“Established in part to support the activities of PDA, the Cabbages and Condoms Restaurants offer a pleasant dining experience in several locations around Thailand. Not only do the restaurants offer excellent food, but they also promote the health and safety aspects of condom use in a fun and amusing manner. All proceeds from the restaurants are used to fund the social development programs of PDA.”
(2) GERMAIN - PARISIAN
"Germain is a three story Parisian restaurant designed by Iranian-born and Paris based architect, India mahdavi. The main characteristics of the restaurant is a massive yellow sculpture of a woman in an overcoat and high heels. It's lower half stands on the cafe's first floor while the upper body and head break through the ceiling to the upper level VIP lounge area."
[[Today's kitchen gadget(s)]]
(1) EGG SEPARATORS
(2) TOASTERS!
Love toast as much as I do? Doubtful. But if you think you're anywhere close then I'm sure you'd love to not only learn 330 + ways to love toast but also how to prepare and enjoy hundreds of breakfast recipes!!
If you're intrigued then you should check out my friend Mr. Breakfast!
You should pay Mr. Breakfast a visit today! Eddy is an awesome fellow that I met through CCH about a year or so back. He has previously featured some of my breakfast recipes on his site, and I'm sure those of you who have been with me for a while have heard me ramble on about him! So for those of you newbies - go get your breakfast on :)
[[Today's food clip]]
WESTERN SPAGHETTI
One of my all time favs.
Love love love.
[[Today's random]]
BODY SLEEPING BAGS
I love how they're striking poses, as if that makes body sleeping bags any less lame....
or socially acceptable for that matter. Who am I kidding? I would wear one lol.
[[Today's curly head]]
MEGAN FOX
Not the curliest of hair...but it's still gorgeous and so is she
which makes her a certified curly head in my book :)
[[Today's recipe]]
BAKED POTATO
So ridiculously and incredibly easy- even my dog could do it....
although she is very smart for such a small mammal.
So good luck lol.
::Ingredients::
Potatoes
Salt, Pepper, Garlic Powder (or whatever seasoning of your choice)
Olive Oil (or melted butter)
--First- preheat your oven to 425 degrees.
--Wash the potato thoroughly so it is clear of all dirt.
--Use a napkin or a paper towel to pat off & absorb the excess water.
--Next, take one end of the potato and cut through it nearly all the way, but not quite all the way.
--Continue the previous step until you have 1/4 inch thick slices all the way across the potato
(it should look like an accordion)
--Place the potato onto a baking sheet or any other oven save platter
--Dip a brush (or spoon) into the olive oil and brush it across the entire surface of the potato.
Make sure to get some of the olive oil between the cracks. This step will ensure that the potato doesn't dry out, and that the outside layer will be slightly crisp when leaving the oven.
--Now it's time for the seasoning. I season mine very lightly with 'Trocomare' (an organic seasoning i buy from 'Health Foods Unlimited'). If you have your own signature seasoning then go ahead and use that. Remember - salt and pepper does wonders in the kitchen, so no need to get "fancy" if you don't know how to/don't have the means to!
--Place the potato into the oven for 30 minutes - 1 hour.
Pretty much until a fork pokes through the potato slices with ease.
Why such a large time gap?
Depends on how big your potatoes are and how awesome your oven is!
--After an hour: slice completely through each of the accordion like potato pieces.
--Eat plain or dress with your favorite toppings! I serve this with ketchup- which makes for a very healthy alternative to french fries. It can also be topped with butter, sour cream, chives, other herbs, or throw some cheese on top a few minutes before removing from the oven!
ENJOY!!
::Quick rambling side note::
Prior to attending culinary school and my working in the restaurant industry I would search blogs similar to my own for recipes that could teach me the basics – and challenge me when I got the basics down. I hope that mine can do the same for someone out there. Like I have previously stated – I will try and post recipes at different skill levels. I understand that 80% of people reading CCH aren’t kitchen savvy, don’t go to culinary school, don't work in the industry, and cringe at anything more challenging than toast lol. Hell I don’t even know if anyone is testing out my recipes!! (For the sake of this conversation- I’m going to assume someone is…hopefully lol)
I will continue to post about snacks, cookies, cakes, breakfast etc. Simple and fun recipes in my opinion! But feel free to request a recipe, further explanation of one of the recipes i've posted, or an explanation to a food related question. I don't know everything when it comes to food or the industry by any means, but I will find all of the answers for you I promise! I'm very good at figuring things out......plus I have tons of friends in the industry that will give me the answers ;)
I hope each and every one of you have a splendid day.
Jenna is the name blogging about food appears to be my game. Self declared funny gal, and budding chef-to-be. I prepare food for a living at @olivedive . Click the 'About Me' tab to learn more!
![[printing-your-toast-toaster2.jpg]](http://4.bp.blogspot.com/_uJK2kQSDPBM/S3D0ielspeI/AAAAAAAAAOY/gAnjlTJL5Cw/s1600/printing-your-toast-toaster2.jpg)
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