Foodscapes

Photographer Carl Warner has decided to combine the childhood art of playing with your food, photography, and photoshop to create quaint and edible landscapes.

Apparently, I am the last person to find out about these super cool creations, as he began to make this type of artwork a few years ago.

But, maybe you're even further behind in that tiny niche of food art then I am, and these will be brand new and fascinating for you.

The only thing that would make his artwork cooler is if he only used vegetarian and organic ingredients. (He does just this opposite in a few pictures: making landscapes primarily consisting of deli meats.)

The other downside to this medium? It makes you wonder about the opulence and excess of those of us who live in the Western hemisphere. Is it really fair to be using food as art when there are people who are malnourished? (And, yes, this applies to you, preschoolers, and your macaroni art. Don't think you get let off the hook.)

However, if you're not concerned about the moral implications, you could go and check out more of his work on his website, if you feel so inclined.

Stonewall Kitchen

Like most people, I've been trying to become more of a localivore.

For years, now, I've been enjoying local produce from farms where the food is grown usually only a mile or two from my doorstep. But, sometimes, you need something a little bit more decadent than corn and green beans.

So, I was pretty thrilled when my trip to Portsmouth (while I was sick, yes) this weekend included a stop at a Stonewall Kitchen store. They've been in existence for about twenty years now and they are a lot more than just jam (although, those are pretty amazing).

While I was there, I picked up some of the Dark Chocolate Sea Salt Caramel Sauce

...and, yes, it is freaking good as it sounds. You'll want to eat it with a spoon, but, to be dignified instead, use it drizzled on some green apples or dip in a pretzel or two.

My girlfriend, who is more interested in the spicy and salty flavors, fell in love with the Raspberry Salsa. It was a touch too spicy for me, but I have a 'delicate' palate.

So, here I am, without getting any free giveaways or making a commission, promoting their products. If you live in New England, make a trip to one of their stores. If you live outside the area, you could go ahead and order some products online, but it might make sense to find something as equally delicious in your own backyard (although, if no one makes Dark Chocolate Sea Salt Caramel Sauce in your neighborhood, I'd forgive you for breaking down and having it shipped - it truly is too good to pass up.)

Sesame Seed Balls

These may not look like much, but these are heaven's balls. (Which are only 600 times better then male testicles, I swear. These aren't salty or sweaty; only sweet and delicious.)

You haven't heard of them before? Well, that's 'cause you probably have never had one of the best brunches ever: dim sum. Don't get me wrong, our Western breakfasts are awesome, and I am planning a crepe blog post soon (have patience, mon petit chou), but you never really get anything umami out of our Western brunches.

Sesame Seed Balls are served at dim sum, but, fortunately, can also be found at Chinese bakeries even until the afternoon (although, they were probably made in the morning, so they're less fresh later on in the day). But, what's great about them aside having the delightful sesame flavor plus the sweetness of lotus nut paste? Well, there's many things, but the next most important one is that they're vegan. Yes, that's right: tasty, delicious, and animal-product free.

So, even though I have yet to make this recipe at home myself, here it is for you. (If you don't want to make a batch at home, either, hit up Chinatown and just enjoy. In Boston, they're only $.60 a piece. The best sixty cents you'll have ever spent.)

Ingredients:

1 1/2 cups glutinous rice flour

1/4 cup + 2 tablespoons brown sugar

1/2 cup boiling water

lotus nut paste

1/2 cup sesame seeds

a bowl of cold water

oil for frying

The bulk of the ball is just the glutinous rice flour, brown sugar and boiling water. Those three ingredients are combined and kneaded until they form a dough. A teaspoon of the lotus nut paste is put inside a well created in each pinched off piece of dough, and then the balls are cinched shut. Next, they're dunked in cold water and rolled in sesame seeds. Finally, they're fried in oil to give them their golden color. For details and more on the recipe see Hell Yeah It's Vegan!