Enormous Appetite

I am really into the slow food movement and consider myself an aficionado of fine foods. The salad course I am enjoying now, for instance, has been left in the sun and soil to leisurely brown until its sweet and fruity flavors intensify.

The next course in my haute cuisine will be a decomposing mushroom with a reduced spore sauce. Sure, it will take me 45 minutes of travel time for the entrée, but that’s why it’s a slow food movement.


Via The Telegraph, photo by Arief Perdana/Caters News.

I’M STARVING


Sent in by MobileMeesha.

Substitute EVERYTHING

Bon Apétit! Tonight we haf:

Salmon (Sssh, it’s really papaya!)
Tuna (Hee! Watermelon!)
Sashimi (No, eet’s really plum and zuh plum skeen!)
Ahi Tuna Steak (Watermelon again!)
Delmonico Steak (Keeding! Eet’s Portobello mushroom!)
Cheesecake (Cheese wis yogurt dollop!)

And don’t forget zuh carrot chopsteecks.

Katrina B., we have to introduce you to Mathijs over at Cooking For Lucy of HamsterTracker fame. P.S. did you know that Mathijs has a new book!?

0h Noes! Cute baby turkeys!1!

HOW DARE YOU POST THIS!

SO… CONFLICTED!

NO FAIR , THEY’RE CUTE and DELICIOUS!

Elizabeth B. found these tempting turkles and story over at Beyond Blue Stockings.

The Fur Comes with an Elastic Waistband

Betty! Fetch my muumuu! I gotta roll myself to the TV to catch “Judge Judy”!

Moo, Tina K.

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