Ha, I was just reading this on the train this morning and thinking, I gotta make me some fried oysters!
brit:
Apple Bagelwiches
If you know me, you know that I absolutely ADORE apples…Fuji apples, to be specific. I literally eat one almost every day. (I’m the weirdo at the grocery store who buys about 15 at once. But, have I had to go to the doctor lately? Nope. The adage is totally true.) Most often, I add a spoonful of peanut butter on the side for some added protein. This is a very common snack, right? Right.
But today, I decided to add a little twist to my everyday delight by transforming my boring apple slices into something more interesting: apple bagelwiches. I even used aspic cutters to make them more beautiful. The end result was delicious (and fun!).
Here’s the how-to:
- Use an apple corer to remove the core from your apple.
- Slice the apple into thin pieces.
- Optional: Use your preference of aspic cutter to cut out fun shapes from the center. I used a flower shape and a star. (Note: You could stop at this point and still have a fun snack!)
- Spread peanut butter around the edge of one side of an apple slice. I used creamy but I think crunchy would work. Creamy vs. Crunchy is like Pepsi vs. Coke, so I’m not even going to try and tell you what to do here.
- Add granola (or any yummy topping) on top of the peanut butter. I used a nutty granola - make sure your granola isn’t the clumpy kind or else it may not work out too well.
- Cover with another apple slice, and enjoy!
I could easily bite all the way through to enjoy both slices of apple as well as the peanut butter. It made my snack time today much more enjoyable.
I hope you try this out as well. Let me know if you use any different ingredients — the possibilities are endless!
Love this!
(Source: brit)
Shake Shack is my new food obsession.
It was so goooooooood. First, the burger is to die for. Second, they have Abita Root Beer on tap. ABITA. ROOT. BEER. Do you understand? Okay, the shakes - we tried Chocolate and Caramel. Both dynamite. And they have hipster tables for goodness sake! Made in Brooklyn from recycled Bowling Alley lanes. What else do you want? Unicorn blood?
4 blocks from chez texnessa and almost 100% overrun by tourists 24/7
and they have mr. pibb which i mix with diet coke
If you love the root beer, I recommend the root beer float. I find Abita too sweet (I like mine with lots of spices) but it’s perfect for floats.
(Source: womaninterrotta)
The North Carolina Barbecue Society Historic Trail
This is one epic barbecue trail regardless of your opinion on North Carolina ‘cue. I have sadly only been to a few of these places, and some joints are not what they used to be, but it would be one awesome road trip to hit all 24 spots in a week (with a few side trips for real Southern fried chicken to boot).
As much as I love BBQ - and I did 6 in a weekend at SXSW - doing 24 in a week is too much for me!
25 Malaysian Dishes You Should Know | Serious Eats
And in a country where the eating never seems to stop, you’ve got the opportunity to get to know quite a few dishes. “We are very proud of the fact that in Malaysia, we can eat up to six meals a day,” says Ong; “A typical day can start with breakfast, then elevenses, followed by lunch. A light bowl of noodles fills any gaps between 4pm and 5pm, and dinner is our main meal of the day.”So true…. So true… Dammit, I miss Malaysia…
6 meals a day? Yeah!
Caramelized Scallops with Bacon and Asparagus
This recipe is adapted from Scallops and Haricots Verts with Creamy Bacon Vinaigrettte.
Ingredients
6 slices thick-cut bacon
1 bunch of asparagus spears
1 pound sea scallops
1/4 cup white wine vinegar
1/4 cup water
1/2 cup white wine
2 1/4 teaspoons Dijon mustard
6 tablespoons whipping cream
Salt, pepper, honey
Directions
Saute bacon strips in heavy large skillet over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels to drain. Reserve skillet and drippings.
Boil a pot of salted water. The asparagus should only cook in the boiling water for a minute or so; taste it for the right crunchy consistency. Have a bowl of ice water ready to dunk the asparagus in once it is done, to stop the cooking after you remove it from water.
Heat drippings in reserved skillet over medium heat. Pat scallops dry, sprinkle with salt and pepper. Drizzle some honey on the top and bottom of the scallops. In no more than batches of 3 or 4, add the scallops to skillet and cook until browned, about 2 minutes per side. Transfer to plate, reserve skillet when finished.
Whisk vinegar, water, white wine, and mustard into drippings in reserved skillet. Boil over high heat until reduced by half, stirring frequently and scraping up browned bits, about 7 minutes. Stir in whipping cream; bring sauce to boil and reduce by half. Season to taste with salt and pepper.
Add bacon to asparagus and scallops, drizzle with sauce. Serve with a side of orzo.
Blueberries, Bananas, and Honey on cereal
Mmmm, breakfast.
Bacon, Avocado, Cherry Tomato, Walnut, and Goat Cheese salad
Dressed with balsamic vinegar, olive oil, a bit of the bacon grease from the pan (yeeeeeeeahhhhhh), salt, and pepper.
Red Snapper with Black Olives, Capers, and Tomatoes
Ingredients
- 25 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped
- 2 1/2 teaspoons bottled capers, rinsed
- 2 tablespoons plus 1 1/2 teaspoons red onion, finely diced
- 8 ripe plum tomatoes, cut into medium dice
- 10 large basil leaves, roughly chopped
- 1/2 cup plus 3 tablespoons fresh Italian flat-leaf parsley, roughly chopped
- 1/2 cup extra-virgin olive oil
- 1 tablespoon plus 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper plus more to taste
- 1 teaspoon red pepper flakes
- 10 (6-ounce) red snapper fillets, skin on
- 1 cup canola oil
- 6 tablespoons fresh lemon juice (from 2 lemons)
Preparation
In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tablespoons parsley, and olive oil. Add 2 teaspoons salt, 1/2 teaspoon pepper, and red pepper flakes, and let stand at room temperature 30 minutes.
Holding very sharp paring knife at 30-degree angle from fillets, cut 2 diagonal slits through skin and partially into flesh, making slits 1/2 inch apart.
In large heavy skillet over high heat, heat 1/3 cup canola oil until hot but not smoking. Working in 3 batches, sprinkle fillets with 1 tablespoon salt and 1 teaspoon pepper and place skin-side down in hot pan. Saué until skin is rich golden brown, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining two batches in same manner, wiping pan clean between batches and starting with fresh oil for each batch.
After removing last batch of fish, pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish, then sprinkle with remaining 1/2 cup parsley. Garnish with tomato-olive mixture.
(source: Epicurious)
My notes: I was cooking for three, so I cut every ingredient by a third, but ended up adding extra red onion, kalamata olives, and capers. I should have added even more and more red pepper flakes and basil. I ended up cutting three slits per fish because the fish was too wide. And yes, you really do need a very sharp knife - the skin is tough!
Served with some organic brown rice. Tasty!
Real Irish Oatmeal
Since I was shamed by the foodie police this morning, here’s some real irish oatmeal (none of that instant crap) with some organic honey and strawberry preserves.
