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Btw @thevowel & @Stepto I have a little jar of this Maple Bourbon Bacon Banana Praline Crumble for each of you

Bourbon Maple Bacon Banana Praline Crumble I just whipped up to top off our Hazelnut Gelato. HEAVEN!

Who's got homemade pizza? *THIS* Gal! THIN herb crust, ham, crimini shrooms and fresh minced pineapple #scratcheats

I'm making Gravlax.... Beet Cured Gravlax. This is right before I laid down the Bull's Blood Beets. *drool*

Remember those meatballs I made the other day? I made this GINORMOUS leftover Meatball Sandwich with Provolone YUM

Can. Not. Keep. Nomhole. Off. Ginger Button Cookies!!!! #nomnomnom

Yum @taylorshellfish Oysters Rockefeller made by @ThirstQuest's sister Julie. Giving those bivalve a kingly treatment

A delicious array of fab @taylorshellfish Kumos, Virginicas, Shigoku & Olympias on the half shell! Happy Holidays!

A Slurpy Oyster Toast to @taylorshellfish Happy Holidays! Everyone is RAVING about the Virginicas! #bivalvelove

Oh yes indeed a Geoduck! @DamnTrue And clams and oysters galore! #bivalvelove

Let the Holidays begin! A HUGE Thank You to @taylorshellfish for raising such a noble, glorious feast! #toastthebivalve

Here's me on #TopChefSeattle last night... Full screen... Cramming. It. In. There. #getinmybellay

My stuffed Turkey Breast Roulade came out pretty & absolutely succulent. Gobble Gobble! Happy Thanksgiving!

Screw the Traditional Turkey - Herb salted Breast rolled up in its own cured skin stuffed with my AWESOME stuffing

Made a loverly little snacky cheese plate for @theprint He soooo deserves this treat.

Mushrooms are gifts of the Forest

Beautiful Fall Seattle sunrise. Here's to a Happy Friday! Good Morning Everyone!

Love does not discriminate, bigots do. #equalrightsforall #nobigots #ref74 #Vote2012

And THAT'S a wrap! Thank you to the lovely ladies of @broVoSpirits for an early but FUN productive morning shoot!

I got to spend a few hours with the awesome Bob the BeeKeeper while he checked the urban hives for @urbanbeeco

And this is the Chicken Rillettes that I just made from the leftovers of that Chicken Confit.

This is the Chicken Confit (confit'ed in Schmaltz) that I made at the same time as the Duck Confit

Here's the Duck Confit @chefgwen before I drowned it in its own fat & started the slow roast. Seared it for some color

Oh how bittersweet the last harvest of garden tomatoes.These will be the flavors that hold me over until next summer

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Kelly Cline

Seattle

Food Stylist & Food Photographer for over a decade. Food Writer, Recipe Developer, Burger Goddess, Geek, Freak & a Goober. Food Blog Stuff: nommynom.com

web www.kclinephotography.com

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