Eggs, Asparagus, and Shrimp

scrambled eggs, fresh asparagus, and gulf shrimp served on a plate with a glass of orange juice

A lazy weekend breakfast of scrambled eggs, asparagus, and shrimp. If you prepare the shrimp beforehand, store it in the refrigerator, it comes together in no time.

I do have a habit of incorporating leftovers in my eggs — almost regardless of what they are, like spaghetti, or enchiladas, you name it.

But this combination is good enough and special enough to make on purpose!

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Old-fashioned Buttermilk Pie

buttermilk pie served with a bowl of raspberries

This is a story with a happy ending involving my delight upon discovering buttermilk pie. I never would have believed it, myself, but I swear it’s true. Please… pull up a chair.

A handful of years ago, my wife, Lady Suppertime, and I one day happened upon a hole-in-the-wall restaurant that proclaimed itself more specifically to be a roadside café. Given that it sat on the side of a road, albeit an old downtown street, who was I to argue?

Inside, we then had one of the best and most memorable meals we’ve had in our travels. A kitchen no doubt filled with loving ninja grandmothers wielding legendary cooking chops. (In my head there could be no other explanation for it.)

Would we like some dessert? Perhaps, a slice of buttermilk pie?

I sat there looking (proverbially) dazed and confused. So I’m told.

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shakshuka in the pan ready to eat with bread in the background

How can a dish with this much flavor and complexity and layers not be on my radar?! Let alone not in my regular meal planning rotation (like it is now)?

See, I thought it was just me.  I felt like I must be the only person in the world who has never heard of shakshuka.

But then I asked around and talked to other people. And for some, like me, it was indeed a word they’d never heard before. And when I described the dish itself, again like me, they looked dubious at best.

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Pastéis de Nata

Pasteis de Nata

Confluence. When it all flows together.

You see, this humble food blog is about to become a one-year-old. I didn’t “go live” until March 2nd of last year, but there was a gestation period. I started writing it because people kept telling me, after I’d served them something from my kitchen, you should write these recipes down somewhere. And after a period of back-and-forth pish-toshing, I decided I’d do just that. And I suppose having helped build this internet thingy over the last twenty years or so influenced me to do it online and in public. I don’t know what I was thinking.

But there you go.

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