Bacalhau Bread Stuffing

It's not pretty, folks.  But like Mama always says, it's what on the inside that counts.

Cheery Cherry Clafouti

Cheery.  Cherry.  Clafouti.

Happy words, right?

That's no false advertising, people.  Your belly will be happy indeed after a nice big scoop of this custardy cake.

I know it's silly, but because this dessert has a French pedigree I always assumed it would be fiddly, technique-y, and a real pain to make.  Au contraire!  It is plenty easy to whip up, just five minutes from start to oven.

The only problem?  Those dang cherry pits.  But thanks to the ever-helpful Internets, I found out how to take care of them quickly with the flat side of a chef's knife, garlic-style.  Just be sure to wear an apron and protect your table from the cherry juice fallout!

Petiscos of Portugal

I am a fan of tapas.  A huge variety of bite-sized morsels that makes a meal out of appetizers?  Sign me up.

Nowadays, though, I live in Portugal.  A place where tapas is a word used by the country who historically plays Marsha to Portugal's Jan: a country also known as Spain.

So we don't eat tapas in our house.  We detest tapas.  We avoid tapas and their shiny perfect hair and adorable miniskirts and effortless popularity with guys named Doug and Charlie. Tapas, tapas, TAPAS!

Instead, we choose to eat petiscos.

Shrimp Scampi and the Benevolent Omnivore

I did not realize how insulated I was from the lives of the animals I eat until I was denied the emotional distance (and convenience) provided by the American supermarket.

In theory, I am a great supporter of knowing from whence comes my food.  It is only logical that since I choose to be a meat and fish eater, I should understand my choice involves, you know-- living things.

Believe me, I do now.