insalata non troppo lontano oriente

insalata-diced fresh tomatoes and artichoke simmered in garlic cloves and olive oil, chopped basil, crumbled queso fresco, black bean hot oil, a slice of organic whole wheat bread

1. simmer crushed garlic cloves in a saucepan with olive oil, add fresh diced tomatoes, chopped basil, and marinated artichokes and keep on low heat.

2. when at preferred heat, remove and add mix on top of a slice of whole wheat bread, dress with black bean hot oil (directions on how to make next post), garnish with crumbled queso fresco.

panna cotta

panna cotta-4 cups heavy cream (or half-and-half), 1/2 cup sugar, 2 teaspoons of vanilla extract, 4 1/2 teaspoons powdered gelatin, 6 tablespoons cold water


1. heat the heavy cream and sugar in a saucepan or microwave, once the sugar is dissolved, remove from heat and stir in the vanilla extract.

2. lightly oil eight custard cups with a neutral-tasting oil.

3. sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4. pour the warm panna cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5. divide the panna cotta mixture into the prepared cups, then chill them until firm, which will take at least 3 hours.

6. top with some kind of berry mix; strawberries, blackberries, blueberries all taste amazing with panna cotta, but in reality any fruit will do.

7. eat that dank shit up!

huevos taco numero uno

numero uno: scrambled organic eggs, fresh diced tomatoes and thai peppers, crumbled queso fresco, siriacha chili sauce, fresh tortillas.
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eggs were collected from the organic-fed hens from the chicken coop in the backyard and the tomatoes and thai peppers were also picked fresh from the garden today.

raw flour tortillas taste best when grilled perfectly - actually making your own tortillas isn't too tough - flour, shortening, baking powder and salt mixed, then pressed thin and cut into tortillas.

queso fresco is a fresh goat cheese from mexico, similar to mozzarella - it is available in most grocery stores, but would be quite simple to make using fresh goat (or cow) milk, a mesophilic dvi culture, calf lipase powder, liquid rennet, and salt.