Why does something so wrong feel so right? I’m talking about eating garlic here, ya’ll. It’s something we all enjoy. That tangy punch of flavor is just so good when it hits your tongue. But it is also the worst stench to have lingering on your breath. That’s not going to stop me, though. I put it in almost everything I cook. It livens these dishes
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
I like Chick-fil-A. I really do. They claim to have invented the chicken sandwich and I remember laughing when I read that. Really? How do you “invent” a sandwich? Certainly, someone somewhere had put chicken between bread at some point before Chick-fil-A did it. Then, it happened. I tried one. It made me believe. Truett Cathey is a mastermind and he invented the chicken sandwich. However!
I tried something new the other day. I like to do that, especially when I dine. So there I was, honoring my Friday lunchtime tradition and having a fine dining experience at the hot buffet in Whole Foods when I spotted the sign. It read: Grilled Chayote Squash. Hmm. I’d seen these things in the farmers market before, but knew so little about them that I never bought one. This was a
Yes. These are brussel sprouts. I know, I know… But, don’t they look yummy? Brussels don’t have the best reputation and I may or may not remember gagging on them as a child, but I’m older now and more open minded. Recently, I tried them again. I was out of town with a foodie friend and all of her friends were raving about the brussel sprout
It’s Monday and it’s raining. The good news is that I have quiche for breakfast! A lil something I thought up for my students on Saturday. (I hosted a cooking class on soups and will post those recipes later.) I’ve gotten into the habit of providing some fuel before we get started and have wanted to make a quiche since I tasted the succulent varieties at a local bakery.
Some weekends are better than others. I wish I could have extended mine just a little bit longer, but alas, I could not. So here I am facing another Monday. I guess I’ll just have to relive a bit of the weekend right here. Let’s see…. I’ll start with Saturday. I spent the morning at the Riverside Farmer’s Market, where I made some new friends and learned some