It's no secret I love food, and last week I noticed more and more that my conversations with any and everyone eventually drifted into chat about recipes/grub/farmer market shopping. When does something stop being a pastime one loves and becomes a bona fide obsession? If you know please enlighten me...because I am flirting with the line between the two like a teen girl at a Justin Bieber concert. Sheesh.

My indulgence in food chatter is reflected in what I read every day on my favourite blogs. Whether their daily content is about fashion, design or technology at some point or another they will and do talk about eats and I am there to swoop in..only glad to share their posts with you. So enjoy..

<p style="text-align:center;"><img class="aligncenter" style="border:0 none;" src="http://www.remain-silent.com/cm/blogships/TA_xmassalad.jpg" alt="wild rice christmas salad" width="350"></p>
<strong>blogroll category</strong>: foodie
<strong>blog name/url</strong>: <a href="http://www.trotski-ash.com">trotski &amp; ash</a>
<strong>blogger</strong>: sara and romy
<strong>post i loved</strong>: <a href="http://www.trotski-ash.com/2010/11/recipes/wild-rice-christmas-salad/">wild rice christmas salad</a>

I'm going to put it out there and say that the girls at trotski &amp; ash can never do wrong when it comes to eats. Everything they have suggested that I have made elicits ooh's and ahh's or becomes a regular part of my cooking schedule. It's with that reputation that i reccomend their Wild Rice Christmas Salad without having yet tried it myself. Wild rice can be tricky..for me at least.. every time I have had it or made it, it serves as a side to a dish that takes the main stage so to speak. But in this case with the rice AS main dish I have full faith that it will tantalize the palate.

<p style="text-align:center;"><img class="aligncenter" style="border:0 none;" src="http://www.remain-silent.com/cm/blogships/UL_bentley.jpg" alt="bentley's via unbearable lightness of being hungry" width="350"></p>
<strong>blogroll category</strong>: foodie
<strong>blog name/url</strong>: <a href="http://www.theunbearablelightnessofbeinghungry.com/">the unbearable lightness of being hungry</a>
<strong>blogger</strong>: <a href="http://www.blogger.com/profile/05578601932709249224">lee tran lam</a>
<strong>post i loved</strong>: <a href="http://www.theunbearablelightnessofbeinghungry.com/2010/11/bentley-revisited-and-book-giveaway.html">bentley revisited and a book giveaway </a>

Australian writer, Lee Tran Lam's foodie musings was one of the first food inspired blogs I fell in love with when I myself started blogging. Her restaurant reviews often elicit the reaction of wanting to book a ticket to Sydney as soon as possible or, if the funds don't allow - I resort to just licking my screen. For reals.

Why this chat about my first encounter with Lee Tran? Because last week she posted about her first - Bentley Restaurant and Bar in Surry Hills, Sydney - the inspiration that started her blog three years ago. Not only are theirdisheselection uber creative, (when the term 'DNA of Cherry ripe is in a sentence you know the eats are going to be experimental to the max), but Bentley has just launched a cookbook and Lee Tran is giving one away! So <a href="http://www.theunbearablelightnessofbeinghungry.com/2010/11/bentley-revisited-and-book-giveaway.html">hurry over</a> to The Unbearable Lightness of Being Hungry to enter to win!


<p style="text-align:center;"><img class="aligncenter" style="border:0 none;" src="http://www.remain-silent.com/cm/blogships/The-Four-Coursemen-group-pic.jpg" alt="Twice Baked Potatoes by Matt Armendariz" width="400"></p>
<strong>blogroll category</strong>: foodie
<strong>blog name/url</strong>: <a href="http://blog.cookingchanneltv.com/">devour: the cooking channel blog</a>
<strong>blogger</strong>: <a href="http://blog.cookingchanneltv.com/author/marklevine/">mark levine</a>
<strong>post i loved</strong>: <a href="http://blog.cookingchanneltv.com/2010/11/11/four-coursemen-special-rsvp-now/">FourCoursemen Special: RSVP Now
</a>

I love people who are 'self taught' and excel. Maybe because I've met so many of them whose passion and voracity for what they do makes their eyes shine and endears my heart to them. Devour, the Cooking Channel blog announced an upcoming special with The Four Coursemen:

The Four Coursemen are<i> a mix of self-taught gourmets and rising young stars with a commitment to using local and sustainable ingredients.

Follow them over three days as they take to the road to plan a menu and gather ingredients from the best producers and farmers across  Georgia. The goal: prepare a fresh, seasonal meal comprised of one-of-a-kind dishes for twenty-four strangers.</i>

I can't wait!

<p style="text-align:center;"><img class="aligncenter" style="border:0 none;" src="http://www.remain-silent.com/cm/blogships/JL_poster.jpg" alt="jens lekman poster" width="450"></p>
<strong>blogroll category</strong>: designy
<strong>blog name/url</strong>: <a href="http://www.itsnicethat.com/">its nice that</a>
<strong>blogger</strong>: <a href="http://www.itsnicethat.com/about">various savvy designy creatives</a>
<strong>post i loved</strong>: <a href="http://www.itsnicethat.com/articles/3238-klas-ernflo">klas ernflo</a>

When I was a kid I loved Bassetts Licorice Allsorts...the mix of licorice and sweetie layers were a heady mix for a 7 year old believe me. So how better to relive and remember my candy-lovin' past than with these brilliant posters by Klas Ernflo.

<p style="text-align:right;"><font size="1">
<em>*blogships is a rip on an email I got that opened with ' what's cooking my friendships?'
all images via the respective blogs mentioned</em></font></p>