Full disclosure: I’m actually a terrible cook, despite having come from a long line of great cooks of both genders. So this recipe was made with my mother as I decided to take advantage of being home for a while to try to improve my cooking skills. Read More Recipe Review: Honey Orange Glazed Florida Grouper with Sauteed Asparagus
This is my last post in this column for the 2012 calendar year and in the 2012 fall quarter/semester, depending on the system your university uses. I cannot be more thrilled. 2012 has been a topsy-turvy year, though perhaps not as topsy-turvy as last year’s Occupy swept the nation. Still, once the final grades are in and the administrative offices close their doors until 2013, the book can finally be closed on 2012. Take a breath. You did it! Read More It’s Over!
A friend of mine gave me the heads up to what we thought was a new way to market “skinny”: Skinny Vodka. Read More The “Skinny” on Skinny Vodka
Are pirates still a thing? I remember when pirates were a big thing, a HUGE thing, a thing that had its own slang as an acceptable Facebook default language. Anyway, chard may not be particularly nautical, and minus the salt, this recipe isn’t either, but the hard “ar!!” sound in the middle of the word “chard” just takes my land-lubber self onto an exciting, briny journey. Read More Ahoy! “˜Tis time for chARRRRd!
I’ve noticed a few themes in the foods I post here ““ food processors, random botany tangents, chickpeas, to name a few. I’m going to try my darndest to bust out of them like the Kool-Aid man busting through concrete. But not today ““ today I am hitting up my favorite bean for some more delicious recipes. Read More Chickpea Salad