If you can get past the color, using black beans for hummus gives you a nutritional edge over garbanzos. I welcome the variety of and flexibility of using what’s in the pantry.
The difference in beans isn’t drastic, but noteworthy: fewer calories, less sodium and higher protein. I found the flavor heartier and more filling. read more
Until this morning, I didn’t know that snacking on oyster crackers had anything to do with my daughter’s imminent departure to college. Tomorrow, we’ll take her back to New York, where she began her education sixteen years ago and likely will finish it there.
Global warming a myth? My dead plants and asthmatic cat beg to differ.
Unusually warm summer westcoast nights reminded me of the other, more balmy, coastal nights which reminded me of shell fish and then lobster rolls or shrimp rolls in this case. All thoughts lead to food. Starting with last night’s butter poached shrimp, this refreshing meal practically made itself. read more
If you’re tired of theprevailing methodfor shrimp perfection, Michael Ruhlman’s mouth-watering preparation is impossible to pass up and impossible to ruin. In the Butter chapter – and he had me at butter chapter – from his James Beard Award winning cookbook,Twenty,Ruhlman dissects twenty cooking techniques and foods from Water to Fry to Acid to Batter and sixteen other basically intriguing topics. read more
So…we were in London and I count my lucky stars for having witnessed Danny Boyle’s peculiarly spectacular opening ceremonies firsthand. We soaked in any Olympic event we could get our hands on tennis, gymnastics, basketball, swimming thanks to the fine folks at NBC. I am in awe of our athletes and frankly NBC’s coverage and have savored every moment of the Olympic games since returning. And yet there is a food story here too.
