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  • Post #1801 - August 13th, 2013, 12:51 pm
    Post #1801 - August 13th, 2013, 12:51 pm Post #1801 - August 13th, 2013, 12:51 pm
    Des Moines Farmers Market:
    Image

    Canon ELPH 310 HS "Miniature" Mode to simulate complicated tilt-shift effect and exaggerate colors:
    Image

    Proper "sea of people" angle a little bit later:
    Image

    I was too lazy to walk through the crown again to get more photos from atop the parking ramp.
  • Post #1802 - August 15th, 2013, 3:33 pm
    Post #1802 - August 15th, 2013, 3:33 pm Post #1802 - August 15th, 2013, 3:33 pm
    Image
    tomato water production ( super ripe #2's from the farm stand)
  • Post #1803 - August 18th, 2013, 12:40 pm
    Post #1803 - August 18th, 2013, 12:40 pm Post #1803 - August 18th, 2013, 12:40 pm
    chocolate chip cookie for a friend's new business
    Image
  • Post #1804 - September 1st, 2013, 10:22 am
    Post #1804 - September 1st, 2013, 10:22 am Post #1804 - September 1st, 2013, 10:22 am
    Image

    Plum rose tart- Red plums on top of sweetened mascarpone, brushed with rose jam on homemade puff pastry.
    In my house, you always save room for dessert.
  • Post #1805 - September 1st, 2013, 10:24 am
    Post #1805 - September 1st, 2013, 10:24 am Post #1805 - September 1st, 2013, 10:24 am
    Image

    Raspberry frangipane tart.
    In my house, you always save room for dessert.
  • Post #1806 - September 2nd, 2013, 3:09 pm
    Post #1806 - September 2nd, 2013, 3:09 pm Post #1806 - September 2nd, 2013, 3:09 pm
    Image

    Chocolate, caramel and banana cream tartlet.
    In my house, you always save room for dessert.
  • Post #1807 - September 2nd, 2013, 3:23 pm
    Post #1807 - September 2nd, 2013, 3:23 pm Post #1807 - September 2nd, 2013, 3:23 pm
    Image
    Mission fig tart
    In my house, you always save room for dessert.
  • Post #1808 - September 2nd, 2013, 4:44 pm
    Post #1808 - September 2nd, 2013, 4:44 pm Post #1808 - September 2nd, 2013, 4:44 pm
    Tadiq.
    image.jpg
  • Post #1809 - September 3rd, 2013, 9:17 am
    Post #1809 - September 3rd, 2013, 9:17 am Post #1809 - September 3rd, 2013, 9:17 am
    Ooo, that tadiq looks nice. From what I gather from the internets, is that a like a bruleed rice pudding?
    I want to have a good body, but not as much as I want dessert. ~ Jason Love
    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
    In the world of apples, Pink Lady runs the whorehouse. ~ James Napoli

    Late-Nite Eats Database
  • Post #1810 - September 3rd, 2013, 4:01 pm
    Post #1810 - September 3rd, 2013, 4:01 pm Post #1810 - September 3rd, 2013, 4:01 pm
    Pie Lady wrote:Ooo, that tadiq looks nice. From what I gather from the internets, is that a like a bruleed rice pudding?


    It's actually a savory dish. The crispy layer of rice at the bottom is the best. I found another spelling- tahdig.

    http://en.wikipedia.org/wiki/Tahdig
  • Post #1811 - September 9th, 2013, 8:48 am
    Post #1811 - September 9th, 2013, 8:48 am Post #1811 - September 9th, 2013, 8:48 am
    Sicile (Pistachio sponge, blackberry mousse and pistachio bavarois)

    Image
    In my house, you always save room for dessert.
  • Post #1812 - September 16th, 2013, 8:51 pm
    Post #1812 - September 16th, 2013, 8:51 pm Post #1812 - September 16th, 2013, 8:51 pm
    Image

    Composed Baby Spinach Salad w/ Sauteed Soprasetta,Sliced Provolone,Scallions,
    Shaved Celery,Crumbled Greek feta,Ripened Nectarines, and a Miso/Sesame Oil dressing.
  • Post #1813 - September 19th, 2013, 10:32 am
    Post #1813 - September 19th, 2013, 10:32 am Post #1813 - September 19th, 2013, 10:32 am
    last of the cherry tomatoes (and I'm sick of eating them fresh!)
    time to dry some....

    Image
  • Post #1814 - September 19th, 2013, 3:30 pm
    Post #1814 - September 19th, 2013, 3:30 pm Post #1814 - September 19th, 2013, 3:30 pm
    Image
    care package in the making...
  • Post #1815 - September 20th, 2013, 9:07 am
    Post #1815 - September 20th, 2013, 9:07 am Post #1815 - September 20th, 2013, 9:07 am
    mhill95149 wrote:Image
    care package in the making...

    Mel -

    I can PM you my address for that care package. :wink:

    Your photos are fantastic. Thanks for continuing to share them.
    -Mary
  • Post #1816 - September 20th, 2013, 9:53 am
    Post #1816 - September 20th, 2013, 9:53 am Post #1816 - September 20th, 2013, 9:53 am
    send a woman a box of cookies, she eats for a day....
    post a link to the recipe and she has cookies for ever!

    http://www.browneyedbaker.com/2012/10/1 ... p-cookies/
    :D
  • Post #1817 - September 20th, 2013, 10:48 am
    Post #1817 - September 20th, 2013, 10:48 am Post #1817 - September 20th, 2013, 10:48 am
    Touche, Mel.
    -Mary
  • Post #1818 - September 21st, 2013, 9:53 am
    Post #1818 - September 21st, 2013, 9:53 am Post #1818 - September 21st, 2013, 9:53 am
    Pistachio mousse cake that I made for a neighbor's 40th birthday celebration. Chocolate sponge, Cointreau and cardamom orange marmalade, chocolate/pistachio feuilletine, pistachio mousse and chocolate mirror glaze.

    Image
    In my house, you always save room for dessert.
  • Post #1819 - October 15th, 2013, 5:49 pm
    Post #1819 - October 15th, 2013, 5:49 pm Post #1819 - October 15th, 2013, 5:49 pm
    Image
    Chanterelles are back in stock at Costco this week
  • Post #1820 - October 17th, 2013, 11:32 am
    Post #1820 - October 17th, 2013, 11:32 am Post #1820 - October 17th, 2013, 11:32 am
    Image
    The Chanterelles were used in the making of this ravioli
  • Post #1821 - October 18th, 2013, 1:09 pm
    Post #1821 - October 18th, 2013, 1:09 pm Post #1821 - October 18th, 2013, 1:09 pm
    C&C.jpg

    Capicola and coppa from Capri on North Ave. in River Forrest
  • Post #1822 - November 3rd, 2013, 5:23 pm
    Post #1822 - November 3rd, 2013, 5:23 pm Post #1822 - November 3rd, 2013, 5:23 pm
    Image

    Torta di Cachi (Persimmon Hazelnut Cake).
    In my house, you always save room for dessert.
  • Post #1823 - November 3rd, 2013, 5:38 pm
    Post #1823 - November 3rd, 2013, 5:38 pm Post #1823 - November 3rd, 2013, 5:38 pm
    Persimmon hazelnut cake sounds and looks so good.
  • Post #1824 - November 3rd, 2013, 6:00 pm
    Post #1824 - November 3rd, 2013, 6:00 pm Post #1824 - November 3rd, 2013, 6:00 pm
    AlekH wrote:Persimmon hazelnut cake sounds and looks so good.


    The persimmons were on sale at Meijer this week (2/$1) and I love this combo. Nice, moist cake and not overly sweet.
    http://www.emikodavies.com/blog/the-winter-fruit/
    In my house, you always save room for dessert.
  • Post #1825 - November 3rd, 2013, 8:37 pm
    Post #1825 - November 3rd, 2013, 8:37 pm Post #1825 - November 3rd, 2013, 8:37 pm
    I made persimmon ice cream once and I found it tasted like pumpkin. Did your cake taste a little like that too?
    I want to have a good body, but not as much as I want dessert. ~ Jason Love
    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
    In the world of apples, Pink Lady runs the whorehouse. ~ James Napoli

    Late-Nite Eats Database
  • Post #1826 - November 3rd, 2013, 9:40 pm
    Post #1826 - November 3rd, 2013, 9:40 pm Post #1826 - November 3rd, 2013, 9:40 pm
    Actually, it DID...a bit.
    In my house, you always save room for dessert.
  • Post #1827 - November 16th, 2013, 2:26 pm
    Post #1827 - November 16th, 2013, 2:26 pm Post #1827 - November 16th, 2013, 2:26 pm
    Tart with wine-poached pears and cranberries.
    CranberryPearFrangipaneTartcropped.jpg
    In my house, you always save room for dessert.
  • Post #1828 - January 13th, 2014, 11:11 am
    Post #1828 - January 13th, 2014, 11:11 am Post #1828 - January 13th, 2014, 11:11 am
    Baked croissants this weekend. Almond and chocolate.

    Image

    Image
    In my house, you always save room for dessert.
  • Post #1829 - January 23rd, 2014, 8:01 pm
    Post #1829 - January 23rd, 2014, 8:01 pm Post #1829 - January 23rd, 2014, 8:01 pm
    tgoddess wrote:Tart with wine-poached pears and cranberries.
    If that tart tasted half as good as it looked, it must have been scrumptious.
  • Post #1830 - January 23rd, 2014, 9:14 pm
    Post #1830 - January 23rd, 2014, 9:14 pm Post #1830 - January 23rd, 2014, 9:14 pm
    Image
    Image
    Image
    nice little ribeye that got cooked for dinner tonight

    225˚oven from 67˚to 120˚then hot pan with a lot of butter
    for basting.

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