A few weeks ago it was my mom’s birthday so I made her a nice birthday dinner, even though I make dinner most nights this one was special. There was one main dilemma though, that dilemma being the fact that her birthday happened to fall on an incredibly busy week so I only had enough time to run and grab a present and make a dinner. I don’t know if you noticed but there is something seriously wrong with that. There was no cake involved.
Brownie Cake with Dark Chocolate Buttercream Frosting and Cacao Nibs (Primal, Grain free, Gluten free)
I have really been getting my fiesta on with Mexican cuisine lately. I have always had quite an innate love for Mexican food, ever since I was little actually. I had a nanny for most of my toddler and childhood ages named Gladys. Well actually we all call her Chachi now and she’s not Mexican she’s Salvadorian but I digress. In fact even all of her friends and people she knows call her Chachi. And of course there is a story behind the name Chachi, that story basically being when I was very little to the point where I could only say a few words I woke up from one of my naps and called for her by yelling for Chachi. So it just stuck. Actually even her family members call her Chachi.
Cauliflower is so incredibly versatile in the kitchen. Every time I play with it in the kitchen I almost always end up stunning myself with another use for it. And yes I refer to it as playing because I do fairly odd things with it until something interesting happens, and something interesting happens every time. That doesn’t mean that it worked or that it’s functional, just something interesting. Like a gargantuan cauliflower mess which I try to avoid as often as possible.
Salmon is one of my favorite fish to eat because it usually cooks fairly quick and it’s usually pretty satisfying without feeling too heavy. I usually make my Crispy Skin Salmon whenever I have salmon because it’s super quick and I almost never get bored of it. Something about the alluring crispy skin get’s me every time. Well, I say every time, but that is obviously not the case because I am posting this recipe.
Sometimes when you sit down and look at a list of ingredients it can be a bit daunting and make you feel like the recipe was over thought. This isn’t always the case of course but it’s definitely a factor in it. I’m guilty of it, but I try to keep myself from making things too over stuffed with large arrays of ingredients. Plus nobody really likes to read a ridiculously long list of ingredients crossing out each one you don’t have while rubbing your eyes from staring at the screen for so long.
Out of all of the many names for cooking utensils I think my absolute least favorite is the name crock pot. It has such flaccid ring to it that goes off like a limp whoopee cushion when ever someone says it, to me that is. I really prefer to call it a slow cooker, which doesn’t sound elegant or anything like that but at least it doesn’t have any unfavorable ring to it like crock pot does. Forgive me if I offended anyone by “slandering” crock pots name, it’s just my opinion.
I’ve said before in my post for Duck Egg Mayonnaise how much I love eggs. Packed full of nutrients, healthy fats, protein and they can do almost anything. The one man army of food I suppose. Because of all of these amazing benefits and the fact that I’m just addicted to them I happen to eat eggs every day. I still haven’t gotten bored from my morning eggs yet. Although I switch up the way that I cook them from time to time. Fry them, scramble them or make the best concoction ever known as an omelette. With it’s fluffy masses of folded egg and a little hint of something to nestle in between.
Something that has always beckoned me to the kitchen while my mom was cooking as a kid was the sweet and buttery aroma combined with rich espresso scented melted chocolate known as chocolate chip cookies. As most people I only remember bits and pieces of my childhood but one significant thing that I remember is just that. The rolling thump of my heartbeat increasing with excitement as she pulled out the steaming fresh masses of soft and chewy dough with oozing chunks dark chocolate. It’s actually quite an exotic feeling that I get whenever I inhale the scent of fresh baked chocolate chip cookies. It’s the only type of fresh baked good that really causes it for me, but it’s sort of a jump in your heart after filling your lungs with it’s alluring aroma that brightens everything up.
We met up at some really nice places including a place called Takoba which served an incredible braised pork shoulder that bursted with warm Mexican spices and fell apart to the touch of a fork. If only I could have taken some photos while I was there but I did a wonderful job dropping my camera directly on it’s lens. Luckily it was in front of everyone as well, so that was excellent. But besides that, another incredible place I visited which sadly did not serve sustainable meat to my knowledge was La Barbecue. Even though they Didn’t serve sustainable meat they still keep to a fairly good practice and have some of the greatest barbecue I have had in my life, definitely not something you want to pass up if you get the chance to stop by. But you didn’t think these were the only places I remembered did you?
There recently was a convention held known as PaleoFX for the year 2013. After being nudged by all of my new and wonderful friends I met throughout the blogging sphere to go, I grabbed some tickets and ran for Austin. My main thought when I left was that I was going to have a really hard time finding places that I wanted to eat that served food with real ingredients. Well I couldn’t have been farther from the truth because to my surprise, Austin Texas has an incredible foodie atmosphere that rumbles ones belly and fires up ones salivary glands. Luckily following up my arrival and surprise I also got to meet Ginger, Kelly of Spunky Coconut’s daughter, whom accompanied us on our food adventures.