I think this was the first weekend in I don’t know how long, not including weekend trips out of town, that I didn’t go to my local ShopRite for anything. A weekend without
a trip to the grocery store felt a lot like Anita Bryant without her orange juice. I didn’t even realize it until late last night while we were watching the Oscars. Not sure what on the show made us think about it but it did make me think that maybe it was
time for me to make another quick trip through the express lane in my culinary mind instead. So get your coupons out and your checkbook ready - although I am pretty sure we will get delayed by a couple of price checks along the way.
I’m pretty open to trying all kinds of food. My sister says she can pick what I am going to order in any restaurant by looking for the most bizarre item on the menu.
She may be right but if Kale is anywhere in the dish I am not ordering it. I just don’t understand this fascination for a plant that looks & tastes like something in my lawnmower bag.
And maybe it’s just me but whenever I see field greens on a menu, I think of grazing in my backyard like all of the neighborhood groundhogs & deer do.
Speaking of deer, I had to brake for one in MY DRIVEWAY last Friday night. My driveway really isn’t all that long - we just have that many deer.
I think I am also over the Greek Yogurt wave of love. Yes it’s thick & creamy and the plain works in some recipes instead of sour cream but you have to be a masochist
to eat plain Greek Yogurt in my book so that’s not for me. I like fruit in my yogurt but the sugar levels are so high for almost every kind of flavored Greek Yogurt out there that I am switching back to my regular old ShopRite Light Yogurt.
Paul McIlhenny, the sixth member of the McIlhenny family to run the Tabasco Empire, passed away over the weekend. I put little black armbands on all of my bottles of
hot sauce. I had the pleasure to meet him through business fifteen years ago and after my board room presentation, he gave me a personal tour of the Avery Island Plantation. Walking into the room with barrels upon barrels upon barrels of mash will always be
one of the highlights of my life.
I have a favorite cutting board at home and it bugs me just a little every time I see it being used under the crock pot. I thought that was why we kept the crappy cutting
board that lives under the sink.
Every time I fry an egg I am convinced I am going to break the yolk when I flip it. I can’t remember the last time I broke a yolk but writing about it pretty much guarantees
that I will break the yolk the next time I try.
To a vast majority of the world, a mixture of lemonade & ice tea is called an “Arnold Palmer”. I call it “swampwater”. I think the rest of the world should be listening
to me on this one.
The internet sure makes it easy to kill a recipe or restaurant anonymously. Keyboards & touch screens are getting smaller by the day but people can still hide behind
I went and scratched around in the one inch of thawed topsoil in my garden yesterday. I even started planning & plotting what is going to go where. I am thinking simplicity
this year will be the key. Of course I will most likely lose that key when I start to see all the cool seedlings at the garden center too.
Rainbow Swiss Chard is so much better than Kale.
Ryan Newman finished 5th in the Daytona 500 on Sunday which means FREE BLOOMIN’ ONIONS at Outback Steakhouse on Monday with every purchase. That will be true
for every NASCAR race this year I believe.
I think the soup place in my building just spins the wheel of random ingredients on Mondays because some of the combinations on the board screamed “LEFTOVERS”.
Not that there is anything wrong with re-purposing leftovers. Half of my culinary genius comes from what’s behind the lid in Tupperware #3.
The table is not the Kitchen counter, the Kitchen counter is not the sink and the sink is not the dishwasher.
And finally, I want to quote Vicki Hyman of the Star Ledger from her article about foods that could relate to the Oscar nominated best films last night when she talked
about ZERO DARK THIRTY – “What is the culinary equivalent of waterboarding ? Fondue ?”.
Having grown up in the 60’s & 70’s, the answer to that questions is “YES”.
I think I wound up with too many items for the express lane but if you won’t say anything, neither will I. Have a great day.