Posts Tagged 'food'

Zombie cakes pt. 2- cakes (and more) for zombies!

Last year some of you might remember my blog about how to make your own zombie cakes. Well this year for Halloween I thought I would continue the zombie theme, but this time with treats you can make for your zombie guests! Because lets face it…if theyre busy eating these treats, they wont eat your brains ;)

Zombie Brains Cupcakes

Craftster user OhThat made these deliciously brainy cupcakes for her son zombie.

Panna Cotta Brains with Pomegranate Sauce

Omnibrain of Science Blogs posted this deliciously realistic looking dessert altered from an Alton Brown recipe. Its so realistic looking Im planning on making some in case the zombie apocalypse happens and I need decoys!

Brain Pate

While a brain pate might sound gross, this particular pate isnt made from actual brains, it just looks like them. But it will food a zombie long enough for you to plan your escape.

Watermelon Brain

For the zombie thats watching their waistline, this melon brain is healthy and…well…brainy.

Brain Dip

Food blogger Canary Girl posted this simple and effective brain party dip. All you need is some cream cheese, ranch seasoning and salsa and youve got yourself a tasty zombie approved treat.

You can get the recipes for all these treats by clicking on the above links…enjoy!

<3
seanalyn

PS- oh and Im sure you noticed many of these recipes require brain molds which can be purchased in many stores this time of year or online at a site like amazon. Mini brains and big brains!

Bento Jewelry

My friend Jasmin recently sent me a link to what might possibly be the most amazing jewelry ever.

Tiny Bento Jewelry

These tiny artfully crafted pieces of jewelry feature different japanese treats from green tea to uni nigiri to chopsticks to tuna maki. All are individually handmade and are a wonderful mix of kitsch and class…its hard to incorporate sushi into jewelry and not come off as cheesy, but San Francisco based artist Carolyn Tille pulls it off with an elegant and artistic grace. My personal favorite is Silver Ikura Ring.

She also makes Dessert Jewlery and other pieces all of which can be viewed and purchased on her website.

<3 seanalyn

Next best thing to your own sushi boats!

Just the other day I was telling my friends about how much I want my a river with sushi boats in my house. Unfortunately most San Francisco landlords are not so keen on people putting tiny rivers in their apartments so I will have to wait until I get a house of my own. But until then, I can fill my need for mobile sushi with a sushi train!

Shinkansen Bullet Train Sushi Go Round Restaurant

Modeled after the infamous Shinkansen Bullet Train in Japan, this kit allows you to build your own bullet train track and comes with train cars to tote the sushi. If youre having a party you can play conductor and decide when your guests get their meal or you could just sit by yourself and play master of the sushi train (totally what I would do). The train comes with two cars and either plates or bowls and can be operated manually or on auto pilot. It also includes chopsticks and fake sushi so you can do some trial runs before using the real thing.

The set can be shipped from Japan and retails for around $66 dollars (not including shipping).

[link via TokyoMango]

<3 seanalyn

Are you what you eat?

We’ve all heard the saying “you are what you eat” well Mark Menjivar of Good Magazine recently posted an article feature pictures of the insides of people’s refrigerators and a brief description of the individual. The result is a fascinating look into how our food is a reflection of who we are and what is going on in our life.

You Are What You Eat

“We purchase refrigerators the way we fill them: out of necessity—to preserve the milk; to keep the greens from wilting. But from the right vantage point, an open fridge is the perfect staging grounds for a discussion of consumption. And if the aphorism holds true—if we really are what we eat—then refrigerators are like windows into our souls. It’s that sentiment that’s at the heart of Mark Menjivar’s inventive exploration of hunger, “You Are What You Eat,” for which he photographed the contents of strangers’ refrigerators. As you can see, whether it holds neatly ordered rows of labels-out condiments or zip-locked stacks of shot-and-gutted buck meat, there’s almost certainly a narrative to a fridge’s arrangement.”


Owner of Defunct Amusement Park | Alpine, TX | 1-Person Household | Former WW II Prisoner of War | 2007


Street Advertiser | San Antonio, TX | 1-Person Household | Lives on $432 fixed monthly income | 2007


Retired Train Conductor | Jackson, MS | 1-Person Household | Started Meals on Wheels in his community | 2008


Bar Tender | San Antonio, TX | 1-Person Household | Goes to sleep at 8AM and wakes up at 4PM daily. | 2008


Documentary Film Makers | San Diego, CA | 3-Person Household | Efforts have helped send millions of dollars to children in Uganda. | 2008


School Crossing Guard/Nursing Home Assistant | Austin, TX | 6-Person Household | Parents and 3 adult children live in an efficiency apartment. | 2007


Short Order Cook | Marathon,TX | 2-Person Household | She can bench press over 300lbs. | 2007

Those are just a few of my favorites, click here to check out the full article with more images.

<3 seanalyn

Geeky bento

Im always talking about how its easy to find geeky game themed baked goods, but its rare to find savor geekness. Well one clever foodie has mastered the art of geeky savory foods in a very classic and fun way…bento boxes!

Im sure many of have heard of her but for those that havent,AnnaTheRed of Anna The Red’s Bento Boxes has an amazing blog where she not only displays her creations but also her sketches and describes the process of creating her culinary masterpieces. She does everything from video games, to anime, to comics and everything in between. Here are a few of my favorites.

Robot from Penny Arcade

Headcrabs from Half-Life

Braid

Where the Wild Things Are (1)

Where the Wild Things Are (2)

Battlestar Galactica Cylons

Tingle from Zelda

And you know whats awesome? These are all just from the first two pages on blog posts! This girl is a bento genius! Shes definitely giving me some inspiration for my own.

<3 seanalyn

Create create culinary art with Magic Five

Ever wonder how restaurants get those perfectly even lines of sauce on your food? Yeah I can never figure it out either but someone has figured out how to make them them yourself with ease. Introducing the…

Magic Five

This Japanese bottles have 5 evenly spaced holes at the tip allowing you to expertly decorate your food with whatever sauce you like (medium thickness like mayo works best). Recently a blogger discovered them while eating Okonomiyaki (or as I call it, Okonomnomnomiyaki) in Kyoto Japan last fall. Unfortunately these bottles are only available in Japan, so I guess I’ll have to wait until I go to Tokyo this summer to pick some up!

[link via Boing Boing Gadgets]

<3 seanalyn

happy st. patrick’s day!

oh yes, it’s a day of drunken Irish celebration.  i love it. Erin go bragh!  we pre-celebrated this weekend by attending the official St. Patrick’s day parade in San Francisco.  i got up at 6:30 am to endure some massive cooking.  my Irish breakfast included: Irish soda bread, Dubliner Irish cheddar and mushroom eggs, fried tomatoes, corned beef n’ cabbage, and bacon.  topping that off with some Irish coffees, Guinness, Magners, and Murphy’s, we had ourselves quite a festive breakfast.  if only i had time and didn’t have to work today, i would have done it all over again! :)  check out the highlights:

cooking in my kitchen!

cooking in my kitchen!

thats a whole lotta bacon.

that's a whole lotta bacon.

since i was using my stovetop, and i had a massive amount of eggs to make, i tossed some shredded chedder and green onions on top and baked them for 15 minutes.

since i was using my stovetop and had a massive amount of eggs to make, i tossed some shredded chedder and green onions on top and baked them for 15 minutes.

after simmering the seasoned corned beef in water for almost 3 hours (50 minutes per pound), i added the red potatoes, carrots, and cabbage.  i love how the veggies soak up all of the delicious flavor of the beef!

after simmering the seasoned corned beef in water for almost 3 hours (50 minutes per pound), i added the red potatoes, carrots, and cabbage. i love how the veggies soak up all of the delicious flavor of the beef!

of course, the men wait patiently while the food is prepared.

of course, the men wait patiently while the food is prepared.

fried tomatoes!

fried tomatoes!

Irish soda bread, or whats left of it!

Irish soda bread, or what's left of it!

a glorious spread of food

a glorious spread of food

<3 katie

On food and family

Im sure some of you noticed that its been quiet around these parts the past week or so. Well I wanted to update on whats going on. This a bit difficult to write, but Ive always felt that talking through what Im feeling is amazing therapy but right now I cant really bring myself to say a lot of these words out loud….so this is something I just need to write about for now. Almost a year ago my father was diagnosed with a malignant schwannoma that had spread to his brain. He had surgery last spring and it was a success and radiation seemed to have eradicated all traces of cancer. However during the holiday season we discovered that the cancer came back and had spread to his spine. The cancer spread very rapidly and the doctors decided that there was nothing that could be done. My father’s cancer was terminal and he would die very soon.

Since Christmas Ive been driving to visit him and the rest of my family in Bakersfield every weekend. Its been hard emotionally to see my father who was such a strong man slowly deteriorate…but I needed to be there for him and my family. Sunday February 8th was to be my Dad’s 57th birthday and even though he wasnt eating solid foods and wasnt speaking, I had planned on making my grandmother’s Italian crepes for him. It was his mothers recipe and after she died almost 7 years ago from Alzheimers, he has not smelled or tasted his mothers crepes since no one in my family had been able to master the recipe.

Unfortunately Saturday night just 1 hour before his 57th birthday my father passed away quietly and surrounded by loved ones. I cant even begin to explain the heartache Im going through, its a loss unlike any loss I have experienced before. I always knew that one day I would loose my father, I just had no idea it would come so soon.

Part of me is devastated and almost angry for all the things I will miss out on. I wont have the opportunity to have my father walk me down the isle, come to my house for Christmas dinner or hold my future child. Im heartbroken that my mother…his wife of over 30 years, will have to retire alone. But at the same time I know that I am fortunate to have had such an amazing father for 24 years…many people I know never knew their fathers or had horrible dads, so Im thankful for my dad even if the time was short. Im also thankful for the lives he touched. As a teacher for 30 years lower income children and adults he had an amazing impact on their lives, Ive been reading the online guest books for him and am overwhelmed with the sheer number of people writing about how much they loved my dad. His memorial service had over 300 people! We were all lucky to have my dad even though our time with him was cut short.

The day after my dad passed away I decided to go ahead and make his mothers crepes as I had originally planned. Even though my grandmother’s recipe is very vague (uses words like scoop and pinch and was more of an ingredient list than anything) I was able to make 2 batches of crepes and some sweet and spicy sausages. When we sat down to dinner my family toasted my Dad and wished him a happy birthday with tears in our eyes. To my surprise and delight the crepes tasted exactly like my grandma’s! I overstuffed them a bit because I didnt take into account the filling expanding when I cooked, but otherwise they were perfect. My mom said that Dad would be proud.

I would share the recipe with you all, but its my grandma’s secret recipe so I cant go about putting it up online for the world to see ;) However I am devising some of my own crepe recipes and I’ll share them with you later. I promise I’ll catch up on all the blogs Ive been meaning to write, Ive got about a dozen floating around in my head right now and I just need the time to write them all out.

I love you Dad and I miss you so much, you always encouraged me to write and read my blogs…I like to think that somewhere out there your spirit is still reading them. This is for you Dad, I love you so much.

Robert Anthony Mickols February 8th 1952- February 7th 2009

<3 seanalyn

Tapas Week pt 2

As promised heres a few other tapas recipes sure to make for a delicious meal or party!

Spicy Crispy Fried Oysters

Ingredients

  • 24 Oysters
  • 2 cups cornmeal flour
  • 1 cup either spelt or white flour
  • salt
  • pepper
  • cumin
  • chili pepper
  • garlic powder
  • onion powder
  • canola or vegetable oil.
  • aioli (recipe to follow)
  • green onions

Pop the oysters out of their shell and give both them and the shell a quick rinse.  Keep only the bottom half of the shell.  If you have never shucked oysters, its very easy, <a href=”http://recipes.howstuffworks.com/oysters.htm”>heres a step by step guide</a> that explains it better than I could.

In a bowl mix the two flours together.  Add all the different seasonings until it reaches a spice you like.  I prefer very spicy so I add lots of garlic, chili and cumin.

In a pan heat about 2-3 inches of oil. Thoroughly roll each oyster in the flour mixture until they are completely coated.  Drop a few at a time in the oil and cook a golden brown, flip and do the same with the other side.  Allow oil to drain on a  paper towel. Place the cooked oysters each on an oyster half and top with aioli and chopped green onion.

Lemon Aioli

To make an aioli basically whisk some mayonnaise with some lemon juice, lemon pepper and just a but of mustard.  You want it to be slightly more liquidy than the mayonaise is.  I like adding either crushed garlic or some capers, but you can experiment and add different spices to see what you like!

Sun-dried Tomato and Shrimp Ceviche

Ingredients

  • 1/2 cup sun dried tomatoes drained from oil or dry and re-hydrated in water
  • 1/2 cup olive oil
  • 10 roasted garlic
  • 1/2 cup white vinegar or rice vinegar
  • 1/3 cup sugar
  • 1/2 lb of medium to small sized cooked shrimp
  • 1 cup diced sweet white onion
  • 1 cup diced cabbage
  • 2 oranges
  • 2 lemons
  • 2 limes
  • cilantro
  • salt and pepper

To make the roasted garlic drizzle whole garlic cloves with olive oil and sprinkle with salt and pepper.  Place them in a 450 degree oven and cook until they are soft and golden.  In a blender add the garlic, sun-dried tomatoes, olive oil, vinegar and sugar.  blend until all the tomatoes are thoroughly chopped up and liquid, add salt and pepper to taste.  Finely dice onions and cabbage and chop the cilantro.  If you like spicy add some finely diced jalepenos!  In a bow  mix the sun-dried tomato mixture and add the shrimp, cabbage, onions and juice of the oranges, lemons, and limes.  Mix it all together thoroughly and add the cilantro.

Serve with chips or use it on mini sope shells as a great appetizer! I recently served this at a ladies night and it was quite well recieved.  Its nice because its a pretty easy ceviche to make and with the precooked shrimp you dont have to worry about raw fish or anything ;)

Amazing gaming bento boxes

My friend Jenn over at Infinite Lives pointed me towards the most amazing bento boxes ever. These boxes were made by Derek Lieu by his girlfriend…what a lucky guy!

Super Smash Bros Brawl

The detailing is just stunning! Apparently the Yoshi egg is an actual quail egg!


I also absolutely LOVE the Katamari one.

Seriously! Look at the Prince! Its too cute to eat! My heart exploded into rainbows and unicorns just looking at it.

To check out more of these amazing bento boxes including some adorable anime ones, go to the Flickr gallery.

[link via Infinite Lives]


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