Oh man, I've been on an egg kick.  In fact, it's quite frequently why I suggest going to brunch.  And mimosas, yes.  Those as well. I never keep eggs in my kitchen, which means I'm usually ready for something scrambled, fried or poached during a breakfast out. Lately I've been going nutso over eggs benedict (yeah yeah, insert Anthony Bourdain quote about hollandaise ...

Okay, okay - I get that the brand name 'Field Roast Grain Meat Co.' may not exactly be making your mouth water right now.  But if you were in my kitchen when I was frying some up, it'd be a whole different story. Behold the only pre-made vegan meat substitute (besides tofu) that I plan on allowing in our house.  Fantastic ...

I have long pitied the poor souls with an aversion towards mushrooms.  Delicious, meaty, chewy little healthy morsels that they are.  So versatile, such great texture - what a treat. This weekend's farmer's market exploration brought a veritable cloud of yellow oyster mushrooms into our kitchen - grown only a few miles away.  We brought home around about 1/3 of a ...

I just need to vent here for a second. Whatever lunch lady jerk that decided forcing kids to eat their veggies by serving them disgusting frozen florets should be beaten with a bag of crystallized broccoli.  Most American kids have an early onset of 'oooohhhh <enter vegetable that has been raped and ridiculed by lunchroom preparation here> is groooooss' syndrome.  And ...

School rivalries are funny.  Living in Texas, you get stuck in the middle of the University of Texas (school color:  burnt orange) and Texas A&M (school color:  maroon) alllll the time.  Doesn't really seem to matter where you attend university otherwise, it's all about the orange vs. maroon here. So Texas A&M is world renowned for their agriculture program; well duh, ...