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January 2009
Your place or mine for parties?
The Atlanta Journal-Constitution
Some friends invited us over for an adult dinner to celebrate my husband’s new job. Since both couples have grown children they suggested a Monday, which as anyone with kids knows, is too hard to juggle with homework and afterschool commitments. They countered with Sunday, not realizing it was Super Bowl Sunday. My sports fanatic son, Jack, made it clear that we were not to leave the house on such an important night.
We volunteered to host the gathering so we’d be able to keep Jack company. After agreeing to a pot luck and being assigned appetizer and dessert duty, I suddenly realized, there goes my night off, being feted. Instead I’m the one with the house to clean before and after everyone arrives. How did I get myself into that?
I guess in some ways it’s nice to have people over for a sporting event. You know your TV and can control the remote. If you feel like picking up a magazine because you’re bored you know where to find it. But, it is nice to be able to walk away at the end of the night without having to load and unload the dishwasher as a reminder of the evening.
Which do you prefer? Would you rather stay at your place and host (having control over the night) or would you rather travel (knowing you’re at the will of others)?
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What’s on your Super Bowl menu?
The Atlanta Journal-Constitution
Super Bowl is just a week away, so it’s time to pick up those avocados to give them time to ripen. The Hass Avocado Board anticipates that Super Bowl fans will consume an estimated 46.3 million pounds of Hass avocados during the Feb. 1 game in Tampa, Fla. That translates to about 92 million avocados!
Count me in. This year it’s going to be a Mexican themed potluck at my house, started with loaded nachos and guac and followed by turkey enchiladas.
In this week’s Food & Drink section we’re featuring a selection of fun and tasty homemade pizzas. For those interested in less work, Super Bowl is one the biggest pizza delivery day too.
What’s on your menu? Or you cooking or ordering out?
Cooking at home? Find out other ways to use avocados check out www.avocadocentral.com
For what’s best in the pizza delivery world, click on this entry from the Slice blog on Serious Eats.
Permalink | Comments (3) | Post your comment | Categories: Holidays
Do you eat and tell?
The Atlanta Journal-Constitution
In this on-line world, food conversations have taken an uncharted path. Before, when we tried a new recipe and it was amazing (or horrible) we might have told our spouse, but that was about it. Now we can comment on recipes on most websites, effectively having our opinion circulate around the world. The same with restaurants. There was a time if a meal was a bust and the service stunk all we could do was stew about it and maybe write a nasty note to the manager.
Now with a few clicks, our reviews can be recorded on multiple food websites or blogs. For some, the process is still too new and a little intimidating, but for many, they’ve already embraced being an “independent” food or dining critic.
Have you “be-friended” the new technology and commented or offered advice on recipes or restaurants you’ve tried? Do you think you would in the future and if not why?
Permalink | Comments (3) | Post your comment | Categories: Home cooking
Does your appetizer unintentionally become the main course?
The Atlanta Journal-Constitution
This weekend I had some friends over for dinner. When they offered to bring something I suggested a light appetizer. I find that because I don’t always know what I’m making until that day, it’s hard to assign a part of the meal.
Since we were eating as a family we set an early gathering time, so people shouldn’t have been famished. When they arrived with a bean dip and some chips, I watched as everyone devoured it like they hadn’t seen food in weeks. When we sat down to dinner 45 minutes later, everyone barely touched their food. When I asked my kids if they didn’t like it, they replied they were just too full from all the chips. Not only did I work for hours on the meal, but as I scraped half full plates of seafood into the garbage, in my mind all I saw was wasted money.
I know that it’s nice to have a pre-dinner nibble when catching up with guests especially if drinks are being served, but I wonder how to avoid the free for all pre-dinner munching. I often only offer nuts or olives but when someone else has brought the appetizer it’s hard to say “that’s enough chips everyone, it’ll ruin your appetite.” Now I wonder if I should have.
How do you avoid people filling up before dinner? What are your favorite light appetizers?
Permalink | Comments (8) | Post your comment | Categories: Home cooking
Is your microwave a friend or foe?
The Atlanta Journal-Constitution
A reader recently submitted a recipe for the 5:30 Challenge column that cooked salmon, spinach and mushrooms together in a microwave. When I tried the recipe I found that things didn’t really cook evenly and everything ended up slightly muddied in color. I re-tested the recipe searing the salmon in a hot skillet, then sautéing the spinach and mushrooms until softened but still vibrant before combining them. Each element retained its own distinct identity and the interplay of flavors and textures combined with its colorful palate made it a winning dish.
It made me contemplate the role the microwave plays in my kitchen. For some, it is an integral tool for getting dinner on the table, but I know others who refuse to use one. In my home, it’s definitely delegated to a “supporting” roll. I use it for reheating leftovers, cooking potatoes in a hurry and defrosting bread or other baked goods. I even make croutons, but that’s about as far as I go for cooking.
What about you? What have you found the microwave is best for..besides popcorn, of course!
Permalink | Comments (4) | Post your comment | Categories: Home cooking
What makes a foodie?
The Atlanta Journal-Constitution
It’s funny. When people find out I’m in a food related field, they love to talk about their favorite restaurants or drop the name of a chef they met. It seems everyone loves food and many people consider themselves pretty savvy.
On vacation in Nicaragua, I met a couple from New York. The woman had gone to a hotel management school that included restaurant courses. She told me she was a “foodie” explaining she loved cooking and was interested in anything related to the food industry.
Several times she and her beau skipped the hotel breakfast to eat in the market. Whenever I asked her what she had she said, “the usual breakfast stuff.” That’s when I realized, for me, what truly defines a “foodie.” It also made me realize she wasn’t one. When asked what you ate, foodies can’t stop themselves. They give you a blow-by-blow of what was served, what worked and what didn’t, how it was presented and much more minutia than you ever wanted to hear. It’s like with anything you love. I remember my parents after a round of golf. They verbally replayed the entire 18 holes, remembering every shot on every hole. That’s how “foodies” are. They don’t just eat, they eat and tell. They can’t help themselves.
Do you agree? What do you think makes a foodie?
Permalink | Comments (7) | Post your comment | Categories: Home cooking
Is your pantry as scary as mine?
The Atlanta Journal-Constitution
After the holidays, between needing more space to shove in groceries and concerns about economizing, I took a long hard look at my pantry. Even though it was stuffed to the brim, I had no idea what was in there and suspected I was probably purchasing things I already had.
In my defense, I test so many recipes I end up buying things I only need a little of at a time, so the rest is saved for “future use.” But the reality is, those half opened boxes sit on my shelf for way too long (we’re talking years). When it comes down to it, it’s always about time isn’t it? Finding that precious uninterrupted hour to weed through the cans and bottles is near impossible and not high on my list of priorities.
Yet, when it reached the point where I could barely fit anything and I realized I probably had hundreds of dollars of food buried there, I decided to take the plunge and start using or giving away what I have before buying anything new.
Partial bags of beans are being boiled for soups or to add to salads. Those buy one, get one free, containers of oats will soon be granola. I’m spreading the many “gift” condiments on sandwiches or meats to spice them up. Pasta will be future side dishes with a strict “no buy” rule for starches until they are used up. (Can you believe i found four opened boxes of no-boil lasagna noodles? How does that happen)?
What about you? How often do you clean your pantry? What’s your best way to use up what you have?
Permalink | Comments (18) | Post your comment | Categories: Saving money
Do you prefer local cuisines when you travel?
The Atlanta Journal-Constitution
Over the holidays my family was lucky enough to visit Nicaragua, a spectacularly beautiful, lush country with amazing volcanoes, little islands in a giant lake and secluded beaches filled with buff surfers.
For me, one of the most exciting aspects of international travel is exploring the native cuisine. We ate mostly at small “family-owned” restaurants, trying to sample all the local dishes. Even though we took recommended precautions; only bottled or filtered water or ice, no salads or raw veggies and no fruit you can’t peel, there was still so much available to us. Interestingly, the food was very simple without a lot of spice. Starches like yucca, rice, beans and plantains were mainstays.
On Christmas day we decided to splurge by dining at the one large resort nearby. We discovered the place was packed with other tourists. We were so disappointed when the dishes were all not only exclusively American fare, but cost over three times more than any other nice meal we had. Obviously there are a lot of travelers looking for something familiar when they hit the road.
Which way do you go when you visit new places? Do you like to experiment with new cuisines or would you rather play it safe, and stay with tried and true dishes? What is the most unusual food or dish you have ever tried on vacation?
Permalink | Comments (13) | Post your comment | Categories: Dining out
Are you burned out from holiday cooking?
The Atlanta Journal-Constitution
For many of us, our kitchens saw more action in the month between Thanksgiving and Christmas than they had in the preceding 11 months.
Whether it was lovingly recreating traditional family dishes that make the holiday meal more meaningful or finally having a reason, and the time, to attempt slightly extravagant “special occasion” recipes clipped throughout the year, everyone I know seemed to be cooking or baking up a storm.
But now that January has rolled around, if you are like me, you’re experiencing a little cooking burnout. After putting so much effort into creating the perfect meal for each holiday, my mind is fried. I can’t seem to get excited about cooking anything right now.
What about you? How do you rev yourself up after feasting for a month?
Permalink | Comments (8) | Post your comment | Categories: Holidays
Did your New Year’s resolutions revolve around food?
The Atlanta Journal-Constitution
Although cliche, those optimistic pledges for self-improvement just can’t be avoided at this time of year.
Topping the list yet again according to the annual Marist College end-of-the-year resolution poll was losing weight (20%) and stopping smoking (16%). The big change this year was that “spend less money and save more” took a rocket to third place bumping “be a better person” from third to seventh place.
Comments on economizing in a recent New York Times article on resolutions often involved changing dining and eating habits. Instead of going out for a $12 glass of wine, staying in with friends and sharing a $12 bottle of wine was suggested. Brown bagging and cooking more at home were also noted as ways to cut costs.
Have you made your resolution? Does it involve eating less or spending less when it comes to dining?
Related: Start a 6-month plan for losing weight with these practical suggestions from Chris Rosenbloom.
