Stock Options.

There’s something about a big pot of homemade chicken stock simmering away on the stove that’s just so darn.. awesome. And comforting, too, of course. I thrill myself by being thrifty–carving away on that chicken, saving the bits of meat for, oh, I don’t know, soup or enchiladas tomorrow, throwing in old carrots and onions,… 

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Step by step, bit by bit, stone by stone, brick by brick.. your way to salsa!

So, my second post ever was about my favorite salsa. It’s ridiculously simple, and today I’m going to prove it. I made another batch with pictures of each of the steps. So. Ridiculously. Simple. First, you’re gonna need about this much cilantro, the bit on the left. You can add more if you really like… 

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I’ll have the braised lion with the brandy demi-glace, please.

OK, so I was a little disappointed when I realized Hemingway’s Island Grille was based off his Cuba phase, not his African safari phase. No matter, I’m down with Cuba, SORRY AMERICA. Cuban food made in America, at least. That’s better, isn’t it, America? Google Translate is telling me that means: I ate in Hemingway’s… 

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