I have an unnatural obsession with corn. Whether it’s popped, on the cob, creamed or roasted, I love it in all its forms.
Stinky pee or not, I can’t get enough of asparagus. Roasted, blanched, steamed, or grilled, like a desperate single at last call, I’ll take it however I can get it.
There’s nothing more fun than taking something that is normally healthy and then delightfully giving it the finger while covering it in butter.
We have taken the best of two classic salads and combined them to make them better. You know? Greater than the sum of its parts and what not. Like painkillers and white wine.
Personally, I HATE grocery shopping. However, nothing makes me happier than telling someone in the grocery store that the tomato they just picked out is gonna taste like pig rectum. Be honest… Do you really know when mushrooms are in season?
This dish was a favorite of mine growing up. Ours was slightly less accessorized than this version. Our chipotle ranch came out of a squeeze bottle, and we tossed it by putting it in a plastic garbage bag and shaking the s#*t out of it.
In the past there wasn’t much about a making a salad that excited me. I always followed the basic midwestern formula of a tiny bit of greens, even less veggies, fistfuls of cheese, mostly croutons and a crap-ton of ranch dressing.
One of the first meals that John made me were his infamous egg rolls. I’m not going to lie, I was pretty excited to eat an authentic Asian dish crafted in the kitchen of a bona fide Asian.
“Warm Bodies” is YET ANOTHER zombie movie, but this one tells the story from the zombie’s point of view, cuz zombies got feelings too, yo.