Cooking And Eating....“Dis-moi ce que tu manges, je te dirai ce que tu es”

  alternative to that second cup of java.....looks like a toasted almond.....decorated with pecan bits, swimming in a bowl of Sangria.....the masquerader is made of crushed Peruvian cocoa nibs, heavy cream, crystallized ginger, giant raisins...marinated in creme de cocoa liquor....with a pinch of cinnamon, dried & powdered red pepper and cayenne......experiment #4, variation #3.....

PAN COOK A FLOUR BURRITO IN TRUFFLE OIL...LOADED WITH CHEESES, HERBS, CILANTRO, SCALLIONS, RED BELL PEPPERS AND EGGS....ROLL IT UP, AND VOILA!....A PIZZA, OF SORTS, BUT EVEN BETTER....AND CHEAPER...

Watching a pair of woodpeckers, stuffing acorns into the holes they had 'drilled' in the big tree in my neighbor's yard......I was inspired to make a boozy, hazelnut liquor-saturated sponge cake, inset with zingy dark chocolate-covered acai, pomegranate/blueberry  Goji balls..........