I absolutely love this recipe from Bon Appetite mag. I craved this during pregnancy, and I still crave it now. The trick to this is searing your chicken well before roasting for that perfect crispy skin.
The Fat Bastard, from Austin Powers
Fascinating: From The Economist, this article illustrates through statistical data that being obese makes one prone to earn less than the average; obesity = not having a bachelor’s degree.
Anchovies on house-made potato chips with aioli at Parador, a Spanish tapas joint in Egg Harbor, Door County, WI.
We always need a reading list, whether it’s for that flight you’re about to hop on, or the commute to and from work. You know, one more thing to add to your never ending list of shit to do…
-Admit it: you love a good Buzz Feed as much as the next person; this one features recipes that should stay vintage.
-Think about this the next time you’re eating trendy avocado on toast.
-In Germany, you can have airline food delivered to your door. Like take out… (like, gross…)
–Monsanto’s new scheme: make nice with food bloggers. We’ve all got a price, right?
-Food: the next contemporary art movement.
-“Brunch Is for Jerks“? I guess that makes me an asshole. In my opinion/situation, I can’t do dinner anymore; dinner coincides with the kid’s bedtime. Brunch Is my dinner, thank you very much…… (more on this later)
-The bacon craze was not started in Brooklyn/Oakland.
-And you thought mesh strainers were only for making cheese.
–Good and Cheap: How to eat well on $4/day.
-The next big fruit trend (I’ve tried this in SF actually. Found it at the Ferry Plaza Farmer’s Market).
-Growing kale? That’s so passé. Start farming geoduck instead.
-Meet the woman who’s taking on GMOs.
-Not even China wants GMO corn.
-Your coffee will taste different with climate change.
-Egg chilling in the US.
Ate at this spot in Milwaukee’s 3rd Ward with a friend recently- Loved the menu. Although I wanted to order everything, we ended up sharing the rabbit rillette, the steak tartare, a roasted cauliflower salad, and lard covered mixed nuts with hints of cinnamon. We washed it all down with a dry rosé. They also feature charcuterie, which I will have to come back for….
missmaggiepops 