That’s right, my apron collection has been added to by my chef friend, Joey. She knew how much I adore aprons and wear them every day.
Along our month long adventure through the West, DH and I stopped in to visit with Joey. She had made mention to me a few months back that she had been going through some of her things and found two aprons that she wanted to give to me. Little did I know that those two aprons were from her Mother and Grandmother.
I feel so honored to now be the caretaker of these treasured heirlooms.
Mahalo, thank you Joey.
I belong to an online chef’s forum, and I was reading a thread started on the small annoyances that non-foodies commit. What they were lamenting over was the little things that folks who are not died in the wool culinary experts do with their food. Well, I’m not saying, I’m just saying, I was a foodie from as far back as before there was such a word as foodie. And yet, I allegedly must irritate several people, because I could name a few no-no’s that I do.
#1 – I don’t drink my wine from a proper vesicle.
#2 – I eat my pizza, sometimes anyways, with a knife and fork.
#3 – Keeping in the pizza theme, both DH and myself enjoy dried red pepper flakes, oregano and grated cheese on our pizza. The chefs feel that these ingredients should be added prior to cooking and not after. If that’s such a faux pas, then why the heck do all of the pizzerias that we go to have it on the table when you sit down?
I’m just sayin’, that’s all.
Sometimes, and I stress sometimes, my husband will give in and take me and my mother to eat Mexican food here in the middle of the desert.
On this outing, I offered mom the choice of restaurants and her pick was Blanco Tacos + Tequila.
Even though DH says that he doesn’t care for Mexican foods, there are quite a few dishes that he will eat.
Three grilled Mahimahi soft tacos and instead of beans and rice, our super wait staff brought him roasted corn on the cob and their blanco rice. DH was happy with his dinner.
Mom and I both ordered the special Summer menu of four mini tacos (oh and I added on a white sangria, thank you very much).
These were hard shell tacos stuffed with four different goodies. Chipotle shrimp, braised short ribs, guacamole and spicy ground beef.
We’ll be back!
I wanted to make sure that your weekend started off on the right foot, so here’s a plate of poke with a side of Kamaboko.
Love it! Can’t get enough of it! GIMME!
Not so long ago, our two nephews came to visit during their Spring Break. Jack, the younger of the boys, asked me when we picked them up at the airport, “so Aunt Doni, I hear you’re a good cook. Is that true?” Well, Jack, this one’s for you.
The first morning’s menu was BACON! I made two trays of that glorious meat and it was gone in a flash. I had been thinking that we’d make sandwiches with the leftovers, yeah right!
A few days ago, I was on the phone with the boys Mom and she said that she got a great compliment on her bacon from Jack, “Mom that was Aunt-Doni-worthy bacon.”
Sometimes you just have to start the weekend early.