Eating Suburbia

Good cooking, good eating

Wednesday, August 22, 2012

Summertime Ceviche

We love, love, love ceviche and it’s a great summertime staple. Fresh, healthy, low in fat and calories, it’s a great appetizer a...

Monday, August 20, 2012

Getting Back on Track with a Healthy Diet

Sometimes life gets in the way. I’ve been neglecting a lot these days, probably from an overdose of obligations...

Tuesday, June 12, 2012

The Taste of Summer: Simple Strawberry Cake

When it comes to food there are few things I like more than strawberries. During my college years I worked for Carriage House, a ...

Tuesday, June 05, 2012

Pork Belly to Pancetta: Taste in the Making

I’m no stranger to pork belly. Butcher Son regularly brings me home slabs to turn into bacon , which I happily do. I’ve experi...

Tuesday, May 29, 2012

Blueberry Breakfast Biscuits

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

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...

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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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