Eating Suburbia

Good cooking, good eating

Wednesday, May 05, 2010

Cinco de Mayo Dessert: Dulce de Leche Cupcakes

We had a very festive party over the weekend to celebrate our new kitchen. Given the proximity to Cinco de Mayo, the party ha...

Friday, April 30, 2010

Long Overdue Thank You

Tomorrow we are having a Kitchen Christening Party to celebrate the completion of our kitchen renovations. Started in Januar...

Wednesday, April 28, 2010

Bet You Can’t Eat Just One

I love snacking on raw almonds but they can be a bit boring. So I took one of my favorite snacks and turned it into a party...

Monday, April 26, 2010

Party Fare: Mini Empanadas

I am trying to get ready for our kitchen christening this weekend, a cocktail party which has a Cinco de Mayo theme, given that...

Tuesday, April 20, 2010

Secret Find in Reno: The Gas Lamp

Mr. B and I found ourselves in Reno last weekend, cheering on our niece and her club volleyball team as they played to earn ...

Friday, April 16, 2010

Counting My Blessings

I have been blessed along the way with many different food influences, family and friends who have helped guide me down a pat...

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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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