Vicki James - Han Oak Galbijjim. Try saying that three times fast! I would if I knew how to pronounce it.
Sbarros are becoming a thing of the past, click read more to see more.
All it took was one simple text. Click read more to see more on why this had to happen.
Mashed potatoes, when done right are so good.
From My Recipe - “The merlot cut comes from the side of the cow’s heel. While these hind leg cuts are often very lean (aka tough) because of their heavy use, this one manages to be quite tender. Because of its stronger flavor but tender texture, this cut is great in everything from stir-fries to sheet-pan dinners.
The merlot cut gets it name from its ruby red color. That’s the blood in the cut. Indeed, if you’re blood-averse, avoid this cut. Also, don’t overcook the merlot cut. It will very quickly produce an irony flavor.” Click here to read about some more inexpensive cuts of meat you may enjoy.
Few things are more comforting to the soul on a cold evening than a delicious steaming bowl of beef stew. Especially when it's packed with an assertive mix of fruits, olives, mushrooms and wine. As the poet John Keats wrote, “ O, for a beaker full of the warm south!” He was talking about wine as he shivered away in the cold damp climate of England. Maybe he was even talking about wine similar to the one I used in this wonderful stew. This stew tastes like a bowl of the warm shores of southern Spain and I guarantee its like nothing you have ever had before.
A blog about life, food, wine and travel.
"Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go."