My boys are very interested in cooking and I have to say quite honestly that nothing in the world could make me happier.  I’m working hard to keep that interest alive, so when my son reminded me I’d promised them banana bread this weekend I decided that if he wanted it that badly, he could help make it. He was happy to oblige, even with one arm in a cast.

I may have helped with some of the more difficult parts of the recipe (like cracking eggs, which can be difficult enough for a ten year old with full use of both arms), but for the most part, this is Erik’s bread.  He even made adjustments to the original recipe to suit his tastes.  While this only included adding more nuts, it still made me very proud.

E. Did a wonderful job of following the directions even though as you can see from the collage above, he had a little bit of help from his youngest brother, which at times may have seemed like more of a bother than a help.

And how was the end result?  See for yourself:

All hail the budding chef enjoying the spoils of his labors.  I’m not sure if he would have enjoyed the bread as much as he did if he hadn’t had a hand in it.  he was proud beyond belief, to the point of calling it “his masterpiece”.

I couldn’t agree more.

What are you waiting for?  Get in the kitchen and cook something with your kids!  You’ll love every minute of it and so will they.

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I may have been born and raised in California, but my family in its entirety hails from the Midwest and the South.  The comfort foods that I grew up with were definitely not the same as those my friends were eating, since for a majority of them, their families had either lived in California for generations, or had roots on the East coast or in Italy.  Needless to say, they thought I was a bit strange.

For them, comfort foods were Mac n’ Cheese, Spaghetti, Lasagne, Some unnamed casserole or Mom’s Sunday Roast. While there is absolutely nothing wrong with these things, they simply don’t say “comfort food” to me.  They are all things that I enjoy, but when it’s time for me to feel warm, loved and safe in a world that throws far too many curves my way, I’m thinking about some good ol’ country staples.  I’m thinking fried potatoes, beans and hocks, greens and cornbread.

The world has been throwing our family a lot of curves lately.  There’s stresses from my wife’s job(s), the stresses of trying to keep a steady income flowing from my Internet ventures and to top it all off, there’s the news that our son, who just turned two, is very likely learning disabled and will be undergoing a fairly comprehensive evaluation and course of action very soon.  Add all of that up and you have one foodie who could do nothing else but dig in the pantry for some beans and cornmeal.  It was time for some comfort, and I wanted all of it as fast as I could get it.

Did it help?  Of course it did.  For just a few moments at least, while the house filled slowly with the aromas of slow-simmering beans, cornbread baking in the oven and potatoes sizzling in their traditional cast-iron skillet I didn’t have to worry about anything more than whether or not I needed more seasoning, or if the heat was too high.  At the end I sank into bed full and content, just as warm and cozy as I would have been when my mother still tucked me off to sleep at night.  All-in-all, it was a good day, and the stress of the world could wait for the morning.

This is more a collection of variations than a set of recipes, but I’m pretty confident that at least a few of you will enjoy some of the differences from the originals.  I’ll link to the original basic recipe, then list the changes for each dish in turn. You may just find that one of these recipes ends up on your permanent list of comfort foods as well.

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It was a beautiful, slightly overcast Saturday morning.  An absolutely perfect day for an adventure in all things Americana, and after much nudging and canoodling from friends and co-workers, we had finally decided to take a trip to Meers, OK to sample what Bon Appétit magazine had dubbed the third best burger in America.

The plan was simple.  Drive North through Lawton, OK. Just past Fort Sill, hang a left and go up US 115 until we hit the joint and try what everyone in this part of the country (and other places around the globe) are raving about.  The trip would take about 45 minutes, so no major planning needed.  Just grab a printout from MapQuest, pack a diaper bag, secure the kiddo, buy some jerky and we were off.

At least that’s how it was supposed to go. but most good things result from plans that went terribly, horribly wrong, and this tale is no exception.

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I enjoy fusion cuisine. Some of the best combinations of flavors and textures I have ever eaten have come as the result of taking the flavors of one culture and the techniques of another to form something extremely unique and ultimately satisfying. This is one of those dishes.

Cabbage “purses” are a traditional Greek food, usually stuffed with lamb, veal or some other protein and served as a side dish. For this recipe I took a very Mediterranean method and paired it with a couple of Irish classics, colcannon and parsley sauce. While these are not things I’ve ever seen done together, the end result was truly amazing. The flavors were delicate and subtle, but more than satisfying enough to be filling and I think this would pair nicely with lamb, beef, venison, veal or even a full bodied fish, if it is suited to the sauce.

A bit of warning. These are a bit tricky to make and are extremely fragile, but well worth the effort in the end if you are so inclined!

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Deviled eggs have come a long way since my mother used to make them. Top chefs all over the world have revisited this rather classic dish and added new twists along the way, and so have I. In the past, I’ve added tappenade, pepperocini, artichoke and cayenne to mine, all with great results. This experiment was to see if the classic breakfast combo worked as well. it did, in fact it worked better than I expected.

Originally I thought that bacon would be the dominant flavor in these eggs and it was in a way, but not in the way that I expected. The first flavors that you pick up on are the tang from the mustard and lemon juice, then from the salad dressing. Next there is a hint of onion and egg, which is wonderful. Only after all of these things grace your palate does the bacon flavor come into the mix, starting of as a subtle backdrop to the other flavors, and in the end standing on its own. The bacon becomes the crescendo in a wonderful finale of flavors and textures that I will happily serve again and again.

These eggs could easily be made the day before and kept in the fridge for a quick breakfast, or served at any brunch, so feel free to use them as you see fit.

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‘Tis the season for giving, cheer, gifts, and cookies with a resemblance to snowballs. Today I present you with a double helping of Holiday cheer, from our home to yours. Both of these cookies are guaranteed to warm your heart, and one will warm your tummy as well! Don’t let the resemblance fool you. These cookies may look alike on the outside, but the differences between them are like night and day. (Or chocolate and vanilla, as the case may be.)

Though I’ve posted My Aunt Thelma’s Tea Cookie recipe before, I really can’t do Christmas without them. They are a Holiday staple in my household, as they have been for the past 25 years and I doubt they will be going anywhere soon. These little treats are the ultimate in decadence, and should be eaten without remorse for what they will do to your waistline. It is Christmas, after all!

Be warned, the Brandy Balls are intended for mature audiences. These are a no bake cookie, therefore they hold about 90% of the alcohol content they were originally given. The flavor is intense and eating too many before driving is discouraged by both the management of this blog as well as state troopers anywhere in the country, not to mention M.A.D.D.

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There’s nothing that takes me back to my childhood faster than a steaming mug of hot chocolate. Just the smell is enough to bring back the sounds of my mother’s laughter, wrapping paper tearing and my sister squealing in happiness at the latest treasure to find its way out from under the tree. There are also memories of frigid January afternoons when the mist in the air carried ice. I’d get to the door from the bus, shivering and sniffling and walk through into the heat of the gas heater and the smell of hot chocolate and chocolate chip cookies.

Good memories all.

My mother made her hot chocolate with unsweetened powdered chocolate, sugar and milk, at least until we were older and our grandmother introduced us to packaged coca with marshmallows. At the time it didn’t really matter to me, and the marshmallow kind was sweeter. for my mother it was faster, but I think she missed making it from scratch. There just isn’t as much love in a packet.

Today my tastes are more refined. I prefer dark chocolate to the silkier milk chocolates, and any thought of using a packet has long ago been left at the wayside. It really isn’t any more trouble to make your own hot chocolate, and the taste is like nothing you will ever get from a store shelf. It is truly the perfect beverage for a cold winter’s day.

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I know that most people probably don’t think of collard greens as a part of their holiday table, but for my family they will be made every thanksgiving from now on. This dish was served last night to our dear friends Mike and Naomia, under threat of bodily injury from N. herself. (Seriously, she threatened me!) The last time I made these greens, M. was out of town, and I was told that he, and all of my readers, needed to try the “best greens she’d ever had”. (High praise for a girl from Mississippi, especially when talking to an Irish boy from California.)

I’m all for special request meals, especially for family and friends. They give me a chance to make something that’s guaranteed to make someone smile, and smile we did, but they were bittersweet at best.

N. was one of the first people my then girlfriend introduced me to when I moved to Texas in 2005. She made me feel welcome in a new place, has always been there with a bright smile and a hug when needed. she was the first person in Texas we told about our engagement and stood at our wedding with as many tears on her ebony face as we had on ours. We were the first to know of her engagement, and were at her wedding as well. We’ve been through a lot together in a short time, but it has been good, all of it.

By the time Naomia reads this entry, she will be with her family for Thanksgiving. From there she will be moving to her new duty station in Japan. When we said goodbye last night, it was for real.

In my life I’ve seen a lot of people come and go. In the military it’s just a fact of life, but it’s rare that someone manages to become such a part of your family’s life that it’s hard to imagine life without them in it.

This is one of those times.

So, Miss Naomia, I wish you well. Remember that no matter where your travels take you, there will always be a plate of greens waiting for you on our holiday table. I’ll even make sure Mike has some rice to go with it. You’re family, and family always has a place in our home.

Oh, and tell your mother we said hello.

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Like most families, we saw each other mostly on holidays, and the order of the day was, of course, the food. Turkey, in particular, with homemade cornbread stuffing, though there would be literally tons of other dishes and desserts. My mother and grandmother would usually handle the dressing personally, bickering good naturedly over amounts and cooking times up until the point that one of them went to sleep (as the stuffing is usually made the night before, and the bird is started in the morning.)

Nan: Doris, there’s not enough onions in this.

Mom: Niki won’t eat them if she can see them, Mom.

Nan: *Chuckling* Oh… I seem to remember someone else who used to say the same thing, we’ll just cut them smaller. I think this needs more sage, or maybe some poultry seasoning.

Mom: It seems right to me, but we’ll add a bit more if you think it needs it.

Nan: Oh… It’s fine if this is the way your kids like it…

…

All right, maybe just a tad.

Mom: O.K. Mom, but just a bit.

Nan: Didn’t we have more cornbread?

Mom: We did… I think Jerry got to it.

Nan: Does that boy ever stop eating?

Mom: No.

I’ve generally shied away from the traditional version, both for the time it takes to make it properly and because I tend to be extremely messy when making it, but I took the plunge with dinner last night, just to have the taste of many, many happy days with me, and the memory of a very special lady at my table.

I hope Y’All enjoy, and whatever your holiday tradition is, be sure to share it with family. Read more…

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Isn’t it funny how the littlest things can get you reminiscing about the “good old days”? Some recent upheavals in our lives have had me waxing reminiscent about home. No, not the home I share with my wife, the home I left when my last relationship fell apart, or the state that I was raised in. I’m talking about the town I was raised in.

There seems to be no lack of expatriates (or “expats”) in the food blogging community. Most list expatriatism (is that a word?) as being from one country and living in another, but some have narrowed the definition to include moving from one region within a country to another. Lisa, The Homesick Texan and Matt of Matt Bites are both expatriate Texans, Lisa in New York and Matt in California. There are sites dedicated to expatriate bloggers as well, it’s a phenomenon!

I’m going to narrow the definition a bit further. I don’t consider myself an expatriate Californian. As a matter of fact, I can take the state or leave it. Don’t get me wrong, the vistas are grand and the scenery is breathtaking, but Texas has its share of breathtaking scenery, and so does every other state in the union. It’s not the State that I miss when I’m feeling down, it’s one very particular area in the state.

I’m talking about the City of Sonoma.

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