We use a lot of honey. After trying just about everything on the shelf, we think this is the best bang-for-your-buck. It has a nice round, sweet, natural flavor. Central Market and Whole Foods carry it.
High Stacks
Chicken, chedder cheese and Anaheim pepper quesadillas. The sour cream is from Organic Valley Family of Farms. They are a co-op of farmers around the country. Also, we have been buying their milk. It’s nice to support someone in your backyard.
The Payoff
How about that Texas weather!? Meyer lemons in the backyard! Piccata, Hollandaise, mayo or just apply it to an open wound. Huge love to the lemon that loves Texas.
Restaurant Review: Satay
Satay is located right up the street from our house, in a nondescript strip mall. Very unassuming. You wouldn’t be able to find it unless you were looking for it. We went there to attend a Slow Food meeting. We ordered some Vietnamese Spring Rolls to snack on during the meeting. They were by far the freshest tasting ingredients I had eaten in a restaurant in a long time. Tofu, rice vermicelli, cucumber, zucchini, leaf lettuce and mint/basil, with a Vietnamese spicy peanut plum sauce. It seems the owner, Foo Swasdee, has been making fresh, healthy ingredients a priority for some time. Her rolls are going down as one of my two food epiphany’s of 2007 (The other was Uchi’s Miso Shiru.)
More of a Good Thing
I never get tired of it. We make pizza at least once a week, tweaking the dough from time to time, always using the best cheese we can find. Varying the toppings, but never abandoning the classics.
In Print: Meatpaper
Meat seems to be something a lot of people are conflicted about. Some don’t want to have anything to do with it, others eat it but do not want to know where it comes from. I don’t think that I am the biggest carnivore out there (ignore the last five posts about beef), but I do enjoy it and find conversation about it’s social implications interesting. If you’re like that, I found an interesting read for you.