I probably shouldn’t admit this but I am a gold medal grudge holder. They run long and deep with me. Cross me once and you won’t often get a chance to do so again. Think excommunication or shunning is extreme? That’s ok, we can agree to disagree. The funny thing is that I hold grudges with food as readily as I do with people. Maybe more so.
Tacos? I’ve never forgiven you for making me violently ill when I was 12. That was 27 years ago and I haven’t had another one since. The fact that antibiotics were involved is irrelevant to me. Liver and onions? Like religion, you were forced down my throat and I’ve lost all taste for you. Barbecue and I have recently reconciled after a lengthy estrangement. I’ve got The Mistah to thank for reuniting us and my life is better now that I’ve let go of those hard feelings. Which brings me to beets. Continue reading “Roasted Beets”→
There’s a secret, darkly obsessive side to my blogging. It has to do with seeing who visits BAH and what posts they read. And by who, I don’t mean I see anything like Jane Doe at 123 Main Street, Anytown USA visited at 10:39 this morning. But I can see visitors’ IP addresses, general geographic location, and pages they have clicked on. I can also see what search terms someone has plugged into the search bar on the site. Two weeks ago I opened up my StatCounter and found the above search queries. Clearly, someone was in a hurry to find a beet recipe. Continue reading “I Will Stalk You Until I Get Some Beets”→
One thing I left off my “Perfect World” list was an Easy Button. Or maybe I just assumed that because it was a Perfect World, that it would automatically come with both an Easy Button and an Undo Button. How great would that be? Like that time when I was 17 and I asked the wife of my brother’s friend when her baby was due? I totally could have used an Undo Button right then. Or the earth could have opened up and swallowed me whole. Either one would have been preferable to my size 7 Sebago firmly lodged in my big, fat, stupid mouth. Continue reading “That Was Easy”→
The following originally appeared on 5/13/08 at Exit 51
David Lebovitz Trifecta
I thought I would round out my homage to DL with his take on Frozen Yogurt which just so happens to be the only project which fit into my busy weekend. Unlike ice cream, frozen yogurt doesn’t need a cooked base. No fiddling or fussing necessary. Just find some lovely berries, sugar them up a bit, go do something else for two hours, mix in plain yogurt*, process, chill, and churn. This recipe could not be simpler. Continue reading “Flashback Friday – David Lebovitz Trifecta”→
I am a huge fan of LOST and now that it’s over, there’s a big empty space in my heart. And my weekly tv routine. My Tivo, on the other hand, is grateful for the space freed up on the hard drive now that the tale of Oceanic 815 has been told. Continue reading “Christian Shepherd’s Pie”→
With summer’s heat ready to breathe down our necks any minute now, I’ve got a quick and easy alternative to gazpacho. It also gives you another tasty weapon in your arsenal to combat the pending zucchini onslaught. You can thank me later.
Curried Zucchini Soup
Adapted From South Beach Quick and Easy
BAH Note: I found this soup to be equally good hot or chilled. If you use a stick blender, your soup won’t be silky smooth. For velvety smoothness, process the soup in a blender or food processor. Either way is fine to enjoy zucchini with hints of ginger and super charged with sweet curry and garam masala heat.
2 teaspoons extra virgin olive oil
1 small onion, chopped
2 medium zucchini, sliced in 1/4 inch rounds
1 tablespoon fresh grated ginger
1 teaspoon sweet curry powder
1/2 teaspoon garam masala (optional)
3 cups chicken broth
Heat oil in a large saucepan over medium heat. Add onion and cook until softened, approximately 5 minutes. Add the zucchini, ginger, curry powder, and garam masala (if using) and cook until the zucchini softens.
Add the broth and simmer for 10 to 15 minutes. Taste for seasoning and add kosher salt to taste.
Working in batches, carefully process the soup in a blender until smooth.
Serve plain or garnish with a dollop of sour cream, greek yogurt, or plain yogurt.
They also eat cakes, cookies, ice cream, and all sorts of tasty treats cooked up in the BAH kitchen. So is it any surprise that eventually all those food choices catch up with you? When I casually mentioned to The Mistah that I was thinking of revisiting Phase One of South Beach, because I was starting to feel a little jiggly in the middle, I expected him to say that I’d lost my mind. My previous South Beach journey through Phase One had been brutal. Continue reading “Real Men (And Women) Eat Quiche”→
Tracy of Amuse Bouche for Two usually makes me long for things like tomatoes and mozzarella. Or pasta in a mushroom and cream sauce. Or just pasta. But she has been holding on to a food memory that I think we all have buried somewhere in our collective unconsciousness. Because I know that I have a tuna melt food memory and I’m betting that you just might too. Here’s Tracy’s: Continue reading “Food Memories – Panini For Lunch”→
The following originally appeared on 5/8/08 at Exit 51
Ice Cream Man
Spring will soon give way to summer and nothing says summer quite like ice cream. I’m continuing my David Lebovitz thread with a modified version of his recipe for Coffee Ice Cream. Feel free to use whole milk instead of half and half. Either way, be prepared for some mind blowing, brain freezing, good ice cream. Continue reading “Flashback Friday – Ice Cream Man”→
The Universe was kind to me at Great Grapes. Despite my complete conviction that I was destined to, at some point, put my foot in my mouth, I managed to avoid saying anything so utterly embarrassing that I wanted to crawl under the table. Those gems, I save for this here blog. But as the Universe giveth, the Universe taketh away. Continue reading “Great Grapes 2010”→