Popcorn Is My Crack

Confession: I’ve never done crack but let’s just say I am addicted to Trader Joe’s Bollywood popcorn which by the way is being phased out because not enough people buy it. Right now, I saw the bright blue package at the Trader Joe’s Swan/Grant store for 99 cents. The manager confirmed Bollywood popcorn is going into oblivion. I am a popcorn fanatic. Not the crap sold in movies with the nasty “buttered” topping but mostly the gourmet stuff you can buy in an overpriced bag. Often popcorn along with a craft beer or a glass of wine is my dinner.
Read More

What’s for Dinner? Popcorn

This is one of my most favorite dinners to eat at home – a glass of wine and a bowl of popcorn. What could be better than popcorn dusted with chocolate? Perhaps popcorn drizzled with chocolate sauce? I love popcorn with sea salt & pepper and popcorn with white cheddar cheese. Even popcorn with olive oil will do. And if you have ever eaten at The Parish, they are famous for bacon popcorn – popcorn popped in bacon grease and topped with bacon bits. Amazing. I see all kinds of possibilities for popcorn – with Indian spices, Thai spices, chipotle,
Read More

Does Absinthe Make the Heart Grow Fonder?

The headline in VinePair’s blog — Will Absinthe Make Me Hallucinate? — caught my eye. According to the article, it’s a myth. Since absinthe was banned in the United States for a period of time, this medicinal-like spirit is surrounded in myth and mystery. Anything that is banned automatically becomes more desirable. I drank absinthe at a party years ago soon after the ban was lifted. The party was at an acquaintance’s home who insisted we not go in the house so we had to hover around her DIY brick oven in the back yard while it cooked pizza. We drank
Read More

Tucson Bright Idea: Hub Ice Cream Factory

Tucson diners all know Hub and its fabulous ice cream flavors (love the salted caramel) and if you go to the Hub when it’s crowded you have to snake in through the diners, the servers and the decibels to get a scoop of ice cream. Not any more! Starting May 22, go directly to Hub Ice Cream Factory at 245 E. Congress (almost across the street/next to Sparkroot) to get your chill on. The hours are Sunday-Wednesday, from noon to 10 PM and Thursday-Saturday, from noon to 2 AM What a bright idea. Every downtown needs a dazzling ice cream
Read More

Second Helpings? Overeating Stomach Problems

What happens when you over eat? You wish you wore your fat pants. You regret asking for second or (gulp) third helpings. And generally you do not feel very well. You and the people around you will suffer from your flatulence (gas). You vow never to over eat again…until next time. Most likely if you’re of the male gender, you will adjourn to the room with the TV and watch football until you fall asleep in a food coma.  Women over eat too but might be a tad more active cleaning up the kitchen afterward. Watch this cool informative video
Read More

National Mojito Day – July 11

Did you know that the mojito has been routinely presented as a favorite drink of author Ernest Hemingway? Traditionally, a mojito is a cocktail with five ingredients: white rum, sugar (traditionally sugar cane juice) or simple syrup, lime juice, sparkling water, and mint. The original Cuban recipe uses spearmint or yerba buena, a mint variety very popular on the island. The mojito is one of the most famous rum-based highballs. Perhaps the other is daiquiri? When preparing a mojito, lime juice is added to sugar (or syrup) and mint leaves. The mixture is then gently mashed with a muddler or
Read More

Does Ice Cream Make You Happy?

Baskin-Robbins believes that ice cream puts people in a happy mood and they asked a behavioral food expert to do a survey proving what flavors make you the happiest. Salted caramel makes Circle of Food jump for joy as well as rich coffee. And when I think back to my childhood when I ate the most ice cream — I loved butterscotch fudge and my father favored white house (vanilla ice cream with chopped maraschino cherries). When I think of ice cream memories, I think of Isaly’s skyscraper cones. Anyone else from NW Ohio-PA reading this? from the press release
Read More

When Inspiration Strikes: Pork Cutlets Cristo

Todd and I take turns each week setting the menu, grocery shopping, and cooking supper. We’ve been doing it this way since we first moved in together and I am continually grateful to has a husband that enjoys cooking as much as I do. Sometimes my menus are very specific (especially if I’m working on a new cookbook review) while other times they can be pretty vague: just stating the primary protein, starch, and vegetable for the meal. Keeping a good variety of spices and condiments on hand means I can improvise at will without needing to make a special trip
Read More

Daring Bakers: Easter Breads

The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world. We actually don’t do a whole lot for Easter–in fact, this year we did absolutely nothing as family members had other engagements and we’d just spent the previous day banging around our new house with no running water… More on that tomorrow! But way back when I’ve been known to make fun and flavorful baked goods at Easter time because why not? I’ve even made the somewhat traditional hot cross buns, though
Read More

The Proof is in the Bread Box

After a successful-yet-leaves-room-for-improvement attempt at last month’s Daring Bakers challenge I wanted to try the given recipe again but tweak it a little. What I’d ended up with was a tasty, if somewhat dry, pastry that I thought could do with some enriching to make it work better with the vagaries of gluten-free baking. In order to create a more tender dough, I planned to add an extra egg (providing both fat as well as some extra protein for stability), a little more butter, and using all milk instead of 3:1 milk to water. In addition to the recipe changes, I knew
Read More