This is me discussing the food revolution and some thoughts on how Foodgeeks can help make embracing the revolution a little less daunting for new foodies.

This was the greeting on the prep table at Beast in Portland.  These morels were breathtaking, and the dinner didn’t disappoint either!

The first recipe I ever learned to make was this chocolate chip cookie recipe. So needless to say, it’s a bit nostalgic for me. It’s a solid, easy cookie recipe and they’re always eaten down to the last crumb.

The first batch of Foodgeeks stickers have arrived.  Find me and and I’ll hook ya up.  :)

This is a photo of duck breast prosciutto, which is quite simple to make.  It’s the wait that makes it difficult.  But with patience, you’ll experience a slice of perfection.  Here’s the recipe:

http://www.foodgeeks.com/recipes/21838

Found this in Buzz via @donpdonp.  Wow.  I need to watch this a few more times to really let some of these “points” sink in.

Extracto Ethiopia Sidamo.  #nomnom

I made Puerco Pibil this past weekend.  It’s one of the few dishes I’ve had in my life where I’ve just freaked the eff out about it.  It’s now an annual tradition to make this every February for my sweetie’s birthday.  Here’s the recipe:

http://www.foodgeeks.com/recipes/21370

They have Romanesco at New Seasons right now.  You almost don’t want to eat them because you want to keep looking at them.