So, you may have noticed that things keep changing in foodgeek-land. The foodie decided that he wasn’t happy with the look and feel of our old theme, so he started browsing for some other theme options. After a few tries we settled on this one, because we liked the extra edge room of three columns, [Continue]
I haven’t quite gotten the hang of this whole blogging regularly thing, and have not been keeping up on my part of the writing! I have, however, continued to get to eat a variety of wonderful creations that the foodie has made. One of these a few weeks ago was Goat Cheese and Beet Tortelloni. [Continue]
Last week, Jef (aka the geek) showcased his culinary skills by creating the delectable rich Sarah Bernhardt pastries, sharing the details in his post. While he highlighted the intricate process of making these pastries, one delightful element that went unmentioned was the exceptional almond macaroons forming the pastry’s base—a truly [Continue]
There are few things in the world that I find more pleasant than snuggling up with the dog on the couch while delicious food creations are conjured in the kitchen, filling the house with wonderful scents.I had the pleasure of that experience the other night while Jef created this exquisite Thai curry soup. Infused with [Continue]
Such a fitting start, the beautiful French macaron: two smooth and delicate meringue-like rounds flavored however the chef pleases, usually made in some beautiful pastel color that reflects the flavor, and sandwiched with some wonderful, complementary flavored filling between. They are generally made either as standard three inch rounds or small [Continue]