Weekdays


Sometimes, just when you feel like your day can’t get any worse, someone comes along to turn it around completely.  That happened to me last week at my local grocery store.  The woman behind me in the checkout line (who looked like the love child of Edith Head and Ina Garten) stood there kind of looking incredulous, so I immediately thought that I was doing something wrong – some breach of checkout etiquette.  Instead, I soon found out that she was actually just in awe of how tasty the yogurt she just ate was and asked me if I’d tried them (I have – they are the fat-free Chobani varities).  We had a brief coo-fest over the delicious and (presumably) healthy little cups before she glanced at the contents of my shopping basket and asked, “do you cook a lot?”  I told her that I cook pretty much every day.  Here’s how the conversation continued:

Edith Garten: You like to cook?
Me: I do.
EG: You like sun-dried tomatoes?
Me: I do.
EG: Well they sell a brand here that you’ve GOT to try.
Me: Oh, really?
EG: Dude, they’re off the chain!

She proceeded to tell me the brand and all the different applications in which she uses them and all I could think of while she was talking is, “this 40-something woman just called me ‘dude’ and told me, very sincerely, that sun-dried tomatoes are ‘off the chain.’” Of course, I couldn’t stop grinning.

I’m not exactly sure what pleased me so much about the situation, but it is surely a combination of her enthusiasm for food (and cooking), along with her awkward, but albeit very effective, manner of communicating her passion for food to me. Like I wouldn’t get it if she said it any differently. And maybe, in some way, she was right. I don’t really even like sun-dried tomatoes that much, but if someone tells me they’re off the chain, I am buyin’ ‘em.

I admit that I’ve tried a few “apple-tinis.”
You know, those unnaturally green cocktails made with artificially flavored sour apple schnapps and vodka, garnished with a maraschino cherry?  Any time I’ve tried one, I’ve always thought, “why am I not just eating a sour apple Jolly Rancher candy instead?”  I didn’t set out to make a better, more natural version of this cocktail, but I think I ended up doing so. (more…)

'za!

Okay, so I posted on Facebook that I was super-pleased with the response to my Shrimp n’ Grits post and that I was looking for ideas on what to post next. I have quite a few idea/pictures in the queue, but my buddy Alex (see his comedic offerings linked on the right there) suggested that Super Bowl food would be appropriate choice. Then, my friend Keith (see his funny blog on the right there, too!) mentioned pizza, so the decision was made. Granted, I don’t think that I have all that much to contribute to the plethora of pizza recipes out there, but I know what I like, and maybe my tastes will be new to some.

First off, I really like whole wheat crust. For me, white crust is great when someone else makes it, but if I am going to bother making ‘za from scratch, I am gonna switch up everything, top(pings) to bottom. The recipe we use is just a variation on the one in the Joy of Cooking, which the Bun adapted for use with whole wheat flour.*

As for toppings, there are several that we turn to when making homemade pizza, most of which are on the vegetarian side. In fact, the pizza shown above is one that we made when our friends Mark and Erica decided to challenge us to a vegetarian week of dinners; it was a good way to get ourselves to think about how to get a balanced meal without eating meat. You’ll see that we used a red sauce (just crushed tomatoes seasoned with fresh garlic, dried oregano, salt and pepper). Over the sauce, we added mushrooms sauteed with thyme, roasted red peppers, spinach (thawed from frozen), Ricotta and Parmesan cheeses, and fresh basil, which elevates the flavor of most red-sauce pizzas. The result was so delicious that we couldn’t even wait to take a picture before we’d both had an enormous slice. If you are looking for a veggie pizza (and provided that you still eat cheese), this combination can’t be beat.

*There are several good brands of whole wheat flour available these days, including a few that say you can use them in place of regular all-purpose flour (I suggest testing a recipe out on yourself before serving guests). Trader Joe’s brand is the one we used in this recipe, and it worked really well. Let me know if you have any other suggestions!

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