After working a long-a** day at work and on my blog, I decided to do a little internet food browsing and found the blog
Food Carts Portland (A Guide to Food Carts in Portland Oregon)
I think this will seriously have to be a new project for me.
They don’t have an image I’d like to use so how about this from my own library:
Nothing to do with Food Carts, but it is me in Kauai, where I am, in my white skin and wee mind……
Fritatta (made in a mini bundt cake pan) with cream cheese, prosciutto & tomato, topped with gorgonzola, on a bed of steamed kale.
Tiny muffins with a hint of vanilla and: (going clockwise from top) saffron, hibiscus, poppy seed, calendula, hemp seed, and cheddar/lilac in the center.
IKEA Princess cake! I could NOT pass this up due to the sheer cuteness of it.
As per to IKEA: “Delicious sponge cake, raspberry jam and green marzipan”
I found many other unusual foods there that I think will have to become yet another project. Oh, life is hard when you have to taste your way through it!
Thank you, Scandinavians.
Sourdough boule broiled with olive oil & sea salt, basil leaf and black tahini.
Looks strange–tastes good! It is a very strong-tasting experience and the color is disconcerting when eating it, but I will say it is quite good as long as you add another strong flavor, such as the basil leaf. Worked very nicely together.
Black Tahini: black sesame seeds + food processor.
I’ve been making a lot of hummus lately since I got my nifty (and cute) 4 cup Cuisinart food processor. Also making my own tahini but have yet to get a food picture. Going to be doing a lot more grinding experiments soon!
Multi-seed baguette from Trader Joe’s, broiled with olive oil and:
top left: black mission fig, walnut and shropshire blue cheese (yellow stilton)
top right: fresh pico de gallo topped with micro greens
middle left: homemade basil/walnut/garlic pesto, made chunky, topped with tomato
middle right: chunky garlic hummus, chive, cucumber
bottom: basil leaf, roasted garlic, olive oil/Herbes de Provence marinated mozzarella
Apricot, mandarin orange and almond tarte topped with hemp seeds. I like it because the apricot is cooked but the orange is not…mmm
Yet another St. Honoré Boulangerie creation, but I added hemp seeds and mandarin oranges. Deliciousness!
I will indeed try this one from scratch.
Quiche Jardiniere: broccoli & cauliflower in emmental cheese sauce, with kale, walnuts and sharp cheddar on the side.
I got this at my favorite boulangerie (thus far) in Portland, St. Honoré Boulangerie. I adore this place.
Intestine ravioli made with tar, blood and mouse brains.
Ok…crazy exposure. Don’t get angry at me.
