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Suprisingly Guiltless

RECIPE: Spring Rolls

I have to admit that for the longest time I thought egg rolls and spring rolls were the same thing. I think one of my local Chinese restaurants used them interchangeably as well. In my mind, they were both typically chicken/pork/shrimp and vegetables wrapped in an edible wrapper and deep fried to a golden brown. At some point in my culinary experience I must have wondered the difference and adapted my perception to one where the spring roll was a vegetarian egg roll. Read More

Suprisingly Guiltless
Pat Geyer

Simple Elegant Valentine’s Day Feast

Do not go out to dinner tonight. The places will be crowded, the service worse than normal and you won’t find a deal anywhere. Why? It’s Valentine’s Day.  Instead, make your sweetheart this simple, yet elegant dish at home. The salmon just flakes off and melts in your mouth, and there are only seven ingredients. Delicious! Read More

Suprisingly Guiltless

Roasting Balls of Heaven

As I have mentioned before, when I was growing up vegetables were cooked within an inch of their lives. If it wasn’t limp or soggy, it wasn’t done. As a consequence, I liked corn (not soggy) and beans and carrots (limp but OK). Very few others were good. The variety of vegetables I was exposed to was both limited by the season, or what was readily canned by the Green Giant. One vegetable I do not recall having until well into my adulthood, was Brussels sprouts. Read More

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