Sunday, May 4, 2014

Real Food Art Vendors

While working at the Master Gardener's Incredible Edible Plant Sale, I met a couple of interesting vendors that I thought might be of interest to some of you, my gentle readers.

Victory Garden of Tomorrow 

They can be found at and have some very cool retro style posters, T-shirts, patches and other goods. The themes promote growing food, urban chickens, and farmer's markets, with a subtext of "let's all chip in and do our part".

a little sun

At ALITTLESUN.COM you will find cards and prints of fanciful slightly anthropomorphized fruits and vegetables, as well as the odd couple of cephalopods.


And with all of this images of food floating about it was nice to have some actual food vendors there. I had a lovely lunch of Thai bowl of fresh veggies with some grilled free range organic chicken added at the Thrive food cart. Evidently they can be found at some local Farmer's Markets and their tasty sauces are available at New Seasons. Menu, locations etc. at and they have a frequent diner card.

Saturday, April 12, 2014

Salad roll up

Sometimes it is fun to mix things up and serve a salad in a form that makes it into finger food.
This follows my Master Salad System and then wraps it in a tortilla.

Thursday, April 10, 2014

Spring scramble: sausage potato spinach

My lady asked for potatoes and sausage. This is what I came up with. 
This time I pulled out my cast iron. I like the way it turned out. I often make something similar in stainless steel. So, to your own liking I suppose.
Steam quartered potatoes until tender.
Fry up sausage, chopped green onion in butter and bacon drippings. Add chopped apple, prepared potatoes, roasted carrots (previously frozen).
Set the oven on low heat 150ΒΊ-200ΒΊ F and put tortillas on an oven safe plate with another upside down on top as a cover.

Wednesday, April 2, 2014

BBQed Butterflied chicken burrito

First, butterfly a chicken.

Then broilify the chicken on a bed of aromatic veggies.

Once the skin is nice, roastify it in a 350 degree oven until done (I ended up at an internal temp of 160).
Broil some pineapple chunks.

Then sautee them with some onions.

Add the chicken, shredded, and some BBQ sauce. 

Serve on a toasted tortilla with some sour cream rolled into a burrito.