Because being healthy pays off when you're old while eating delicious food pays off RIGHT NOW!

french toast recipe

When you make French toast, is it perfect every time? Is it like an amazing crème brûlée suspended in a delicate lattice of bread? It should be. Chances are, you’re doing it wrong. Here are 6...

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Papplequatince - (pear stuffed with an apple stuffed with a loquat stuffed with a quince...think vegetarian turducken but with pomes)

1 pear
1 apple, the largest softball sized heirloom apple you can find, perhaps a Northern Spy which can grow quite large
1 quince
1 loquat
2 tablespoons of rolled oats...

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heirloom apples at a farmer's market

For the pie crust:
2 cups of flour
1 teaspoon of salt
1 teaspoon of cinnamon
1 cup of unsalted butter
1/2 cup of ice water

For the filling:...

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Purple Carrot Cake
  • Romans used white and purple carrots. By the 14th century in Europe, a variety of colored carrots were being grown including purple, red, yellow, and white, but not orange. Orange carrots...
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Meyer Lemon Tart
  • Meyer Lemons were brought from China to the U.S. in 1908 by Frank Meyer; cross between lemon and a mandarin or orange
  • Availability: from late fall to spring
  • Appearance:...
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This dish is highly sensitive to nanosynchronic vibrations in the air caused by amplitude and frequency modulated sound waves, ultraviolet light rays, or accelerated photons. Simply put, the...

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leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.