Have you heard of Martha Stewart’s new cookbook? It’s supposed to be like cooking school lessons from the comfort of your own home. It looks very interesting, and now that I have the stove I want, I really want to try learning some new things. Does anyone have a copy?
I recently came across the blog Dishy Literature, and I am in love. This blog pairs the best of literature and food blogging, and does it with style. The concept is simple: the author cooks dishes mentioned in (or inspired by) works of literature. The photography is top notch, the literature choices are fascinating, and the recipes are clearly written and easy to follow.
You know I love to share things from A Beautiful Mess. It’s one of my absolute favorite blogs. This week, they have a recipe up featuring spaghetti squash pizza crust. I am so not kidding! This looks so mouth-watering, and it features at least a quarter of my favorite foods in one place. You can bet we’ll be trying this one.
If you have been enjoying NBC's Hannibal, surely you have been seduced by the beautiful dishes Hannibal thoughtfully crafts for his dinner guests. Granted, the man uses some unusual ingredients. (People, okay? It's all people.) But the show's food looks absolutely amazing.
Even though I’m from Missouri, my family has always identified more with being Southern than Midwestern. In fact, I don’t think I even heard the term “Midwestern” until high school! We live south of St. Louis, and about an hour from where I am from, you start to hear Southern accents. My college town? Lots of Southern accents. So I grew up on sweet tea.
Like hummus? Creative Jewish Mom has a recipe for homemade hummus and it looks pretty awesome. I’ve never made it homemade but I bet it’s even better than store-bought hummus.
How about an Egg McMuffin with prosciutto? I bet if I made this for Indy for breakfast, he’d marry me all over again.
This week someone asked an interesting question on Chowhound, and the responses are a fascinating look into how restaurant kitchens actually work. The question was deceptively simple: do restaurants use recipes? (We're talking about real restaurants here, not chain restaurants where everything is dictated to the gram, and most of the meals are premade in a central warehouse and shipped out frozen to the sites.)
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What else are you gonna do? Watch the NFL combine?
If, like Predator, you're in town with a few days to kill, here is an Erasmo Ramirez Digest e-zine.
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Revisiting Erasmo Ramirez was published on Fangraphs in early January. Mike Podhorzer is mystified as to why Ramirez would "promote" his slider to #2 pitch, considering the changeup is established as "killer." But Podhorzer points out the implications, if Ramirez could add a second wipeout offspeed pitch.
As you know, Doug Fister did this over the course of his first 50 MLB starts: groove in the fastball, then the changeup, then the curve and slider.
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Ryan Divish at the Seattle Times, a few days ago, documented the cause of Erasmo's 2013 struggles. Physical problems, leading to mechanical issues, and "I just couldn't get the feel." All of which is exactly right.
Margaritas get made like frickin Slurpees these days. The traditional recipe just calls for a splash of simple syrup IF THAT. http://www.cookingchanneltv.com/#Recipes/margarita0.html #Singles #shootsandlads #Atlanta-single.com
