Heirloom Tomatoes with Mayonnaise

I’ve been working on my food photography since going to a Food Photography seminar with Andrea and Sarah, the masterminds behind¬†Beyond the Flavor. ¬†I’m still using the camera on my phone, but I’m making an effort to take my dishes outside to photograph them in natural light. ¬†I learned that it makes the color more … Continue reading

Beet Sliders

Beets are a little bit off the fall-flavor trend I’ve been sticking to, but I wanted to share the story of this dish regardless. ¬†I just tried beets for the first time this year and found them delicious. ¬†This is the first way I tried cooking beets, and they came out splendidly! ¬†I started by … Continue reading

SlowFoodieBear Returns with Burger Sliders!

Dearest followers! ¬†The SlowFoodieBear has returned to blogging after an¬†inexcusable break for which I profusely apologize. ¬†I have so many pictures of the delicious food I’ve made over the past year sitting un-shared on my¬†computer, and I couldn’t bear to withhold them from you any longer! ¬†I’m going to be posting a mass of old … Continue reading

Ultimate Steak Sandwich

This post features a steak sandwich I made earlier in the fall. ¬†My sister was in volleyball season, and I met my family at a few of her games, bringing a picnic lunch featuring Cville’s wonderful ingredients. ¬†I made a few great BLT’s with avocado and brie cheese and homemade mayonnaise during tomato season, but … Continue reading

Deviled Eggs

I made deviled eggs today for lunch. ¬†I had hard boiled eggs a few days ago as a nice, easy snack. ¬†I also had just made homemade, olive oil, sausage fat, and roasted garlic mayonnaise, so deviled eggs or egg salad seemed like the perfect application. ¬†In this batch, I added some of my mayo, … Continue reading

Double Dipping

One weekend last fall after visiting the Charlottesville Farmer’s Market, I made this wonderful lunch for myself with a piece of focaccia. ¬†I wanted to be silly and call this post “Double Dipping” because I made a different dipping sauce for each of the components of my lunch: a seasoned olive oil and a homemade … Continue reading

Mayonnaise Update – Chicken and Potato Salad

Just last week, I made a new batch of homemade mayo, using a combination of canola oil, coconut oil, bacon fat, and olive oil. ¬†I also used Pinot Grigio wine vinegar in addition to lemon juice to cut a bit of the tartness, and I added a bunch of herbs. ¬†Needless to say, it is … Continue reading