Maybe it’s the cooler weather. Maybe it’s the fact that chicken legs are $0.79/lb. Whatever the reason, coq au vin seemed like a good idea. But spending a full day making it did not. Traditional coq au vin uses a rooster or aging chicken. Today, you’ll be hard-pressed to find a rooster unless you live…
Just like last year, it’s unbearably hot and humid. And since I’ve been busy with the job that pays the bills and celebrating my Dad’s 70th birthday yesterday (Happy Birthday Dad!- not that he will ever bother with the internet to see this), I thought I’d re-post one of my favorite recipes as a reminder…
Almost every child (and my younger self included) has tasted play-doh. The question is why. The smell is off-putting, though certainly unique. Its consistency is absurd – crumbly yet soft – like cold mashed potatoes. But I don’t recall it tasting buttery in any way. Its vibrant color, on the other hand, makes it appealing…
If you’re looking for a last minute gift for the holidays, think of something homemade. Like infused alcohol. You can add almost any ingredient that you like to whatever spirit would be enjoyed most. Infuse tequila with a few jalapenos (the longer this sits, the hotter it will be). Add cinnamon, lemon or pineapple to…
Sharp cheddar, flavorful ale and a pork product: three ingredients that bring joy to the hearts of many individually and when combined are simply sublime. Browsing around Pinterest a few months ago, I came across this delicious sounding soup from Closet Cooking. Of course, I had to wait till the weather cooled to try it…
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