Way to go, I'll keep checking it. Hope it catches on!

Like that initial approach, interested to see how it plays out. I do so much of my cooking by feel. Not enough sweet, not enough heat, a little unctuous here, a little char there, crispy from tortilla or crispy from frazzled onion straws? Toothy from pecans or walnuts. Mental registers of what paid off and what I wanted a little more out of it. Works really well in chili variations, chicken and tuna salads, grilling [particularly] beef cuts, and coming up with variations on good ol' burgers and dogs.

To that end, I offer the following link to what I'm sure you readily recognize as 'the world's greatest sandwich' which also links to other food in cinema scenes that might inspire you in expanding your blog.

http://www.filmfood.nl/2011/01/film-...n-and-her.html

BTW - the key to that sammich is the sharpest cheddar, the richest mayo, Companion bread baked that day, and sufficiently peppery and thick cut bacon [not usually a fan of pepper bacon but with the egg it evens out nicely].

I've had 10 since vine-on tomatoes were back in Aldis.

THIS!!

You're a well informed chef. I like your takes on food a lot.

Good Luck
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Ok. Question for the foodies.

Hosting an upcoming taco night where it's make your own. Chicken or beef with rice, lettuce, cheese, etc.

What are some good side dishes for a taco night?

Good luck with your blog!

Thanks!

I appreciate all the kind words. I really have very little idea of what I'm doing here, so I'm open to suggestions. I'm holding off on my bacon post for the ATK interview to come out.

I'm out of town on work, so I'm not able to cook this week. So I'm gonna pull a couple from the vault to get this going. Most of these have been on CP at some point, and this gnocchi "carbonara" was one of my better concoctions.

http://www.recipenotincluded.com

Who's doing the photography?

Pico De Gallo

Frioles a la charra

Me, for now. Thoughts?

softbox and umbrellas

I've got two umbrellas, but no softbox. Tell me what you're seeing in the shots as they are so I can improve, if you don't mind.