May 5th is Cinco de Mayo, which has become a celebration of Mexican-American culture in the US.
Growing up, we'd have enchiladas with chips and salsa. However, I never cared for tacos since I was only exposed to the American style taco hard shell that crumbles with the first bite, topped with...
My May the 4th story:
Worked with a guy who was a bad cook and worse person, so I mind my business around him and don't associate except when necessary. My girlfriend gets invited to his wedding (she was friends with the bride), on Thursday, May 4th and it's a Star Wars themed wedding.
I was...
Weekdays, I awaken, brush teeth, shower, shave, get dressed, pour coffee (that was made with a timer) into two different Yeti tumblers, grab my lunch (leftovers from cooking on the weekends or dinner from the night before), and head to work.
Underrated and not often talked about blends.
Mac Baren tobaccos are some of my favorite blends. Their coin cuts are great. Try Vanilla Roll Cake for nice tobacco forward aromatic.
Your post put me in the mood for a shrimp and feta dish I make with orzo, roasted tomatoes and Mediterranean seasonings (garlic, oregano, olive oil, lemon juice).
Feta is more diverse than most Americans probably realize: salty and creamy, it compliments a lot more than a Greek salad (feta and...
My favorite chees depends on the pairing. Standards are provolone, fresh mozzarella, feta, Colby, and cheddar.
The gooey (brie) and stinky (limburger) have their place.
American is the standard for burgers. Blu cheese for wings (or go home) and certain salads (wedge, pear).
And a cheese...