In the early to mid-1990s there was a restaurant in Burlington named Carbur’s, and it was a place where people in the service industry hung out. Or at least where my co-workers and I would go after waiting on people all day – when we could afford to go there. If I was feeling somewhat solvent after the rent was paid, I would splurge on their chicken and artichoke salad. Continue reading
I’d like to think that I have a very middle-of-the road palate. And by middle-of-the-road I mean not eating a lot of outrageous stuff like Sardinian maggot cheese or various forms of Cheetos (bar-b-que, ranch, honey mustard et al). Yes, I like my gourmand stuff mixed in with more pedestrian offerings. Think goat cheese and pears with pasta in a balsamic reduction, or an awesome bacon, egg and cheese from the deli on 5th Avenue and 16th Street in NYC… things like this, you know, foodie-lite if you will. But every now and then you come across something that just baffles the mind, and like a kid, once again you can’t get beyond what something looks like, even if it tastes amazing.
I offer you the Geoduck. Continue reading
Summer is in full swing, and there are parties and cookouts galore. Wondering what to bring? How about an easy crowd pleaser: crab dip in a bread bowl. Continue reading
When most people look at the rangy, tenacious invaders in their lawns, gardens, and cracks in the pavement, they see a problem to be handled by digging, pulling, cursing, and spraying with herbicides. Weeds seem to follow us and insinuate themselves into every bit of disturbed soil and manicured garden imaginable. They are the bane of the perfectionist’s outdoor experience. But what if these invaders are, in fact, a vast, untapped nutritional resource?
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Now after you’ve filled up on hamburgers and hotdogs at all those 4th of July picnics and cookouts, it’s time to discuss a real American tradition.
The Italian (sort of) restaurant, The Olive Garden.
So, we after we received our CSA, the first thing I thought when I looked at all of those beautiful vegetables and herbs was, “Wow. I want macaroni and cheese.”
I never claimed to be rational.
It was a really hot evening, the cats were huddled on the bathroom floor, which is the coolest room in the house. The thought of turning the oven on made my stomach twinge. Why do I crave comfort food even when it is close to 90 degrees at 10 p.m.? Then I remembered a fun trick I had worked out this spring – sauteing panko and parmesan in a small pan mimics the crispy coating from baking. Continue reading
Thanks to reality TV, there aren’t many animals or animal parts we haven’t seen cooked or consumed–bull testicles, grasshoppers, slices of snake…mmm, delish! So how do we mere non-televised mortals stack up on the crazy-consumption food chain? You tell us!
QOTD: What’s the weirdest, wildest, most impressive and/or unusual thing you’ve ever eaten? Continue reading
Please tell me that you don’t open a jar of Prego and pour some on your spaghetti. Please tell me that you at least sauté some onions and garlic in olive oil, add your sauce from the jar, and doctor it up with some basil, oregano, and cracked pepper. Continue reading
As someone who is always cooking and baking, I am very grateful for items that make my life easier. I found myself wondering the other day which appliances and utensils I would grab if my house were on fire. Continue reading
