Never happened to me….er are aubergines
just the same thing as eggplants?
Yes. It’s eggplants in AE, aubergines in BE and German, right? Somehow “eggplant allergy” sounds even more ridiculous than “aubergine allergy”. Fortunately it’s very mild, but it’s the reason I ate the things so rarely and never noticed. Plus my parents usually make them with spice or garlic or onions and thought it was that but didn’t understand why I always complained it was way too spicy, lol. Yesterday was the first time I tried them baked without any additions.
Today we’re brunching on some of the most intricate and beautiful fruit pies we’ve ever seen. Seattle-based home baker Lauren Ko arranges long, thin strips of dough, finely sliced fruits, and nuts into complex lattices and other elaborate designs.
“I’m driven by color and pattern, so I’m constantly brainstorming color combinations and geometric patterns that I think I can replicate with pie dough [and] fruit,” she explains. “What I create during a particular baking session is also often informed by produce that is in season and what’s currently in my fridge. My final products are generally happy accidents.”
Follow Lauren Ko on Instagram to check out many more of her mouthwatering works of pie art.
This monstrous main course is 100% edible. Measuring over 3 feet long, the Facehugger’s main body is made of a full-size roasted chicken, the tail is one long homemade chicken sausage, and the legs are snow crab. Hellen Die estimates it’s enough food to feed 5-6 people.
“This recipe is a bit involved. It takes a good 24 hours and includes multiple steps and a few unique ingredients, but trust me when I say, it’s so worth the effort…both visually and for how good it tastes.
Now, before we get too far into this, let me say that yes, this can absolutely be done with a turkey as well and would make the perfect show-stopping centerpiece to any Thanksgiving meal. I just didn’t have the oven space for a full turkey face hugger. Maybe next year?!”
Also if you want really good frosting, mix powdered sugar with shortening and vanilla and blend it with a mixer until it’s whipped. Add milk to smooth it out while mixing and add other flavours like almond or peach extract (WITH the vanilla) for a rich and creamy frosting!
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