Sunday, April 28, 2013

A Final Post

I love my little kitchen. I still cook and eat in it, but writing from it has shifted. It's pretty evident from the silence here, right?

I have accepted a position at The Local Palate, so you can find my food musings both on line and print there. In addition, you'll also find lots of other strong voices, recipes from many of the best Southern chefs, and plenty of additional food-related fun to keep you hungry.

See you there!

Sunday, March 10, 2013

White Flag Over Black Bean Burgers

Somethings are worth making your own: pizza dough (so easy), chicken stock (so yummy), and red rice (no package preservative nastiness). And somethings aren't: brownies (Giradelli boxed rocks), oatmeal ("ain't nobody got time for that") and black bean burgers ...

Four cans of black beans, lovingly pulverized, homemade breadcrumbs from Mom, organic eggs, chili powder, garlic salt, sauteed onion, and a healthy dose of cumin, and I just threw all the frozen patties in the big garbage can outside.

I am economical but eating veggie burgers that taste like cumin-y cardboard make me sad. I don't care enough to try again, don't eat them often enough to try again, so looks like Morningstar wins.

I'm fine with that. I know when I'm beat.

Sunday, January 27, 2013

Your Pig Oughta Be In Pictures

I have been cooking, eating, and writing, but not posting.

A big project is afoot ... and possibly you could help.

I am working on an anthology of BBQ Pig signs in the South. It's a little creative essay, a little photo essay, a little history meets Southern gothic, and all me.

Do you have an image that you'd like to contribute? Then here are the particulars:

1. It needs to be of the establishment's sign itself.
2. The establishment needs to be in the South.
3. The sign needs to have a pig on it.
4. Please include how you'd like the photo credit to read, as well as the city, state of where the sign is located.
5. Please hurry. I'm furiously compiling the anthology due in less than a month.
6. If you'd like to contribute, please comment here with an email address where I can reach you, and we'll take it from there ...

THANK you!!