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2015
8 Oct

“Control freak?  Oh yes, that’s me.  I’m here. What’s up next?  Of course, we’re going here, doing this.  The game plan is set, any potential hazards and delays anticipated.” ______________________________________________________ Control ruled my life.  If I could control circumstances…

6 Oct

Tucked on a back street, a hole in the wall, Il Bosco is one of my favorite hidden gems in Scottsdale, AZ.  I drove past it hundreds of times before some trusted advisers in food told me to check…

1 Oct

I was angry. Really angry, and I prayed, “Jesus, take this anger out of my heart. He didn’t do it on purpose, but all the same, I am angry that he would put me in this position.” Last weekend…

29 Sep

Walking into both the Austin and the Phoenix locations of Salty Sow, there’s a hometown feel.  Excuse the cliche, but it’s a little bit country, a little bit rock and roll.  Their menu is reflective of the atmosphere and…

28 Sep

Ryan loves stuffed peppers.  He grew up with his Mom making the classic version with green peppers, rice and ground beef.  When Traina Foods enlisted my help to create a series of recipes featuring their Sun Dried Tomato Ketchup…

27 Sep

It’s technically fall and as I write this, I have no less than three pumpkin spiced candles burning. Yes, the basic white girl in me lives for this time of year and though the leaves don’t change here in…

24 Sep

The topic of being over-scheduled has come up a bunch of times over the past few days.  It’s hard to miss in a culture of people on-the-go.  I read a post about someone working to declutter their schedule and thought…

22 Sep

Growing up, there were two kinds of enchiladas.  The restaurant version that were rolled and covered in red sauce and cheese and the home version which were more of a Mexican casserole, dished out of a Pyrex and served…

21 Sep

Survey the culinary lineage of any emerging food town and you’ll find a web of chefs whose roots trace back to a few select, ground-breaking kitchens.  These restaurants serve as hotbeds of talent, populating the next generation of culinary…

18 Sep

I love Idina Menzel.  I love Frozen.  I love singing, “Let it GOOOOOOO, let it GOOOOOOO!!!” I love that song even more now because I really did follow Queen Elsa’s advice (if you somehow missed the whole Frozen phenomenon…

15 Sep

Who: Chef Justin Beckett What: Executive Chef and Partner Where:  Southern Rail Want to be a pro chef?  The best place to start is in the back of the kitchen, working minimum wage, washing dishes.  Yes, that’s the least…

13 Sep

Last night was the second installment of classes at Luci’s Healthy Marketplace.  I really love teaching and these classes are a great reminder of how much fun food can be.  The theme of the class was “Meatless Mondays” a…

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