Eating Suburbia

Good cooking, good eating

Friday, June 01, 2007

Gringa Carnitas

Last weekend we had “make your own taco” night. I made black beans, rice, and 3 kinds of meat: grilled skirt steak, grilled chicken, and car...

Tuesday, May 29, 2007

Be a Part of a Culinary Challenge

Tasty Travels Runs: Third Annual Recipezaar Invites Everyday Cooks to Join Free Online Cooking Competition Exploring Cuisines of the World E...

Monday, May 28, 2007

Salsaliscious

Back when our children were as small as our budget, we always had a big garden, which was supplemented by my godparent’s garden, my father’s...

Sunday, May 27, 2007

Beehive Behavior

The kitchen is a beehive of activity this weekend, with almost everyone getting in on the action. My busy bees include Brilliant Daughter wh...

Thursday, May 24, 2007

Party Favorite

It always amazes me that it takes weeks of planning for a party, days of cooking for a party, but only hours for the party to consume all th...

Monday, May 21, 2007

Nuts About…Nuts

I am deep into the planning and preparation stages of a formal cocktail party that we are hosting for some friends who are soon to be wed. I...

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About Me

Mrs. B: I live the life of a typical soccer mom in the suburbs with my husband, three children, and two cats. Working for a travel publisher for 12 years, I began visiting destinations through food, rather than by airplane. I learned about Thailand, India, Spain, and a dozen other countries through their cuisines. And that food remains a staple in my kitchen. My children grew up on curries, Provencal lamb dishes, moles, and the occasional meatloaf (on request). I am now taking the love of food farther afield and venturing into foreign lands, incorporating it into every travel destination I can get to, be it Erie, Pennsylvania or Taipei, Taiwan. Those of us in suburbia need to break out of the roast chicken, barbequed ribs, pork chop mentality and spice up our kitchens with the food of the world. We need to leave the canned veggies, packaged cookies, and oversweet jams on the shelves, and dig into the garden and flour bag and treat our families and ourselves to something better. As I continue to learn, I will share, and maybe someone will take the step towards a tagine or a brulee, and know that it doesn’t have to be complicated, and that the end result speaks for itself.

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