How To: Segment an Orange

Like oranges? Don't like the skin? Nah no one eats that.

What about the pith? .. wait.. what the heck is pith?  Well I will tell you.

It is that white stuff inside the orange (or any citrus fruit). The stuff that keeps the oranges into little segments. The stuff you always eat anyways.

But today I decide to rebel and not eat the pith.

Stay tuned for the next post...where I actually put this skill to good use ;)

Butternut Squash, Red Onions and Goat Cheese Pizza with a Balsamic Drizzle

Hey fellow blog reading foodies! I know it has been quite some time since I have made a post here. School and work appeared to have taken over my life. No seriously. I haven't eaten anything since my last post. Ya .. NOTHING... obviously kids. But I realized that post-writing has turned into a form of artistic expression, and I need to... express myself. Also, Come Dine with me Canada is back on... so inspiration is nothing but lacking! HA.

Blue Cheese, Fig and Caramalized Onion Crostini

Final recipe with figs here today. A few posts ago I introduced figs as my New Food Challenge #6. Since figs are a delicacy in the student world, I tried my best to stretch my dolla and make 3 different smple recipes. Now I know there are a hundred thousand other recipes that you can do with figs. I tried to pick some easy ones that showcase the true figgy flava. But this is all this poor student can afford for now.  I stuffed figs with goat cheese and drizzled them with honey and thyme THEN I wrapped them in prosciutto and blue cheese and topped with a little balsamic reduction. But I left the best for last. Well my fave anyways. AND they are so pretty. Don't you think? Bring these to your next party and I guarantee a show-stopper moment.

Baked Prosciutto Wrapped Figs Stuffed with Blue Cheese and a Balsamic Reduction

Some of you may or may not remember the amazing birthday dinner my foodie friend made for me a few months ago. Well if you can recall, one of the appetizers she made me consisted of Prosciutto Wraped Figs Stuffed with Blue Cheese and they were absolutely friggan fantastic. At the time she couldn't find fresh figs, only dried, but they were still SOOOOOO good. So now that I had my hands on fresh figs, how fitting would it be to try and replicate what she did and add a little spin.

Goat Cheese Stuffed Figs with Honey

Last post I introduced the New Food Challenge #6: Figs. So here is the first thing I tried with them. Super super simple and easy. Except it didn't turn out....perfect. The figs weren't ripe enough, I cut them too far down so they starred out, and I think I over cooked them because they were a bit mushy....*sigh* 

But like I mentioned last post, these babies are not uber cheap, therefore I wasn't about to throw them out and start over. I was gunna eat them anyways. And guess what? I liked them. A lot. I thought it tasted delicious. So I am going to write about it and correct the mistakes. Because in my opinion... this will impress the PANTS off of anyone you serve this too! SO THERE.

New Food Challenge #6: Fresh Figs!

Comment: these are green still because they are not fully ripe yet!

It is fig season! Yay! Well fresh fig season. You can find dried figs everywhere and anywhere. We are talking about the fresh, plump, juicy fruit (not the gum).

Did you know that a fig has multiple flowers growing inside of it? And SOME please believe that the fig was actually the forbidden fruit in the Garden of Eden - not the apple. WHO KNEW?

Beet, Avocado, Goat Cheese and Arugula Salad

It's April. Which is the end of the semester. Which means papers, assignments and final exams. Which means a lot of late nights and even more coffee.

Since it is just the beginning, I am trying to make sure I start the month off right by actually eating some veggies. Not sure how long it will last... but hey... at least I am trying right?

Well I am mac and cheese yesterday. But no one has to know about that really.