Archive for October, 2010
With the excitement of a child on Christmas morning, I nudge the sleeping Foodie, “Wake up, it’s Halloween! We need to try on our costumes.” As usual, we only have a few hours before Chef Joe leaves for work. King Foodie wakes, yawns and says, “Yes, my love. Anything you want, but let’s get brunch first.” We head to one of our favorite Durham brunch spots, Vin Rouge. After King Foodie devours the bread basket, a “Grilled Flat Iron Steak with Pommes Frites and a petite salad,” half of my omelet, and the remainder of my fries, he is refreshed, revived and ready to focus! [ Read the full article ] »
Last year around this time, King Foodie was a newly christened chef. With that came a new style. Joe grew his hair a few inches longer and grew a beard. Ooh, he looked so rough and manly with his new look. That’s why I was a tad bit apprehensive when he told me about his idea for his Halloween costume…
Joe and I were planning to dress-up as vampires. We were not channeling “The Twilight Saga,” or 18th Century Goth. Rather, we were creating our “own” version of these mystic, sexy, creatures. Of course, mine was going to be “hot.” However, leave it to King Foodie to come up with something very dramatic.
“I am going to bleach my hair blonde on Halloween!” King Foodie said. I said, “Why?” Joe replied, “I am going to be a blonde vampire!” I said, “Why can’t you just be a regular vampire… but keep your own hair?” “It’s more dramatic. I want to shock everyone. Yes, I am shaving the beard and bleaching my hair blonde,” Joe enthusiastically declared. [ Read the full article ] »
When Joe and I were first dating, I remember being really excited that he wanted to take me out to dinner. Back in those days, I did not go out to eat often. I know that sounds weird, but you’ve got to remember, I was a professional dancer (those people don’t eat), I worked at restaurants (people who work at restaurants typically don’t eat at them), and my previous suitors were actors, dancers and students who “didn’t have any money.” Go figure.
Yup, I felt every bit the princess getting ready for a special dinner out, with a guy who was crazy about me. I showered, blew my hair out into a vixen’s mane, painted my nails, darkened my lips, threw on a sexy, slinky black dress, and sprayed perfume in the nave of my neck. I was ready…ready for this guy to not be able to take his eyes off me…
Joe, every bit the romantic, arrived at my front door with a dozen red roses. He took my hand, softly kissed it, and walked me to his car, opening the door of course. I thought to myself, “I could get used to this…” After arriving at the restaurant, Joe placed his hand on my back, gently guiding me inside. The hostess escorted us to a dimly lit table for two in the back. My heart was beating rapidly. I was thinking, “Wow… I am this guy’s dream…” But, don’t worry folks, my second thought was, “This guy is not so bad either.” [ Read the full article ] »
Joe and I were in the mood to make Italian last night. We began browsing on-line for ideas, but soon remembered that we have a copy of, “Cooking With Love,” Joe’s family friend, Elise Feiner’s cookbook, featuring Italian cuisine. Not only is Elise a self-proclaimed “Foodfanataholic,” she is also from Joe’s hometown, New Hartford, NY, famous for their authentic Italian food.
As Joe flipped through the 566 page cookbook, Ms. M (me) chimed in, “Keep it simple Mister. How about spaghetti and meatballs or ravioli?” Hey, that’s what comes to my mind, when I think Italian. Joe said, “Whatever you want.” Kudos King Foodie, “right on” with that answer. Joe flipped some more, but became excited when Chicken Riggies caught his eye. “This was my favorite growing up! A classic Utica dish!” My initial response was, “Uh, I don’t know. Not sure I‘m in the mood for chicken and pasta.” But then it hit me. This was Joe’s childhood fave. Let’s do it! [ Read the full article ] »
1 cup all purpose flour
4 oz. butter
1 medium onion, peeled and julienned into 1 inch strips
1 red or green bell pepper, julienned into 1 inch strips
3-4 cherry peppers, core and seeds removed and discarded, julienned finely (or Serrano peppers if cherry are unavailable) [ Read the full article ] »
As many of you know, King Foodie really appreciates that I prepare his weekday lunch. However, typically, I do more than just prepare his food. I pick him up from his lab, help him change out of his lab space suit into his chef uniform, have a homemade, fresh lunch warm and waiting for him, and look “hot” while doing all this! Yup, this guy is a tad bit spoiled. However, I do admit I take great pleasure in pampering him and indulging in all my wifely duties.
Usually Joe is in a rush. His lunch is packaged “to-go” and he only has a chance to hastily add an extra sprinkling of salt to his food while running out the door. All in all, the guy is grateful. He trusts that lunch will taste good, even though he did not have time to tamper with it and inspect it for proper seasoning, etc..
Now, what about a leisure afternoon when there is no rush? [ Read the full article ] »