While preparing for my weekly grocery trip last weeked, I rummaged around my pantry to inventory my stock. I notice a bagful of chickpeas in the beans container. And an inner voice said, “Hmmm… Chickpeas. What can I do with them?” For a whole minute, the debate between sweet and savory dueled in my head.
Ahhh… Chama Gaucha. A meat-lover’s paradise with an excellent salad bar, appetizing side dishes, and top-notch service. Venturing to this Brazilian steakhouse favorite meant the Doodles enjoying the various succulent meats. However, one of Ms. D’s favorite items in the extensive menu is NOT meat. It’s the poofy, chewy, and all-around tasty Pão de Queijo, the brazilian
Pork belly, oh how I love thee… I will compose a love letter to pork belly if needed. With its rich meat-fat-meat-fat layers, it is not the healthiest option in the world. Nevertheless, it is a wonderful ingredient for a quick and easy dish. The key to enjoying this lovely entity: Eating in moderation. I
Facebook is evil… Sometimes. Or maybe plenty of times. Why? Because my awesome friends love to share images of food. And Ms. D, who is passionate with gastronomy, salivates at the lovely finds. Is this some form of consumerism? Or food envy? Err… Maybe. For the most part, I view them as eye-candy. I akin
Last weekend was indulgent weekend trip to Mr. Doodles’ parents’ home in Port Arthur. A small city with loads of oil resources and more importantly (to me), excellent and inexpensive seafood. Our meals for the weekend: boiled crawfish and baked oysters. And we indulged. Happily. Lavishly. Opulently. Inspired by a weekend of crawfish, Ms.