Flutterby™! : Onion glass

I enjoy browsing Ideas in Food because I adore their aesthetic sense and presentations, but every time I read through a recipe or a description of them preparing a food I think "wait, is that dessert or the entree?". Lots of use of sugars, savory custards, that sort of thing, all of which leave me thinking "that's just waaaay too calorie dense for me, and definitely for Charlene or most of our guests".

But it was reading through their recipe for onion glass, thinking about other things that thickened up at 200°F or so, and suddenly thought "wait, flax seed makes a nice cracker when you cook it like that..." Hmmmm... I may have to try that.

And, on another note, I'm waiting with bated breath for the tomatoe crop to come in this year, 'cause slices of really good heirloom tomatoes, partially dehydrated, stacked with white bean pesto and arugula (props to the Millenium cookbook)... well... brings down the house.