hey look, it's some food

we took photos of food.
I’M SICK!So I made myself some carrot soup! YUMDirections:Empty one bag of baby carrots in to 1 box of soup. THEN YOU EAT IT. 

I’M SICK!

So I made myself some carrot soup! YUM

Directions:
Empty one bag of baby carrots in to 1 box of soup. THEN YOU EAT IT. 

YUM IT’S BREAKFAST!!!!! 1 cup of protein+2 tablespoons of starch+1 tablespoon of dirt= A MOUTHFUL OF PLEASURE

YUM IT’S BREAKFAST!!!!! 

1 cup of protein
+
2 tablespoons of starch
+
1 tablespoon of dirt
=
 A MOUTHFUL OF PLEASURE

I made a salad, but it made me so sick

I made a salad, but it made me so sick

I made soup! Doesn’t it look scrumptious?! Well stop pouting because you can make it too! ingredients: 1 jumbo can of baby clams 1/2 a cabbage 1/2 an eggplant A box of broth Left over mushrooms that may or may not have gone bad in the back of your fridge. Putting rotten vegetables in soup is great because the boiling of the broth rehydrates the shriveled chunks of veg and VOILA! You have an impressive looking sea-stew! Bon ãppêtit!

I made soup! Doesn’t it look scrumptious?! Well stop pouting because you can make it too!

ingredients:
1 jumbo can of baby clams
1/2 a cabbage
1/2 an eggplant
A box of broth
Left over mushrooms that may or may not have gone bad in the back of your fridge.

Putting rotten vegetables in soup is great because the boiling of the broth rehydrates the shriveled chunks of veg and VOILA! You have an impressive looking sea-stew! Bon ãppêtit!

SURF & TURF & CURDZ baked clams and baked steak with skim cottage cheese. A delightful Mexican dish I believe. I like my clams with extra grit so I throw in a bit of dust & other spices and bake at 350 degrees for about 12 hours and then plunge them in to an ice bath of -273 degrees Celsius (absolute zero). Gets more delicious the longer it sits in the fridge.

SURF & TURF & CURDZ

baked clams and baked steak with skim cottage cheese. A delightful Mexican dish I believe. I like my clams with extra grit so I throw in a bit of dust & other spices and bake at 350 degrees for about 12 hours and then plunge them in to an ice bath of -273 degrees Celsius (absolute zero). Gets more delicious the longer it sits in the fridge.

[Flash 10 is required to watch video]

Took a little video! I couldn’t resist! ;)
Turn your speakers way up!
You can practically hear the flavor!

NUM NUM LUNCH. sorry I’ve been so quiet lately. I’ve been eating nothing but found food. This winter has been tough. Some hikers found me in the woods eating my own hair. Doctors had me on an IV drip feeding me vitamin-infused- jell-o for the past few months. But I’m back at work now enjoying this lovely bowl full of spagetti squash tuna. DELIGHTFUL! Wish I had a fork. Oh well.

NUM NUM LUNCH. sorry I’ve been so quiet lately. I’ve been eating nothing but found food. This winter has been tough. Some hikers found me in the woods eating my own hair. Doctors had me on an IV drip feeding me vitamin-infused- jell-o for the past few months. But I’m back at work now enjoying this lovely bowl full of spagetti squash tuna. DELIGHTFUL! Wish I had a fork. Oh well.

Another Bird-Pop! These surprisingly tasty little morsels can be found anywhere that has birds. Depending on how long these treats have been in the sun, the meat takes on a jerky-like texture and all sorts of different flavours. This particular Bird-Pop had a real musty, tobacco after-taste which was simply to die for. I think this specimen may have fallen prey to a house cat. It’s neat, because it’s almost like the cat is the true chef. I definitely recommend these as appies, or even fun snackx on the go. You may get some funny looks on the bus when folks see you munching on feathers. But to that I say: to each his own. And MY own, is bird meat. Thanks.

Another Bird-Pop! These surprisingly tasty little morsels can be found anywhere that has birds. Depending on how long these treats have been in the sun, the meat takes on a jerky-like texture and all sorts of different flavours. This particular Bird-Pop had a real musty, tobacco after-taste which was simply to die for. I think this specimen may have fallen prey to a house cat. It’s neat, because it’s almost like the cat is the true chef. I definitely recommend these as appies, or even fun snackx on the go. You may get some funny looks on the bus when folks see you munching on feathers. But to that I say: to each his own. And MY own, is bird meat. Thanks.

So before my sojourn in the hospital I managed to snap some pix of my exciting culinary finds such as the above photo, I’ll post them all before I get to any new business. But let me tell you friends, I’ve also recently been to Idaho which was full of delightful treats and new food experiences. But anyway, back to old business: this particular treat is fun because it’s like a popsicle made of bird meat. I’ve taken to calling them Bird-Pops. I give it 2 wings up! ;)

So before my sojourn in the hospital I managed to snap some pix of my exciting culinary finds such as the above photo, I’ll post them all before I get to any new business. But let me tell you friends, I’ve also recently been to Idaho which was full of delightful treats and new food experiences. But anyway, back to old business: this particular treat is fun because it’s like a popsicle made of bird meat. I’ve taken to calling them Bird-Pops. I give it 2 wings up! ;)

Greetings fellow kitchen dicks! I sincerely apologize for not posing in such a long time. If you will allow me, gentle readers, I shall explain the reason behind my absence. As you may recall, the last time I blog’d, I had made a resolution to become a scavenger, and to try out the freegan lifestyle for the summer. This was going great until I wound up in the hospital for 3 weeks. It turns out eating roadkill can make you REALLY sick. I had no idea. You know what though, I would do it again in a heartbeat. Nothing compares to the thrill of finding delicious sun-cured urban meats like this petrified squirrel. But fear not, I am back for good and have literally dozens of tasty surprises to share with yous ya’lls. Bone appertits! 

Greetings fellow kitchen dicks! I sincerely apologize for not posing in such a long time. If you will allow me, gentle readers, I shall explain the reason behind my absence. As you may recall, the last time I blog’d, I had made a resolution to become a scavenger, and to try out the freegan lifestyle for the summer. This was going great until I wound up in the hospital for 3 weeks. It turns out eating roadkill can make you REALLY sick. I had no idea. You know what though, I would do it again in a heartbeat. Nothing compares to the thrill of finding delicious sun-cured urban meats like this petrified squirrel. But fear not, I am back for good and have literally dozens of tasty surprises to share with yous ya’lls. Bone appertits!