It may not come as a surprise to you that I come from a food family. That is, to be precise, a long lineage of people who love to cook, eat, and talk about cooking and eating. At 98-years-old, my Great Nana was probably the only person in her nursing home who actively critiqued the cuisine, convinced that the disproportionate amount of pasta clearly pointed to an Italian in the kitchen. Relishing with sighs and closed eyes the baked lobster and fish chowder we’d bring in, sweet little Harriet would scarf it down faster than a woman 70 years her junior and never get enough. This is the gene pool from whence my mom and I came. Continue reading Greeked Out Stuffed Peppers
The glue that holds my marriage together is a strong, mutual, undying love…of carbs. Pasta, the quiet enabler of many nights spent in, blissfully hovering over our dinner plates, wine in hand, feeding our habit from the peace and comfort of our own home. I assure you, it’s not as lame or creepy as that passage makes it sound.
So I already liked making pasta, but then came along the Kitchen-Aid pasta attachment. I’ve had some adventures with hand-rolled pasta in the past, but the attachment makes it possible to get a flat, thin, smooth noodle that you just can’t achieve otherwise. Consistent width = consistent texture when cooked, appealing to my carb addiction and my compulsive desire for balance. Score. Continue reading Crab and Portobello Ravioli
At this point you may have noticed that I enjoy Asian noodle dishes. I have a noodle tag, a full forty percent of my posts are about Asian noodles, and so forth. The fact of the matter is that I enjoy noodles of all stripes, and am bent on finding new ways to dress them up in saucy goodness and consume them. I’m not picky – I go for Italian (but I’m far outshined by hubby’s grandma in that department), or the German Spaetzel (pronounced with extra spit), but just as often I opt for one of the endless combinations of noodly love that can be built with a few simple core ingredients: Flat rice noodles, garlic, soy, sesame oil, Sriracha and lime juice. With these in your cabinet, plus a few supplementals, and willingness to experiment, a whole world of pan-Asian goodness opens up to you.
Whether you feel terrified, excited, or utterly ambivalent about moving to a new city, odds are, the prospect of making new friends sounds completely daunting. Thus was my experience upon relocating for my first post-college, real life, grownup job. I was lucky enough to have one awesome girl friend already living in the area, but was otherwise without peeps. Then, through the good graces of bocce (the game) I became friends with April (the person) who let me in on the best tradition ever. Continue reading Stuffed Chicken is for Girls
There’s almost nothing I enjoy more than a good burger. But the classic hamburger, with all of it’s juicy, delicious, fat-saturating goodness, is like the wild card boyfriend you had when you were 22. It’s hot and beefy, and generally satisfying, but as time goes on, you and your metabolism start to grow up, and realize it’s time to move on. Greater Orlando regional beer pong champion or not, this one’s no good for you.
So, strung out from red meat withdrawals, you start looking around for something a little healthier, and lo, the turkey burger is right there to comfort you.
You know that feeling you get when you discover a truly magical place? A whole new universe of awesomeness opens up to you and you wonder, “how, HOW, did I get by without knowing this place existed? What else am I completely unaware of? What am I doing with my life? I should really go back to school and become a marine biologist.” It happened to me.