All About Tastebuds

Fri, Oct 12, 2012 9:54 am

I’m a bit of a finicky eater that doesn’t like fancy food. I grew up in a meat and potato kind of environment, and tried Mexican food only because they served tacos with my elementary school lunch.

As a child I could guarantee that dinner would consist of some kind of meat (probably fried), potatoes (which I had to peel every day of my childhood) and a vegetable.

Wed, Oct 3, 2012 2:40 pm

Our evenings are cooler, our mornings are kissed by the dew and harvested pumpkins adorn our homes. As autumn breezes caress their way through crimson, gold and burlap crisp leaves creating nature’s carpeting…our desire for heartier meals intensifies. 

Fri, Sep 28, 2012 2:29 pm

Growing up in coastal New England, I developed a keen love of fresh seafood, especially shrimp. After living in Southeast Ohio for more than 20 years, though, I’ve learned to reset my taste buds for our landlocked local specialties such as farm-raised pork, ramps and pawpaw.

Now I can add freshwater prawns to that list. Hocking College’s Fish Management and Aquaculture program has been raising them for a decade now, but I had my first chance to try this local shrimp last fall during their annual harvest.

Tue, Sep 18, 2012 11:37 am

Ok, I must confess. For years I came home at 6 p.m. flung the freezer door open to search for something – anything - that I could cook for dinner.  It resulted in a lot of staring mindlessly into the freezer looking for something that would take minimal time that the family would love.

Wed, Sep 12, 2012 2:44 pm

For breakfast, lunch or dinner garden fresh vegetables certainly offer an explosion of flavor and color to our meals.

Even though we have experienced a lack of rainfall in our tri-state area this summer my family’s tiny tomato patch has been bountiful. I take advantage of using our gas grill all year long and a hand-me-down cast iron griddle from my mom has added to my savory experiments. However, when those lightning rods chase me back inside the griddle fits nicely on the stove top. Let me share my top four veggie indulgences from this season.

 

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