I’m here to cheer for a bit of a salad bar underdog today. While it’s not glamorous or trendy and its nutritional content has come into question, there’s a time and place for iceberg lettuce in every cook’s repertoire, and I have the perfect salad recipe for you today. Fellow food snobs, drop your guard along with me — serve this pretty wedge as a pre-cursor to a decadent lobster dinner this weekend. Grill guys and girls, this salad would be equally excellent and absolutely appropriate alongside a gooey burger or thick, juicy steak at your Memorial Day cookout.
As we were going through our usual warm up at boot camp a few weeks ago, the conversation turned to (what else?) — food. Healthy food, naturally. I took the opportunity to throw myself aggressively into the warm up and keep my big mouth shut, as I don’t typically have anything constructive to contribute to these conversations. They tend to revolve around avoiding the very consumables that I happen to enjoy. I was concentrating on my form and was in my own little world of perfect side lunges when someone said, “Let’s ask the food blogger! Leah, do you happen to know a good recipe for homemade quinoa tortillas?” (A good recipe, like I have more than one up my sleeve). Well. I nearly laughed out loud and thought, I am being punked right here in the middle of Monday morning boot camp. I resisted a snappy reply, and instead, put on my saddest face and said only “sorry, I sure don’t.”
Last Friday night we played mixed doubles paddle with friends and had an Irish-themed spread together afterward. Cocktails with an Irish spin were also flowing, and as a consequence, my game deteriorated early on in the evening. It was a sad state of affairs, since I’ve never had much of a game to begin with. Luckily for me, the Husband didn’t seem to mind covering most of the court (because clearly his Black & Tan wasn’t as large as mine was, ahem).
So according to TMJ4 Meteorologist Scott Steele, winter is not quite ready to relinquish its hold on us just yet. More snow is coming our way this afternoon and overnight, which means a little more shoveling, bundling, slippery roads and, when it comes to dinner time, more cozy comfort food.
Have you had the flu in your house yet this season? If you have – I’m sorry for you. And if you haven’t, go wash your hands and pop some vitamin C, ’cause here’s what I know: it totally stinks and it seems to be never ending. On the bright side, it’s been great for the post-holiday diet. I’d love to tell you what these Sweet & Sour Shrimp taste like, but I can’t because my nose isn’t working and, therefore, neither is my sense of taste. However, this meal received three out of three thumbs up from the punks, which qualifies it as blogworthy, so here you go.
I saw this recipe in Oprah Magazine last spring when I was killing time in the waiting room at the orthodontist’s office. Because I am a firm believer in leaving reading material intact for the next lady-in-waiting, I did not swipe the magazine or tear out the article and instead made a note in my phone to look it up again at a later date. Anyway, it’s taken me approximately seven months to try the recipe, but I promise you, it is a life-changing risotto making technique. I don’t think I’ll ever go back to the old ‘stand and stir.’ The prep work here is minimal, the variations are endless (check it out; they offer four great versions) and you won’t have to babysit your pan, which will give you more time to shop online or update your Facebook status. : )
…. aka: Homemade Fiddle Faddle. I realize this doesn’t qualify as dinner. Well, it could qualify as a meal if you were in that frame of mind, and you know I don’t judge when it comes to that sort of thing. I’m probably going to get in a heap of trouble with dentists and orthodontists and cardiologists everywhere for even suggesting that you make this at all, but I think like a food blogger and not a normal person, so this is what I’m sharing with you today.
I don’t know why I got it in my head that I needed to make Fiddle Faddle at home. But I’m the stubborn sort (ask anyone) and when I get an idea, I can’t let it go until I give it a go. So I made my first batch of this popcorn yesterday afternoon. Only one thing went wrong (and it was my fault completely); I mistakenly over measured on the amount of popcorn required for the recipe. Thus, my popcorn:toffee balance was way off – by about four cups. That didn’t stop my girls from sneaking clusters of it every time they walked past where it was cooling on the island, but they BOTH said (without realizing I had messed up) “this needs more toffee stuff.”
A conversation that my mom friends and I often seem to have is the one where we’re always shocked and incredulous over how much food teenage boys can shove in their faces. And how we aren’t convinced they actually even taste what they eat half the time. And how we all grocery shop multiple times during any given week yet somehow there’s NEVER ANY FOOD IN THE HOUSE. Combine the voracious hunger from fall sports practice with the midnight munchies that will soon (if they haven’t already) come from studying in to the wee hours, and the cabinet and fridge had better be stocked. No one wants to witness the Tazmanian Devil-child coming up empty after a late night kitchen raid … not me, anyway.
I’ve had a slight issue of late with my ice cream maker. And the issue is that I cannot seem to stop finding excuses to use it. In the past oh, about ten days or so, I’ve made four different flavors: chocolate gelato (both milk and dark; milk was better), cookies and cream (a great use for those stale Oreos I had thanks to people in my house who cannot seem to figure out how to properly seal packaging), and a fantastic mint chocolate chip. Mint chocolate chip was the absolute, hands down, bombdigity. I’m not even that big of a sweets fan, but I swear, I could not tear myself away from that stuff. Amazing.
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