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Look at that! Let's first nibble on a yogurt-fruit salad breakfast. Albion Cooks did just that over the holiday weekend, which led to a rare, unhurried breakfast. It looks appealing, healthy, and tasty, "definitely worth the effort", supremed oranges be damned. Next, dig into a big ole box of Bing cherries via The Foodie Digest. Share with co-workers, as they do in Foodie Digest's kitchen (so sweet!), or sit on the couch and enjoy solo.
Kinksters & non-squeamish types only for this one: if fruit or yogurt's not your thing, how does a serving of colostrum, otherwise known as first breast milk sound? An Open Cupboard spotted the reportedly sticky, yellowish dairy product at the Berkeley Farmer's market, but hasn't told us how this "special" cow juice tastes just yet. We totally understand the wait!
Time for something meatier and more um, normal. Serve up Cooking with James's lamb riblets alla Romana with mint lemon pesto as an app for your next fiesta. We really like riblets as long as we aren't assigned to collect the bones on a catering gig.
Are you blue? Or just not into blue foods (who is, really)? Change all that after one of Chockylit's blueberry & raspberry ricotta almond cupcakes with cream cheese frosting. They are "relatively heatlhy" due to the almond, berry, and dairy ingredients. Let's be real: as long as they taste good, we're all over 'em! Take a peek at the Gateau St. Honore, made of whole milk, butter, puff pastry, cream puffs, rum flavored pastry cream, whipped cream, and caramel. Feeding my Enthuiasms is part of the Daring Bakers, a group that takes on a different baking challenge each month. This month's gateau looks to us like a showcase piece. That is, it looks like it should be displayed at a CCA baking department, wedding, or upscale bakery. The challenge with such displays may be to eat slowly, especially when it all looks and tastes that good.
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