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I love to watch. I love to eat. I love to drink. I'd love to all of them better than I do at this moment. Come learn with me!
I think this is the first time I’ve ever made a dish that involved the use of skewers. I had to locate them at my local grocery store, and you know what? They’re not easy to find. Logic told me to head straight to the utensil and dis (read full article)
I didn’t know this until just a few minutes ago, but apparently in the apartment complex that is home to Chez Tv Food and Drink, I now have a reputation to protect. I was just at my front door, key in hand and two bags of groceries at my feet. (read full article)
The end of LOST last week unfortunately also spells the end to hosting my regular Tuesday night viewing and food parties. It’s been a great way for me to keep the new recipes coming through the kitchen during the work week, and a chance to s (read full article)
The only regret I have in putting this meal together last night was that I neglecgted to take any picutres of the streams of juice that dripped from these finished burgers, snaked around our fingers as we ate, and rained down onto our plates. If y (read full article)
After the mass quantities of barbeque sauce, mac and cheese, and pizza that has been consumed at Chez TV Food and Drink in the last week or so (I’m keeping mum about the homemade cinnamon and brown sugar pop tarts from last week, but expect the (read full article)
If you can’t go more than a week without a taco, you need to come by my place sometime. Tacos usually hit my table at least every seven days, packed with well-seasoned chicken or turkey simmered for at least ninety minutes in a bath of chopped (read full article)
OK, yeah, so MG and I made complete pigs out of ourselves with these burgers tonight. ARE YOU LOOKING AT THEM? If so, you can hardly blame us. MG threw me a culinary air kiss (fingers to puckered lips which then shoot off into my direction R (read full article)
This recipe comes from a new friend named Katie and has travelled all the way across the Atlantic Ocean to meet you. Katie’s blog, Thyme for Cooking has been entertaining foodies since 2006, and is not only full of stories about Katie’s (read full article)
Once you start showing off what you’ve managed to learn to make in the kitchen (say, on a blog for example), you have to take a certain level of responsiblity when friends and family start making certain food assumptions about what you’l (read full article)
My Fried Chickpeas and Chorizo went over like gangbusters last week (ask MG if you are a non-believer), but I still had about half of my chorizo left behind, waiting to be swept into another recipe, so I added a few twists to a favotire meal of my m (read full article)
The list of things I’m going to try to get done in the next nine days I have away from work is overly-ambitious, so why not start with the little things, like this egg salad recipe I’ve been dreaming about since I discovered it at 80 Br (read full article)
Since I’ve started this culinary quest, certain meals have just been ruined for me forever. Well, they aren’t exactly meals so much as cardboard-packaged frozen food items I used to pick up in the freezer section because I didn’ (read full article)
Me to MG: “You and I… we were pigs last night!” MG (confused) to Me: “We were? We only ate one pizza.” If I had made a second one of these, there still would not have been any left over. If we had had to share this si (read full article)
Breakfast can be served 24 hours a day as far as I’m concerned so long as it’s my MG doing the cooking. He’s a master at creating spectacular morning dishes that are so impossible to resist and so totally satisfying, I usually wan (read full article)
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