Eating Suburbia

Good cooking, good eating

Monday, January 02, 2017

#FAIL

Yep, that’s what it’s been like at my house. I’ve attempted two desserts—one for Christmas Eve and one for New Year’s Day—and both have b...

Saturday, November 26, 2016

Ribolitta: My New (Soup) Passion

This is, hands down, one of the best soup recipes I have ever tried. So good, in fact, that I made it two weeks in a row, with slight varia...

Monday, November 07, 2016

Fall Breakfast: Pumpkin Streusel Muffins

Fall has definitely arrived and with Halloween in the past and Thanksgiving on the horizon, I am overjoyed to have an abundance of pump...

Monday, October 03, 2016

Fall Favorite: Minestrone Soup

While I am a summer girl at heart, the heat makes it difficult to do too much in my kitchen, so I am always happy when fall rolls around so...

Monday, September 19, 2016

Staving off My Sweet Tooth: Healthy(er) Peanut Butter Cups

You may have noticed that a significant number of recipes on this blog are of the sugar variety. I definitely have a sweet tooth. I lik...

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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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