Comfort Foods and Indulgences

stovepopperRecently I had a tryst with an old flame. No, ‘old flame’ is not quite right. You see, I’ve mindlessly used him many times over the years--even recently--meeting him most often in dark movie houses. On rare, more daring occasions we met in my bedroom, on nights when I admit I much more anticipated my latest Netflix delivery or guilty-pleasure TV show. He was always a second thought; an accompaniment; a reliable, cheap snack I held back from enjoying fully, lest I spoil the more respectable dinner waiting for me at home.

But this night was different. I was alone. . .insatiable, yet I longed for something more substantial, more fulfilling. . .more memorable. Suddenly, and for the first time, I saw him in a new light. The idea seemed so silly given our past dealings, that I needed some kind of sanity check before making the call. I did what one does when faced with such a crisis. I grabbed my phone, and desperately tweeted:

No one did (talk me out of it), but when shortly thereafter I received an inquisitive tweet from none other than the brilliant Amy Ephron (“What does homemade mean?”, “Did you grow and dry the corn, or do you just mean ‘not microwaved’?”, “Recipe, please?”), I knew I was on to something, and that there was no turning back.

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bacondip.jpg I subscribe to a lot of magazines, probably at least fifty. I love reading publications about cooking, wine and design. I am never without a large pile of them on the coffee table.

In many magazines this month, I kept seeing this recipe on an advertisement page for Daisy Sour Cream. It was haunting me. Of course my eyes gravitated and fixated on the words "bacon", "dip" and "warm" every time I came to a page with this recipe printed on it. Not only was it haunting me, it was calling to me. However, I know I've said it here before, I believe "dip" should be it's own food group, and I can rarely pass one up, but the list of ingredients included bacon bits, something I don't normally buy. So I kept looking away.

Then it happened, I found bacon bits in my pantry. I do not even remember buying them. I went digging through the magazines in the recycle bin to find this recipe and now all is right with the world. What a mouthful of bacon in every bite. What could be better.

This is one of those "deadly dips" that can be polished off before you even know what happened. Don't ask me how I know that. Gah!

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mangopuddingDo you ever get the Sunday night blues? You know, that feeling of disappointment that the weekend is over and Monday morning looms like a dark cloud?

It happens to me sometimes. And when I feel this way, I usually crave something comforting. This past Sunday it was rice pudding--the quintessential comfort food. That's because it's warm, creamy, and unabashedly carb-y. These are the good carbs though, the ones that make you feel like you're receiving a hug from your mom.

Even if you don't get the Sunday night blues, everyone needs a little comfort now and again. And rice pudding leaves you feeling good every time.

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Key Lime PieDay 29 of 31 Days Of Pie is Lemon Meringue Pie from Kate McDermott, Art Of The Pie

Our 31 Days Of Pie is drawing to a close, and yes, I am sad to see it go! Will we stop making pies? Never. Will we take a quick break from them? Most likely, but I’m sure it won’t be long. Today’s pie comes from America’s Test Kitchen, and happened rather last minute as we looked at the calendar and realized we made 30 pies, not 31, over the course of the month. We were at home enjoying down time and not at the studio, so this pie was whipped up quickly at home and photographed in the backyard. A quick sidenote: I’m always trying to keep myself busy creatively and realized “hey! I have the afternoon off! hey! it’s sunny! hey! I want to photograph a little backyard vignette!” I’ve included that photo and it also explains why this luscious key lime pie doesn’t match the series all that much. But no biggie, right? As with all things America’s Test Kitchen, it works and is delicious. Whenever you crave that zippy zing of citrus I hope you’ll think of this.

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broccoli-crunch.jpgI live my life according to these Four Culinary Truths:

1.  Nothing is better than food shared with friends.
2.  Know where your food comes from.
3.  Slow down, pay attention and enjoy the moment.
4.  Anything Swimming In Mayo Is A Salad. 

While I earnestly try to live by items 1 through 3 I must admit just a little facetiousness with the last little entry. But I do marvel at those bowls of creamy offerings presented from coast to coast. You know what I’m talking about: Potato Salad (bound in mayo), Salad Olivier (bound in mayo), Lobster Salad (bound in mayo), I could go on. No, really, I could go on. Because I just happen to love things held together with mayonnaise. Probably a bit too much. And therein lies a problem: I live inside a constant battlezone where salads swimming in mayonnaise call my name every single second of the day. Even if it’s only in my head.

For the record there is nothing wrong with mayonnaise. There is nothing bad with jars of mayo nor handmade creations. There is pure delight in dipping vegetables in it and adding it to spreads and sandwiches. I will never be a Mayo Hater. I’m more of a Mayo Lover Who Has Learned To Control The Urge To Add It To Everything.

 

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