Tuesday, October 16, 2012
Beet Sliders with Coconut Milk Cheddar
Warning: Contents are dangerously delicious!
Today, I intend to reduce your IQ by an average of 100 points simply by showing you this PPK beauty:
Quick - what's 2+2? You don't know because 99% of your brain cells are busy begging you to make that burger! Look at the color! It's so beautiful and enticing! These are the PPK's Quarter Pounder Beet Burgers, but made as (six) tiny little sliders. They are so forkin' good! I was skeptical of the ground fennel seed, but I trusted Isa and followed the recipe meticulously. The fennel seeds add a whole new level of flavor and they compliment the beets perfectly. I'm glad I didn't skip'em! The recipe calls for dry mustard, and I used half regular dry mustard and half kickass Colman's mustard powder. Yeah, baby! The cheesy stuff?
Moderation is for the weak.
That is a whole lot of coconut milk cheddar. It was so good on top of the little sliders. I covered the skillet with a lid to help it melt. Let's take a bite!
Cannot brain. Must eat!
You want to know what recipe I used for those pillowy, fluffy little buns? I'll tell you... tomorrow! Mwahahaha! Mwahahahahaha! *cough cough*
My entertainment recommendation of the day is not a Netflix find... it's a Vegan Eats & Treats special! Amey shared a video of her three little doggies doing some very impressive tricks. You can clearly see all the love that these sweet pups are showered with. Prepare your face for an ear-to-ear grin! Now I shall leave you with a few pictures of our duck buddies shaking off some excess water...
Shake it, Curly!
Clear the area! It's gonna blow!
Water drops or fairy dust... fairy duck dust... fairy duckst!