"Growing your own food is like printing your own money."

Los Angeles:


Todmorden (Dafuq?!, you say? It's in England.):


A New York City apartment:

British Cooking

Rachael! Dancing! 2 of Leamur's fav things!

Rachael with the DWTS Guru, Tony Dovolani:


With Paula Deen!


With Emmitt Smith!


And cooking (sort of, it's guac) with John Salley!

Make Cheesecake, Not War

In the Busken vs Frisch Pumpkin Pie War, the Busken brothers prank a Frisch's Big Boy:


To stay out of the pumpkin pie wars, here's a demonstration of how to make "punkin" cheesecake, with crushed ginger-cookie crust:

(watching this lady gives me such kitchen-envy!)

Crepes!

Short video of how easy it is to make crepes:


The full episode, featuring OMG orange souffle crepes with Gran Marnier (!) is here.

It Helps to Be a Hungry Idiot and Other Career Advice

Beer Cheese Soup:


Replace the bacon in the recipe with mushrooms or yams, use vegetable broth, and serve with a hoppy ale and fried potatoes for a fat & happy Leamur.

As for the title of this post, I liked this article on foodie ghost-writing.

Savory Bread Pudding

For the last DAWN pot-luck next week, I will attempt this recipe from http://prouditaliancook.blogspot.com/2009/09/holding-on-to-summer-with-tomato-bread.html:

I cut up and cubed half of a ciabatta loaf, put it in a 400F oven till crispy.
In a large bowl I diced:
4 tomatoes, added
fresh parsley, thyme, and rosemary. Next I added in the same bowl
1/2 cup of half and half, and
1/2 cup of milk,
2 eggs,
1/4 cup of grated asiago, and
1/4 cup of grated romano cheese,
salt and
pepper.

In a small pan sauté:
1/2 onion and
2 garlic cloves.
Toss this into the bowl with the tomatoes. Place your bread cubes in a buttered baking dish and pour the custard mixture all over covering the cubes, let it all absorb. Place grated romano all over the top and drizzle with olive oil. Bake at 350F in a larger baking dish filled halfway up with water, 25 minutes. Brown under broiler.

The Platonic Dish (and other fallacies of happiness)

Dolphin Rescue in Brazil (Nice Beach!)

For tomorrow's pie, I will attempt this recipe from http://prouditaliancook.blogspot.com/2008/10/savory-vegetable-ricotta-pies.html:

You can bake them with a crust, or without. Basically the ingredients are the same.

About 1lb. of ricotta,
1/2 lb or less, of your favorite shredded cheese, here I used a mixture of provolone, asiago, and mozzerella.
1 cup of grated parm or romano,
3 beaten eggs,
garlic and
onion.

After that, you can add in whatever veggies you want! You can use shredded zucchini which has been squeezed of its moisture, frozen spinach that has been thawed and squeezed of all water, chopped artichoke hearts, roasted red peppers, sun dried tomatoes, various pesto's and herbs for flavorings.
Just start out sauteing your onion and garlic in olive oil, then add your veggies. Have your eggs and all your cheese whipped up together in a separate bowl, and then combine it all together. I bake them at 350F, till golden and firm in the middle, not wet. It could take 30 to 50 min's. It depends how good you get the moisture out of everything, the ricotta included. Cool them down a bit before you cut into them, so everything stays together.