Eating Suburbia

Good cooking, good eating

Tuesday, May 29, 2012

Blueberry Breakfast Biscuits

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Sorry about that title, I just love alliterations. Couldn’t help myself. Anyway, I have been experimenting with a Blueberry Cream...
Saturday, May 26, 2012

Going Whole Hog

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Well, not really WHOLE hog, just the belly of the beast. Yep, last week we cured, rendered, smoked or ate 20 pounds of pork belly...
Tuesday, May 22, 2012

Strawberry-Lemonade Babycakes

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I’m a fanatic when it comes to cupcakes. The reason being that I cannot make a layer cake. Well, I can make the cake, but it neve...
Monday, April 23, 2012

And Baby Makes Three: Assembling a Food Hamper for the New Family

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I’ve been inspired by the spate of babies due this Spring. Primarily it is the crafty part of me that has been at work, learn...
Monday, April 16, 2012

Party Planning: Untraditional Wedding

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So Brilliant Daughter has friends who underwent an amalgamation (euphemism for wedding) last weekend. In a very non-traditional g...
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Saturday, April 14, 2012

5-Minute Artisan Bread

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I don’t eat bread on a regular basis, and in fact I may only eat sliced bread (or bagels or English muffins, for that matter) onc...
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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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