If you didn’t know, August is officially peach month. That means there is no better time than the present to eat some delicious ripe peaches. Now I love a good peach pie or cobbler, but when a coworker told me about a delicious peach salad, I had to give it a try.
For this peach salad you can grill the peaches or saute them slightly if you were so inclined, but honestly, I like mine ripe and fresh. This salad only has a few ingredients, but let’s face it, some of the best salads only focus on a few key ingredients. This one is no exception.
This my friends, is a good salad.
If I’m left on my own, I always cook chicken with the skin on. I buy it like that and I cook it like that. I’m willing to eat a few more calories for the incredible amount of flavor it brings. If I were cooking this for Betsy though, I would do hers without skin because that’s what she likes. Personal preference really, but we know who is right about this. :)
I had this odd moment a few weeks ago at the checking out at the grocery store where I had five different kinds of flour in my cart. The cashier asked if I was a baker and I replied that I was a blogger. That was the end of that conversation.
As I got home though, I got to thinking more and more about the five different flours I bought. I mean, I bought them because a recipe that I wanted to make called for them. But I realized that if the cashier had asked me what the difference was between all of these flours, I’m not sure I could have given a very thorough answer.
Now what kind of blogger would I be if I couldn’t even explain the difference between ingredients I was using. I also decided that I’m probably not the only one who could use a refresher in flour, so I thought I would take a day to explore the world of wheat.
The Anatomy of a Wheat Berry. You can make flour out of many different things. Besides wheat, corn is maybe the most common. For this post though, I want to focus specifically on wheat flour because that’s what most people know.
Two weekends ago, my friend Rex from Savory Reviews invited me and a few other guys over for a grill session. I think I’ve said this before, but when I’m sitting out with a cold beer and a hot grill, I’m not sure that it is possible for me to be happier. It’s pretty much ideal.
Given that there were two food bloggers at the event, the food was pretty solid. For starters, these were the pesto pork chops we grilled up.
We had quite the menu for this event, especially given that there were only four of us. Course one was margaritas. Nothing like a little tequila to smooth out a Saturday.
I have been making omelets for as long as I can remember. That said, there are a lot of authorities on omelets and bunch of different techniques so I’m not going to claim that I’m the best at it. But out of all the different varieties, the griddle omelet has to be one of my favorite.
I’m not really sure if “griddle omelet” is even the official name. That’s just what I call it. I would also accept diner omelet or awesome omelet. By cooking the eggs on a griddle, you can make the egg layer really thin which means that you can stuff it with more stuff.
The Griddle omelet.
This kind of omelet is really easy if you have a 5 foot flat top grill like they have in diners. For the average home cook though that isn’t really an option. But you can simulate the effect with a normal griddle, lots of heat, and a little bit of guts. I say you’ll need guts, because there is a step, which you’ll see in a minute, where you think everything is going horrible wrong. It’s not! But it might be scary.
If you follow me on Twitter, you may know that last weekend my car had a bit of a run in with a large tree. And I didn’t run into the tree, it ran into me! Actually, a very large branch of the tree fell on my windshield, shattering it into a million pieces.
It could have been much worse than it was. It didn’t wreck anything but my windshield and turns out that getting your windshield replaced is pretty easy. They come to you and it only takes about 45 minutes and you have a brand new, shiny windshield!
Then comes the hard part. If you live in DC, or any city probably, you have to have a number of various stickers on your windshield saying that it passed inspection, and that you can park where you are parking, etc. You have to go to the DMV to do all of this.
If you asked me to dream up the craziest, most bureaucratic way of managing cars in a city, I guarantee you that it wouldn’t be close to as bad as the DC DMV. Most of all, I feel bad for the people that work there. They spend their days yelling at people and getting yelled at by people. Not. Fun.
Now for some links!
50 Time-Tested Kitchen Tips – This is quite the list. Some of these tips I knew, some I did not. I’m also skeptical about a few of them, but am holding off final judgment until I try them (mustard on a burn? Really?). (@ Life Hackery)
Greek Style Zucchini Salad – There was something about this recipe that caught my attention. Oh yea. The fact that it is healthy, uses seasonal ingredients, and seems very easy to prepare. Also known as the Trifecta! (@ Closet Cooking)
As with most cooks, either amateur or professional, I have my strengths and weaknesses. Actually, I have a lot more weaknesses than strengths. One of my cooking weaknesses was confronted in this dish: the Thai/Asian cuisine. I think I may not be alone in saying that sometimes these dishes are a bit intimidating because most of the ingredients are, well, foreign!
But also, they are delicious. So I’m hoping to double-up my efforts to learn more about Asian-style cuisines in the next year or so. For me this means starting with some of the sauces and ingredients pre-packaged which gives me instant confidence. Then I’m hoping to gradually branch into making my own chili pastes, curries, etc. It’s going to be a slow process, but I think it will pay off.
When tofu won the vote last week, I knew I wanted to make something spicy and with an Asian flare to it. After some searching, and a bit of inspiration from the last foodie fight battle, I settled on a braised eggplant and tofu dish. It really hit the spot!
This is a spicy bowl of food.
This dish may look calm, but let me tell you it is far from calm. There’s a lot of spice going into this bowl!
Every month in 2009, I am writing a post detailing some specific things about food in the upcoming month.
I can’t believe it’s already August. What the heck is happening to 2009? It feels like it’s evaporating.
I’m a few days late in posting my food letter for the month. I’ve been too focused on Macheesmo Boss Sauce! August is prime time for a lot of foods obviously and you would be doing yourself a huge injustice if you have access to a farmer’s market and you don’t take a stroll through it a few times this month.