The Snazzpants Report

The World Class Snazz I exude when I cook propels me into another Snazz dimension.  It’s like I become Chef Snazzalot, what with my cookbooks and non-stick skillets and tongs and smoked sea salt and panko crumbs and mandolin and Cuisinart Food Processor and creme fraiche.

I’m all SNAZZ CIRCUS IN ACTION when I storm the store and select some lavender hued organic garlic and fingerling potatoes that seem to match as if they were in some outrageous Georgia O’Keefe painting, and when this happens and I’m all Sergeant Snazzy Saute-i-nator, I step back for a moment and I think Well Done, Snazzpants, well done.

Snazzpants Rule #4: Go Out There and Make Some WOOHOO!

Back To You In the Studio,
Chef Cupcake

9 Comments on "The Snazzpants Report"

  1. The Farmer says:

    That’s a lot of garlic, Chef Snazz.

    • Cupcake Murphy says:

      It’s SNAZZMAZING. You use the garlic as a rack for the chicken. And then the garlic gets caramelized.

  2. PJ says:

    Chef Snazz seen here fingering fingerlings, and gloriosing garlic.

  3. Since I started making my own pizza dough, I feel pretty snazzy myself.

  4. Is that roasted garlic for me?

  5. MidLyfeMama says:

    What sort of mutant garlic do you have out there???? That isn’t just a lot of garlic, it is HUGE a lot of garlic. And I might want to marry it.

  6. Cupcake Murphy says:

    It is TWO cloves of garlic cut in half. When I saw it I fainted. Then I got up and took a picture.

  7. Cupcake Murphy says:

    Jesus—two HEADS—HEADS of garlic. Capeci?