pesto or fresh basil leaves
fresh mozzarella
balsamic glaze
slices of avocado

Grill the ciabatta until it colors up and gets warm
grill the prosciutto for 30 seconds or so, enough to make the fat clear
slice mozzarella to a reasonable size for a sammich (I get the little balls and quarter them)
brush the ciabatta with pesto and drizzle with balsamic
arrange the rest of the ingredients on one piece of bread and cover with the other.
Mangia!

 

[Collar_N_Cuffs]

We NEED that icon! LOL

I love the balsamic glaze. I think I'm on my 4th or 5th bottle since I discovered it.

Ok, my favorite summer sammich:

Caprese Sammich and then some

ciabatta roll, sliced in half and brushed with olive oil
1 slice prosciutto
a few sundried tomatoes in oil
grated asiago cheese
basil pesto or fresh basil leaves
fresh mozzarella
balsamic glaze
slices of avocado

Grill the ciabatta until it colors up and gets warm
grill the prosciutto for 30 seconds or so, enough to make the fat clear
slice mozzarella to a reasonable size for a sammich (I get the little balls and quarter them)
brush the ciabatta with pesto and drizzle with balsamic
arrange the rest of the ingredients on one piece of bread and cover with the other.
Mangia!

Omg that sounds amazing...
I'm still dreaming up what sandwich I will be making tomorrow, as I will be baking habanero bacon bread in the morning

 

[MeekMe]

Mister and I have been fighting a cold for a while. This week I roasted a whole chicken, made gravy from it and served it with a side of mashed potatoes and a sautéed mushroom and spinach dish.

Last night I picked meat off and made a chicken pot pie.

The rest of the chicken is going to be used for soup, probably not today. I'll most likely do that tomorrow when I have more time. This is way more meat than we regularly have, but sick brain told me to make something substantial so we could finally get our strength up.

 

[desertslave]

Master and I just put together a very tasty Peach & Mango salsa from a recipe he found online. We haven't teamed up in the kitchen in ages, and it was fun. Waiting for the salsa flavors to combine, but a quick taste was already yummy!

 

[Collar_N_Cuffs]

https://41.media.tumblr.com/e21da85276ed0f8dd8923c7fc33d3dd9/tumblr_nopqbgjtIo1ttoj3bo1_400.jpg

 

[midwestyankee]

https://41.media.tumblr.com/e21da85276ed0f8dd8923c7fc33d3dd9/tumblr_nopqbgjtIo1ttoj3bo1_400.jpg

Looks like one of those sea creatures from 50,000 feet below sea level that has never seen before. Or a totally awesome bun for a gigantic cheeseburger.

 

[Collar_N_Cuffs]

Looks like one of those sea creatures from 50,000 feet below sea level that has never seen before. Or a totally awesome bun for a gigantic cheeseburger.

Thank you, you're too fucking kind. Really.

 

[rbijon]

https://41.media.tumblr.com/e21da85276ed0f8dd8923c7fc33d3dd9/tumblr_nopqbgjtIo1ttoj3bo1_400.jpg

Slice me some to go with my roasted carrots?

 

[SpunThings]

We NEED that icon! LOL

I love the balsamic glaze. I think I'm on my 4th or 5th bottle since I discovered it.

Ok, my favorite summer sammich:

Caprese Sammich and then some

ciabatta roll, sliced in half and brushed with olive oil
1 slice prosciutto
a few sundried tomatoes in oil
grated asiago cheese
basil pesto or fresh basil leaves
fresh mozzarella
balsamic glaze
slices of avocado

Grill the ciabatta until it colors up and gets warm
grill the prosciutto for 30 seconds or so, enough to make the fat clear
slice mozzarella to a reasonable size for a sammich (I get the little balls and quarter them)
brush the ciabatta with pesto and drizzle with balsamic
arrange the rest of the ingredients on one piece of bread and cover with the other.
Mangia!

OH my gosh I want that.

 

[midwestyankee]

Thank you, you're too fucking kind. Really.

Any time.