One of the wonderful (i.e. infuriating) things about traditional dishes is pinning down a set recipe. Then there are those baffling steps that make you wonder why they are even done. In the end it comes down to whom you asked, which region they are from, and what they even like as to what information and advice they give you.
We were helping my sister-in-law move this weekend and it reminded me how much I consider myself fortunate that I didn’t have to do a lot of moving while growing up. Then I reached my early 20s and made up for all of that lack of packing, and sometimes it feels like I haven’t stopped!
You know you’re from California if you are a Mexican food snob. Yes, I know other states have a lot of Mexican influences in their cuisine, but that doesn’t mean it’s good. Just kidding! (not really)
My parents have fruit trees. They are prolific producers. We have fruit trees. They, too, are prolific producers. Great! Not so fast.
Ah, Great Lent. That multi-week period of time where every orthodox child develops a love-hate relationship with peanut butter and jelly sandwiches.
Shocking but true, I don’t always have time to go harvest my leafy greens before each and every meal, nor the desire. And sometimes, I have to “cheat” and buy my goodies from the store (insert fake gasp here). Read More
All of nature is centered on the premise of “survival of the fittest”. As I like to tell my students, the struggle is real.
I cringe at the idea that waffles should be nothing more than a vessel for syrup and butter. Don’t get me wrong, that creamy and sweet “waffle juice” is nothing short of nectar of the gods, but having super sugary waffles just makes the experience a little too sickly-sweet for my taste.