That thing were you search “food gif” on tumblr and the first result is a gif set of yourself.
From this #PassionProject video by AmericanExpress.
Ow, my feels.
I started a support group for my coworkers at Nerdist after last night’s Breaking Bad.
We all really needed it.
Sometimes, I’m an office hero.
My friend Adrienne started a great cooking show focusing on natural, healthy but fun recipes. Check it out.
This is one of my favorite recipes, since you can basically substitute any fruit you have on hand and make a delicious cobbler:
How to Make Plum Cherry Cobbler
(adapted from Heidi Swanson’s Tutti-Frutti Crumble in Super Natural Every Day)
1/2 cup whole wheat flour
1/4 cup white flour
1/2 cup old-fashioned oats
1/2 cup sugar
1/3 cup butter, melted
1 tablespoon cornstarch
1/3 cup sugar
6 cups of assorted plums & cherries, sliced into chunks
1/4 cup white wine
Sift the flour, poppy seeds, oats, and sugar together in a large bowl. Pour melted butter over it, and stir to coat. Divide into three, and squeeze each third into a patty, using plastic wrap to hold each patty together. Freeze the three patties in plastic wrap for 10 minutes to harden them up.
Whisk together corn starch and sugar and pour over fruit in another large bowl. Stir to coat the sugar, then let sit for several minutes before pouring in the white wine.
Pour fruit mixture into bottom of a glass baking dish, then crumble the patties over the top. Keep large and small crumbles. Bake for 35-40 minutes, until the topping is browned (I probably could’ve cooked mine a little longer).
Optional: Serve with vanilla ice cream.
Watch on YouTube:
Spotted Monterey Bay Squid With Butter Beans @ Chez Panisse Café http://bit.ly/16uLDJt
Spotted Fish Taco @ Mijita http://bit.ly/16uLANU
Spotted Chocolate Croissant @ Tartine Bakery & Cafe http://bit.ly/16uLDcv
Spotted Pizza with Wild Nettles and Parmesan @ Chez Panisse Café http://bit.ly/19ojd2n
The Working Class Foodies Pasta Salad
I’ve been making this salad in one form or another since college; in many ways, it’s the first real Working Class Foodies dish.
When I discovered the Union Square Greenmarket outside my dorm, I became instantly obsessed with tomatoes, especially any variety that could boast it was an heirloom. Heirlooms - and especially heirloom cherry tomatoes - quickly became the basis for this salad.
It’s endlessly adaptable: chances are you have half the ingredients in your fridge and pantry already.
Obviously, heirloom cherry tomatoes are not the most affordable, but this recipe both extends their use and showcases their flavor.
If you can spring for high-quality mozzarella, it’s well worth the cost. If vacuum-packed Polly-O is all you can afford, though, consider other cheeses like feta, brie, provolone, or even mild cheddar - anything you can cube up.
Today I used orechiette, but any short pasta will do. Gnocchi is great if you’re serving this hot.
Strips of serrano ham, proscuitto, shredded roasted chicken, cooked pancetta, white beans, garbanzo beans, or even baked or smoked tofu will bulk this out and add extra protein.
Don’t have basil? Fresh oregano, Italian parsley, chives or - if you want to go in a wildly different direction - fresh curry leaves will all work.
Any leftover vegetable, chopped up, is also a great addition. I’ve made this with roasted cauliflower, steamed green beans, confit artichokes, raw red onion, sauteed mushrooms, asparagus, and kale.
A glug of olive oil and a splash of balsamic (unless you’re using curry leaves) round this dish out and keep the ingredients from drying out in the fridge.
How would you make this pasta salad?