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Lavender Moose

A passion for the delicious, a love of the art, and a constant exploration of the world of food. a.k.a. The culinary hedonism of an unabashed gastronaut.

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Lavender Moose | lavendermoose.blogspot.com Reviews
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A passion for the delicious, a love of the art, and a constant exploration of the world of food. a.k.a. The culinary hedonism of an unabashed gastronaut.
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5 labels cherry
6 gogi berry
7 liqueur
8 juneuary
9 labels asparagus
10 butter
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Lavender Moose | lavendermoose.blogspot.com Reviews

https://lavendermoose.blogspot.com

A passion for the delicious, a love of the art, and a constant exploration of the world of food. a.k.a. The culinary hedonism of an unabashed gastronaut.

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1

Lavender Moose: January 2010

http://lavendermoose.blogspot.com/2010_01_01_archive.html

Ecadence is a term that communicates luxury and excess, richness and indulgence. So what better term to describe the ideal birthday cake. Credit for this one goes almost entirely to this post of Orangette. The lavender twist was as follows: I took a little of the plain icing, before adding the lemon, and added a very few drops of lavender oil to it. Careful! I like to think that somehow the mushrooms are imbued with the aura of lobster. The texture was also surprising, striking me as more bamboo-like...

2

Lavender Moose: July 2010

http://lavendermoose.blogspot.com/2010_07_01_archive.html

Ooooo, tasty easy pizza dough! Here's the recipe, courtesy of this link. 3 C Flour (I used a mix of all-purpose and whole wheat). 1 package (.25oz) Yeast - active dry. 2 T Vegetable Oil (I used olive oil). 1 C warm water (110°F or 45°C). Preheat your oven as hot as it will go. And then bake it until it's done (about 15-20 minutes.). I look forward to lots of experimentation with this recipe. Subscribe to: Posts (Atom). Aka The culinary hedonism of an unabashed gastronaut. Is what it's all about.

3

Lavender Moose: May 2010

http://lavendermoose.blogspot.com/2010_05_01_archive.html

That's not a hot dog. He moose is currently eating an adventure around the world. Soon, there will be many stories of many delicious things, and also a few tragic ones, as well. A preview:. On which I discover that I have a food allergy and visit the aptly named emergency room. Gin I actually like. Hint: it's made in Plymouth, England. Care to guess what kind of gin I'm talking about? They don't make Caerphilly in Caerphilly :-(. Silly Welsh cheesemakers. Or maybe just the Welsh in general? In writing th...

4

Lavender Moose: Cough Syrup

http://lavendermoose.blogspot.com/2011/12/cough-syrup.html

Ust a quick thought: Goji Berry Liqueur smells exactly like what you remember from childhood as the slightly poisonous aroma of cherry cough syrup. Remind me to think twice before ever using it in a cocktail! Subscribe to: Post Comments (Atom). A passion for the delicious, a love of the art, and a constant exploration of the world of food. Aka The culinary hedonism of an unabashed gastronaut. Is what it's all about. Animal, Vegetable, Miracle. Read, And Maybe Eat. Look, But Don't Eat.

5

Lavender Moose: June 2010

http://lavendermoose.blogspot.com/2010_06_01_archive.html

I like this season. His time of year, the berries start to ripen and the lavender blooms. The combination is heavenly. You'll need a spice grinder or an old coffee grinder that you've cleaned well enough to remove the smell of coffee. 1 t Lavender, dried (Some is called "culinary" - just make sure it is chemical-free.). 3 t Sugar, granulated. Ave you ever been walking down the street and suddenly been bowled over by an irresistible smell, one that absolutely, positively requires you to find the source?

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