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Stages of the soft boiled egg
Filed under: On the Blogs, Eggs  For a period of time, long before I was born, my dad was a short-order cook. He worked the breakfast grill, cooking up mountains of pancakes, rivers of bacon strips and more eggs than is possible to count. Because of this experience, he is a master at the art of cooking eggs, be it soft boiled, hard boiled, poached, sunny side up or even over easy, hold the wiggle (a term that describes that perfect point at which the whites are just cooked and the yolks are still beautifully runny).
I credit his egg mastery to my own egg-cooking ease. It...
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Grilled veggie lasagna from Dinner with Julie
Filed under: Vegetables, On the Blogs 
Lasagna isn't really my thing. I will happily eat it when others prepare it, but I've always found it to be sort of fussy and unappealing to make on my own (all that pasta pre-boiling and careful layering just left me cold). Besides, I always felt like you could get comparable flavors with a pasta bake - noodles tumbled together with garlicky red sauce, sauteed spinach and a carton of ricotta cheese and topped with a generous layer of mozzarella cheese has always been my favorite.
However, having seen the grilled veggie lasagna that Julie posted yesterday,...
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Clean out the fridge foods
Filed under: Dinner, On the Blogs  I'm beginning to realize that I'm something of an excessive grocery shopper. I have a particularly hard time being restrained in my food purchases this time of year, when the farmers markets are in full bloom and everything is so perfect and appealing. I do manage to use just about everything I buy during weeks that are free of social engagements, but when I have planned dinners out with friends or a weekend away, I find that my gorgeous kale turns to slime in my produce drawer.
I'm heading out of town on Friday afternoon for Labor Day Weekend...
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Eating on the go may get more fun with Fast Food Cutlery
Filed under: On the Blogs  Are you always looking for new ways to eat on the go? Well if you are, there may be something coming soon just for you.
This design for Fast Food Cutlery was submitted to DesignBoom as part of a contest called "Dining in 2015." This wasn't one of the winning designs, but that doesn't mean it won't get manufactured. Fast Food Cutlery would be a fun and interesting way to eat on the go. At least it would help keep your hands a little cleaner, and make...
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Help pick the next flavor of Jelly Belly jelly beans
Filed under: Candy, On the Blogs 
As a kid, I didn't really care too much for jelly beans. The obligatory jelly beans in my Easter basket every year were some of the last candy eaten, and only because, as a kid, I just couldn't let any candy go to waste. I was initially skeptical of Jelly Belly's because of my childhood aversion to jelly beans: I just didn't think anything classified as a jelly bean could be good. Boy, was I wrong, and I'm glad someone convinced me to give them a try.
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Free Chik-Fil-A chicken strips for wearing a team logo
Filed under: On the Blogs, Fast Food
It's time for football to start back up again, both college and pro. In celebration of the Chik-fil-A College Kickoff game, the company has a great freebie offer lined up for Labor Day.
On September 1st, go into any participating Chik-Fil-A wearing a sports team logo and they'll give you an order of their "new and improved" chicken strips. The logo can be from any level of football team, even the one your kid is on.
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When I read...
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Raising The Bar: Falernum, nectar of the tiki gods
Filed under: Juice, Cocktails, Caribbean, Rum, On the Blogs, Spirits, Raising the Bar  There is an ingredient listed on the cocktail menu at Union which receives more quizzical looks, more gasps of surprise when sampled and generates more chatter than anything else we do in the bar. The complexities of it's aroma and flavors are hard to pin down, though everyone tries. This witches brew of cocktail goodness is popping up in scratch cocktail bars all over the nation, and in the well-stocked homes of cocktail aficionados all over the globe.
I'm talking about falernum, the nectar of the...
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Meals that improve in the fridge overnight
Filed under: On the Blogs, Leftovers 
For years now, I've been a huge fan of the fact that there are some foods that just get better over time. I remember that as a kid, my mom's spaghetti sauce was always better the second day (and she always made enough for at least two nights worth of meals). These days, when I make ratatouille (which I've been doing on a near-weekly basis in an attempt to use us all the tomatoes, eggplant, peppers and zucchini from my farm share), I try to do it the day before I plan on serving it, so that it can mellow and get...
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Feast Your Eyes: Chocodiles
Filed under: On the Blogs, Feast Your Eyes 
I have always been enchanted by homemade versions of brand name snack cakes. I love it when people make their own Ding Dongs, Twinkies and Hostess Cupcakes. Rachel of Coconut & Limerecently posted about her very own Chocodiles, a chocolate-covered Twinkie confection. I've contemplated buying a cream canoe pan in the past and I think now I must, because cream-filled cakes? Enrobed in chocolate? Sign me up!
These particular Chocodiles are extra special, because Rachael's husband made them for her 29th birthday (which was yesterday. Happy birthday, Rachel!).On the Blogs
I realize this topic may be a little more suited to Valentine's Day, but I think we should treat every day as Valentine's Day. Besides, I am a firm believer in the saying that food is love.
Eric over at the Jew and the Carrot was reminiscing with his parents about the home made latkes his mother used to make for his father. This led to the question, posed to readers, of how you might show your love with food. I personally like to make my special chocolate cookies for new boyfriends, and birthday...
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