remember my doughnut craze?

Here's a mini post for the day...I'll post more later. But I couldn't resist telling you that BEYOND GLAZE (the exact place I posted about three posts ago) is having a sale! You can buy their gift certificates for dang cheap. Just go here: http://dtmr.co/id2g?

Luv me!

doughnut craze.

I've never been a doughnut lover. But every time I go to Pictureline in Draper, I'm strangely tempted by the doughnut shop that sits just around the corner. The shop, Beyond Glaze, suits its name perfectly. They sell glazed doughnut creations that could be considered art. Each tempting delight in the store will make your mouth water...except for maybe the "maple and bacon" signature doughnut. I'm adventurous when it comes to sampling doughnuts, but not insane. And in case you're wondering, yes the maple bacon doughnut has actual bits of bacon on it's maple frosted top. Moving past that doughnut, I broke down and bought a half-dozen others. It was such a hard choice. Which only means next time I'm at Pictureline, you can be sure I'll go to Beyond Glaze too.
These yummy treats are a little on the pricey side, but totally worth it. I bit each one of my half-dozen and couldn't decide which was my favorite. And no, I didn't get any weird looks when I brought home a box of bite-marked doughnuts. That's kind of how my family rolls. And consider this post fair warning that if you stop by my house and there's a treat out, there may or may not be a bite out of it.

If you haven't been to Beyond Glaze, you should make a trek over soon. I'm certain you'll become an instant fan. My kids were. And they've been bothering non-stop to go back and buy more.

Question of the Day:
For all you Writers out there, what's your favorite writing treat to eat while you're tapping away on those keys? Mine is usually M&Ms and Diet Coke, but I might trade it out for a doughnut from Beyond Glaze.

egg-actly what i'm talking about.

Did you know that regular store eggs come out brown and are bleached white?

I'm ashamed to admit my ignorance, but I didn't know that until Doug, my step-father-in-law-once-removed, handed me a dozen eggs from his chickens (that live in his back yard) and told me just that. He said, "Did you know they bleach store bought eggs white?" I said, "Really? That's weird. Why don't they just keep them brown."
"I dunno," he said. "Probably because people like the look of it."

Well, I thought about that. Not for too long or anything. It's not like I'm sitting around pondering the color of the almighty egg for days on end. It just struck me as odd. Why can't brown eggs stay brown? I can't say I ever gave it much thought...here I go with the thinking about it all again...and what I came to think about it is this:

I think brown eggs look mighty fine and real purty. Maybe if we all though that then we'd have speckly brown eggs instead of bleached white eggs. There. I done said it. I like brown better than white. Call me an egg-cist.

Holla' ya'll for the brown egg. 

Now don't them eggs look nice?

ruby and the giant peach.

Across the street from where I live is a half acre lot filled with peach trees. For the last three summers in a row I've been blessed with a crate of the most delectable, mouth-watering peaches from the small orchard. My kids and I have made peach fruit leather, peach jam, peach syrup and smoothies of all design. But what I've found is I like a peach best when I can sink my teeth into one fresh picked off the tree.

As soon as I brought in the bowl, my little girl was asking for one. She likes them just like me. Enjoy the photo spew...she was too cute to stop snapping pictures.

She's my little sweet peach.

mariko's cupcakes.

Have you noticed how long it's been since I've posted? Yeah, sorry about that. I had a wee bit of an emo-mental break down caused by frantic editing leading up to a whirlwind trip to the motherland (a.k.a. Hawaii). All of which caused a serious blockage in my brain. For the last two weeks I've been mumbling nonsense and downing Diet Coke like it's the new water. Um...it is the new water, right?
Regardless, it all boils down to no pictures or posts for you.

But now I'm back. And back in sweet style.

Today I was at church. I saw a girl. Not just any girl, but one that I've secretly loathed because of my insane jealousy issues. She is smart, funny, pretty, and uber-talented in the food blogging world. Oh, and she's a mom of two perfectly amazing children. Grrr...just thinking of her makes my blood boil.
What was this post about again? I'm having a hard time seeing through the red haze.
Oh right, Mariko's cupcakes.

So I saw this girl. Mariko is her name. And she said to me, "Hey, show me how to shoot some sweet-as food." (She didn't really say those exact words, but I can't be bothered to write the truth right now because it's tedious and lengthy. I'm sure it went more like, "How are you, Erin?" And I responded with, "Fine. Just fine. How's your friggin' awesome kids?...Oh, perfect as always...Yeah, and you're still smart...great. That's really great...".)
After a short chat she asked if I would come demonstrate how I shoot food. And frankly I was jumping for joy inside. Is there really something I can show her? Holla' ya'll. I said, "Sure. Make some cupcakes and I'll come over." (I'm pretty sure that's what I really did say.) And voila! She made them. I went over. And I shot her.

I mean, I shot her cupcakes.

Here's Mariko's yummy cupcakes coming straight to you from the motherland of Hawaii!

Aloha, erin.

some like it hot.

I love salsa. I like it hot...relatively speaking. I don't want my lips to melt off my face and my tongue to shrivel into a blackened stump from the fire in the peppers, but I don't mind a nice burn across the creases of my mouth. I love my salsa to burst with cilantro and to hold a hint of lemon or lime in each bite. I want there to be a kick and to be complimented with the perfect greasy tortilla chip. Oh, just writing this post makes my mouth water. 

In order to feed my summer salsa craving I planted a "salsa-lovers" garden. Big Boys, Early Girls, Celebrity and Roma tomato plants are surrounded by a couple tall cilantro clusters, sweet Walla Walla onions bursting from the ground, two bell pepper plants, and one serrano plant. In another month my house will become salsa central and Salsa Fest 2011 will begin. (Stay tuned for updates of this years Jam Fest 2011 that went off without a hitch. Strawberry Jam rocks!)

Anyway, the purpose of this post isn't for me to brag and brag some more about my pint sized garden that will only be good for supplying my love of salsa. Basically I want something from you. I want your recipes! I'll share mine first...and granted it's not the best or I wouldn't be asking for yours. But it's decently good. So I'm begging you, if you have a great salsa recipe please share it.

Erin's Supa' Awesome Salsa 

(Winner of Summerill Salsa Fest 2010)

8 roma tomatoes
1/2 large bell pepper
1-2 garlic cloves
1 small walla walla sweet onion
1/2 serrano pepper or jalapeno
1/2 lemon (squeezed for it's juice)
1/3 cup of chopped cilantro
1 tsp salt
1/2 tsp pepper

Directions: 
1. Buy yourself a food processor. It makes the salsa making process so much faster. And it's pretty cool when you get to press the "pulse" button over and over again.
2. Pulse (this is like intense chopping) the bell pepper, garlic, onion, and serrano pepper until evenly chopped.
3. Cut your roma tomatoes into quarter-sized chunks, then add to the food processor. Pulse until your salsa reaches the consistency you like.
4. Add chopped cilantro, lemon juice, salt and pepper. Pulse a couple more times until it's all mixed and looking like a good-lookin' salsa.
5. Get out some real nice tortilla chips and dig in!

If your salsa recipe is better than mine, please share.