My son manages a Japanese restaurant. I'm not even sure what's on the menu because when I walk in, he simply catches my gaze, I nod, and the "mom plate," full of amazing sushi selections made just for me, magically appears. So when I have a chance to cook for my son, I try and target non-Asian, non-rice based comfort food.
Now, if your family is like mine, you have about 20 minutes advance notice as to their arrival time. Personally I know this causes immediate panic for a lot of my friends. Buy my answer to what to make when you have no time to plan is easily something with CHEESE.
Cheating? No, brilliance. It cannot be refuted, and its practically a no-brainer that you will please everyone with this philosophy. And for me, I find every face smiles when I say I'm making Mac-n-Cheese. For color and flavor, I also served it with a delicious side of ROASTED APPLES AND BRUSSELS SPROUTS WITH ONIONS AND OREGANO AND HONEY.
Follow the easy recipe for my ASIAGO AND PECORINO ROMANO CHEESE WITH RIGATONI, BACON AND BASIL is the perfect way to add gooey into the food your family loves.
As I write this blog entry, there's roughly two inches of ice on the windshield of my car. I say roughly because I'm not going outside when there's a 12 degree wind chill factor, to measure it. Surely you agree that this estimate provides enough detail for this editorial. You're reading a food blog, not Meteorologists Weekly. When I wake up in the morning, chances are this layer of ice will have fortified itself, and all surfaces, organic and man made, will will be encased in a transparent barrier of doom; a cocoon of rigid H20 that mocks my 98.6 degree ambient internal temperature and insures I will stay in my nice, cozy home the whole day.
It's February in Charlotte, NC. That means that even though we are in the midst of Winter's fury, next week it could be 65 and sunny. (It was 72 last week at this time so I'm not kidding.) And just to make it interesting, the week after that could be fraught with torrential rains. The point is, enjoy whatever is happening outside, because the weather will change fast. It always does.
That's one of the reason's I'm staying put for my Split Pea Soup. With all the ice, indecision, and darkness going on beyond the threshold, the deep and satisfying flavors in this mellow medley of amber and green make it easy to keep your attention focused. A little bacon on top doesn't hurt either.
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.