44 & X 5-8 Club Agave airline miles Al Forno alfajores Amber India Amy's Bread Arizona Biltmore resort & spa Arkansas Arlington National Cemetery Atlanta Baldoria balsamic vinegar banana bread Bannock Bar Centrale Bar LaGrassa BBQ Festival Ben's Chili Bowl biscuit BLT Steak Bond 45 Bongo's Cuban Cafe butter butter tart ceviche cheese toast Chef Boyardee cherimoya chicken & dumplings chili chimichurri chips chocolate-banana bread Christmas Christmas Carol cilantro Citrus cookies Cooking Uptown cotton candy country fried steak crab crack pie cucumber salad dates Delta Denver Broncos deviled egg Disaronno Dish Elway's fall farmers market filet mignon Flank Steak Fontina cheese football Freedom Tower fries garden garlic ggarlic bread Ghostbusters Grinch Guest blog Halaal Harlee Hell's Kitchen Henry's Hi-Life High Tide Harry's Hilton Resort Holeman & Finch honey hot dog ice cream iPhone Iran Jake's Good Eats Jewel of the Desert Joe's Stone Crab John's Pizza Jucy Lucy Juicy Lucy Krispy Kreme lemon lemonade Lenny's lomo saltado Magnolia Bakery Mahmoud Ahmadinejad Mamaw Man v. Food Matt's meatballs meatloaf Mia Dona Minetta Tavern Miraflores Mission American Kitchen & Bar Mollie Katzen Moosewood Momofuku Mooo Mr. K's mustard Nick's Family Diner NYC One Travel onions Osteria Al Doge Osteria Marco Papa John's Papaw Pappy's parsley pasta sauce Pellegrino pesto Peter Luger Pig Pickin' pizza potato toe Rao's Red Cat Red Eye Grill rhubarb ribs Rice Krispy treats Rioja Rosebud rosemary Salsa Salut Bar Americain Schnippers Sean's wedding Seasons 52 Shake Shack shrimp slog Sparks Spider-Man Turn Off the Dark squash casserole St. Louis steak STK Miami Strawberry Fields Swine Wine Table Mesa Tate's Bake Shop The Parker House The Radio City Christmas Spectacular thyme Times Square tomato salad tomato soup Torched Cherry Limeade travel Vesta Dipping Grill Victor's Cafe Wall Street Wildfire Wolfgang wontons Zelo

It's a Good Food Day!

It has taken me a while to write this review....not because I didn't enjoy the book but because I did! The no-nonsense approach is refreshing.  I so enjoyed reading why Marco Canora began changing his approach to eating - it made me want to eat healthier....even as I was cramming a Reese's peanut butter egg in my face.  The recipes are delish and can I just say yum (Yum!)....escarole with pear and pecorino....apple walnut spice muffins....roasted asparagus and lemon with chunky pesto....rosemary lemon minute steak...oatmeal and dark chocolate cookies.  The list could go on and on and on...well, you get my message. ( I haven't even mentioned the photos; the photography is great - the pictures bounce off the page at you and makes you want to get up, dig through your pantry, and cook these healthfully, tasty dishes.)

His advice!  Yes, please.  Pantry staples, 10 principles of eating well each day, why certain fats are good for you(!) - these, again, are approachable.  Not crazy...yes, there are several quinoa recipes and quinoa is good people!  Try it - you'll like it.

This book is superb people!  Buy eat.  Eat from it.  And you too, will have A Good Food Day...cheesy I know, but I couldn't resist!


Tonight is the big game!

I wonder what everyone will be eating tonight at their Super Bowl parties?  MB and I have decided to stay in, have a low-key night, and maybe watch the game.  Maybe.  We are leaning towards maybe because we have decided to be bad tonight.  Papa John's pizza (pepperoni and onion) and homemade rice krispy treats for our treats.  I haven't had Papa John's in probably four years....here's hoping to it being as delicious as it used to be for me!

The hardest thing I will drink tonight is a Pellegino.  Perhaps with a lime slice.


The vast New American Herbal

I was so excited when this book finally arrived!  I love growing herbs, cooking with herbs, and standing in the middle of my garden space and pinching off bits of herbs and eating them right there in the garden whilst swatting mosquitoes and wiping the sweat from my face.  

This book is almost 400 pages of knowledge:  herbs from agrimony to yarrow; from learning each herbs' properties, to harvesting, drying, and cooking the herbs.  There are also sections of the book dedicated to herbal garden and kitchen projects.  Each herbal description includes knowledge of the origin of the herb, what zone is best for growing the herb, where the herb is best used, how to grow, and the safety of the herb.  The safety of the herb, I believe, is some of the best information in this book as I now know if I can feed an herb to niece and nephew, my pregnant friends, or if nothing else, what dose is safe is eat.  There are also many beautiful pictures throughout this book, which is especially helpful when I am reading about a herb that I have never seen before (many of which I am going to begin searching for!).  There are recipes using various herbs scattered throughout the book.  I do wish the author had provided more recipes as most of us that grow herbs are growing them for cooking purposes.  But I can forgive what I find the slight fault in the book due to the wealth of knowledge that I now have at my fingertips.  Because I now have a listing of Native American and Chinese medicinal herbs and what they are used for!  Want to live a longer life - use Astragalus and Jio-gu-lan!!!


Tonight's dinner

Ricotta gnocchi with a brown-butter sage sauce.... 


Carrie and Fred's Portlandia

I must confess:  I am new to Portlandia.  I am currently watching Season 1 and I find Carrie’s and Fred’s humor at today’s often crazy and baffling idiosyncrasies hilarious and a little terrifying.  Terrifying, because I see portions of myself in these characters.  The first espisode with Colin the chicken had so much of me in the characters of Peter and Nance that I laughed out loud when I received the Portlandia cookbook with Colin on the cover and his dossier on page 62.  I can’t wait to make my version of Colin’s butterflied roasted chicken with my local farmer’s chicken.  I hope he will taste half as good as Colin would most likely taste!  The spicy garlic pickles may have a place at my Thanksgiving table because everyone needs a little spice (and being Southern, I love a good pickle). 

The crispy pork riblets or (and…probably and) the Sichaun chicken wings may make an appearance this weekend.  My mouth was drooling as I read through the recipes.  I love all things garlicy and spicy and these recipes seem to have a nice touch of heat.  Maybe these will help keep me warm while us Charlotteans deal with some crazy cold weather this weekend.  I hate the cold but I’d love for it to snow!  I would snuggle down on the sofa with a nice heavy quilt, eat some baked manchego-filled dates (did I mention I also love dates?), and watch the rest of Portlandia Season 1.The Portlandia cookbook is not a behemoth cookbook as so many are today.  It arrived at my house in a nice envelope rather than a box, fits nicely in my purse, and has, maybe, fifty recipes. Oh, and please, don’t forget the Slamburger recipe on page 90 – the picture of it looks ah-mah-zinnnnng!  Sloppy-and-juicy-where-the-juices-will-run-down-your-fingers-as-you-bite-into-it-while-standing-in-a-crazy-feet-apart-and-hunched-over stance so you can enjoy your burger….can you tell that I’m hungry???

(I received this book from Blogging for Books for my review and my opinions are my own)