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This entry is part of a series, F4F 2012» The word sounds sorta funny, and most Americans smile when they hear it. What’s it mean? It’s short for “alla Puttanesca,” or “in the style of a prostitute.” Now before you get your nose out of joint, consider: It’s really got nothing to do with sex, unless […] This entry is part of a series, RdJ»
Looking for a great dish for a romantic little dinner at home? Well, have we got a deal for you… Chicken Marsala is one of those ingenious Italian inventions that looks difficult to make, but really isn’t. It can even be a show piece. You’ll love it, […] This entry is part of a series, F4F 2011»
Although shrimping in the Gulf of Mexico is on the decline (and has been for a while), plenty of shrimp are being caught this summer and brought to markets and restaurants throughout Texas. With the Deepwater Horizon disaster a fading memory and extraordinary efforts by […] This entry is part of a series, Restaurants»
Some days you get to travel internationally and never have to leave home… In spite of starting very early, it was well past normal lunchtime before PJ and I could break free to find some grub. We had appointments over in the Allandale area for 4 P.M., […]
Davy Crockett once said, “You may all go to Hell, and I will go to Texas.” Trust me, it’s hotter here. We’ve been scorched in Texas for months now. We were 5° F above average for June, after a hot May. The above-average temperatures have continued, and so has the drought. (Rain in isolated […] This entry is part of a series, Restaurants»
Usually I cook up something special on Wednesday evenings. This week we’re all too tired to cook. Partly it’s the week (last week of quarter at work) and partly it’s the heat. So when PJ called to say she was hungry and she had Miss D […] This entry is part of a series, RdJ»
Here’s a quick, summery bread recipe that uses beer. (Yes, I’m on a beer-cooking kick. You’ll just have to suffer.) It’s easy to make, and I think it’s ideal for cutting into crouton-sized pieces and dipping into olive oil: 1 1/4 cups lager beer (I suggest Paulaner, […]
Yes, it’s already May. (Wasn’t it just last week that we were eating leftover Christmas ham?) Spring has sprung, for most of us. Today signals the middle of the season (cross-quarter day), much as Groundhog Day marks the passing of the middle of winter. It’s traditionally a day of celebration for workers; it’s even […] |
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