fancyyellow_label

I cannot say enough about this Mustard – for those of you who live somewhere near Wisconsin, look for this mustard and buy it asap! (I have now seen it at Whole Foods and Rainbow’s/Pick’ N’ Saves)

I first heard about this brand at a food show, where I sampled (and LOVED) the horseradish mustard (remember, I love spice) and then ran into it at an unlikely grocery store, or so I thought…the taster was along on that trip and he loves (and I mean LOVES) all things Wisconsin, Madison and Badgers) so once I told him that the “mustard girl” herself lived in Madison and started this mustard business there, he was sold. Visit there website here.
Unfortunately they did not have the Horseradish variety, but they did have the sweet & fancy mustard and I’m so glad that we decided to pick it up – I have been eating it with pretzels, bison burgers, and just about anything else that I can put it on….sriracha you may have some competition!!!! Next use? I think it will make a delicious vinaigrette.
I just need to find the Horseradish Mustard, please Mustard Girl, I’m begging.

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andrew zimmern’s seared scallops

Seared Scallops are something that I’ve wanted to master for quite some time now, the taster is pretty good at getting the perfect crust but it was my turn to try! I came across a recipe from Andrew Zimmern, who if any of you don’t know is host of the show Bizarre Foods and also

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Robert S Donovan

butter vs lard debate

I forgot to tell y’all about one of my favorite parts about New Orleans! Our last morning of the trip was spent at the New Orleans School of Cooking. Our teacher was New Orlean’s version of Paula Deen. Butter included. My parents had been there before and we actually had one of the dishes (Artichoke

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taste of fall: pumpkin spice coffee

I’m a coffee drinker. (yes, I know some of you out there probably don’t agree with that) but I drink about 1-2 cups/day. And I’m fine with that. Oh, I use 1/2 & 1/2 too. (gasp!) Coffee has been part of my morning routine and for that I love it! The other day I feel

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restaurant: Fuji Ya

I. love. sushi. If I could, I would be fine eating it every day for the rest of my life.  And while I am patiently waiting for someone to start making the sushi with brown rice in Minneapolis I guess I will just suffer through it for the time being  I guess it still has

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the taster & raw pasta

As you know, the taster is pretty open to healthy foods, vegetables, etc. (To my surprise he actually picked up a piece of kale to munch on the other day) and while he loves his veggies, he also loves “frying stuff”.  Sigh. One place he has not ventured is into the Raw Foods world. He’ll

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in my cupboard: helen’s kitchen bbq tofu steaks

I really love good tofu. Some may gawk at that but it really is true. I don’t eat much soy, but my favorite way comes in the form of edamame (preferably alongside some fabulous sushi) and tofu. Unfortunately I have not yet mastered the tofu. For some reason it is never crispy enough, chewy enough

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