I'm not sure what exactly about these candied yams have made them "go wild," but I'm guessing it's the bleu cheese. If you've never added bleu cheese to candied yams, do it now. stop reading this and do it. then come back and continue reading. Alright, good to have you back. That was the shit, huh? Way better than the little-known Candy Yams aka Yam Candy aka Yum-Yam Candy Yams. Jesus what am I talking about... if you like this picture and want to use it on your blog or plop it into your myspace page or whatever, you know what to do. It's free, we're trying to spread a little love. Peace out!

Eggs benedict is always a tasty breakfast or brunch. This is a pretty classic specimen, I think. This picture is meant for you to put on your blog or myspace page or xanga page or typepad or whatever!. We're giving these away because we like to spread pretty food around the internet. That's what What We're Eating is all about. We have a crapload of other pictures, too... and... recipes! Anyway, I liked this dish a lot more than Amanda. She claims it's because she has more refined tastes, and I say it's because she's a picky bitch. We're both right I guess. Cheers!

When you put this on your myspace page you're saying more than just "I like food." You're saying, I like my food stacked up. That's right. Let's go over this: your flower is connected to your scallop, your scallop is connected to your collard greens, your collard greens are connected to your polenta cake, and your polenta cake is connected to your tasty stuff on the bottom. I was singing that loudly to the tune of... I think you know the tune. It was bad. Really bad. I think I'll drink my beer now. Mmm.. that was good. So, back to what I was saying. This picture really says "I like high-altitude stackage of my appetizers." Actually, not everybody will immediately make that association... but they're fools. They'll probably think "that look good" or "I don't like seafood" or "what the hell is that" or "click." But subconsiously they are aware that you are a lover of stacked foods. And who doesn't want to be known for liking stacked foods?

This is some real Louisiana gumbo right here. It's been cooked for probably 8 hours if you include all the times that it was reheated. And that's what it's all about. Gumbo is supposed to be cooked and then eaten on for a week. And when you run out of rice to put in it, you put a damn hard-boiled egg in it. No shit. Why a hard boiled egg? Cause you got a chicken that keeps layin eggs, and you ain't got nothin else. It helps extend the gumbo. You make a pot of gumbo, it will serve 20 people, easy. That stuff on top of the rice is file. I think file is sasafras. I don't know, feel free to google it. We've got this chicken gumbo recipe over at the main page of What We're Eating. Check it out. Amanda wrote up a really detailed recipe for how to make it... it's super-easy, and OMFG so damn tasty. It got 4.6 stars (out of 5), which isn't all that shabby. Being from South Louisiana I can tell you I've had a ton of badass gumbos. I've had gumbos made by people who speak cajun french half the time. But this gumbo is as good as any of them, and the funny thing is that Amanda is from Virginia. The girl learned well in her 8 years living in South LA. Ahem! the woman. I guess when a girl is 26 years old you can start calling her a woman. Anyway... if you want to use this picture at all for any reason (including on myspace or xanga or whatever blog system you use) please, feel free. That's why we're putting it up here. It would be nice if you give us credit for it, but, if not, that's cool too. Whatever. Just copy the code above and paste it into your web page! That's what the internet is all about... sharing content. Amanda cooks some sick-ass gumbo, we take a picture, you use the picture on your blog, link back to us, and everybody's happy! :-D Cheers.

I don't even know what Herb Chevre is, but let me tell you this shiz was delish. I strongly recommend that you immediately go to What We're Eating's post about this edamame dip, read the recipe (there's nothing too fancy or expensive about it), get your butt to the grocery store, buy the ingredients, go back home, follow the directions, and eat!. You'll want some bread or chips or something to put it on. Holy crap this stuff was good. It's got the texture of a thick hommus, and the flavor of pure heaven, brought to earth. Waste no time. The end of days is near. Make it, and then spread the word to your friends and family. You have the power to change lives! ... oh, Chevre is a kind of goat cheese. Cool. That's probably what made this so wicked. Wickedly good. It is a pretty picture, though. The edamame on top look a little like green m&m's to me. This sure is a directionless rant. Put this on your friend's myspace shoutbox and tell them to make it for you. I've never been formally diagnosed with ADD. You?

P.s. if you found this because you were looking for information about the "end of days" or Armageddon, you might find this interesting. Read carefully... the answers you seek are there. Cheers.