Because I have been spending way too much money on food that is mediocre (at best), I made a giant batch of pasta salad to take to work this week.
A good rice salad recipe can be eaten at any temperature, and having tried this black bean, mango, peanut and wild rice combination, I know I will happily make it again.
My mother recently brought home a box full of produce from one of the area Hutterite colonies (no, not the colony on the NatGeo show, though they do live near here), and among the selections were baby red potatoes and fresh green beans. How fortuitous it was that I’d just discovered a recipe using them.
While everyone else is traipsing into autumn with big grins and wool sweaters, I am clinging to the last scraps of summer with a cold, clammy grip. Sure, autumn food is delicious. I cannot wait to make gigantic pots of chili to eat over noodles Cincinnati-style while watching my favorite football teams go head to […]
Summer isn’t the most fun time for vegans to eat with their non-vegan friends. Cookouts and picnics tend to be all about grilled meats, leaving the vegans to pick at a pickle sandwich while others are piling their plates with hamburgers and mayonnaise-laden sides. In response to Bryn’s brilliant article, I’ve created a couple of bean […]
A word of warning: I’ve come down with a wicked bad case of hyperbole. It is seriously the worst thing to happen ever in the world to anyone ever. This food post, will, most unfortunately, not be immune from that terrible, life-altering condition. However, even with that limitation, I expect this post to be one […]
I love a good cold salad in the summertime. Given the popularity of potato and macaroni salads this time of year, I can tell that I am not alone. In fact, I would go so far as to say that I am in good company. But, as with most good things, the cold salad had […]
“Oh my god,” I yelled as a shell exploded meters from my bunker scattering bones across the area, “they’re back! The space invaders are back! And this time, they refuse to conform themselves to two dimensions.” My friend and partner in bad-assery, Butch Monroe, merely grunted. He was worried, too, but as a prototype humanoid […]
It might be apparent to long-time readers that the foods I want to post and the weather I am experiencing are very closely linked. Lately, I have been absolutely euphoric because we are entering the most wonderful time of the year: long, sunny, hot days have finally replaced their short, cloudy predecessors (and eventual successors, […]
So we’re not cooking anything today. Well, I guess you can if you like eating wilted lettuce, but we’re talking about important taste combinations nonetheless. I don’t know if it is the sunny day, the warm weather, or the abundance of fresh avocado at my grocery store (I’ve said it before and I’ll say it […]
Journey. This is really a two part charade, because not only do people not like Journey as much as they claim to, nobody really loves the song “Don’t Stop Believin’.” The best Journey song is, objectively, “Faithfully.” My support for this claim? Voltage generated = -N(D(BA)/Dt); that’s right, Farraday’s Law of Induction.
I had a potluck to go to last week and I needed to bring something fancy. I also needed to spend some time reading free e-books about spies and intrigue, though, so I had to balance out the fancy aspect with the time-saving aspect. Fortunately, salad is both fancy and quick.
It feels like it was a long time coming, but summer is finally here! And when it’s summer, I start looking for foods that require as little heating-up-the-kitchen as possible.
Earlier this week, a recipe purported to be the original secret recipe for Coca-Cola was revealed by the Chicago radio program This American Life. Coca-Cola has denied that this is their recipe, but who can resist the intrigue? Speaking of intriguing, I’m sure you’re dying to know what strange and wonderful foods can be made […]