11 comments • Filed in: Tasty in General
Welcome to my home on the web! As always, it continues to be a great joy to share my culinary photography, cooking & entertaining adventures with you.
Un Ristorante Alfresco Virtuale
You're all too kind!
Thank you for choosing Savory Hanukkah Latkes in the 'Best of the Blogs' section!
Taste With The Eyes is recognized as one of BLOGS WITH BITE! Such an honor!
Notions Capital Blogs with Bite
Taste With The Eyes recognized as a BLOG OF NOTE! I am honored, thank you so much.
Wild Mushroom Agnolotti with Veal, Portobello, Fried Sage: GRAND PRIZE WINNER! Thank You Buitoni and Foodbuzz!
Thank you!
Silver Oak 2002 Alexander Valley Cabernet Sauvignon Silver Oak 2003 Alexander Valley Cabernet Sauvignon 100% We are long time fans of Silver Oak Cellars. Balanced, complex, approachable, fruit-forward, full-bodied – are adjectives that come to… Read more
You’ve heard the expression “like a kid in a candy store?” Well that kid was me this past weekend at the Farmers’ Market in Palos Verdes. If it looked tasty, I bought it. No restraint whatsoever. From Japanese eggplant to okra to heirloom… Read more
Every year, it is my absolute pleasure to plan the Holiday Party for our workplace, Rolling Hills Country Day School. This year, we kicked off the holiday season with a celebration at Sushi Sen Nari in Gardena, California. If you are within… Read more
[...] My eggy compilation here. [...]
Hi Liz – Welcome! I’m wondering what you made with your fresh eggs???
Hi Pinknest – Welcome, as well! OK, you got it.
BTW – I linked both of your sites to Taste With The Eyes today.
mmmm…save that chorizo and cheddar omelette for me!!
These pictures are gorgeous. When I get home from the farmer’s market this weekend with a dozen or so beautiful, fresh eggs, this post is going to be my inspiration.
Hi Simona – thanks for the uovo comment
Remember a few years ago when eggs got a bad rap? People were scared that eating an egg would shoot their cholesterol to the sky. Too bad.
Hi Marie – that is my absolute favorite quiche. Sprinkle toasted almonds over the crust, then top with a generous layer of sliced brie (most of the rind removed). Add herbs de provence to the custard, then pour over the brie. Bake about an hour. I made this up when brie was the only cheese I had on hand. Please let me know what you think.
Hi Maryann – thank you for the compliment
Hi Laurie – you know, a B&B has always interested me…maybe one day!
A beautiful visual ode to the egg. I love eggs too, and I consume a lot of them.
Lori Lynn, I can taste it with my eyes again!! Beautiful creations! I got my eye on that brie quiche!
Wow Lori Lynn!! I have always preferred dinner for breakfast but I think I have been swayed..
Is there a B & B in San Pedro that I haven’t heard about?
Can your dishes look any more delicious? I say no