Fresh herbs are one of my absolute favourite ingredients. I tend to have basil, parsley, dill or rosemary lying around either in the fridge or stored in the freezer. Many people often rely on dry herbs, which are convenient, less expensive, store readily, and have a fairly substantial shelf life. That being said, they have […]
Read more "Herb Stems"Condiments. I love condiments. Mainly, anything pickled or preserved in a brine of any sort. Pickles, olives, capers, sauerkraut, cornichons, antipasto – I could go on. I think it may be my Eastern European side. My point is, that when you store food in jars with vinegar, oil, and aromatics, wonderful things happen. Many of […]
Read more "Brines"Okay. So as previously mentioned, meat is no longer a part of my diet. Having said this, I do still indulge in fish. Boy, do I love fish. You could literally prepare it any way possible and I would gobble it up in a heartbeat – raw, cooked, cured, pickled, steamed, canned, you name it. […]
Read more "Seafood"Now, although I no longer eat meat, there was once a time when the sight and smell of a whole rotisserie chicken made me weak in the knees. All those self-basting juices keeping the chicken all tender and moist, that golden skin – this chicken was just so deliciously erotic. The chicken would last me […]
Read more "Beef/Poultry"
the empty fridge 