Quinoa. What is it? How do you even pronounce that word? I started hearing about it a few years ago and of course I wanted to try it. No. I take that back. I felt like I should try it. But…well…honestly? I didn’t think it would taste good.
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.
Some weekends, I take really good care of myself. I get plenty of rest, eat a big breakfast and feed myself luxurious lunches like this. I make just what I want and just enough for me… not enough to share. It’s okay to be stingy with your shrimp & grits with garlicy braised spinach, they taste better that way.
Sometimes a meal just floats around in my head for a while before I actually make it. This one did. Yes, I daydream of food. I fantasize about flavors. This is just who I am. That being said, I decided the frozen shrimp in the freezer, the angel hair pasta in the pantry and a jar of Bertolli Vodka sauce in my fridge really needed to get better acquainted. I’ve just
Rice. It’s so reliable and very supportive. No matter what, you can trust it to back you up. I prepared this recipe for some clients recently. It’s called Swiss Chard Rice with Peas and Toasted Almonds. That’s a long name, I know, but the dish is simple and fresh and light. We just loved it. I bought some Swiss Chard to recreate the dish at
It’s spring now. Isn’t that exciting?! Feels good, the weather is getting nicer and the sun lingers in the sky a little bit longer each day. I don’t mind it one bit. And since I like to be outside more during this time of year (even if I’m just walking through the mall parking lot), my meals are quick fixes, or things I can make
Whenever I go out to eat, I’m the last one at the table to order. Seeing a menu full of choices overwhelms me, because I love so many things it’s hard for me to focus on just ONE dish. But there are some ingredients that immediately draw my eyes. BACON CREAM CHEESE AVOCADO TROUT SHRIMP MUSHROOMS One day I was moseying along through the Farmer’s Market and
When the weather breaks it’s definitely time for salads. Standing over the good ole range is not as enjoyable when it’s already 90 degrees outside. So expect to see many more salads coming up. There are just so very many ways to make one of these things.This one features Spinach leaves and Shrimp. Delightful!