Here’s the Omelet, and Here’s the Eggs

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I don’t waste a thing! I made a rather tasty omelet (if i do say so myself) with fresh chopped tomatoes, garlic, onion, and bell peppers! But then I thought, what about the egg shells? I’ve always been fascinated by the shape of eggs, almost like they were miniature sculptures themselves! So, before cracking the eggs and completely destroying them, I managed to empty the yoke through a small hole I made at the base of the shell, ultimately keeping the shape of the hollow egg! So now I have combined the power of culinary art with visual art!

The eggshells are no longer as fragile as they once were, they have been sealed and reinforced, although as with any piece of art I wouldn’t recommend throwing it against a wall to test it, it is about as durable as your average piece of porcelain sculpture.

I call these two egg sculpture/paintings “Ma and Pa.”

Enjoy, and please let me know what you think!

 

– ThissideoftheSea

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College Cooking!

I love cooking, and I love seafood! However, cooking seafood can be a bit pricy especially for a college student. Lucky for me, I have some very dear friends from my hometown by the sea who gift me in large Gulf shrimp! And that’s when things get exciting!

So upon wanting to cook my lovely jumbo Gulf shrimp, I refer to one of my mother’s older cookbooks for some cheap yet interesting recipes. Lo and Behold, I come across the magnificent recipe for Shrimp Bilbaina! And let me tell you friends…it is good! And what makes it even better, is its quick and easy and made with average cooking items you would have around the house!

I would definitely encourage anyone to look this recipe up and try it! Its amazing! If you do try it, or would like more info on it, please by all means drop me a comment and I will reply! 🙂

ThissideoftheSea