by Chrysa SmithMaryFran and I took a stroll on the boardwalk.Ummm. The scents of suntan lotion and salt air. The feel of the sun caressing my skin. The freedom that comes from having no clocks, datebooks or planning to do. All of this and chocolate covered bacon too.What? Yes. In the midst of the hot, humid summer, nothing feels as good in the tummy as a fat-laden, artery-blocking, high-calorie 'snack' that sinks like [...]
by Chrysa SmithIf you've been a regular reader, by now you know that I love food and I love to cook. Combining flavors and textures into a tasty dish that I can serve to my family, gives me the joy of caretaking---providing the nourishment we need to sustain us body, soul and FDA daily requirements. But planting oneself in the kitchen offers up way more than food. It offers up a place to [...]
by Chrysa SmithWith 95 degree temperatures last week, eating was a challenge. Add to this my boredom serving the same old meat-based meals and the obscene prices at the grocery store and I came to my breaking point. I had no choice but to pull out the big guns: old recipes with less meat; more grain.I began a few days ago, looking through my old recipe box for meals that revolve around rice [...]
by Chrysa SmithThe weather is heating up and that means it's time for a cold, refreshing treat.Now, I can appreciate a high fat, rich and creamy ice cream cone on a hot day, but am not one who has a hard time putting down that quart of Ben & Jerry's Chubby Hubby. (I have a harder time putting down that bag of m&m's.) But this summer, I am going for a scoop of [...]
by Chrysa SmithWhen it came time to celebrate the first anniversary of our blog, naturally, we had to eat cake. Well, not exactly cake---cupcake. That self-contained miniature that isn't quite as decadent as a slice of ooey, gooey birthday cake. Or is it?If you ever watched Cupcake Wars, you know just how serious a contender the sweet, little muffin can be. Several years back, it became the trendy new dessert---more elegant, more decorated, [...]
by Chrysa SmithIt was Pomegranates. It was Blood Oranges. Now it's Edamame.It's the latest trendy produce in the restaurant spotlight. I must admit, the name is kind of exotic, isn't it? Apparently, the word edamame means something like beans on branches or twig bean. But what exactly is it? It's soybean. But not just any soybean. It's one that's picked just at the height of ripening, differentiating it (I suppose) from those soybeans [...]
by Chrysa SmithI can't believe it's almost a year since I first blogged about Donna Burdi. At the time, I had been to an event at her catering 'cave' in Bethlehem. And I mean 'cave' in a very good way. Her kitchen and giant dining table sat below ground level, in a Tuscan style room, finished in stone. Very private. Very intimate. You couldn't get a more personal dining experience but for a [...]
