How arrogant of me, to call this pork “perfect.” How dare I be so bold? So smug? Few things in life are actually perfect, it’s true, and in all likelihood, this pork is no more perfect than I am –
Tag: recipes
I’ve been asking a lot of the same rhetorical question lately: “What is WRONG with me?” Why did I think it would be a good idea to take a position on the production team for Listen To Your Mother Providence,
Did you know April is National Pecan Month? Yeah…neither did I. I don’t usually keep track of these things. But I’m happy to know about it, because pecans are arguably one of my very favorite nuts. I prefer them to
One of the first things that I figured out how to cook, reliably, was boneless chicken in a skillet. Let’s face it: Boneless chicken is easy to work with, as proteins go – you just sort of cut it up
This post is part excitement, part thanks, and part mea culpa. See, the great folks at Tuttorosso Tomatoes reached out to me a while back and asked if they could send me a blogger kit. No strings attached, no post
So here’s the thing. I’m a seafood girl. My 8-year-old son, L., gets his amazingly adventurous “If-it-swam-it’s-edible” attitude from me. One of our favorite things to do together is hit the sushi bar, and at a recent family dinner at
Happy Spring! Or maybe not. Spring in the Northeast is and always has been a fickle beast, but I’m not sure I remember too many other Marches that went out with as much “lion” still roaring as this one. Just
Who loves veggies? I love veggies. I really do. In fact, with the exception of green bell peppers (which I believe to be an abomination against food), I can’t think of a single vegetable that I don’t enthusiastically enjoy. That’s
Okay, I admit it. Things have been really boring around here lately. If you’re a reader of mine, you’re probably not reading anymore, because there’s been nothing TO read. Yes. I’m hibernating. I’ve been taking a blogging break. It wasn’t
Those of you who have followed me for a while know that I’m not much for making “cute” food on a regular basis. I’ve always followed the philosophy that healthy, delicious meals and snacks are already appealing to the eye,