The evil onion had many lairs.

A food journal with a focus on the magnificence of eggs

gardenersdaughter:

I’m going to start doing an every day kale salad post because I literally eat/make kale salad every day. It’s easy and super flexible as to what you put in it so everytime I make it it’s a little different. 

Today the kale salad was:

  • red cabbage and curly kale from the garden
  • dates
  • chopped walnuts
  • sunflower seeds
  • basil (from the garden)
  • salt & pepper
  • olive oil & white wine vinegar
  • chili powder <3
  • and a generous squirt of Siracha on top (ALWAYS!!)
raw curry carrot-kale slaw 

raw curry carrot-kale slaw 

gastronomyphotography:

OH CHIEN (hokkien fried oyster omelet with sweet potato flour, chinese chives, preserved radish, fish sauce, light soy sauce, chili garlic sauce)

Penang, Malaysia

(Source: gastronofile)

brittanyshelby:

truffle fries. are the best.

dreams of this restaurant 

brittanyshelby:

truffle fries. are the best.

dreams of this restaurant