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Foodgasms

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Collette said:
I'm so glad! I ordered mine a few days ago so I'm anxious to get it. It looked great on the site, but I was a little nervous about how it would turn out. It makes me feel better to know someone has gotten to look over a hard copy of it.
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The leaves come separately from the binder, so I got to go through them one by one...took me a moment to realize they were printed on both sides. So my second impression was - Yay! More!

It looks absolutely lovely.
 
SaintPeter said:
The red may not be required for humming birds to find the feeder, but you cannot tell me that it would not make for better presentation of the sugar water for the little guys.

Think of it as parsley for birdies.
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I don't understand the parsley thing. Parsley, to me, tastes like freshly mown grass.

So I never use it. Nothing parsley can do that thyme or cilantro can't do better.

Then I actually bought parsley and had it in the refrigerator - and it was still green weeks later. So then I realized - ah hah!
 
Recidiva said:
I don't understand the parsley thing. Parsley, to me, tastes like freshly mown grass.

So I never use it. Nothing parsley can do that thyme or cilantro can't do better.

Then I actually bought parsley and had it in the refrigerator - and it was still green weeks later. So then I realized - ah hah!
Click to expand...

Oddly enough, finely diced fresh parsley in a hamburger is pretty good. But other than that I've found little use for it. And of course its sold in huge bunches that I'd never use all of in a million years.
 
Recidiva said:
I don't understand the parsley thing. Parsley, to me, tastes like freshly mown grass.

So I never use it. Nothing parsley can do that thyme or cilantro can't do better.

Then I actually bought parsley and had it in the refrigerator - and it was still green weeks later. So then I realized - ah hah!
Click to expand...

I am looking out for the birds here. A bird advocate, as long as the bird does not happen to be a plump, tasty pheasant hanging out in the wrong place at the wrong time.
 
Collette said:
No way. The darn things are full of red dye.

I have a nice vat of kool-aid for you to try.
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I see how it is. Now that you have sucked the good recipes out of us you can get all mouthy and stuff! Fancy schmancy cookbook is published and Jr is in cooking school, why be nice to all the little people and food colored birds along the way?

I am going to the bike horn thread! :mad:
 
bluntforcemama said:
Oddly enough, finely diced fresh parsley in a hamburger is pretty good. But other than that I've found little use for it. And of course its sold in huge bunches that I'd never use all of in a million years.
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I concede parsley's probably better than grass.
 
SaintPeter said:
I see how it is. Now that you have sucked the good recipes out of us you can get all mouthy and stuff! Fancy schmancy cookbook is published and Jr is in cooking school, why be nice to all the little people and food colored birds along the way?

I am going to the bike horn thread! :mad:
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:D :kiss:

Just wait. After the public gets a whiff of your jello and egg salad, you'll get your own Food Network show and be a big star.


Well, until you get outed for your bike proclivities.
 
Collette said:
:D :kiss:

Just wait. After the public gets a whiff of your jello and egg salad, you'll get your own Food Network show and be a big star.


Well, until you get outed for your bike proclivities.
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My bike horn fetish is going to be the new rage. Church Clothes, not so much.

Time to go get all smart and refined.
Bye, Foodies!
 
Tatiana0706 said:
leZilla, I made your recipe for creamed spinach tonight...HOLY CRAP that is good! I swear I could have eaten the whole thing and my company loved it. I didn't have any shallots on hand, so I used some of a vidalia onion finely chopped and instead of fresh breadcrumbs I used panko breadcrumbs and it got super crunchy on top...SOOOOOOOO good, thank you for sharing, it's a winner!
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I made it last night too! What a coincidence. :D

I tried it with swiss instead of parm this time - not nearly as good. I'm sticking to parm in the future!
 
Collette said:
The cookbook now has one hundred recipes (the max. amount allowed) and you can preview it here...

Cookbook Preview


Obviously not all of the thread recipes are in it, but I tried for a well-rounded offering. If you get the chance to look it over, please let me know if you see any corrections that need to be made. At the bottom of the table of comments, you can look at all the recipes, as it's hard to read them on the actual book pages on the site.

I'll wait a few days to see if there are any necessary changes and then order one for myself. Right now they have free shipping through May 4th.

If you decide to order one, don't forget that you can choose your own cover and binding design. Also, these are ringed binder books so you can always add more of your own recipes (or others from here), later.

* For those of you that have no idea what I'm talking about, here is the initial post about the cookbook...http://forum.literotica.com/showpost.php?p=26196081&postcount=4402:)
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My Foodgasms cookbook is here! It's simply gorgeous. I have been flipping through it, over and over, grinning my face off.

Beautiful. Excellent work, Collette and contributors!

:heart:
 
tortoise said:
My Foodgasms cookbook is here! It's simply gorgeous. I have been flipping through it, over and over, grinning my face off.

Beautiful. Excellent work, Collette and contributors!

:heart:
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could you please take a picture of it and post it? I'm very curious to see what it looks like!
 
bluntforcemama said:
Oddly enough, finely diced fresh parsley in a hamburger is pretty good. But other than that I've found little use for it. And of course its sold in huge bunches that I'd never use all of in a million years.
Click to expand...

Recidiva said:
I concede parsley's probably better than grass.
Click to expand...

You can buy it fresh and then freeze it. Just use it within a few weeks to a couple of months. It's really good in almost anythng!
 
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