Ingredient Introduction #44 – Quail Eggs

Just a few posts ago, I proclaimed my love for eggs, and not just any eggs. They have to be fresh from the farm. No high hens that work as feathered oompa-loopas popping out mediocre, thin shelled, barely yellow yolks. So on my most recent trip to The Grain Loft (a GREAT place!) to stock…

Eggstravagant Breakfast Ideas

Breakfast really is the most important meal of the day. And it’s not just about all that metabolism jump-starting mumbo jumbo. Think about it. If you don’t eat breakfast, you’ll have a cranky attitude-inducing rumbling stomach. If your pancakes are tough, your milk is curdled, or your eggs are rubbery, you’ll be annoyed. If McDonald’s…

Ingredient Introduction #24 – October Shelly Beans

I’m always drawn to colorful produce. By colorful I mean rainbow chard, heirloom tomatoes, or habanero peppers, not green bell peppers, lemons, or eggplant. If it’s vibrant, I have to have it. And because of that, you have a firsthand look at my introduction to October Shelly Beans. My partner in cuisine crime and I…