It’s barbeque season.
I love to get my grill on, but when it comes to the perfect barbeque meal, it’s all about the beans. Just click on the arrow to hear the audio post. And the recipes mentioned in this post are featured below.
Red Velvet Gourmet Spice Rub and Seasoning
Tis the season to eat burgers
Burger season has officially begun.
It’s not that we stop eating burgers at any particular time of the year because burgers are part of the American epicurean experience. But the gastronomy of the burger with its infinite iterations and mash ups heightens as the summer draws near and the outdoor grills are dusted off.
That’s one theory. Continue reading
Fluttering free with a fancy roast
The Easter story is an ancient one.
Not the story about the Easter Bunny or why PAAS decorated eggs nestled in a wicker basket filled with synthetic, colored grass and marshmallow candy PEEPS have anything to do with the original story.
Nope. I’m talking about story of Christ and the resurrection.
Easter Sunday is one the few times I remember the pews of our little Baptist church in Pacomia, California being filled to capacity with new visitors and returning members dressed in finery and the blooming fashions of spring. Back then, they reminded me of a flock of Monarch butterflies that were happy that they had finally emerged from their cocoons. Continue reading
Orange is the new mashed
Move over Mr. Potato Head. There’s a tastier tuber taking over this town.
Sweet potatoes are back with a sizzle. Whether fried or flambé they are rustling russets and leaving them spinning on the cutting board.
These beautiful on the inside, rustic on the outside potatoes are hallowed to me. They were the very first food my mom feed me when I was 6 months old. Mom said she would wrap a sweet potato in alumni foil and bake it in the oven until it was soft. Then she said she would scoop out the center, mix it with a little Pet Evaporated Milk and that was my din din. She said I loved it. Continue reading
collard greens and caviar 