For the Love of Food

Before I go ahead and let you in on the secret to getting free advertisement for your yummy food photography, I want to tell you about Creative Commons.

What is Creative Commons?

Share, Remix, Reuse — Legally Creative Commons provides free tools that let authors, scientists, artists, and educators easily mark their creative work with the freedoms they want it to carry. You can use CC to change your copyright terms from “All Rights Reserved” to “Some Rights Reserved.”

So…to put it simply: if you want to partially copyright your work, this is what you want. See their FAQs for more information.

What are your options? Continue Reading »

Noticed I said BBQ-ing FOR the 4th…and not ON the 4th. We actually bbqed on the 5th of July since Friday wasn’t a holiday in Germany.

However, we did go have dinner at our local American restaurant that evening, and there were plenty of other Americans there (none of which I happen to know).

Anyways, we grilled hamburgers, hot dogs, corn on the cob, and s’mores on the 5th. It was actually really nice and made me feel like I was really home again. It’s actually the first time in the 5 years I have lived in Germany that I’ve not only grilled, but eaten a grilled hamburger or hot dog.

There’s just nothing like comfort food to help with homesickness (which seems to sprout up around holidays)… Continue Reading »

I always get excited when I’m going to make fajitas…

And, 99.99999999999999% of the time I end up disappointed with my meal.

I’ve come to the conclusion that all the fabulous spice rubs and marinades in the world will not make the most tender and flavorful cut of beef into the best tasting fajita unless there is a BBQ grill involved.

After grilling at the garden for the 4th of July (I should finally post that, huh?), I was surprised, or, better said, reminded of the distinct and delicious flavor of charcoal-grilled meat. Somehow it’s juicier, tastier, less greasy, and softer.

But, how do I achieve this at home in my broiler????

I would really really love to have your comments on this matter!

Sorry that the round-up is late this month – we have been sick (again).

For this month’s Taste&Create Seasonal Edition we had the Taste&Create Gets Grilling event where only grill/broil/bbq recipes are made. As we did last month, only 3 other participants turned out, and to keep my sanity and be able to whole heartedly concentrate on my blog and Rezimo.com, I am ending this event.

Don’t worry, the regular Taste&Create event will still be held – we are blooming and growing and it’s great! Next month we will have a new home at tasteandcreate.com – you can go check out the site and tell me what you think. It’s till under construction…

Anyways, to the round-up! Continue Reading »

I just wanted to share this delicious slice of fruit with you guys.

Happy summer!

My Diverse Kitchen & The Spiced Life
One Little Corner of the World & Culinary Curiosity
Redacted Recipes & The Backyard Pizzeria
Twentysomething and Cooking & Ruth’s Kitchen Experiments
High on the Hog & Feeding Maybelle
Fuss Free Flavours & Heaven is Chocolate, Cheese, and Carbs
Columbus Foodie & Kits Chow
Iron Stef & Cook’s Hideout
Crazy Curry & Sushi Day
Chatkhor & Cook With Love
Dinner & Dessert & For the Love of Food
What’s Cooking? & My easy cooking
Culinary Disaster & Cupcake Project
[eatingclub] vancouver & Fun Foods – On a Budget!
I don’t know, what do YOU want to eat & More Than Burth Toast
Cooking In an Apron & My Food Blog
Tangerin’s Kitchen & The Life and Loves of Grumpy’s Honeybunch
Little Ivy Cakes & La Recette du Jour
HomeMadeS & eat the right stuff
My Kitchen Stories & Bombay Foodie
Di Se.. & Spice of Life
A Southern Grace & Tinned Tomatoes
Tangerin’s Kitchen & Ranji’s Kitchen Corner

This is another recipe I got from the “Cuisine at home” magazine my mom gave me.

Unfortunately, I bought German-styled sour cream, and not the thicken American-style sour cream. So, it was too runny and didn’t work well as a potato topping.

But, I’ll share it with you and maybe you can tweak it into something better Continue Reading »

When I was visiting my mom in the US back in May she gave me a magazine that she had called “Cuisine at home”. It has tons of very detailed pictorial recipes – all WITHOUT advertisements!!!

I tried their Pecan Crusted Chicken Salad and it was not only really easy to make, but delicious.

…oh, and did I mention that it looks so professional that you can impress guests and family to no end??

The chicken is nice and crunchy and evenly flavored. It can be served on the side or on top of a bed of Salad with Honey-Mustard Dressing (which is how I did it). I found the dressing too sweet for my summer tastes…I enjoy sweeter dressings in the fall and winter. Don’t ask why..that’s just how I work.

Here’s a great healthy lunch to impress your family and friends with: Continue Reading »

About 2 weeks ago we took a little trip to Marquartstein in southern Bavaria (Germany). My husband is learning to to hang glide and that’s the place to be for learning/gliding.

I thought I’d finally show you where we went! Continue Reading »

This month I was paired with Other People’s Food’s Katie for the Taste&Create Seasonal event that I am holding for the second (and probably last) time.

The goal was to find a recipe on my partner’s blog that was grill/bbq/broil related.

While searching through Katie’s recipes I was caught off guard by her Wild Boar Chops. Wild boar in the US????? I know they still have it in Germany, but I never thought we had them in the US.

So, since I have a game-specializing butcher shop about 3 blocks away (where I always buy my meat), I got excited. I even told the butcher’s wife about the recipe. And, you will never guess that they use a very similar recipe to marinade their wild boar chops (minus the lemon and pepper, and plus some fresh oregano).

Now, I didn’t have access to huge chops like Katie did, but I made the same amount of marinade and did everything according to directions (but broiled in my oven instead of grilled).

MMMMMMMM MMMMMMMMMMM MMMMMMMMMMM

stop reading this post (well, maybe go get the recipe first)
and then

go get wild boar now…

Thank you Katie for introducing me to something new!