February 18, 2018 • 0 comment(s)
Arugula is kind of intense. My three year-old daughter says it’s spicy. My friend Kate told me, “Too peppery. And I like pepper, and strong, but something about the flavor doesn’t do it for me. It’s also too bold - it overpowers everything. It’s like a bell pepper, which overpowers everything so you only taste bell pepper, and is why airlines use it a ton in flight meals to give flavor to cheaply made and overly salty meals with decreased taste bud sensation at high altitude. That’s bell pepper and arugula’s deal. Attention hogs.”
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February 12, 2018 • 0 comment(s)
Oh, Kale. It was almost better before the pendulum swung your way. Now you seem to have become the victim of a backlash. How can a vegetable even have a backlash? But don’t worry, you’re in good company - Flip-Flops are in the same boat. At least people massage you...
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February 8, 2018 • 0 comment(s)
I looked the phrase up. Years ago every Las Vegas casino had a three-piece chicken dinner with potato and veggie for $1.79. A standard bet back then was $2.00, hence when you won a bet you had enough for a chicken dinner. Winner, winner...
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February 2, 2018 • 0 comment(s)
This week’s recipe is that of Byrd’s Apple Cake (the name… kismet?). My mom found the recipe in one of those local Junior League-y type cookbooks here in Richmond. You know, the kind that have spiral binding and a minimum of printing expenses involved; yeah, that kind. This cookbook is called "Historic Richmond Cooks" and the recipe was submitted by Mrs. James E. Ukrop. These are the very cookbooks that have some of the best finds.
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