Anyone who grew up eating dinners that featured the Birdseye frozen vegetable medley like I did have no doubt ended up with a serious hate on for lima beans. I know I did. Then during the winter that is coming to a close, my counterpart introduced me to the dried variety that you cook at home however you damn well please. And, in fact, he cooked them in a cassoulet and they were excellent. The difference between the sad little limas in the Birdseye bag and the ones you cook at home is as stark as the difference between the equally dismal corn in that medley and fresh corn on the cob.
Read MoreAsian Fusion at Ten Ten Bistro: The New Bahn Mi
Bagby's Ten Ten Bistro is rolling out some new items for their spring menu. One of the items they announced via their Facebook page is an Asian inspired Bahn Mi sandwich . Made up of Asian pork meatballs, slices of country-style pork pate, cole slaw, spicy aioli, and their own house-made pickles on a crusty roll, it sounded too interesting to not try.
Read MoreShaping Up the Dining Room
We've taken the first half or March off from blogging to do a bit of work on the dining room. Ours was covered in wood paneling - actual natural wood - stained to a dark and dismal coffee brown that has always made our dining room feel like a cave. So this year we decided to do something about it.
Read MoreTacos de Asador
People who have never eaten an authentic taco have no idea what they are missing. There are several varieties of authentic Latino tacos, none of which resemble the Ortega taco kit or typical Taco Bell order. That hard, prefabricated corn shell is an American invention, right there with shredded lettuce and that thick, heavy sour cream.
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