Hi, everyone! If you live in the northeast, I hope you’re having the kind of day I’m having, which is to say that I hope you’ve spent most of the day in pajama-type clothing and have cooked something delicious and comforting and warm. For me that thing was a root vegetable gratin! Join me after the jump for a look at the magic of how it all happened.
food
256 posts
I wasn’t quite sure what to expect when I pulled into my reserved spot in the far-flung corner of the shopping center parking lot. The four-bay outparcel housed a Gamestop, two vacant storefronts, and the reason why I was here. My friends had raved about this hot new chic entrant to the Orlando dining scene, but I remained unconvinced. Mexican food was always hit or miss for me. I’d eaten plenty of $2 24oz tacos and even an $18 molé once (spoiler alert: it tasted just like $3 molé). Truly delicious Mexican fare at a reasonable price point seemed even more distant than Mexico is from where I stood in Central Florida. But there I was, at 1:00pm on a Friday afternoon, prepared to take a step into the unknown. Continue reading
In the spirit of Occupy Wall Street, this recipe sticks it to the man – and it also embraces the conservative ideal of being self-sufficient. By making your own “condensed soup in a can” from scratch, you are saving $1.39 and not giving money to huge corporation. Wait, but that takes money out of the economy. Hmmm, that’s a conundrum. But, since we all need a full stomach to really consider big questions, why not make this old-fashioned chicken casserole while you ponder the question. Continue reading
I’m not usually one to jump on a restaurant bandwagon, but when one of my regular baristas told me that her boyfriend took her to West Loop Chicago restaurant Girl and the Goat for her birthday and gave it a rave review, I decided that I needed to try it for myself. I made my reservations for this past Sunday in July. I could have made a reservation sooner, but that would have meant eating dinner at 10:30 on a Tuesday. Our reservations were for 8:00, but once we got there we had to wait a few minutes for the party at our table to finish. I was a little annoyed, but I after my meal understand why they took their time. Girl and the Goat is shared plates, served family style. I think I preferred it this way. Too many times you go to a good restaurant and end up wanting to taste everyone else’s food anyway. Continue reading
Carlos is gone, friends. Just like that he was sent packing. I hope he takes some of that Quickfire money and gets a vasectomy because boyfriend cannot afford any more damn kids. It’s really a shame he got sent home last week. Join me after the jump, and I’ll explain why.
“In one of the most unusual twists in niche programming, the global fast-food chain is launching the McDonald’s Channel, a digital network of exclusive original content targeted at dine-in customers.”—L.A.Times 10/17/11
Let’s program this thing, shall we?
6-10am: Good McMorning! As comforting as an Egg McMuffin, as sweet as a Cinnamon Melt, Good McMorning! is newsfotainment at its best! Greet your day with uplifting stories, interviews and cooking segments. That’s not heartburn you feel, that’s heartwarming. Hosts: Dave Coulier and Jenna Von Oy. Continue reading
Here is a simple and cheap dish guaranteed to fill you up! This recipe lends itself well to any alterations, substitutions, or additions you would like to make. Makes four servings. Continue reading
Do you live in the Los Angeles area? Do you eat food to sustain life? If so, why not eat food to sustain life with me, for free? Continue reading
There’s an expression that sums up living in New England in the fall: “We take half of our pay in the view.” The leaves have started to turn but they aren’t at peak quite yet. And once the leaves are bright gold, red and orange, the delicious aroma of apples will float into my open car windows while I’m driving down the road. I think it’s pretty magical, but in reality the smell comes from apples that have fallen from trees and are disintegrating on the ground. But I don’t dwell on the science of the aroma – I just look forward to it. Continue reading
The key to this crispy tillapia is using seasoned Panko and seasoned fish fry. We served it with seasoned sweet potato fries and a green salad, and it was such a hit I had to make it again a week later. Continue reading