Perhaps the biggest thing I miss about not being able to travel right now is the thrill of discovering new foods and regional interpretations of foods common across the United States. Earlier this year while I was in Lafayette, Louisiana I was introduced to a flavor combination that frankly, I'm now obsessed with. The simple combination of rice, scrambled eggs, and a dusting of Cajun spice took something that would otherwise be mundane but now it was unique, fun, and exciting.
- Written by: James Hills
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Commemorate the day by mixing up the Basil Paloma, a unique twist on the classic Paloma cocktail featuring Hornitos Black Barrel Tequila, or the Coctel Del Barista, a sweet and refreshing cocktail featuring Hornitos Reposado Tequila, a variant created by Hornitos decades before it became common practice.
- Written by: James Hills
- Hits: 2304
The trouble with going to other people's BBQs is that you can't be "King of the Grill" since it's their domain, but that doesn't mean you can't be king of the table and win bragging rights by having the biggest, baddest dish that everyone will be talking about next week at the office. Sure, anyone can bring "mac and cheese" ... for goodness sake, it comes in a box and even college kids can make it. Let's dress this up a bit and make something that everyone will want a piece of.
- Written by: James Hills
- Hits: 10097
By now, most of us have been hiding inside and stress is building up. While some of us are simply "done with" COVID, others are still being cautious. Heather and I fall into that later group but I've found a secret place about 90 minutes outside of downtown San Diego that is exactly what we needed for our mental health. We discovered Volcan Mountain last fall, before all this happened - but now, the winery has an even more special place in our hearts.
- Written by: James Hills
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There's a joke that I used to hear from friends when I lived in Chicago, who said, "It's not a hot dog, it's a salad!". That sums up the Chicago-style hot dog pretty well. Unlike the classic American hot dog where many people simply put ketchup and mustard on top - Chicago folks go ALL IN! While there are a nearly infinite number of variations, the core ingredients for a "Chicago-Style" hot dog are pretty easy - an all-beef frank topped with tomatoes, sweet pickle relish, chopped onions, pickle spear, pickled sport peppers, and mustard ---- NEVER --- ketchup!
- Written by: James Hills
- Hits: 5348
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