Welcome to flamingobear. We're the Martin family. Jenn cooks a lot. Tim eats it. And the trees are awesome.
Ok, I admit it. I made a mistake last week. I bought only 3 grapefruit for brunch, figuring one half for each of us and leaving one extra. Normally, this would have been plenty as the girls aren’t too fond of plain grapefruit. But this time Tim, always happy to have an excuse to use his propane torch in the kitchen, played with fire and gave the grapefruit halves crunchy, caramelized tops.
What do you think of when you hear the term “preacher’s wife”? Hmm…
One who sees only in black in white?
Growing up I detested eggnog. I probably still would except that our local dairy was giving out samples at the farmers’ market a few weeks ago. Not one to pass up free food, I got a cup, took a sip, and lo and behold had a “Mikey moment”. I liked it.
I like to think of winter squash as the Aretha Franklins of the squash family – just looking for a little R-E-S-P-E-C-T. Summer squash, such as yellow crookneck, pattypan, and zucchini, get lots of love here in the South. Sadly, we often relegate winter varieties such as butternut, delicata, and carnival to backup singer status (or really, something closer to William Hung, you know, like, “Please, dear God, never let him sing again.” OK, wait, hold on just a second. I’ll return you to the food related portion of this post in a minute, but seriously… I just discovered that William Hung has a Christmas album. And yes, it really is called Hung for the Holidays. I mean, wow. WOW. OK, sorry, back to the squash.)
Some things just go together. Like peanut butter and jelly. (Or is it peanut butter and chocolate?) Lately for me, it has been pumpkin and pomegranate, beginning with those cupcakes. Call this variation II on a theme.
