fat free opinions on a food centric life
Because I’ve been dreaming of the street tacos I had while in Mexico, I decided to put that bag of masa I’ve had in my cupboard since the last time we attempted making our own tortillas to good use. It’s been a while because let’s …
One of the very nice things about having a close friend is knowing that when she calls early on a Saturday and asks if I want to go somewhere with her, I don’t have to worry too much about things like fixing my hair or …
When it comes to cheese, I guess I tend to lean toward the white side of things more so than the yellow or orange, so that means that mozzarella, feta, goat, and provolone are what I reach for first when I'm standing in front of the deli case wondering what I should throw in the cart. And it doesn't stop there, because machego, iberico, St. Andre, brie, and camembert are also favorites.
This doesn't mean I don't care for "orange" cheese, however, and I do have to think of the resident hunkster who absolutely loves extra sharp cheddar. Loves. It. Finds it in the deli drawer, looks at me and asks, "Are you saving this for anything?" and then takes a slice here and a nibble there — especially when he comes home from work and dinner isn't quite ready.
Me? I only like it melted. Melted in grilled cheese sandwiches, or on burgers. Oozing between layers of pasta or in enchiladas. Or Welsh Rabbit.
Welsh what? Wait — cheese with rabbit? Hmmm…
No, no rabbit. Welsh Rarebit — or in this case, Mexican Rarebit.
Evidently, both names are correct — rarebit or rabbit — and if you're one whose interests lean toward the history of food, then there's much to read about his particular dish. To me, it's yet another dish that is relatively quick, comforting, and fairly inexpensive — yet packed with incredible flavor.
Make a salad, pour a beer — but save one for the dish, and you're ready for another Friday night meal in. Don't forget your napkin.
I love baked apples; in pies, cobblers, cakes, — you name it, and I love them. But I think apple crisp is my favorite. I’ll blame it on my brother since he was crazy over it when we were growing up. And if he knew …
I've always loved Brussels sprouts. I guess the fact that my mother didn't cook vegetables in general until they were soft and grey helped. The Brussels sprouts we had on our plates were most often whole, frozen, then cooked in a bit of water for …