vittlesnaps

Hi, it's me again.

One of my co-workers brought me a whole duck from the Asian market near his house, after thinking about it a couple of weeks, we roasted it (simply, so just a little salt/pepper and paprika). At my house though anything left over usually ends up in a pizza. So, unlikely as it sounds, here we have a Roasted Duck Pizza.
(after experimenting with dozens of pizza dough recipes I have settled on the Olive Oil dough in the "Artisan Bread in Five Minutes a Day" book.)

Pretty yummy, but not quite a good as a Buffalo Pizza.

jimbob

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I ordered some Buffalo meat a couple of months ago, it's really tasty, and has very little fat. Geri and I turned some of the ground bison beef into a meat loaf, and the carrots in it we grew in our garden here in Carlsbad. Looks like we had a Potato gratin and  Coleslaw wit dat. The creamy stuff on the plate (under the meat loaf) is a Cauliflower Puree with vanilla and Grains of Paradise: it's so good we call it "Angel snot".

there were no left overs.

as usual, that's a wine.woot.com red
(Helix Pomotia: 90 Pts. The Wine Spectator "Lithe, supple and appealing for its pretty currant and plum fruit, open texture and refreshingly straightforward finish, which lasts impressively. Merlot, Cabernet Sauvignon, Syrah and Cabernet Franc.") blah blah blah.

the camera in the Curve 2 leaves a lot to be desired-given the mood lighting at the house.

jimbob

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this is the lasagna I had at the Cul de Sac restaurant in Rome.  And yes, I had both red and white wine for lunch. Neener neener.

jimbob

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Test post. this a Dutch Bunny, with err, ham. Not really digging the picture quality on the new Curve.

jimbob

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Sent from my G1. Please excuse typos and brevity.

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Rice Krispie treats are so addicting! I’ve been craving these sticky treats all week ever since I ran across a picture of Bouchon Bakery’s Easter Eggs. You can see the original here: http://www.tastespotting.com/tag/bouchon. The bakery offers them in several flavors like strawberry, peanut butter, and pistachio. Here’s my attempt at re-creating their treats since there isn’t a Bouchon Bakery in SD. Mine are made from the traditional krispie treat recipe. I shaped them into eggs and rolled them in a few different flavors: blue and pink sanding sugars, chopped pistachios, crushed Oreos and mini sugar pearls.

     

Click here to download:

Eggs-A-Lent.zip (8154 KB)

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I wish someone would polish this off for me.  Seriously.

Sent from my G1. Please excuse typos and brevity.

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Just finished my last run. Enjoying this spicy bloody mary.

Sent from my G1. Please excuse typos and brevity.

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I bought a package of pancetta from Trader Joe’s so I can add it as a topping to a simple pizza.  But last night while I was perusing my favorite food sites, I found a delectably looking picture of spaghetti carbonara on Saveur’s site. Forget the pizza, this was the way to go.  Creamy, salty, peppery pasta – delicious!

   

Click here to download:

Spaghetti_alla_Carbonara_Roman.zip (8768 KB)

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Three pleasures (that's what "sanraku" means).  

Personal favorite:  Uni!

Sent from my G1. Please excuse typos and brevity.

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