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meleyna

So You Want to Pitch a Food Article? What to Do (and Avoid)

"Dog food and nutrition? Not so much."

I had to laugh at this one. I just submitted final edits to my editor for my... homemade dog treat and nutrition article.

I don't even have a dog.

Smokehouse Chickpeas 'N' Greens Salad From 'Salad Samurai'

What is this witchcraft you keep posting from this book?! Going on my "purchase ASAP" list.

Manner Matters: Can I Bring My Own Tonic Water?

Win a Copy of 'Salad Samurai'

Beets and oranges!

Win a Copy of 'A Change of Appetite'

Lentils and chickpeas, any way, any how.

The Food Lab Turbo: Forget the Flank, Skirt Steak is the King of Stir Fries!

I always use skirt steak instead of flank, for all of the above mentioned reasons, plus the fact that it's $3-4 cheaper per pound.

Giveaway: Win a Super-Fast Thermapen Thermometer

Marshmallows for summer s'mores. Purple, please!

Giveaway: Win a Super-Fast Thermapen Thermometer

Marshmallows for summer s'mores. Purple, please!

Win a Copy of 'Vibrant Food'

Artichokes and persimmons.

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

Lone Star restaurant, the chain I used to visit when I was a kid. Peanut shells on the floor.

Cook the Book: 'The VB6 Cookbook' by Mark Bittman

Any and all lentils

Bake the Book: A Lighter Way to Bake

Creme brulee. Ha.

Cook the Book: 'Simple Thai Food' by Leela Punyaratabandhu

Cook the Book: 'The New Southern Table' by Brys Stephens

Bake the Book: Jeni's Splendid Ice Cream Desserts

I love strawberry shortcake with a good vanilla on a biscuit-y shortcake.

Where to Eat Ice Cream in Phoenix

@naags - The Sugar Bowl is in Old Town, and is great for typical malt shop options, but it's definitely older and kind of run-down these days. We still like to go with the kids, but I wouldn't say it's a must-do while in town.

Just do dinner at FnB and make sure to get the butterscotch pudding--you won't miss the ice cream. :)

Serious Giveaway: Win an iPad Air from Serious Eats and Apartment Therapy!

Thumbs up to this partnership. I don't know if I discovered them through you guys, or you guys through them, but it was about the same time 5-6 years ago.

Cook the Book: 'Coi' by Daniel Patterson

BBQ chicken pizza. No, not the answer you were looking for? :)

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Bake the Book: Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop

Coffee toffee; Jeni's brown butter.

Bake the Book: Frenchie

PLAIN croissant.

Cook the Book: 'The New Vegetarian Cooking for Everyone' by Deborah Madison

Lentil soup. I'm the boring-est. :)

Bake the Book: First Prize Pies

Instant pudding pie. Blegh.

Bake the Book: The Model Bakery Cookbook

Whole grain pastries

Cook the Book: 'Down South' by Donald Link

Shrimp and grits

Kelly's Roast Beef

So we'll be in W Mass this fall visiting the other half's hometown. We'll be driving in to Boston for a wedding, but turning around pretty quick to get back to the kids.

I asked some friends for recommendations for something relatively quick but good, and got two suggestions for Kelly's. This sounds pretty perfect for us--I can get a lobster roll (non-existent in Phoenix) and he can get his "usual" roast beef.

The only downfall is that I was warned that the Framingham location has gone decidedly downhill. This is also the location that will be convenient for us. Anyone with firsthand experience? Are we better off going somewhere else?

W Mass--->Boston and back

I've spent the last 25 years of my life (aka my entire life) in the Phoenix area. Fiance is from W Mass (Agawam/Springfield), and we'll be heading back east for the Big E and a friend's wedding in Boston.

When we plan vacations, I typically make up a food itinerary for the entire trip. While he appreciates a good meal, he's hardly as obsessed as I am, and just goes along with whatever I say. However, since he's so familiar with his area I'm kind of leaving that portion of the trip up to him. (To give you an idea, he's most pumped for White Hut and ice cream at Friendly's.)

I think my biggest question is what to eat while driving to/from/in Boston. I am hoping I can convince him to a nicer sit down brunch/lunch the day after the wedding before we drive back to Springfield. I'd LOVE to do Neptune Oyster House, but the guy doesn't eat fish. A friend also recommended Toro, which I know he'd go for, but I was kind of hoping to make it somewhere more "New England." We're staying in what the hotel calls "downtown Boston," but we will have a car.

We're also driving up to Amherst and Northampton at some point, and any specific recommendations about the Big E would be appreciated. Also, is it too early for apple picking? Every fall I read about these apple cider donuts on every single food blog, and I'm dying to have one. Oh, and aside from the detour in Boston, we'll have our two youngsters with us. :)

Thanks!

Baby shower--again

So there are a bunch of threads on this already, but nothing that's really inspiring me.

The shower is for me. It'll be between 20-30 people. No real theme--I'm kind of just choosing random foods I've been craving. (My last shower I did Hawaiian--kalua pork and cabbage, shoyu chicken, pancit, lumpia, tropical fruit salad, haupia cake, punch bowl of Blue Hawaiians.) My mother and MIL are throwing it, but my mom wants me to let her know what kind of food I want. So far my (random assortment) must haves are:

Smitten Kitchen's Quiche Lorraine
Stuffed Mushrooms
My MIL's eggplant parm
Shrimp Cocktail
Cheesecake

I want to avoid anything too "cutesy"--cupcakes, mini quiches, finger sandwiches, etc. It's during lunch, so I'd prefer some substantial food, not just hors d'oeuvrs. My mother is a pretty seasoned cook, so links I could send her for recipes would be great!

Not sure if this is even making sense--please excuse my scattered preggo brain. Thanks!

Food Processor Doughs?

So dear boyfriend gifted me with a new 14 cup Cuisinart food pro for my birthday this week. My old model was a crappy Black and Decker that was seriously held together by duct tape, so needless to say, I'm a psyched.

What I am wondering about is why you would make yeasted doughs in the food pro? I typically make my doughs in my KitchenAid, which works well for me. Is there an advantage to the food pro? To me I can't imagine the dough would be worked as well in the food pro than a stand mixer, but I haven't tested this out yet. Is it just a personal preference thing? Are recipes interchangeable?

Serious Reads: The World According to Monsanto

You don't have to be an expert on global food systems to be familiar with Monsanto, a seed and chemical corporation whose stated goal is to "advance scientific knowledge and understanding, improve agriculture and the environment... and help farmers." It sure sounds nice, until you delve into the seemingly endless controversy surrounding the company. Two years ago, French journalist Marie-Monique Robin spent four years investigating Monsanto, conducting dozens of interviews, and creating a documentary and book detailing her findings. Recently The World According to Monsanto: Pollution, Corruption, and the Control of Our Food Supply was translated into English, and it is a compelling account of the company's nearly all-encompassing industry control. More