I finally decided to take the plunge and buy my own domain: foodfollower7.com. Why 7? Plain old foodfollower.com wasn’t available, so I decided to add the 7 since it is my favorite number.
Tonight for dinner, I went back to Bareburger (with the same friend as last time), and it was just as good as I remembered. This time, I ordered a classic cheeseburger with that mountain of fries you see in the picture. I finished practically all of them. My excuse – I needed to celebrate my new domain!
I decided to make this spin off of bruschetta because I love avocados, and well, it seemed like a good idea in my head.
What you will need:
- 1 large diced vine tomato
- 1/4 diced yellow onion
- 1 diced avocado
- The juice from 1/2 lemon
- 1/2 teaspoon ground pepper
- 1/2 teaspoon salt
- 1/4 teaspoon dried basil leaves (fresh basil would be great here too)
- baguette cut into thin slices
Lunch is served!
I got the recipe for this cake from Smitten Kitchen. I tried a little piece already, and it is light and delicious. I can’t wait to devour this, but I need to make sure to save my friend a piece!
This humid weather has made me feel hot and most of all, thirsty. I made a raspberry lemonade to quench my thirst. I squeezed the juice of one lemon into a blender along with a glass of water, a little sugar, and 7 raspberries. I blended until my concoction was well combined. I did not strain the raspberry seeds because I enjoy eating them (drinking them?).
With my raspberry lemonade, I ate a marzipan triangle my mom brought me from Peru. (I blogged about these marzipan triangles in a much earlier entry). Basically, it is a triangle-shaped cake with a marzipan and chocolate coating and raspberry jam inside.
What a perfect afternoon snack!
I can’t wait to eat these guys all the time when I study abroad in France!
For my walnut pesto sauce: I blended roughly 2 cups basil with 1/3 cup olive oil, 1/2 cup walnuts, 1/4 cup of grated pecorino romano (parmesan cheese works well here too), and 1/2 teaspoon of pepper. My one word of advice is to add a small ladle-full of pasta water (i.e. the water that you use to cook your pasta in) to your pesto to thin it out.
I cut two grilled chicken breasts and a handful of cooked string beans into bite-sized pieces (roughly the same size as my pasta). I added the chicken, string beans, and pesto sauce to my cooked pasta.
Be prepared to feast your eyes.
Today was absolutely glorious in all respects – the weather, the company, and of course, the food. Here are some of the good eats I enjoyed.
Banana pancakes with fresh stewed blackberries and maple syrup
Grapes and yellow cherries
Thai glass noodles with shrimp, shredded chicken, cabbage, and chili paste
Happy father’s day to all you fathers out there!
Last photo from my trip, I promise! The title is self-explanatory. This dish also came with string beans, peas, cranberries, and yogurt sauce on the side. It was very delicious but so huge (not really a problem for me – I finished it) and a little hard to eat in 100 degree weather.
Fresh mozzarella, basil, and tomato sauce – simple, classic, yet delicious!
Here are a few random food-related photos from my trip.
A pomegranate growing on a tree. This was spectacular to see rather than just read about in the Kite Runner. I had fresh pomegranate juice, and boy was it delicious!
One of my lunches: rice, peas, carrots and peppers, cherry tomatoes (so much better than the ones in the U.S.), and watermelon.
Sushi: My tour guide told me that Tel Aviv has the third largest sushi market per capita. I had no idea!
Some fresh oregano that I ground with a mortar and pestle.
I would call this a hybrid of tomato focaccia and pizza:
My meal in the bedouin tents: hummus, cucumber salad, and cabbage. Can you guess what is in the metal container?
Answer: Tasty beef patties, onions, tomatoes, and rice.
Food Follower 