Credit for inspiration on this one has to go to Tracey from Tasty Trix. Not to mention Frida, herself.
The recipe is straight from a display at The Frida Kahlo Museum in Mexico City, where Tracey and her husband visited on a recent trip. In usual style, Tracey recreated the dish soon upon arriving home, and her pictures were enough to decide me right then and there.
I’m just going to come out and say it. Even if I am tooting my own horn.
These here handpies are a really, really good idea. I defy any meatloaf haters out there to not fall in love
Just don’t call them meatloaf until they’ve tried them. Meat pies with a cheddar cheese crust will do just fine for starters…
You may have noticed things are starting to look a little different around here. A lot different, actually.
Something happens to a blog design after a couple of years. One day it’s fine; the next day, it’s been kicked to the curb. Reasons vary, but in my case, this time, I just got tired of the old look. It was crowded, overwhelming and stale.
Being me, I decided this at 11pm on a Tuesday night. Continue reading
Did you know that some of your favourite foods came about by mistake? Here’s a couple of my favourite examples:
- While making chocolate cookies, Ruth Wakefield, owner of the Toll House Inn, discovered she was out of baker’s chocolate. She found sweetened chocolate in the pantry though, which she broke into small pieces and added to the dough. Chocolate chip cookies were born.
- George Crum, a chef at Carey Moon Lake House in Saratoga Springs, got so frustrated when a customer repeatedly sent back his plate of potatoes with demands for them to be crisper and thinner that he lost his temper, sliced the potatoes paper thin and fried them until they were hard as a rock. To the chef’s surprise, the customer loved them and wanted more. Soon, the whole world was crazy for potato chips.
And what does that have to do with IV and hamburger buns, you might ask? Well, it seems I made a wee mistake myself… Continue reading
What do you like with your apple pie?
The choices are diverse — more goes with apple pie than pretty much any other dessert — ice cream, whipped cream, caramel sauce, creme anglaise, just to name a few. My family’s favourite accompaniment, a wedge of sharp cheddar, isn’t as common as it once used to be, but I know a few people who like a nice piece of cheese with their slice of apple pie.
The apples are just starting to fall off the trees here, and the other evening, when I was out walking with the dog, we passed a small orchard. My mind was already wandering, and before I knew it, I had cheese pastry on the brain. Koda and I were almost ran home so I could make the pastry and get it in the fridge before we all went to bed. Continue reading