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!

Read more…Eggs, Asparagus, and Shrimp

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.

Read more…Old-fashioned Buttermilk Pie

Shakshuka

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.

Read more…Shakshuka

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.

Read more…Pastéis de Nata