Eating Suburbia

Good cooking, good eating

Monday, December 31, 2012

Chocolate Fondue: A New Year’s Tradition

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For the last 20 years we have rung in the new year in the quiet of our own home, preferring to stay clear of the drunken...
Sunday, December 30, 2012

An Unconventional Way to Serve Morning Oatmeal

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I like my morning bowl of oatmeal on cold winter mornings. It warms my soul, fills my belly and is a healthier alternati...
Saturday, December 15, 2012

Eating Suburbia Spawns a Cookbook

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--> Three years ago, Brilliant Daughter and I embarked on a journey to document all of our favorite recipes and publish a cook...
Friday, December 14, 2012

Caprese ala Chrismukkah

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--> On the first night of Hanukkah, I was invited to a Chrismukkah party in my neighborhood. He’s Jewish, she’s not—thus the hyb...
Wednesday, August 22, 2012

Summertime Ceviche

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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

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