Correction, make that vanilla bean sugar cookies and dark chocolate mousse. Don't you just love how good those sound together? Well, they were good together, and I have Thomas Keller (of Bouchon and The French Laundry fame) and his recipes to thank for it. Actually, I have my friends, Shelley and Brett, to thank because they suggested we focus solely on the recipes of Thomas Keller for dinner club this month....more
Some people think I'm a food snob because I tend to sigh when they invite me to Cheesecake Factory or Outback for dinner. I know, sighing is a bit passive-aggressive, and I really should learn to be more agreeable. I don't want to be one of those condescending food people who holds court about the evil of chain restaurants and fast food and waxes eloquent - at length - about esoteric food items they want you to know they love, from escarole to bún măng vịt (whatever that is)....more
While I do believe in the transcendent quality of wonderful wines meticulously paired with perfect food, I think it's bunk. I really believe with all my heart that the moment of enlightenment and Buddha-like nirvana can occur with a ridiculous bottle of 75-year old port and chocolate just as much as it can occur with a warm chocolate chip cookie or a peanut butter and jelly sandwich and a glass of milk. Or, in the case of one particularly fabulous film, a dish of ratatouille that transports you to the days in your mother's kitchen.
We asked our bloggers to share tales of their cats’ very real personalities and what they most love about SHEBA® Entrées. Read their posts and comment to share about the spirited felines in your home! Read more