I first tasted buttermilk brownies WAY back in the day, some 20 years or so ago. Back before my European travels and before I began writing professionally, in my “other life” as an optician. It has been nearly that long maybe 16 years) since I have had a pan of these fluffy, light, extra moist, chocolatey delights but with my birthday coming up in September — I had a sudden nostalgic hankering. (more…)
When you’re working out, you want the right combination of energy to see you through. Bodybuilders tend to drink a lot of protein shakes and eat a LOT of baked chicken and sweet potatoes. This is because they want lean muscle — not extra fat. With grains off-limits and sugar a no-no, many Paleo enthusiasts avidly participating in the cross-fit craze, also turn to their fair share of chicken and sweet potatoes. In fact, so do other low carb dieters like diabetics, “It girl” actresses, and generally anyone with belly fat stores (NOTE: Having excess belly fat puts you at a greater risk for health issues and may be a sign of estrogen dominance or insulin resistance.) (more…)
In the summer, we eat lighter, fresher, brighter tasting foods. Seasonal eating for summer is a wonderful way to take pleasure in the moment and to give your body a break from so much of the rich heaviness that brings comfort in the cold in winter. There are many dishes I like to make and equate instantly with summer (like zucchini patties topped with lime, greek yogurt and mint; chicken and lamb kebabs; BBQ short ribs; grilled flank steak served with Fuul topped with diced tomato and feta, sliced avocado, and corn, red pepper and jalapeno; and watermelon, cucumber and red onion salad with orange champagne vinaigrette — mmmmm, soooo many!) But one of my favorites is Thai Larb Salad. (more…)
I’m not one of them. For someone like me, whose idea of religion consists of food and love, it’s the perfect kind of holiday. In fact, Valentine’s Day is my second favorite holiday — right after Thanksgiving. And yes, I understand it’s corporate derived to get you to buy loads of chocolate, wine, flowers and jewelry — but like anything, I think Valentine’s Day is what you make of it.
I like to make it about cooking and love — MeatLove. (more…)
I like homemade salad dressings because you get to control the amount of sweet, heat, or spice to your liking. But I also like them because you can keep it simple, without all the corn syrup and ingredients you can’t pronounce, let alone identify in a food line-up (and therefore should not be put into your body. (more…)
There are some things in this life that never disappoint — chocolate is one of them. During the holidays, I usually go a little off the rails, especially when it comes to chocolate and chocolate pie is a fave. In fact, it was the one thing I craved so much when I was preggers (besides steak tacos) that I actually ate half a pie — only once (don’t judge, if you check the conversion sheet, every girl is auto-allowed half a pie when she’s pregnant.) This year for Christmas, we’re at my MIL’s house in Maryland (it was snowing when we got here but now it’s in the 70s — go figure!) and we’re headed to my SIL’s house tonight for a little family gathering around the backyard fire pit. (more…)
Every year, I try to put together a holiday gift list or two for foodies and cooks everywhere. It should be noted that I’m not super big on gadgetry (your cook may be) so my lists reflect more the ingredients, cookbooks and food inspiration that my foodie friends and I enjoy. Today’s list is all about a few great new cookbooks and guides I’m looking forward to this season. (more…)
Today my Facebook feed has been crammed with people chattering about and linking to The New York Post’s outing of one of their own, as the blogger behind the controversial 300Sandwiches.com. The blogger is freelance stringer, Stephanie Smith, about whom the internet is all abuzz trying to decide how to categorize her and her so-called 1950’s approach to hooking a man (“the way to a man’s heart is through his stomach.”)
Is she a maligned beauty desperate to prove her worth through the art of cooking, er, uh, well sandwich making (can we really call it cooking?) to a man dangling the prospect of marriage? Or is she just a playful partner attempting to match her man’s sarcastic pokes by taking it to new hilarious heights in a very public forum? (more…)
You may or may not have noticed that things have been changing a bit around here. That’s because I found myself getting bored with the same old, same old happening in the world of food blogging. I love to cook and I love to write — so food blogging is a given but when I started this blog I had HUGE ideas about what it would house and cover, how I would approach the recipes and the site. But as I moved through the process, day-by-day and week by-week, taking opportunities as they came, I found myself moving away from those plans into others territories, some I liked and others — I most definitely did not. As John Lennon once said, “Life is what happens when you’re busy making other plans.”
So I took a break — no new posts since October and over the course of that time, I learned a lot about myself — about what I want for the blog and what I don’t. (more…)
Hey ya! Groovy Readers;
I’ve missed you all. After a horrific month of ridiculous medical issues for the whole fam (my sweet toddler even had pneumonia!) and a very messy transfer from WP.com to fully hosted (My top links got hacked and I lost a ton of READERS due to rerouting issues!! YIKES!!!) I am now back on track and so is the blog.
I hope you haven’t forsaken me.
So to kick things off in style, I have a giveaway in appreciation of all of you that have stuck by me and continued to check back for new posts. (more…)