Can we add a violator to that? Can we add a disclaimer to that? What if we moved the logo to the right? To the left? What about adding a star burst in the background? Can we switch the font to Arial?
After a long phone conversation with the above-mentioned questions, I looked down at my doodle:
Apparently I’m not alone.
Original post by melktart
I have lived in many countries, and the United States, by far, has the largest portion sizes that I’ve ever come across. At a trip to Marie Callendar’s last Friday, this cookie caught my eye. It’s almost as big as my head! There’s been a lot of criticism of the size of the meals that most American restaurants/fast food places serve to their patrons due to the U.S. population’s increasing weight. I, however, LOVE the portion sizes here! There’s nothing like going to a restaurant, paying for a meal, and having left overs for the next 1-3 meals. In most cases, the food here is comparatively cheaper than in Europe, and you get way more of it. Why would I complain about getting more food for the same price? BRING IT ON! I think obesity has more to do with people as individuals than the vendors that serve them.
My grandfather always made my brother and I eat everything on our plate. Even when we were full. I can’t wait until he comes to visit me here, and I take him to Claim Jumper.
Original post by melktart
This weekend Logikal and I are painting and moving into our new apartment! I hate moving. I hate, hate, hate it. But by Monday everything should be moved, and we can spend the rest of the week unpacking and settling in.
Original post by melktart
The day has finally arrived! My new book, Caffeine for the Creative Team is now available for purchase in stores across the globe! It took 9 months of hard work, and I am so proud of it. Thank you to all my friends and family for being there and helping me through the challenging times. And thank you to Stefan, my coauthor, for all of his hard work. Amazon is offering quite a significant discount:
Hope you all enjoy it!
Original post by melktart
As a South African teenager living in Greece and flipping through magazines like Seventeen and Sugar, I’d often daydream about what it’d be like to purchase one of the products shown in the those flashy advertisements. We didn’t have a CVS down the street where you could buy the latest CoverGirl mascara. There was no fat-free ice cream. And there were certainly no Sketchers stores or Starbucks coffee. After graduating high school in Amsterdam, I decided to go to America: the land where you can open a magazine, have your eye peruse an ad, and *gasp* actually go out and purchase that product the very same day!
I love making cupcakes. And now with more America in the mix, they’ve become even easier to make! Stroll down the street to your local grocery store, and you can purchase almost any pre-packaged flavor cupcake mix you can think of!
I made cupcakes tonight for a work colleague’s birthday. Thank you America, for making my life easier and tasty!
Original post by melktart
Sorry, this is so funny, I just had to post it.
Also, I keep having issues with embedding YouTube videos. So it has to be links for now.
Original post by melktart
Two friends of mine from IRC (can you call them friends if you chat online a lot but have not met in real life?) ojuice and KillJoy are avid watchers of Top Chef. I had never seen it before, but I kept hearing really good things about it. I started watching this season (New York), and so far I’ve been enjoying it. In one episode they did a quickfire challenge creating breakfast amuse bouches. The three of us decided to create our own ones. They didn’t have to be limited to breakfast, and we had a week to create them. I like the idea of coming up with food themes and then creating dishes inspired by that theme. I thought about amuse bouche ideas all week long. I’ve been very busy the last couple of months with my book, so I decided to keep it simple and stick to dishes that I know, but re-creating them in bite-size portions.
The first dish I made was a breakfast dish inspired from my mother. On weekends she would often make poached eggs on toast with a thick cheesy sauce. I got the cheese sauce recipe and made some modifications of my own. Start off with a cup of milk in a small saucepan. Add 2 heaped teaspoons of cornflour or cornstarch to about a tablespoon of milk in a little dish, and mix into a paste. Add the cornstarch mixture to the milk in the saucepan, and turn the heat on to medium high. Add about a teaspoon of English mustard powder and about a teaspoon of worchestire sauce. As the mixture heats up, it will thicken. Once it’s of a thick consistency, add as much shredded cheddar cheese as you want. I usually add about a cup. Then mix it all up, and add a little cayenne pepper. Your sauce is now ready. Since I don’t have an egg poacher, I just boil eggs. Make some toast, top with the cheese sauce and boiled egg slices. I’ll then sprinkle the whole thing with salt, a little freshly ground black pepper, and some paprika for color. My my usually garnishes with parsley, but I didn’t have any (and I’m not a huge parsely fan). I’m bummed I didn’t have any, because I think a touch of green would have complimented the presentation of the dish a little more.
I just finished baking a whole bunch of white chocolate chip macadamia nut cookies this weekend for the holidays. I made two mini-cookies and created a little amuse bouche ice cream sandwich.
Original post by melktart
Original post by melktart
