Summer’s over
... but food is timeless, thank God! Here’s an edible blast from the Summer past of 2015.
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@thepeckishpen
Summer’s over
... but food is timeless, thank God! Here’s an edible blast from the Summer past of 2015.
Cute cards for foodies
Bring back May’s menu! From Mexican tacos to Libanese mash up and Danish tatare - again, again!
Oyster up!
So I have this friend He went to the worlds end He came back Rich with oysters in his rack!
The oysters were better than my lyrics, I promise you that.
How to up your vegetable game this year - Not because it's January. But because I adore vegetables.
Bon appétit!
The Peckish Pen
December was a hungry one
Bon appétit!
The Peckish Pen
( R ) A M E N !
Hallelujah! Winter time equals ramen time; easy as boiling an egg (like these 6-minute babies). Bon appétit!
NYC - back to the fromtime
Oh sweet past... living, dining and wining in the streets of Brooklyn and nearby boroughs was my thing last Spring. This Fall, however, I had the pleasure of visiting amazing and always surprising New York City (said with a 1930's tone of voice).
Here's what went down:
$1 oysters at Chelsea Market's fish shack number one, Cull & Pistol.
Central Park struttin' her stuff from her best angle. I wanna live here, in this very house of leaves!
Remember to send a salami to your boy in the army - if you know what I'm talking 'bout.
Another Central Park moment: An "artist" sketching a cute jewbie. Aw.
There's macaroni. And then there's cheese. Macaroni. Cheese. Mac'n'Cheese. So yum.
What's a great city without great friends? Absolutely nothing. I therefore surrounded myself with these beautiful lads and ladies in Bushwick for a night to remember.
Tighten up your Spanish - cuz all you need is a michelada y tacos de pescada!
Feet in the sand (and the lack of tall buildings) for a day sure keeps the doctor away. Coney fucking Island.
Bon appétit!
The Peckish Pen
Yes, it's tiny hamster versus competitive eater Takeru Kobayashi in the ultimate shown down; hot dawg eating. Find out who wins here!
Rhubarb baby popsicles
Oh, you're hosting a Babyshower? And you need a dessert that will rock peoples socks off? Mini rhubarb popsicles are what you need. So easy to make and so super delicious.
What you need:
A basic rhubarb compote Tooth picks Ice cube trays White chocolate Pistachio nuts (preferably salty)
What you do:
Have any leftovers from Springs rhubarb compote? If not, simply make one - it's easy! Chop the rhubarb into squares and boil it with sugar and the seeds from two vanilla sticks. Add the sticks to the compote and let if cool.
Bring in your favorite ice cube trays and fill them with the compote. Before putting them in the freezer add a tooth pick in every compote portion. Let the mini popsicles freeze for a least 3-4 hours.
Just before you're ready to serve the popsicles pop them, dip them i melted white chocolate and chopped pistachio nuts.
Serve the baby popsicles on a cute tray - voila!
Bon appétit!
The Peckish Pen
The Tacofication
God I love tacos - and I'm not alone. Bon Appétit Magazine frequently reminds me of this when posting the most mouthwatering articles and recipes on this Mexican pearl of a meal. From me to you - all of Bon Appétit's recent recipes on tacos! My favorites? The fish tacos, obviously, as well as the fried avocado tacos. Find your own favorites right here.
Bon appétit!
The Peckish Pen
Malt pizza with bacon, potatoes & herbs
From Timm Vladimirs Kitchen, spring 2014 Makes 1 pizza for 2 persons
What you need:
Pizza: 2 teaspoons of malt flour 2 deciliters of white flour 2 teaspoons of baking soda Half a teaspoon of salt 2 spoons of regular frying oil 3⁄4-1 deciliters of dark beer
Toppings: 5 slices good bacon (is there any bad bacon!) say Aalbæk eller Hanegal bacon Fresh rosemary and thyme 125 grams of Vesterhavs cheese 2 small potatoes thin-sliced
100 grams of mixed herbs like dill, chervil and parsley.
What you do:
Mix all the dry ingredients in a bowl and add your dark beer of choice and oil. Knead the dough for about 5-7 minutes until its texture is elastic and smooth.
Fry the bacon slices on a hot pan - but only for about 2 minutes on each side, the oven will take the rest.
Roll out the dough nice and thin. Drizzle with cheese and add a handful of thin-sliced potatoes and bacon. Sprinkle with rosemary and thyme and put the pizza in a preheated oven at 250-300° C for about 6-12 minutes (6 minutes is relevant only if you're using a grill stone).
Once the pizza is golden and the topping crunchy take it out and let is cool for a couple of minutes. Drizzle with fresh herbs and serve promptly!
Bon appétit!
The Peckish Pen
Simple as sun-bathed asparagus
Easy peasy spring lunch: grilled asparagus with 7-minute eggs, toasted deep dark rye bread and blackcurrant mustard. Drizzle with salt and pepper and add nothing but SUN!
Bon appétit!
The Peckish Pen
Michelin worthy whiskey
In a land far, far away - Jutland - exists a young whiskey distillery named after the village that houses it, Stauning. From young ryes to traditional single malts these guys has got it right - even whiskey guru no.1 Jim Murray says so.
Not grand in size but extraordinary grand in flavor - it could explain why this particular small distillery is represented on the menu at Danish Michelin restaurant Noma. If you're into the golden liquids of a great glass of whiskey, Stauning is the place to visit.
Bon appétit!
The Peckish Pen
Find. Pizza. Now.
845. The number of emojis available to illustrate your state of life / what you're having for dinner / what you think of what others are having for dinner, on a standard iPhone keyboard. Now available on Yelp!
From Santa Claus, over palm trees to the French flag and eventually an obscure spiral emoji. Sometimes words just aren't enough and that's when you turn to emojis. Recently, Yelp (the one and only app to localize the nearest whatever you are looking for - from dentists to brown bodegas red.) revealed that emojis now will suffice when searching. And how amazing is that! Instead of crunching words and reminding yourself of how to spell you can let the adequate emoji do the "hard" work.
Alright, alright. So now you can embrace laziness and make things easier when out and about in your fast-paced life. But does it really work? Will you find the nearest cinema by searching with the Hollywood style clapper board? Or may you end up with the store selling clapper boards closest by? Time for some testing. Prepare to be surprised - or simply reaffirmed.
Was I looking for bananas - or was I in fact looking for a burger bar? Who knows - but you can't claim Yelp for not giving me what I was typing in, that's for sure.
Wonder what kind of food they serve here. But hey, does it matter when wearing the title Twins in Tweed? Thank you, Yelp!
No Chilean moai statues nearby I guess. Well, you can't have it all.
Wanting for more? I know, you can spend hours searching with emojis on Yelp - and finding the most bizarre/hilarious/both results. Read more on emojis on Yelp here.
Bon appétit!
The Peckish Pen
Mendl's Courtesan au Chocolate
Does this astonishing piece of pastry look familiar to you? It should. From the fantastic, vivid and at all times colorful fictitious universe of Wes Anderson, I give you: Mendl's. Mendl's is the local pastry shop in Andersons latest film 'The Grand Budapest Hotel'.
The pastry shop is mostly known for serving the mystical, mesmerizing, mouth watering courtesan au chocolat depicted above. Today, we toss the mystique - whilst keeping the rest of the adjectives - as I give you the full recipe, provided by the film crew here.
Bon appétit!
The Peckish Pen
Moules au beurre - a lot of beurre
Thomas' tuesday classic for four people
What you need:
2 kg fresh mussels 1 big onion 3 fat garlic onions 1 fennel 1 bundle of fresh thyme 1 pack of butter (!) 0,5 liter of cream (double cream if you're into it) 2 glasses of dry white wine Olive oil Salt, pepper and a lemon
What you do:
Pour the mussels into the sink - tap the open ones on the table and if they don't close, throw them away. If there's any "mussel beard" still stuck on them pull it off - and again, throw away the still open ones! They're dead and will not please taste buds or stomach.
Add the olive oil to a sauté pan and heat it up. Stir in the chopped onions and after a coupla minutes throw in the sliced garlic. Add mussels, white wine, the whole bunch of thyme and sliced fennel. Stir it for about two minutes and pour cream along with sliced up butter. Drizzle with salt and pepper. Generously. Cover with a lid, cook for another 2 minutes and simply shake the pan once.
When you turn off the heat toss in a dash of fresh lemon juice to sour up the buttery sauce. Let the mussels rest a few minutes before serving. Your guests will love fries and mayo on the side - a healthier alternative would be a fresh fennel salad with croutons.
Got mussel sauce left? Freeze the sauce for a more intense and savory round of mussels next time.
Bon appétit!
The Peckish Pen