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YES!!! I could do that. When they last long enough to make it to the P.O.
Oh here is a pic of a "cookie facial" as my kids call it.
What's a cookie facial you ask? It's when you have just taken the cookie sheet out if the oven and they are steaming magical cookie regenerative goodness into the air. Stick your fat head over the sheet and voila!
COOKIE FACIAL
Who in the hell needs Regenerist.
Last edited by Bulldogdad; 03-09-2012 at 08:49 AM..
I've been on a cooking kick since about last October. I just want to try new food all the sudden.
It began with the urge to make Hawaiian food, especially haupia, for my church dinner. Then, I made chocolate haupia cream pie, mint chocolate haupia cream pie and coffee chocolate cream pie. I also tried making Kahlua pig a few times, even down to buying banana leaves (though, the City probably would take a dim view of my digging a hole in the back yard and keeping a fire burning in it).
I made apple pie, oatmeal raisin cookies, allergen-free pumpkin chocolate chip cookies, coconut sorbet, strawberry cheesecake, mixed berry cobbler, real whipped cream, green chili enchiladas, green chili stew, spicy Texan-style chili, Southwestern cheesecake, avocado cheesecake, avocado-lime cheesecake, roasted turkey, sweet potato casserole, string beans with sauteed onions and almonds, blueberry muffins (home-grown blueberries), buttermilk cornbread, polenta, Italian mushroom risotto, pomegranate gelato, chicken cacciatore, Sicilian ricotta cheesecake, candied ginger root, Ambrosia fruit salad and pecan pie. This last weekend, I made lasagna.
I've had quite a time, and discovered a lot of new things. I can't say that I'm all that good a cook, but I didn't have too much trouble eating what I made.
I still want to try making some cheese ice cream (I have 2 or 3 recipes I want to try) and revisit some of the most popular recipes I made. I'd like to try more cheesecakes.
I love cooking kick.
I love multi-cultural cooking & the exposure of it (makes dinnertime / meal planning much less boring).
I love food... all kinds/type of food for my palate, even the "Andrew Zimmern" (he the real foodie) kind.
Cheese ice cream? What sort of cheese? I haven't made ice cream in years.
I actually thought about what cheese would be most likely to make a good ice cream. I had been reading recipes about adding alcohol to ice cream, and one blogger said to be careful, "or you'll end up with cheese in your ice cream. Yuck!" I thought, Would cheese really be such a bad thing? I thought that maybe a strong-flavored cheese would work. Sharp cheddar cheese seemed the most likely candidate. But, then I thought, surely someone else has already done this experiment?
Sure enough, they have. And, most of the recipes I found are for cheddar cheese ice cream. It turns out that it is popular in the Philippines, where they love cheese. But, the recipe I saw first is from Wisconsin.
I love cooking kick.
I love multi-cultural cooking & the exposure of it (makes dinnertime / meal planning much less boring).
I love food... all kinds/type of food for my palate, even the "Andrew Zimmern" (he the real foodie) kind.
It's a lot of fun exploring different types of food, rather than sticking with the same old thing every day or dumping a bag or can or box of prepared stuff for heating.
I actually thought about what cheese would be most likely to make a good ice cream. I had been reading recipes about adding alcohol to ice cream, and one blogger said to be careful, "or you'll end up with cheese in your ice cream. Yuck!" I thought, Would cheese really be such a bad thing? I thought that maybe a strong-flavored cheese would work. Sharp cheddar cheese seemed the most likely candidate. But, then I thought, surely someone else has already done this experiment?
Sure enough, they have. And, most of the recipes I found are for cheddar cheese ice cream. It turns out that it is popular in the Philippines, where they love cheese. But, the recipe I saw first is from Wisconsin.
It looks interesting, anyway. I haven't been satisfied with my green tomato efforts. Perhaps this would be different?
What's a good green tomato recipe supposed to taste like, anyway?
I wonder if tomatillos would work? How does the taste of tomatillos compare to green tomatoes, or are they the same thing?
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I've Been On A Cooking Kick
