7
March
Tomatoes and fresh mozzarella with chimichurri
The happy accidents that occur when you have leftovers you don’t know what to do with. That is the topic for discussion today. I am…
An apron with my name
I want an apron with my name on it. I stopped working full time in January. I can’t quite bring myself to call it “retired.”…
Falling out of love with my grill
I never thought I would see this day and I’m even hesitant to write about it, but I’ve had a revelation regarding my gas grill…
The Wedge
Forget grain bowls, coconut-oil based dressings and…please…no more kale. Lately, I’ve been pining away for a good old Wedge. No one knows who invented that…
Make yourself a regular
King Daddy and I adopted a travel plan when we first went overseas. Go to one locale and make yourself a regular. When we went…
Goulash
I seem to be surrounded by goulash these days. Now that Dammit Boy lives in Vienna he makes it or eats it in a restaurant…
The fruit ninja
My son, who many of you know as Dammit Boy, is a 26-year-old research associate at the Vienna Center for Disarmament and Non-Proliferation. He is…
12
October
Grilled vegetable salad
It has been a bad week for me. Deliciously bad, but I must now atone. This week brought me fried chicken from Popeye’s (I have…
19
September
Chicken Satay Salad
Mark and I have good days and bad days. No, our marriage is not in trouble. I’m talking about food. The good days are full…
22
July
Cracked wheat salad
Self-control. Isn’t that just the hardest thing? I was at a gathering today with some of the Women of St. Paul’s and we were talking…
14
July
Top 5 ingredients you’re embarrassed to have in your pantry (and smothered country fried steak)
If you consider yourself to be a sophisticated cook who routinely uses ingredients like fish sauce, beef short ribs and Thai red chile paste, should…
20
May
When the Bishop comes
When the Bishop comes. It’s momentous. It’s a big, big day. It requires weeks of preparation on the part of the Women of St. Paul’s….
14
May
Larb: It’s not throw-up so please read
Oh, I know, I know. Sometimes I just lose ya’ll completely. What in the hell is larb? O.K., here’s where I’m going to reel you…
28
April
Chopped
We had an hour, but it is 20 minutes now until judging and the chicken is raw. And then there is the peanut butter issue….
23
October
The third Saturday in October: Cherry tomatoes and despair
It is the third Saturday in October. There are beautiful sweet cherry tomatoes at the Farmer’s Market. That will be a bright spot in an…
12
October
Ham salad
I am listening to Jacques Pepin on one of my food podcasts this morning and he is talking about what cooks really need to do…