On our way to Vegas the other month, I popped into the news stand at DFW to pick up my usual airplane entertainment: Food and Wine, Bon Appetit, Saveur, Gourmet (no more, sob!), Cooking Light, basically every cooking magazine available. For some reason, pickings were really slim - just a Food and Wine and something called The Best of Fine Cooking: Grilling. I thought, I like grilling, so even though I don't know you, New Food Magazine Friend, I shall invite you to Vegas with me. It wasn't until the cashier was ringing me up that we noticed it was $9.99. "Wow, expensive magazine," she said. No shit, madam.
Saturday, July 31, 2010
Tuesday, July 20, 2010
You may wonder why I'm posting a soup recipe in July during a heat-wave. Well, if your workplace is anything like mine, it's friggin' freezing within the building year round, so soups and stews are perfectly consumable for lunch.
Monday, July 12, 2010
I first tried this recipe about a month ago when we had a couple of friends round for dinner. There were five of us, and my little pork loins came in packs of two. One package wouldn't be enough, but two seemed like overkill at almost a whole loin per person. But I figured, whatever, we'll just have plenty of leftovers. Yeah... we didn't.