Eating Suburbia

Good cooking, good eating

Tuesday, May 12, 2009

Madeleine Failure

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Everyone seems to love madeleines, those dainty shell-shaped airy puffs sold in 3-packs at Starbucks and European-style bakeries. I’ve had a...
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Sunday, May 10, 2009

Tiny Taste Treats: Mini-Shortbread Bites

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I love my tea: bagged, loose, black, green, white, anything except fruit-flavored. I love my teapots, of which I have many—gifts from friend...
Tuesday, April 28, 2009

PB&J Cupcakes

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Just returned from a 10-day road trip to Palm Springs, San Diego and LA. Lots of eating, not so much cooking, I’m afraid. But I did have the...
Thursday, April 09, 2009

Filling in the Gaps

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When I test a recipe, if I don’t write about it immediately, you can be assured it just doesn’t get done. So I have lots of photos with no w...
Monday, April 06, 2009

Biscotti Frenzy

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I just don’t seem to know how to do anything small (except knitting baby hats and dog sweaters). When I latch on to something I do it big, o...
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Sunday, April 05, 2009

An All-American Meal

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Our household experienced a culinary first recently. Pretty hard to do given I try to cook most everything I can get my hands on, but it’s t...
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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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