At least once a week I’ll make an all-inclusive, mass appeal, fit-in-one pot meal. These dishes go a long way with a short list of ingredients. They’re filling, cost effective and definitely family friendly. I implement what I’d like to call my 3-piece plan. The first piece is a starch or carbohydrate like rice or pasta. Second, pick a protein and the
It’s almost over. Summer. This season has some of my favorite food memories and associations, like corn on the cob. It’s a classic. Who doesn’t love unwrapping a foil-covered cob that’s fresh off the grill? Think about the sweet kernels popping as you sink your teeth into them and the remnants of corn left framing your mouth afterward. Then, there are the tiny bits that
Some foods are just meant to be eaten with your hands. They taste better that way. You know, the kind you eat with the full intention of licking your fingers. It’s food that forces you to abandon the thought of keeping your hands clean or free from food smells like garlic and onions. You’re eating dirty and it’s okay. Really okay. It’s part of the appeal.
Like most women, I’m watching my weight. Translation: I’m watching it hover at an unsightly number on the scale, but have no intention of giving up the sweet joy of baked goods. However, I did manage to lay off the carbs for a few weeks. My dinners were strictly meat and veggie-ish. The highlight of those 14-21 days was this beauty. My “succotash” contained butter