Cauliflower "steaks" have been popping up on some blogs recently. I'm sorry you guys, but no. NO! I understand that seared/baked/grilled/whatever slabs of cauliflower can and do taste good. I understand the health and social benefits of eating less meat. I get these things. But how can you possibly call this a steak? I call it a slab. Is the word slab unappetizing? I think it's fine.

But despite by borderline neurotic nomenclature hangups, cauliflower can serve well as a replacement for meat in many applications. Last week I used it to replace the ground beef in tacos.

Today marks four years of Food in my Beard. If you want lists and reminiscing, you can look at some of my about me posts, or wait till the huge 5-year blowout next year. This year however is a quiet one. A modest pistachio birthday cake. Another year older, another year stronger. As I ate this cake with some close friends this Saturday, I felt proud of what this site has become. I also felt proud that I wrote a cake recipe that worked! Something I could never imagine 4 years ago.

I know how much you guys like the facebook, so in this edition of wallpapers I have added an option for facebook timeline headers. So, you know, you can show your friends how much you love pancakes and stuff. I also feel obligated to say that these images are not for commercial use, but noone really pays attention to these words anyways, you guys are just here for the pretty pictures. Most of these have a dual monitor option(2560x1024) for two 1280x1024 monitors next to each other. I've built up a huge wallpaper collection, so be sure to check out the archives. Let me know if you end up using any of these!

Facebook 2560 X 1024 1680 X 1050         Facebook 2560 X 1024 1680 X 1050
1280 X 1024 1024 X 768 Original         1280 X 1024 1024 X 768 Original


Facebook 2560 X 1024 1680 X 1050         Facebook 2560 X 1024 1680 X 1050
1280 X 1024 1024 X 768 Original         1280 X 1024 1024 X 768 Original


Facebook 2560 X 1024 1680 X 1050         Facebook 2560 X 1024 1680 X 1050
1280 X 1024 1024 X 768 Original         1280 X 1024 1024 X 768 Original


Facebook 2560 X 1024 1680 X 1050         Facebook 2560 X 1024 1680 X 1050
1280 X 1024 1024 X 768 Original        1280 X 1024 1024 X 768 Original


Facebook 2560 X 1024 1680 X 1050         Facebook 2560 X 1024 1680 X 1050
1280 X 1024 1024 X 768 Original         1280 X 1024 1024 X 768 Original


Facebook 2560 X 1024 1680 X 1050         Facebook 2560 X 1024 1680 X 1050
1280 X 1024 1024 X 768 Original         1280 X 1024 1024 X 768 Original


Facebook 2560 X 1024 1680 X 1050         Facebook 2560 X 1024 1680 X 1050
1280 X 1024 1024 X 768 Original         1280 X 1024 1024 X 768 Original

Being a food blogger in Boston is way better than being a food blogger in Bermuda. Yea, I mean, beach BBQs and late night s'mores are pretty awesome, but the blogger community here in Boston is unreal. I get to go to parties where people just talk about food the whole time, complimentary brunches in picturesque New England towns, and fun dinners where the click of SLRs are almost as common as the clink of toasting cocktails.

I was lucky enough to be invited to one such dinner tonight at Stone Hearth Pizza Co. in Allston, Ma. Stone Hearth happens to be a customer of mine at my day job where I make gelato. I knew some of the most discerning tongues in the city would be tasting my gelato, so I wanted to bring something special. My blogger friend Bianca (who I knew would be at the dinner tonight) has been raving about "ube" ice cream, a frozen treat made with a purple yam common in the Philippines. While I couldn't get my hands on purple yams, when I saw purple sweet potatoes at the Somerville Winter Market I jumped for them.

Disclaimer: Eating eucalyptus in large amounts could potentially be poisonous. Make sure not to eat the leaves, only cook with the oil in reasonable amounts, and not eat while pregnant or serve to children under 6!!!

Pine flavors are popping up on menus everywhere during the colder months. Cocktails with eucalyptus and rosemary are almost common. Douglas fir and eucalyptus are being used in sauces, and spice rubs around the country. I think you guys know my curiosity for unique flavors. I had to immediately jump on this!

While I loved the adventure of making this eucalyptus pesto, I didn't exactly love the outcome. It was good and all, but it wasn't awesome. The good news however is that I have learned how to harness the power of eucalyptus and am excited to try more recipes utilizing it!

Awhile back I was on a quest for some sort of acceptable chip while following a strict diet. Tatziki, salsa, guacamole, and hummus are all very healthy and delicious dips, but the problem is the things that we dip into them aren't quite good for you. Especially if you eat a lot of them. Well I think I finally found my winner. I made these the other day after being frustrated by grocery store banana chips. The packaging didn't say anything! It seemed like there were 4 or 5 different brands, but none of them had any information on them. Ingredients: Sweetened Banana Chips. WHAT?!?!  Don't we live in a day and age where you have to put more info on the label? Are these fried? What are they sweetened with? Why are they even sweetened? Bananas are crazy sweet to begin with. I hung up my banana in disgust and I head for the door. When I got home, I sliced some bananas, put them in the oven at 170 degrees on convection, and about 5 hours later I had these amazing little chips.

Potatoes are delicious. So how come mashed potatoes and potato soups are so laden with butter and cream? There is nothing like the simplicity of dipping perfectly roasted potatoes in ketchup. I set out to make a soup that tastes just like that. It wasn't my intention to garnish this soup with ketchup from the beginning, but it was just so right.

When I am eating healthy, tuna is a go-to lunch for me. Most tuna salad is pretty unhealthy because of the large amount of mayo, but I like to find new creative mixins. Normally I use avocado, but this time I tried to Thai it up with some coconut milk, sriracha, fish sauce, and lime juice. It came out awesome and I'm sure it will be a staple for me in the next few months.