Oh dear. Apparently I have a recent affinity for rubs. It isn’t that they are new to me, but most likely because I find them 1. tasty, 2. efficient, and 3. perfect little gifts.
They are tasty because they add layers of flavor to any number of proteins. Or you… [more]
If I am a collector of anything, if I search high and low, near and far to find something worthy of safe keeping… it would have to be recipes. So when I ran across a post by Chez Pim, I skimmed her blog and hit a few links an… [more]
Sometimes I get a kick out of quotes. Mostly I like quotes that either make you nod in agreement, sigh with understanding or laugh out loud. Not sure which, if any, of these will tickle your fancy, but here are is some food [quotes] for thought:
“All I… [more]
The truth is, I often make quesadillas. They are a knee jerk response to ‘what’s for lunch’? In their simplest form, I just make them with cheese and refried beans… and maybe a smear of salsa if I add in a few extra seconds for prep. I am a… [more]
For class, we would often do culinary summaries of various regions around the U.S. I enjoyed learning about various individuals who made significant contributions in the evolution of Californian cuisine. It is a huge, wonderfully productive state, famous for their fusion, fresh and locally farmed foods in addition to… [more]
My sons were hovering over the sauce pan. When is dinner mom? Mind you, I had already cooked them up meat plus potatoes and salad 2 hours earlier. Somehow, that fine little meal was sanctioned in their minds as ‘after school snack.’
How a meal became a snack… [more]
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