I was presented with yet another challenge in the kitchen involving horseradish. The spicy root is one of those things that can be quite tricky, unless you’re using the creamy store-bought “prepared” version for your roast beef sammie or prime rib meal. I wanted something just a tad bit more gourmet than that, and much…
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When presented with the opportunity to nosh on some North Carolina BBQ standing at the foot of a food truck, I almost passed it up. It wasn’t until he said, “this is good.” “This is really good,” that I chose to partake. It may seem strange, but this man was a magician, and a bit…
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I know, I know. The photos display these little orbs not to be full “globes,” per se, but more like mounds, or half-moons. But the full circle just falls so much more easily off the tongue – And I couldn’t help but share these elegant snack-sized bites after devouring the dish myself. Winter is still…
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Have you ever wanted to “sneak” some veggies in, unexpectedly amp up another’s physical well being as the enjoy a salubrious and gourmet delight all at once? Me neither… I tend to do nothing in secret – I am a wide open book. In fact, I’ve been told I need to filter myself at times….
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Blessed AGAIN with a bounty of beautiful, homegrown items…this time I was presented with homemade grape juice – from her own vine. Sweet and spicy, and even succulent, the beautiful bulbous red grapes rose to the top of the jar, just begging to be used and consumed alongside the sticky tang of the squeeze. I decided…
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First of all, who says “pie” must be round? Not me – And, furthermore, who says chili is to be served on it’s own, not with a cornbread pie crust? Not me – AND, I say my opinion matters. Thus, a spicy, smooth chili, made with grass fed beef, sweet corn, black beans, and fresh…
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Pumpkin spice season is STILL in full force, even if Starbucks is pushing the peppermint this month – and even this week. I’ll stick with pumpkin in my house…and it’s always the season for steak – filet mignon, that is. Fascinated by the unique flavor combination of pumpkin, green chile, and garam masala a friend…
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I’ve said it before, and it does NOT happen all too often, but once in a blue moon, I have a splash of leftover wine from the night before. I’m not typically a white wine drinker, but loved the fresh, clean effervescence of my first sip of Grooner Grüner Veltliner. A new grape to me, apparently…
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Have you seen all the recipes floating around the inter webs for whole roasted cauliflower? They seem to be everywhere… …and cauliflower “steak” too. (No offense to the vegans out there, but a thick slab of cauliflower is no where near a steak in any way, shape, or form). But back to the whole, roasted…
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I was really in the mood for something spicy. Something Thai – something citrusy, something gingery, and something to pair well with a chilled glass of Grooner. The citrus-ginger combo, along with the spicy shrimp, was the plan to play off the simple, clean amazingness of my first bottle of Grüner Veltliner. Oh boy was…
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