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From Stew Leonard's in Newington, CT.

Stew Leonard's Croissant Doughnut

Coyoty eats a marzipan streusel square.

Marzipan streusel square

Creamy marzipan dessert square with streusel topping and nuts. From a bake sale.
Trader Joe"s Gluten Free Ginger Chunk Cookies

Buttery crispy spicy sweet chewy CRACK.
Star anise floats in the night–sea of meat bone tea,
backed by the cloud–flower shapes of lingusticum.


S. Qiouyi Lu's intensely synesthetic and richly pictorial poem "肉骨茶 (Meat Bone Tea)" seems to be a perfect bit of textual Food Porn for the onset of autumn, and soup weather; they've kindly granted permission to link to their full text on Uncanny Magazine's website.

http://uncannymagazine.com/article/meat-bone-tea/
Roasted blackened salmon and pearl onions
This is one of the tastiest things I've cooked. Wild Alaskan sockeye salmon filet, frozen pearl onions, and truffle oil from Trader Joe's, with Chef Prudhomme's blackened redfish seasoning.

I laid the filet skin-down on a large foil sheet, drizzled it with truffle oil, covered it with the seasoning, covered it with onions, covered the onions with the seasoning, sealed the foil, and roasted it for 15 minutes at 500 degrees F.

From the first onion, it was heaven. The onions picked up the flavor of the salmon, and vice-versa, in a good way. It would have been great without the seasoning, but the seasoning made it greater. I think the truffle oil made it the greatest. The fish was moist, flaky, and perfectly cooked. I'm making it again tomorrow.

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