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BloodFeast

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If your game is on give me a call boo

info@thebloodfeast.com

 

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    Who is she

    Who is she

    Marie Lodi is a writer and editor living in Los Angeles. She is not a formally-trained chef, but she does love to feed her period. COME, LET US BLOODFEAST TOGETHER.

    thebloodfeast

    BloodFeast
    Using-all-the-veggies-in-the-fridge-before-they-go Using-all-the-veggies-in-the-fridge-before-they-go-bad yakisoba 🍜
    For Dolly Parton's bday I made her BBQ Wings and D For Dolly Parton's bday I made her BBQ Wings and Dill and Sour Cream Potato Salad from her cookbook, Dolly's Dixie Fixin's. The cookbook is hard to find ( it was a pandemic depression purchase last year) and you can't find all the recipes online so I'm posting them here in case you want to make it yourself! I def added a ton more dill than she calls for in the potato salad bc we are a dill house
    Caramelized Onion Crunch Mac and Cheese 🧀 I m Caramelized Onion Crunch Mac and Cheese 🧀 I made this as a drop-off dish for some friends this past Thanksgiving and Chrismukkah and it was a hit! The sweetness of the caramelized onion, the cheesy pasta goodness, and lastly, the satisfying CRUNCH, is a combo from the culinary gawds! There are two “weird” ingredients that some people, including my chef dad, like to add to macaroni and cheese: Worcestershire sauce and hot sauce like Tabasco. You put in a dash of both to give this mac and cheese a sexy umami taste. Also, if you’re afraid of having to cut THREE giant sweet onions and think it’s too much, trust...they cook down so small and you’re going to want as much of that sweet caramelized taste you can get!
    BIG DADDY SANGWICH via @estrettosandwichshop #blo BIG DADDY SANGWICH via @estrettosandwichshop #bloodfeasteatsla
    If you’re in the mood for a cozy, fall-inspired If you’re in the mood for a cozy, fall-inspired pasta to curl up with while watching spooky movies this week, I got one for you! This Ghostly Vegan Alfredo is waiting to be devoured lmao. Swipe for the recipe. Some notes: 1. I used the Fall Zuchette Pasta from Trader Joes but you can use any small or medium-sized pasta. 2. I cooked my shrooms in batches. It takes longer but you’ll want to do this because they tend to get soggy when they’re overcrowded and you want each and every one to soak up that butta! 3. I’m not a big NOOCH (nutritional yeast) person (at least, not yet) but if you love it, then by all means, nooch away! The miso flavor is enough for me. Plus there’s vegan Parmesan which also gives it that salty cheesy vibe.
    I was a guest on @sobcastthepodcast talking about I was a guest on @sobcastthepodcast talking about period food cravings, recreating childhood foods and cooking during quar! Tune in now!
    This was heavenly @burgerlords This was heavenly @burgerlords
    Let’s Kick It Mac N’ Cheese ft. Roasted Poblan Let’s Kick It Mac N’ Cheese ft. Roasted Poblano and Soyrizo (vegetarian)! Trying something and posting a recipe in here. Is it helpful? I'm thinking of posting both here and on my blog for those who DO want to read my life story and thots along with recipes lol
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