I’m a child of the North. I’ve never walked through an orchard of orange trees, with their heady perfume, but I’ve read about it. Perhaps some day. I do know that it is nothing like the same sort of stroll through a blooming apple orchard. Apple blossoms, fleeting delicate petals that begin to fall almost… Read More Orange Blossoms
This is so simple, a recipe hardly seems necessary, but on the other hand, perhaps this will remind you of this side dish, estimably suited for fall and winter when the cabbage and apples are the best sorts of things to store from harvest until wanted for the table. Even if you aren’t a farmwife… Read More Fried Cabbage and Apples
The First Reader and I were driving home Sunday Evening after a lovely visit with friends, and keeping each other awake on the long dark roads. One of the topics was food, naturally. We talked about planning the coming week’s menu (we rarely stick to it, but it’s helpful anyway). I suggested that when we… Read More Revolutionary War Chicken
And coffee is the answer. I joke, but only half a joke. The First Reader this morning walked over to the coffee maker and made an interrogative noise. Too early for full wit, brevity would have to do. I looked over from my armchair, where I was waiting for him to join me in our… Read More Life is the Question
Since I mentioned this, in detail, on today’s livestream, I thought I’d put up my photo of it. That’s a lot of chili oil adrift on that yummy, yummy broth! I will one hundred percent go back to Yin Tang for lunch, but next time I’m ordering a mild. Or… what’s less than a mild?
This is a place near where we’ve been living. And I have wanted to go for some time, but the Little Man has been uninterested at best… he’s all about Asian cuisines. Lousiana? Not too much. The First Reader and I made time for a date today, and he’s amenable to where I want to… Read More Restaurant Review: Bayou Market
I’d heard about Texas. So many stories. But there was one story that intrigued me, foodie that I am. The tale of the illicit dealings in tamales. I figured it would take a while, making some connections, getting to know the right people, before I, too, could make that covert exchange with an abuelita in… Read More DDE
But wait, you say, it’s not the big day yet! No. No it is not. However, at work we had a Thanksgiving potluck, which was first of all: awesome. There was laughter, way too much very good food from at least three cultures, and plenty of Spanglish to make the conversation extra joyful. Secondly, ow.… Read More Food Coma
Inspired by ChefK’s guest post. This ought to get you started, but you could literally cook your way around the world with eggs, a dish every day of the year, and never repeat the exact same ingredients. Eggs are near infinite in their ability to bind, blend, coat, and hold flavors. Sweet, savory, they… Read More 99 Ways to Cook an Egg
Cedar’s note: a good friend posted this on social media, and I asked if I might share it here. It hits home for me – you might recall that the First Reader and I have spent many happy days hunting for small mom’n pop restaurants. We really don’t want to eat at franchises or… Read More Restaurant Rant: A Guest Post
I’m doing my own version of this recipe because frankly, it is super annoying to scroll for days through a food blog’s blather and ads and god-forbid-auto-playing videos… So here it is (printable version below the tutorial version). Preheat your oven to 375F 2-3 cubanelle peppers, seeded and diced. (I also threw in a… Read More Shakshuka
First, it’s pudding. Put it in a baked pie shell? Voila! It’s a pie! Ok, following the new format for recipes, I’ll do the ingredient list, instructions, any chatty comments, then at the bottom I’ll have a printable version. Is this working for you all? Chocolate Pie Put in saucepan: 1 c. white sugar 1/3… Read More Chocolate Pie, Chocolate Pudding