Eating Suburbia

Good cooking, good eating

Friday, August 10, 2007

New Twist on Gnocchi

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One of the new, quick recipes I tried out this week was Gratineed Gnocchi. It looked so fabulous that I actually tried it out on a dinner gu...
2 comments:
Monday, August 06, 2007

A First for Mrs. B

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We have taken to going to the Saturday Farmer’s Market in downtown Redwood City. We head to Peets, pick up some coffee and walk to the mark...
4 comments:
Saturday, August 04, 2007

Iced Tea: Three Ways

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In the summertime we make a lot of iced tea. I just throw tea bags into a pitcher of water, put it in the fridge overnight and Voila!, cold ...
2 comments:
Tuesday, July 31, 2007

Quick and Easy (Sunday) Dinner

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One of the things I have asked all my children to do upon moving out is to commit to returning every Sunday for dinner. We have always had ...

Changes Afoot

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I was horrified to see that I had not posted in almost two months. Shame on me! But then I looked at the last billing period for my paying j...
Friday, June 01, 2007

Gringa Carnitas

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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...
1 comment:
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About Me

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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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