Time Magazine boasts butter is better. I love butter so I'm stoked. Check out the article from their June archives.
Saturday, October 11, 2014
Thursday, October 2, 2014
Monday, September 22, 2014
We love eggs. Any way you fix them. They are delicious, an amazing source of protein and the cage-free variety are becoming more accessible. Today's Special: scrambled eggs with additions. We usually play it safe like we did here with spinach and champagne ham. Just a little something to take our breakfast to the next level. Others may include bell pepper, mushrooms, green onion, tomatoes or sausage. If you want to be cooking with sophistication, go ahead and make yourself an omelet.
What are your egg additions?
Monday, September 8, 2014
In a fit of hunger I relied on the trusty middle console of my car to satiate my appetite. It's always a gamble with what you'll find in there and today I was extremely lucky. Fair Trade Dark Chocolate. Half eaten. It had been pushed upon me before several times actually but I was always dubious. The best chocolate I ever tasted was in the Swiss Alps and I've been chasing that dream ever since. That rich, fresh milk chocolate dream that's reminiscent of the opening scene in Willy Wonka. Today I awoke to another world of chocolate. This time down under with chocolate from Belgium. That part of the world very obviously has the chocolate market cornered and it got me decades later in a place I'd never thought it'd be. I've never been a fan of dark chocolate and truth be told I'm not a big fan of chocolate at all. This chance bar has changed things. It's Fair Trade so the makers of the chocolate not only use the finest ingredients but they receive a fair wage for doing so all the way down to the cocoa farmer. I munched away with a bit less guilt knowing that.
Monday, September 1, 2014
|Beans beans are good for your heart... via cnn.com|
I'll drink a big glass of water to my health after reading this amazing study.
Here's to our health!
Read more here via cnn.com
- Dark chocolate
- Green Tea
Saturday, August 16, 2014
Recently I hosted a dinner party where I fed nine guests. I served round steaks and admittedly I'm not very good at cooking steak. Despite my originating from Texas, my kitchen confidence when it comes to steaks is low. The solution to that is to use very high quality meat to start off with. We chose Peter Timbs as we often do, and not surprisingly, all the guests were very pleased.
I marinated them for about an hour with a simple concoction of fresh garlic, salt and pepper before grilling them. They came out juicy and delicious. I was very proud of myself but I truly give all the credit to Peter making him the best guest of the evening.
Choose a top butcher for your meat needs because quality cannot be masked and you literally can taste all the difference!