Have Fork, Will Eat | if you are what you eat, then i am delicious

Time 2021-11-20 20:28:34

Web Name: Have Fork, Will Eat | if you are what you eat, then i am delicious

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Have Fork, Will Eat if you are what you eat, then i am delicious

Featured post

Ive Moved!

Sharing recipes here at HFWE has been a great time, but now its time to move on to the next phase of my online life.  Ive started thatisdelightful.com, a blog centered around food stories instead of recipes, though there will occasionally be some of those too.  I hope you join me to share in my experiences!  HFWE will stay up as an archive, and you can always access my Evernote recipe book from both sites.  See you on the other side!

COME VISIT ME AT THATISDELIGHTFUL.COM

Im Brandie Kajino and this is my kitchen

This post is part of my “I’m __ and this is my kitchen” series of posts, in which fabulous home cooks dish a little about their cooking lives and their kitchens.  The goal is to get inspiration, ideas and insights from other regular people about shopping, planning, cooking and kitchen organization.  See more here.

I shouldnt have to introduce this person because, in my opinion, everybody should already know the name Brandie Kajino, but just in case you havent had the good fortune to be familiar with my fellow Evernote Ambassadors blog Spoon and Saucer, let me fill you in!  Brandie is a food blogger, a professional organizer, a wife and mom, and the Evernote Ambassador for Organization.  She is also witty, hilarious, and waging a war in favor of eating real food, which is something we can all get behind.  You can find her at spoonandsaucer.com.

Name: Brandie
Age: 40

Location: Vancouver, WA (across the river from Portlandia yes that one)

Occupation/Pasttimes?: 
I love to knit, read, shop for antiques, and nap on Sundays

Do you follow a specific diet or food philosophy?
I am gluten-free, and so are most in my house. Im mostly plant-based during the day, with dinner and eating out is less strict. Basically, I try to make great choices 80% of the time, so I can eat ice cream on the weekends.

How do you plan for meals?
I use Evernote, and I plan them by the week. Sometimes I even pitch that out the window and make breakfast for dinner. I have a secondary freezer that I use like a pantry, with meats, frozen produce and nuts. Honestly though? I like to improvise quite a bit.

How many people do you cook for?
3 (including me)

Does your family cook with you?  If so, who does what?
Not really. My husband does sometimes, but my 12 year old son isnt that into it (yet). Im the main cook, which is totally fine by me. Its my zen place (with the exception being the very occasional cooking disasters).

How often and where do you get your food?
I shop 1-2x per week. I shop at three places mainly: Costco (LOVE it), and the local places Chucks Produce and New Seasons Market. Once in a while I go to WinCo.

Describe your kitchen.  Whats your favorite thing about it?
My kitchen is pretty cottage-y. The cupboards are painted white, and we have mostly stainless steel appliances, outside my pathetic stove (which hopefully will be replaced this year!) Our countertops are old. Really.really.old. I have two windows, which make it quite bright in the daytime, making artificial lighting pretty unnecessary most days.

How do you organize your kitchen?
This is always a work in progress. I keep the things I use the most close, and the extra pantry supplies around the corner in my small non-perishable pantry. I clean it out about every year (and its really overdue right now!)
I dont over-organize and drive myself (and others) crazy. I keep things handy as much as possible.

If you could change one thing about your kitchen, what would it be?
A new stove! My oven light doesnt even work. *le sigh*

What ingredients do you always have on hand?
I have a fair amount of beans, oats, whole grains, pasta, garbanzo beans, and canned tuna. Im also always ready to bake with assorted gluten-free flours, butter and chocolate. Lots of chocolate.
I also keep a fair amount of eggs in the house, Japanese sauces, mayo, pickles, anchioves and nuts.
I also have a variety of nut oils, and assorted salts.

What ingredient is in your pantry that youre not sure how long has been there?
Japanese noodles. We have some pushed to the back that seem a little suspicious.

Favorite dish to make?
Granola and spaghetti carbonara. Was I supposed to pick one?

If you could instantly master any dish on earth, what would it be?
A tart. For some reason it intimidates me!

Whats your biggest struggle in the kitchen?
Soup. Dear lord I need to be better. Im getting there, but improvising in this way is pretty sucky.

Favorite tips?
Use the freezer as a pantry.
There can never be too much bacon.
The slow cooker is your friend, and is a real food dream tool.

Name 3 absolutely necessary pieces of kitchen equipment
My chef knife, cutting board, and the food processor.

Do you listen to music while you cook and if so, whats usually on the playlist?
Not really. I usually listen to NPR News.

Anything else youd like to share?
I wish more people would get in the kitchen and make something simple. I think its a shame that a lot of people dont even know how to make scrambled eggs. Its so much easier than people think, if theyd just try it. Have courage and get in there!

I just want to share these pictures of pie

I baked this pie over the weekend becausepie.  Theres no other reason that matters, really.

Anyway, its a riff off my apple almond tart.  I used a double batch of the same frangipane recipe.  I used Alton Browns butter/lard pie recipe for the crust.  And then for the apples, I used my old-school apple peeler/finger mangler thing (see below) to core, peel and spiral slice the apples.

The corer doesnt fully slice the applesall the pieces remain connected, so theyre sliced but actually still just one unit.  Then I sprinkled them with a mixture of brown sugar, white sugar, and cinnamon and let them sit for a few minutes.  Depending on the water content of your apple choice, you may want to let them sit for up to a half hour to get out the extra moisture.  I use honeycrisp apples, and theyve been pretty solid.

Anyway, I sat the apples in the pie crust and spooned the frangipane around them and added a little bit inside the apple as well.  Then I baked the pie for 30 minutes, covered the edges with tinfoil to prevent burning, and continued baking for another hour.  Then let the pie cool.

Yum.

Apple Frangipane Tart

I dont know what the weather is like where you live, but where I live its like:

This, of course, has caused me to retreat even further into the warm blankets on my couch.  It also has caused serious cravings for comfort food like a good warm, flaky pastry.

This one is particularly delightful because its made from ingredients I regularly keep on hand, and it takes very little effort to put together but it looks fancy, and thats whats important.  People see it, taste it, get impressed, and think Im a better baker than I really am.  Score!

The pastry part is easytwo sheets of thawed puff pastry with the edges cut into strips.  The filling is a couple of apples peeled, cored, sliced, and marinated in a little amaretto and brown sugar, plus a layer of frangipane to glue it all together.

Frangipane is an almond pastry cream made of ground almonds, sugar, butter and eggs.  Dont feel intimidated by any of the previous words: it is extremely easy to make.  I use whole almonds and grind them in my food processor; if you dont have a processor, buy ground almonds and use those.  The end product will still be delicious.

PrintApple Frangipane Tart

Ingredients

2 sheets puff pastry
2 apples, peeled/cored/sliced1/4 cup amaretto 2 tbsp brown sugar
1/2 cup whole almonds1/4 cup sugar1 egg3 tbsps soft butter1 tbsp flour
1 egg1 tbsp waterextra sugar for sprinkling (optional)

Instructions

Take the puff pastry out of the package, cover it with a kitchen towel, and let it thaw and come up to room temperature. Put the apples in a large ziplock bag with the amaretto and sugar, tossing to coat. Let marinate for at least 30 minutes, turning the bag over occasionally.Preheat the oven to 350F. Put the almonds and sugar into a food processor and pulse until relatively finely ground. Add in the butter, egg, and flour. Mix until you get a grainy creamy consistency. Drain the apple slices.Sprinkle a little flour down on the counter and lay down the first sheet of puff pastry. Roll it out a little bit to smooth over any creases. Carefully move the dough to a baking sheet that has been prepared with some parchment paper. Spread about half of the frangipane down the middle third of the pastry. Top it with about two layers of sliced apples.Take a knife or a pizza cutter and cut both sides of the pastry perpendicular to the frangipane into strips, stopping about a half inch away from the frangipane. Fold the strips over the top of the apples.Beat the egg with the water to make an egg wash. Brush the egg wash over the pastry. Sprinkle it with a bit of sugar (optional).Repeat the process with the other puff pastry sheet. Bake the tarts in the oven for about 20 minutes, or until the pasty is browned and set. Let cool, slice, and serve.3.1http://haveforkwilleat.com/2014/01/apple-frangipane-tart/© Have Fork, Will Eat

Im Heather and This is My Kitchen

This post is part of my “I’m __ and this is my kitchen” series of posts, in which fabulous home cooks dish a little about their cooking lives and their kitchens.  The goal is to get inspiration, ideas and insights from other regular people about shopping, planning, cooking and kitchen organization.  See more here.

Name Heather Sidwell

Age 29

Location Farmington, MO

Occupation/Pasttimes? I am a stay at home mom and wife. I like to read, go geocaching with my family, and search for new music/bands to listen to.

Do you follow a specific diet or food philosophy? No specific diet. Even though I am not a great cook, I still make sure that my family has home cooked meals, made from healthy ingredients.

How do you plan for meals? Im not a very creative cook, so I have to follow a recipe exactly to a T. I look on Pinterest for new recipes, and I use Cozi as a meal planner.

How many people do you cook for? Six

Does your family cook with you?  If so, who does what? I have four boys! The three that are old enough to help, love to! They all gather the ingredients for me. My eight year old measures out the ingredients, my five year and three year old takes turns putting the ingredients into the bowl and then they mix it. If no mixing is required, there is an assembly line in my kitchen. Like if we make tacos, my three year old will put the tortillas on a plate, then my five year old adds the meat, my eight year old adds the cheese, then I add the sour cream and wrap it!

How often and where do you get your food? I go grocery shopping every other Friday with my mom when she comes to visit! I live in a small town, so I try to shop locally. There is a small store that sells fresh fruits and vegetables at amazing prices!

Describe your kitchen.  Whats your favorite thing about it? Right now, we are temporarily renting a small house. We just sold our house in August and we are at our current home until spring. My kitchen is very small. I only have my essentials here, most is in my storage unit! My favorite thing about it, is my decor! It is decorated with cupcakes! Im obsessed with all things cupcakes. I love that my husband is fine with my pink, girly kitchen!

How do you organize your kitchen? Organize? What is that? Seriously, with the lack of space, its hard to stay organized. I only have two cabinets designated for spices and dry goods. Thats ok with me, since we buy mostly fresh foods.

If you could change one thing about your kitchen, what would it be? I want more space! I  can deal with it for now, because when we move, I am making sure I have all the space I need!

What ingredients do you always have on hand? Chicken broth, dry kidney and black beans, pasta, white oats, tortillas, canned chickpeas, and hot sauce!

What ingredient is in your pantry that youre not sure how long has been there? Everything is actually pretty new. When we moved in August, I gave my old neighbor pretty much everything that I had in my freezer and pantry.

Favorite dish to make? Pizza! I love the endless possibilities! Cheese, macaroni and cheese, bbq chicken, and you can even make desert pizzas!

If you could instantly master any dish on earth, what would it be? Authentic Pad Thai with tofu!

Whats your biggest struggle in the kitchen? My biggest struggle is that Im not that creative. Its hard for me to tweak a recipe to fit my own taste.

Favorite tips? Im a total klutz, and I have broken so much glass! I found that you can use a piece of bread to clean up broken glass! Peroxide and baking soda is a great kitchen cleaner (make a paste out of the two.) You can clean pretty much anything and make it look new again.

Name 3 absolutely necessary pieces of kitchen equipment  Magic Bullet,  Kitchenaid mixer, and my griddle!

Do you listen to music while you cook and if so, whats usually on the playlist? Yes! If my boys are in the kitchen with me, we usually listen to a pop station. If its just me, I prefer listen to metal and hardcore music. Arsonists Get All the Girls, Slayer, Otep, Horse the Band, and Terror are usually on my playlist.

The Great Food Blogger Cookie Swap: Chocolate Orange Pecan Shortbread

I mentioned in the last post that I was excited about three things this week.  One of those is tonights Live Organize Your Kitchen with Evernote hangout with fellow Ambassador and food blogger, Brandie Kajino.  The other was cookie swaps.

Specifically, the annual Great Food Blogger Cookie Swap.  I do enjoy participating in it every year.  If you havent heard about it, its organized by Love Olive Oil and The Little Kitchen.  Food bloggers all over the country sign up and donate their sign-up fee to Cookies for Kids Cancer.  We get matched with three other food bloggers and we have to make a new-to-us cookie recipe and send a dozen of them to our matches.  In return, we receive three different batches of cookies to enjoy.  Its a lot of fun, because who doesnt like to get cookies in the mail?  If you want to join the cookie swap next year, go here to sign up on the mailing list.

This year, I got a delightful selection of truly diverse and delicious cookies.

Check out Lynn and Katie at:
Turnips2Tangerines
Blonde Ambition

The cookies I decided to make were chocolate shortbread, based off a recipe I got from The View from the Great Island.  I decided to go double chocolate, though not dark, and add in a bright citrusy flavor with a bit of Grand Marnier and orange zest.  And then, while I was at it, why not a bit of crunch with some chopped pecans?  I love orange and pecan together.

So heres my revised recipe.  Enjoy!

PrintChocolate Orange Pecan Shortbread

Ingredients

1/2 cup butter, softened1/4 cup powdered sugar3/4 cup flour1/4 cup cocoa powder1/2 cup semisweet chocolate chips1/4 cup chopped pecans1 tbsp Grand Marnierthe zest of one orange

Instructions

Pulse the flour, sugar and cocoa powder in a food processor until well-mixed. Add in the butter, Grand Marnier and orange zest until the dough just comes together. Add in the chocolate chips and pecans and pulse a few more times until they are incorporated. Dump the dough out onto a piece of cling wrap. Shape it into a log, wrap it securely and refrigerate it for at least an hour. Preheat the oven to 325F. Take the dough out of the fridge, unwrap it, and slice it into half inch slices with a sharp knife. Put the slices on a parchment-lined baking sheet and bake for about 15 minutes. They'll still be a bit soft at the end. Let them cool and then enjoy!3.1http://haveforkwilleat.com/2013/12/the-great-food-blogger-cookie-swap-chocolate-orange-pecan-shortbread/© Have Fork, Will Eat

Organize Your Kitchen With Evernote [LIVE Event]

You know what Im excited about this week?  Goat cheese, for one, because I am always excited about goat cheese.  Also, cookie swaps, the Psych musical episode, and particularly, this coming Wednesday, on which I will be having an awesome live Hangout event with the utterly delightful Brandie Kajino, a fellow Evernote Ambassador (for Organization!) and food blogger.

Were going to be talking about tips for using Evernote to organize your kitchen, a particularly useful topic during the hectic mess that is the holiday season.  Youll get tips, youll get questions answered, youll get as witty banter as we can muster mid-week, and world peace will abound.  Maybe not that last part, but well do our best.

You can participate by going to Brandies blog, Spoon and Saucer (and if you havent been there before, immediately bookmark and/or subscribe, you wont regret it) and hanging out with us there Wednesday night.  Those of you that cant make it, dont despairitll be recorded and available after.

If you have a question (and I hope you do!), you can post them in advance on Brandies blog post about the event, or on this one.

The details are:

What: “Organize Your Kitchen With Evernote”
Date: Wednesday, December 11, 2013
Time: 5:30pm Pacific / 8:30pm Eastern
Where: Spoon and Saucer blog
Who: Me + Brandie Kajino

Oh, and since itll be a Wednesday, I think we should make it extra special and celebrate Champagne Wednesday at the same time with one of my favorite champagne cocktails: the Horn of Plenty.

I said, brrr..its cold in here

Im resisting the urge to embed videos of Bring It On into this post.  Its difficult for me, because you know how I feel about pop culture references.  I love them so much.

And also, it really is cold here.  Those of you in warm climates just dont know my pain.  For the rest of you, Im just gonna put this here

And for bonus dipping action!

And the winner of the Mushroom Madness gift card give away is

Heather Dawn!!

Heather is the randomly selected winner of our gift-card giveaway.  Shes the lucky recipient of a $75 Whole Foods Gift Card.  Heather loves to eat mushrooms on pizza and shell be able to buy a lot of mushrooms with her prize.  Congratulations, Heather!

Thank you to everyone that participated in the giveaway.  Hopefully there will be more coming in the near future.  It was great for me personally to see how many people love mushrooms and what they like to do with them.  Some of my favorite ideas from readers are below:

Stirfried

@chickenmeatball Lauren, I just sampled the most delish shitake mushrooms brussel sprouts melange at Whole Foods sooo good.

— Rose-Marie (@chrysolite111) November 27, 2013

Stuffed!

@chickenmeatball I like these Tarragon-Rice Stuffed Mushrooms though I make them with Romano +full fat mayo too, ha! http://t.co/Bdguc9TbxG — Anna Zed (@AnnaZed) November 27, 2013

@chickenmeatball I like baked mushrooms stuffed with mozzarella and tomato sauce

— Elena (@ElenaIstomina) November 28, 2013

@chickenmeatball I love stuffed mushrooms especially when there is a flavored type of mashed potato mixture inside.

— Hug Out (@HuggingItOut) December 1, 2013

Pizza, mmm

@chickenmeatball upside down pizza 3

— Stephanie Dascola (@dsdascola) November 27, 2013

Savory soups

@chickenmeatball my fav! Barley Soup w/Beef and Musrooms http://t.co/r2jTCB0wRp

— Rose-Marie (@chrysolite111) November 28, 2013

And more

@chickenmeatball I made this fantastic eggplant, mushroom, apricot (yes!) curry recently; could post recipe on fb pic.twitter.com/agYQTX98ic

— Anna Zed (@AnnaZed) November 28, 2013

@chickenmeatball I like baked mushrooms stuffed with mozzarella and tomato sauce

— Elena (@ElenaIstomina) November 28, 2013

@chickenmeatball great appetizer mushrooms, brie, phyllo!! what could be better!! http://t.co/pqu0IgAT3Y

— Rose-Marie (@chrysolite111) December 1, 2013

Im Dawn Casey-Rowe and this is my kitchen

This post is part of my Im __ and this is my kitchen series of posts, in which fabulous home cooks dish a little about their cooking lives and their kitchens.  The goal is to get inspiration, ideas and insights from other regular people about shopping, planning, cooking and kitchen organization.  See more here.

I dont even know how to properly introduce this weeks featured home cook.  Teacher? Ed tech guru? Sustainable, natural living aficionado?  Awesome as all hell?  That starts to scratch the surface.  Dawn Casey-Rowe is one of those people you find yourself asking, How does she do it?  Well, below are a few answers to some of those questionsin regards to cooking at home, that is.

Name
Dawn Casey-Rowe

Age
42

Location
Scituate, Rhode Island

Occupation/Pasttimes?
I teach high school social studies and have fun working for Learnist. I also co-own two locations of iLoveKickboxing.com with my husband, Rusty. My hobbies include running, yoga, photography, blogging, sustainability, DIY, and gardening for food production.

Do you follow a specific diet or food philosophy?
Ive been a vegetarian since middle school. I will cook meat for others, however. I do the best I can to source food locally, or grow it myself. I often go to the local farms, where I get produce, eggs, honey, and maple when possible. I also get as much meat as possible for my family at the farm down the street. We moved from an urban area into the woods, so this makes a lot more of this possible. Before, Id go to farmers markets or local ethnic stores, and take trips out to the farm.

How do you plan for meals?
I see what fresh foods are on hand, and make things out of that. I also do a great deal of recycling of foodleftover generation so I can make them into new dishes for the next night. 

How many people do you cook for?
On a regular basis, I cook for myself, my husband, and the six-year old who eats very little. 

Does your family cook with you?  If so, who does what?
For the most part, I do the cooking. Once in a while we cook together. Id like to start doing this more. Declan, whos 6, likes to cut mushrooms and stir things. He makes his masterpiece lumpy pancakes. 

 How often and where do you get your food?
I try to stock up so that shopping is an optionat any given time, I can cook several meals out of my pantry. I go once a month or so, but Ill stop locally for produce when necessary. I shop at a great many ethnic stores for things like spices and specific ethnic ingredients. By knowing where to source ingredients, I save a lot of money. Spices are a big onein the grocery store, theyre very expensive. I can buy the same spices at the Indian, Spanish, Korean, Chinese, or Japanese store for very little. Knowing which cultures use which ingredients is key to diversifying cooking techniques and sourcing ingredients better.  

Describe your kitchen.  Whats your favorite thing about it?
My kitchen is nearly a chefs kitchen, and Im grateful. We moved from a raised ranch with no kitchen storage a little over a year ago to this house in rural Rhode Island. The former owner had just redesigned the kitchen, and I couldnt love her more. Theres a double-propane oven, a stainless steel French-door refrigerator, and pull out cabinets which are critical for me in organizing my ingredients. In my old house, I had to go up and downstairs for most ingredients, because only the very basics fit upstairs. This meant I even had to go downstairs for things like Crock Pots, and small appliances. Now, the things I use most can be upstairs.  Since the center island is in the middle and the stovetop behind, it reminds me of the line in a restaurant kitchen. Its very efficient, and makes cooking a pleasure. 

How do you organize your kitchen?
Because I have so many specific ingredients for different styles of cuisine, I have a lot of stuff going on.  Im a big fan of the Mason jar, and a series of inexpensive rectangle snap-shut containers that my local overstock store carries. I fill them with ingredients and label and stack them. I often shop in bulk so I put the leftovers downstairs in dry storage. The previous owner worked in retail, and had a bunch of store-quality shelves he left me, which gave me more room than I could ever imagine for stocking up dry goods and canning. 

If you could change one thing about your kitchen, what would it be?
My kitchen has sit-at island, but is not a full eat-in kitchen. I like eat-in kitchens. My house is a ranch with an expansion, so what was the original parlor now serves as a dining room, and since it abuts the kitchen, it serves the purpose that an eat-in kitchen would. 

What ingredients do you always have on hand?
I worked my way through college in restaurants. This means I have a stock-up and rotate mindset. I dont often run out of things. I keep so many types of things on hand that I can make most recipes that come up at any time without having to go to the store for ingredients, including ones with less frequently found ingredients. I have ingredients I cant even translate and have labeled in their original language, like kalonji, amchur, hind, nori fumi furikake, and garam masala. 

What ingredient is in your pantry that youre not sure how long has been there?
I just tossed a couple types of coffee I didnt like but felt wasteful tossing before. Somehow, if something sits in the fridge or cabinet for a long time it seems less evil to waste. I know Im joking, but I do try hard to limit wastethe average American household wastes 25% of our food, which I think is a truly awful thing. 

Favorite dish to make?
I dont have a favorite dish to make. I cook many different cuisines, many ethnic. Im a vegetarian, so Im always looking for ways to convert important national dishes into a legitimate vegetarian version that doesnt taste like someone forgot the main ingredient. 

If you could instantly master any dish on earth, what would it be?
Im working on improving my Indian and Korean cuisine. I go back and forth into different areas of culinary interest. 

Whats your biggest struggle in the kitchen?
I am not very neat. I try to be neat when I cook and it doesnt always work. Then, after working all day, Im not usually in the mood to make it sparkle after enjoying my dinner. I drive my husband crazy. Hes really neat and efficient. Im the opposite. 

Favorite tips?
Buy spices at the store representing the ethnicity that uses them most. Buy teas at the MIddle Eastern or Asian stores. Learn to read the names of the ingredients in their languages, so that you can shop with confidence at many stores. Make whatever you can from scratchits usually simple once you practice. Never buy spice blends. You can make them with the big jars of spices you get at the various ethnic stores youre visiting.  Get foods in season and learn to preserve them. It takes discipline, but the quality of the food is much better. I have a laundry list of things that I think people should never buy in the storethings that are simple. Why waste the packaging in the environment and load yourself up with preservatives? 

Name 3 absolutely necessary pieces of kitchen equipment
I could not live without my KitchenAid mixera couple years ago, I upgraded to the Professional model and gave my smaller one to my sister. I love my Cuisinart food processor, and my knives. Finally, I have Braun emersion blender that I nearly gave away years ago, but turned out to be the mainstay of my existence. It does so many things with its little gadgets. I almost always use my food dehydrator, as well. I need to process and preserve food when its in season, but it also does things like make fruit rollups, fruit and nut bars, and dried fruit snacks and my favorite kale chips. And I cant forget about my yogurt maker, either. I know you said three. Thats five. 

Do you listen to music while you cook and if so, whats usually on the playlist?
I do listen to music while I cook, and do many other things. Lately, its a range of female vocalists, but it changes from time to time. Sometimes I try to catch up on my TEDx talks and podcasts, too. Usually, just my favorite overused Rdio playlist that I throw songs on from time to time. 

Anything else youd like to share?
There are so many foods you can make yourself better that stores would love to charge you a million dollars forI make jams, my daily loaf of bread, yogurts, soft cheeses, hummus, taboleh, cheesecake, all kinds of soups, salsas. I also like to think of the best places to source food. I used to coupon shop for ingredients, but since I started farm shopping, getting things locally, and going to ethnic stores exclusively, I rarely have to go into the big store, except for  things like the bread flour and things. Its a nice feeling. My family eats better, I rarely go to restaurants because I feel like my food is betterand if I do, I save up for one where a chef makes me think about the food.

I think getting back to our food roots is important. My students rarely know the genesis of most foods. One time, in response to their questions about my freakish looking lunch, I brought them apple butter, home-baked bread, and some cheese I made, and they thought they had witnessed a miracle. Another time, I planted seeds with them in Dixie cups and offered them 10 points on their final if they kept them alivekeep in mind these arent kindergartners planting beans in milk cartons, these are high school kids. The buzz about this activity was humbling. It made me realize how important the food movement is to all our families, schools, and the world, really. Im a big fan of organizations like Jamie Olivers Food Revolution and Danielle Nierenberg and Ellen Gustafsons Food Tank. Food justice is important. I try by limiting waste and processed foods, and educating my students about these things, too.

Mushroom Mac Cheese with Portobello Bacon and French Bread Crumbles

Mac cheese is one of the happiest dishes there is.  I know what youre thinking: Thats just likeyour opinion, man.  Well, it is.  And I love it when Im right.

This one is particularly good because its full of mushroomy deliciousness.  I found chanterelles on sale and used those, but you could use any mushroom.  Youre probably better off with cremini or button mushrooms.  To heighten the flavor a bit, you might consider roasting the mushrooms first, or swapping the cheddar to something lighter like Doux de Montagne.

But especially great with this is the topping: a crumble of french bread, parsley, parmesan and chopped portobello bacon.  Which isnt real bacon, obviously, and for meat-eaters, it wont be the same.  It will, however, be delicious and an acceptable breakfast side for anyone, vegan or otherwise, as well as a great way to add some meaty, smoky elements into this dish while still keeping it vegetarian-friendly.  I got the idea for the portobello bacon from a friend, who introduced me to Libby Pratts blog.

Enjoy!

PrintChanterelle Mac and five or six glasses of champagne.  Cheers!

On the 3.5 hour return trip home, I alternated between listening to the History of Rome podcast Josh likes to put on for long car rides and fantasizing about all the mushroom dishes I want to make this weekend.  Specifically this first onemushroom parmesan pinwheels: a roulade of puff pastry, goat cheese, a couple kinds of mushrooms cooked in butter with fresh herbs, and a healthy sprinkling of salty parmesan cheese.

In fact, the moment we got back into town, we went to Whole Foods to pick up some chanterelle and cremini mushrooms.

This dish is a great appetizer, and that can be made ahead of time and served at room temperature.  Its also vegetarian, easily customizable (swap out different kinds of mushrooms, herbs, cheeses, etc), easy to make and of course, delicious.

But before I get to the recipe, I want to share these fun mushroom facts.  Learning earlier this week that mushrooms can create their own breezes, I started wondering what other secret talents the little fungi possessed.  Apparently:

Mushrooms have no chlorophyll, so they dont need sunlight to survive.Mushrooms are one of the few natural producers of vitamin D.They are found on every continent in the world and used in almost every cuisine.They can be used to make natural dyes.Some mushroom spores can lay dormant for decades and still grow.Each mushroom contains around 16 million spores.They pretty much fruit when they want to; were not really sure what the exact conditions need to be.

PrintMushroom parmesan pinwheels

Ingredients

1/2 lb fresh cremini mushrooms1oz dried chanterelle mushrooms4 tbsp butter1 tbsp olive oil4 cloves garlic, peeled2 tbsp chopped parsley1 tsp salt1/2 tsp pepper1/2lb fresh goat cheese1/4 cup grated parmesan 1 sheet puff pastry

Instructions

Unwrap the puff pastry, leave it loosely covered and let it come up to room temperature at least a half hour before starting.Dice the cremini mushrooms and garlic as finely as you can, and roughly chop the dried chanterelles as well as you can.In a medium saucepan, melt the butter and olive oil together. Add in the mushrooms, garlic and parsley and cook together on low for 12-15 minutes, stirring frequently. Stir in the salt and pepper. Let the mushroom mixture cool and then stir in the goat cheese until well-incorporated.Sprinkle the puff pastry with flour and roll it out just a bit to smooth out the creases. Spread the mushroom-cheese mixture over the puff pastry. Sprinkle half of the grated parmesan over the filling. Gently and tightly roll the puff pastry up on the long side, until you form a long roll.Carefully wrap the roll in plastic wrap and let chill in the fridge for at least 30 minutes.Preheat the oven to 375F.Remove the puff pastry roll from the fridge and, using a serrated knife, gently cut half inch rounds from the roll. Place them cut-side up on a cookie sheet that's been laid with parchment paper, and sort of squish them back into a circular shape if you need to. Sprinkle them with the rest of the parmesan cheese.Bake the rounds at 375 for about 30 minutes or until browned.Serve warm or at room temperature. Enjoy!3.1http://haveforkwilleat.com/2013/11/mushroom-parmesan-pinwheels-and-other-ways-in-which-mushrooms-are-awesome/© Have Fork, Will Eat

Mushroom Mania a $75 Whole Foods Gift Card Give-Away

It was fortuitous luck, really.  I was wandering through the cornucopia of brightly colored produce at Whole Foods this past weekend, and a large display of little orange beauties caught my eye: satsumas.  It reminded me of the citrus challenge we did this time last year, where we sat down with a crate of satsumas and clementines and figured out what to do with them.  My first recollection of that experiment was the incredible Satsuma Delight (because OMG!) but then I remembered the fresh satsuma cheese plate and the delicious clementine-scented, parchment-baked mushrooms.  I started craving mushrooms.

It was fortuitous, because Whole Foods was kind enough to offer me another challenge this winter: mushrooms.  (Badgers everywhere, rejoice!) Super Mario himself could not be so lucky.  Ive put my head to it and Ive got a list of mushroom dishes that I cant wait to share with you.  Theyll be popping up all over the blog over the next week (mushroom joke!).

To celebrate the fabulous fungi, Im also doing a gift-card giveaway!  ONE lucky random winner will receive a $75 Whole Foods gift card, courtesy of Whole Foods Market.  The contest will be open until 12am ET on Monday, Dec 2nd.  The winner will be announced shortly after.

$75 Whole Foods Gift Card Giveaway

What do you have to do to enter?  Its easy.  You can do one or more of the following (and each one gives you more chances to win):

Leave a comment on this blog post telling me about your favorite way to eat mushroomsFollow me on TwitterTweet about your favorite way to make mushrooms (dont forget to tag @chickenmeatball!)Tweet about the giveawayBecome a fan of Have Fork, Will Eat on FacebookLeave a Facebook post or comment about your favorite mushroom dishesShare your favorite mushroom meals on Google+ and tag me in it

Important! Use the widget below to enter the give-away and keep track of your chances.  Good luckand good eating!
Enter the Mushroom Mania $75 Whole Foods Gift Card Giveaway

Food for the Soul: A post for my grandmother

I asked her to write down her cordial recipe and she looked at me, slightly panicked, and said she canther hands are too arthritic; she cant grasp a pen very well.  Thats ok, I said.  Ill write it down and you tell it to me.  I sat down on the floor at her feet, in front of the wood stove.  My friend Lisa, who was visiting with me, sat on a chair on the opposite side of the stove.  I opened the notebook, balanced it on my thigh, turned on the pen and pressed its tip to the record button at the bottom of the page.

My grandmother died this weekend.  It wasnt unexpected, but it hurts.  I can still see her, sitting in her favorite chair, being hilarious.  She was hilarious, generous, stubborn and I can definitely see her in her children and grandchildren, myself included.  She was my last remaining grandparent, and the only one Ive had the privilege of getting to know as an adult; I loved her dearly.  She was a great influence on me.

My grandmother, Frances Harris

She also made a mean cordial.  Its a simple thingyou take fresh berries, some sugar and a lot of booze and throw them together in a jarbut delicious and Ive associated it with my grandmother for as long as I can remember, along with a honey-whiskey toddy, freshly made lemonade, poundcake, and bread and butter pickles.

I decided one day earlier this year that I wanted to record her giving her recipe for the cordial.  I wanted more than just the memory of her saying it, I wanted to hear her long after she was gone.  Now that shes passed, Im so glad I did.  I only wish I had recorded more.

With the Livescribe pen, you can write and record both your writing and any audio at the same time.  Wirelessly, that gets transmitted and saved to my Evernote account, where I can share it with the rest of my family.  I can listen to the recording from my Evernote notebook, or I can tap the pen on the notebook itself and hear it.

It would have been better if shed been able to write it herselfI always liked her handwriting.  Mine, with the notebook balanced slightly on my thigh, was not so great.  The entry certainly isnt perfect.  Halfway through the ingredient list, she realized she was remembering it wrong so things are crossed out and written over and messy.  But even moments later, when I climbed into Lisas car and opened the notebook and listened to the recording, it made me smile.  It was so very authentic and wonderful.  It made me want to do this with everybody I love.

I created a blueprint for a project I call an audio-annotated cookbook.  So far, Ive given my Livescribe pen and notebook to a few friends and family and had them record their favorite recipes.  It captures their handwriting, their voice, and their personality in a way that I never could before, and helps me create a truly unique cookbook that is more than just the text of the recipe.  Its not perfectits messy and sometimes we stumble in the writing or over words, but that just makes it all the more dear to me.

Dont get me wrongyou could do this in a number of ways.  You could write the recipes and scan them in and attach an audio file.  You could write on a tablet and use an app that will record audio and match it to the notes.  I liked the pen for this because its simple,  it can be used anywhere, and it saves the recording to a place I trust.  But I dont think it really matters how you do it.  I just think you should do it.  I kept thinking I would have more time to record more of her recipes, but I didnt.  You cant really do anything about that.  But you can take steps to preserve the people and culture that you love, even in little ways.

I wish Id thought of this project years ago.  Itd have captured so many stories, from so many people.  But Im thankful that I have the opportunity to do this with my grandmother, to capture a moment we shared together.  To capture a piece of her.

My grandfather and grandmother, Albert and Frances Harris

Ive pasted a link below to my grandmothers recording.  It makes me smile just to listen to it; its only fair that I share that smile with as many people as possible.  Just a noteI accidentally pressed stop in the middle, so the recording is in two parts.  When the first part finishes, the second part will automatically load.  Click the play button again to get it going.

Grandmas Cordial

Creating an Audio Annotated Cookbook Pencast

Learnist Love: All About Thanksgiving

Starting to fret about the upcoming holiday?  Dont.  This is the internet.  Help is everywhere you look.  Im particularly fond of all the resources curated over at Learnist.  A search for Thanksgiving brings up everything from the history of the holiday to healthy eating tips to how to keep from pulling your hair out.

Check out all the Learnist Thanksgiving resources here.

Here are a few of my personal boards for getting through Thanksgiving:

Do-It-Yourself Instant Cocoa Mix

I am about to take you on a fun-filled, wondrous adventure to a magical land called filled with flavor and delicious delights and that ever-so-sumptuous food of the gods.

Thats right, were going to make hot cocoa.

Dont say it.  Dont tell me that you make hot chocolate all the timeAll you have to do is open the packet of Swiss Miss and add hot water.  Thats not making hot cocoa.  Thats just barely making it through the day and being willing to settle for something, anything with a mere wisp of chocolate in it before you go insane and take somebody with you.

Now, while I am a fan of melting down shaved chocolate into a pool of lightly simmering, frothy milk in the celebrated winter ritual that is settling down with a piping hot cup of hot chocolate whilst mentally praising those brilliant Mayans, sometimes you dont want to spend the time, effort or money to do that and sometimes youre at work, mentally (or physicallyalthough in that case, you have more serious problems than chocolate-deficiency) to a desk, or snowed in at home behind 2 feet of frozen little water pellets.  In those cases, you wantnay, you needinstant cocoa.

But that doesnt mean you should rush headlong into the arms of the Swiss Miss.  Not to impugn her honor or anything, but I hear she really gets around.  You deserve someone more special than that.  Someone unique and hand-crafted.  And I am love to play matchmaker.  Well, me and Alton Brown.

Alton Browns Hot Cocoa

* 2 cups powdered sugar
* 1 cup cocoa (Dutch-process preferred)
* 2 1/2 cups powdered milk
* 1 teaspoon salt
* 2 teaspoons cornstarch
* Hot water

Combine all ingredients in a mixing bowl and incorporate evenly.  Seal in an airtight container, keeps indefinitely in the pantry.

To make hot cocoa, fill half a mug with the cocoa mixture and then pour in hot water or milk.  Stir, sip, smile.

If you want to make it even more betterer (yes, thats right, even more betterer), you can make some snickerdoodles to dip into your cocoa.

Black Turnips!

I dont really have a post, I just wanted to share these beauties that I found at a local grocery store.

BecausePie, Part II: Winter is Coming

It snowed last night.  I dont know if it had even frosted yet but last night, it snowed.

Its made my husband terribly happy.  Hes a weird, cold-loving polar bear who has somehow managed to squeeze himself into a very convincing Josh-suit.  He loves the fact that it rained and then snowed last night, even though it froze the car doors shut.

Me?  I like the snow just fine, I supposeas long as Im laying in my warm bed (flannel sheets for the win!).  Or snuggled on the couch with a mug of cocoa watching How I Met Your Mother or American Horror Story.  Or basically not anywhere near the outside.  If it were possible to safely and inexpensively induce hibernation in peopleI would do it.  In a heartbeat.

But alas.  I live in Michigan and snow is a thing.  Winter is real.  Its not just a Game of Thrones meme anymore.

My only weapon against it is flannel sheets, fuzzy socks, and an arsenal of warm, heavy comfort foods.  I have decided this is going to be the Winter of the Comfort Food, officially.  Last week was lasagna.  Im still working on perfecting it.  Then pumpkin pie.

This week, I turned my attention to pot pie.  I love a good chicken pot pie.  It combines my top comfort food (chicken stew) with pie crust.  There is literally nothing to not like about that.  And when made in ramekins or small baking dishes, you get single-sized portions.  Easy for distributing, and repackaging, and taking for lunch the next day.

I spent less than half a day making these, all told.  It seems like a lot, but most of it is put it in the oven and let it do its thing time.  I roasted the chicken, made the pie crust, cooked the stewdid everything except make stock.  I used store-bought because I didnt have any on hand, but homemade would make it even more awesome.  It was a great way to spend a cool fall day.  Itll be a great way to pass the winter ones too.

PrintRoasted Chicken Pot Pie

Ingredients

For the crust1.5 cups flour1 tbsp sugar1/4 tsp salt4 tbsps cold butter, diced4 tbsp cold water2 tsps dried herbes de provenceFor the chicken3-4 pound whole chicken, cleaned and with the organs removed1/4 cup olive oil1 tbsp dried herbes de provence1/2 tbsp sea salt1 cup frozen pearl onions3 sprigs fresh rosemary3 whole cloves of garlicA little bit of chicken stock as needed for bastingFor the fillingThe white and dark meat from a 3-4 pound roasted chicken The pearl onions roasted with the chicken1 leek, sliced and washed3 carrots, sliced into half inch rounds1 cup of frozen baby peas32oz of chicken stock1/2 cup flour1 stick of butter1 tbsp dried herbes de provence3 sprigs fresh rosemary1/2 cup of grated parmesan, divided1/4 cup of heavy creamsalt and pepper to taste

Instructions

Make the pie crustDo the step either before or while the chicken is roasting. Combine the flour, sugar, salt, herbs and butter in a food processor and pulse a few times until the butter is thoroughly chopped. Slowly drizzle in the cold water while you pulse the processor until the dough forms on its own into a rough ball. Remove the dough and place it on a floured surface. Pat it into a ball shape, wrap it in plastic wrap and put it in the fridge for at least an hour.Roast the chickenPreheat the oven to 450F.Mix the olive oil, herbs and sea salt together and rub them all over the chicken, especially under the skin over the breast meat. Stuff the cavity of the chicken with the garlic and rosemary sprigs.Place the chicken in a small roasting pan with the pearl onions. Roast for approximately 1-1.5 hours (about 20 minutes per pound, or until the juices run clear), basting as needed with a little stock. Let the chicken cool before pulling the meat off.Bring the filling togetherIn a heavy-bottomed pan, melt the stick of butter. Add in the flour and stir together, creating a roux. Cook over medium heat, stirring as needed. You want to cook the flour taste out, but not burn the roux or let it get too dark--let it go for 10 minutes or so. Add the dried herbs and rosemary to the pot, and then slowly stir in the chicken stock. Let the stock simmer for about 15 minutes. Pull the meat from the chicken, give it a rough dice with a knife, and add it to the soup, along with the leeks and carrots. Let the soup simmer down until the stock has reduced by at least a third. Add in the cream, half of the parmesan, the pearl onions and peas. Taste it and add any salt and pepper as needed.Preheat the oven to 350F.Assemble the piesDivide the stew amongst your ramekins. I used four wide, shallow ones. The amount of pies you get will vary on your ramekin size.Roll out the pie crust and, using a pizza cutter or a knife, cut out circles slightly larger in diameter than your ramekins. Carefully drape the crust over the top of the ramekins, pressing the edges over the sides, sealing in the stew. Brush the crusts with a bit of egg wash or butter, and sprinkle each one with a quarter of the leftover parmesan. Place the ramekins on a large cookie sheet, and bake them in the oven for 30-40 minutes, or until the crusts are nicely browned.Serve and enjoy. They will be hot and delicious!3.1http://haveforkwilleat.com/2013/11/because-pie-part-ii-winter-is-coming/© Have Fork, Will Eat

Im Lauren and This Is My Kitchen

I love kitchens.  I bet you never would have guessed that from someone with a food blog.  Crazy, right?  But anyway, its true.  I love kitchens.  The best part of Ikea is  the cinnamon rolls the kitchens.  I like to see the different styles, setups, color schemes, organizational trends.  I love appliances and pantries.

I also like seeing how people set up and get around their own kitchens.  When we moved into our house, I took the longest to unpack the kitchen.  There are so many choices that impact my everyday life therewhat goes into which cabinet and how to arrange things so that they make sense to me and I can find them.  I also redo my pantry on a fairly regular basis, always trying to achieve some optimal level of organization.  Seeing what other home cooks do and how they work gives me ideas and inspiration.

So to help spread that around, Ive started asking people to answer a few questions and share some pictures of their home kitchens.  I figured Id be a good sport, and go first.

Im Lauren and this is my kitchen.

Im 30 years old and I live in Michigan.

Occupation and hobbies?
I have a few occupationsIm an instructional technology consultant at the University of Michigan.  I produce content for Learnist, and I do freelance WordPress development.

Do you follow a specific diet or food philosophy?
Not all the time, but my general feeling is to eat real food.  We tend to cook from scratch using ingredients with names we can pronounce.  Im prone to hypoglycemia (I have almost passed out in so many embarrassing situationschurch, the grocery store, on the job) and tend to feel better when I eat a lower carb diet.

How do you plan for meals?
I drift back and forth between organized and random.  When I do plan for meals, I usually first think of things Id like to make (a combination of new things to try and old things we like to eat) and then I write up a menu for the week in Evernote.  In the midst of my organizational swings, I buy based off whats in sale and use Supercook and the contents of my Evernote recipe book to figure out meals based off those sale items.  Often I just buy ingredients I like to have on hand and then I make up the rest as I go along.

How many people do you cook for?
Most days, just 2me and my husband.  Occasionally we have friends over, and a few times a year we do a huge to-do and cook for 40-50.

How often do you grocery shop?
Several times a week.  Usually at least once on the weekend for big things and then a couple times during the week for a few ingredients here and there.  I actually prefer multiple small shopping trips to one big one.  I actually really love shopping for food.

Describe your kitchen.  Whats your favorite thing about it?
My kitchen is in the back part of a 150 year old house.  Its galley style, and long and we have delightfully high ceilings.  My favorite thing about it is actually a two parter: I have a walk in pantry that has a countertop (its where I do most of the prep for my baking) and our refrigerator is actually built into the wall, in a box that juts out into the mudroom.  Its weird but awesome because it saves us so much space.

Do you have any particular methods for organizing your kitchen?
I keep the counters relatively clear.  Theres stuff on them in the pictures above, but generally, half that stuff is put away somewhere.  I like a lot of free space for when I need to chop veggies or roll out dough.  Beyond that, I organize the cupboards and pantry so that I dont have to take too many steps to get to things I need.  And because I like to have a lot of platters and serving items but dont want to have a ton of room in the kitchen, I use those as decorative items lining bookcases in the next room.

If you could change one thing about your kitchen, what would it be?
I would cut down one of the walls and make it more open.  Galley kitchens are nice, but a little odd when you have multiple cooks.  Cutting down one of the walls would open it into the next room, create more connection and expand the space!

What ingredients do you always have on hand?
Outside of the basics like salt, pepper and olive oil, I always have the ingredients to make buttermilk biscuits at any given moment because you never know when your sanity will suddenly depend on having a biscuit in your hand in 30 minutes or less.  Also always some sort of pasta and a bar of dark chocolate.

What ingredient is in your pantry that youre not sure how long has been there?
Theres a bag of almond flour in the pantry that is definitely less than a two years old but maybe more than one year.

Favorite dish to make?
Biscuits, clearly, because they are fast, easy and comforting.  But for actual dishes, probably chili and barbecue ribs.

If you could instantly know how to make any dish on earth, what would it be?
Chicken 65.

Whats your biggest struggle in the kitchen?
Keeping it clean.  Also, apple pie.

Favorite tips?
You can scoop pieces of egg shell out of your cracked egg with another piece of egg shell.  Chill cookie dough for a half hour before baking.  Grill your meat on a salt block.

Name 3 absolutely necessary pieces of kitchen equipment.
A sharp chefs knife, a KitchenAid stand mixer and a cast iron skillet.

Do you listen to music while you cook and if so, whats usually on the playlist?
Absolutely, and normally its classic Motown and RB from the 60s and 70sSam Cooke, Otis Redding, Marvin Gaye, Smoky Robinson, Aretha Franklin, etc.  Occasionally its modern pop or rock, and sometimes classical.

BecausePie

I sometimes wonder who first looked at a pumpkin and thought, lets bake that down and pie it.  It seems to me that the vast expanse of human culinary history really comes down to someone looking at some random item and thinking, I should put that in a pie.

Case in point:

Mincemeat pieVinegar pieCool ranch Dorito and onion pieSome pie with whole fish heads poking out of it (Why, Cornish people?  WHY?)

One of the ways in which we traditionally separate ourselves from animals is that we are tool using species who cook our food.  No, I say.  The real separation between us and the animals is that they will look at their prey and think, I want to eat that whereas we look at our prey and think, I could bake that into a pie and it would be delicious.

Really, why?  Why do we fill pie shells full of ground lamb and smother it in mashed potatoes?  Why do most cultures have their own versions of hand-held goodies wrapped in pie crust so that you can eat your pie while simultaneously fighting off intruders or driving a backhoe?  Why did someone actually think to crush Cool Ranch Doritos and bake them in an onion-y filling?  Becausepie.

Yeah, thats pretty much all there is to it, so far as I can tell.

So to celebrate this apparently deeply ingrained appreciation for combining crust and filling, with or without another crust on top depending on said filling, I am going to share a recipe for Joshs favorite pie: classic pumpkin.

PrintClassic Pumpkin Pie

Ingredients

1 prepared and rolled out pie crust15oz of canned pumpkin (pure pumpkin, not the pumpkin pie filling)2/3 cup granulated sugar1 tbsp pumpkin pie spice (2 parts cinnamon, 1 part ginger, 1 part nutmeg)3 eggs, slightly beaten1-2 tbsp amaretto5oz evaporated milk1/2 cup whole milk

Instructions

Preheat your oven to 375F.Lay your pie crust in your pie plate so that it nestles into the sides. Trim off any excess and use it to create decorations if you like. Carefully wrap tin foil around the edges of the pie, so that they don't get too dark while it's baking.Put the pumpkin, sugar and pie spice into the bowl of a mixer and blend together. Add the eggs, amaretto, evaporated and whole milk. Blend until everything is well incorporated. Pour the batter into the pie crust. Place the pie on a cookie sheet, put it in the oven and bake it for 30 minutes. Remove the foil and continue baking the pie for another 20-30 minutes, depending on your oven. When a toothpick inserted into the pie comes out clean, pull it out of the oven and let it fully cool.Slice and eat, and store it in the fridge.

Notes

I like to use this all-butter crust recipe for my pie crusts. Not that I have anything against lard or shortening crusts, but I always have butter on hand, so it's easy for me to make.

3.1http://haveforkwilleat.com/2013/11/because-pie/© Have Fork, Will Eat

And because theyre my favorite pies: cookie pie and cinnamon pie.  Also, for good measure, no-pie apple pie.

Lately Ive Moved! Im Brandie Kajino and this is my kitchen I just want to share these pictures of pie Apple Frangipane Tart Im Heather and This is My Kitchen Tagsadd-insamericanasianbaked goodsbarsbeefbreadbreakfastburgerscakecandycheesechickenchocolatecocktailcomfortcookiesdessertdesserts and sweetsdrinkeggsevernotefarm sharefruitGrillhealthyice creamItalianlearnistlocalmarketmeatballsMexicanpastapieporkrestaurantssandwichsaucesoupspicysweetsvegetablesvegetarianYpsi

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