Eating Suburbia

Good cooking, good eating

Monday, March 31, 2014

Week 13: Going Old School with Grasshopper Pie

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Okay, this is not strictly adhering to my goal of trying a new recipe every week. In fact, this reci...
Wednesday, March 19, 2014

Week 12: Mini Lamb Meatballs with Pilaf

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--> I know how hard it is to come up with a quick meal that can be fixed in 30 minutes or less. Having had 3 children with var...
Thursday, March 13, 2014

Week 11: Easy Grilled Thai Chicken

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My family loves Thai food and while you might not think that it is appropriate for children, let me tell you that my own...
Thursday, March 06, 2014

Week 10: Lemondoodles

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Snickerdoodles were one of my children’s favorite cookies growing up. The soft eggy cookie dusted in cinnamon sugar was a real ...
Wednesday, February 26, 2014

Week 9: Candied Bacon Lollipops

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Recently, my brother shared with me this recipe for candied bacon lollipops, a gem he found in a recent issue of Wine Spectator , of ...
Wednesday, February 19, 2014

Week 8: Whole Grain Breakfast Bars

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How many of you skip breakfast most mornings? Or go for the quick bowl of cereal or piece of toast? Mornings are a rus...
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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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