I have long written about how much I love to buy a random ingredient at the grocery store (especially one that’s on sale) and figure out how to use it. But I don’t think I’ve outed Joey as being the same way—except with spices and sauces. I can’t even count the number of times we …
Continue reading “New (to us) seasoning is a ‘rice’ change of pace”
When I was in grade school, our family used to frequent a now defunct Mexican restaurant called Zaki’s. For some reason, at that age, I was particularly fond of making bets with my dad, and I can remember two challenges that centered on that restaurant in particular. The first was a bet I won. The …
Continue reading “Deciding to make enchiladas an open and shut ‘queso’”
I hate cooking chicken. I think it’s all the scare tactics people use when talking about salmonella and separate cutting boards. It’s also the slimy factor when I remove the skin or trim off extra fat. I would use ground meat for every recipe if I could. Despite my hatred for cooking it, I do …
Continue reading “Chicken recipe will get you a ‘lada’ accolades”
