So I finally picked up some Kale. This thick, green, lettuce looking “superfood” I’ve been seeing everywhere (everywhere means Facebook.) I think I assumed, at first, that it was a fancy lettuce, like spinach, which was the “it” lettuce of the 2000’s if I remember correctly, and had dubbed Kale in my mind “the hipster lettuce”.
It’s March in New England. Our icy world is unlocking, sap is flowing, and sugar season is upon us. In honor of this annual tradition, I decided to cook with maple syrup. Armed with a locally raised pork loin, maple syrup from my neighbor’s trees, and a passion for Asian ingredients, I came up with a simple but tasty Maple Soy Glazed Pork Roast recipe and shared the dish with friends.
Dad really threw himself into holiday cooking, as if he were trying to make the finest meal you’ve ever eaten. Now, while I remember elegant and extravagant delights during the holidays, one of my all-time favorite dishes Dad made was also one of the simplest he made. The mere thought of this meal brings me comfort.
I’m a fan of Cajun/Creole food. I like the earthy spices combined with just enough heat to make the dish flavorful but not so hot it turns in to rectal regret the next day. One of my favorite dishes is Jambalaya. What I like about it most is its versatility.
Now when I was growing up I had no clue what it was. I just thought it tasted good. Thinking back I’m sure the relatives had a ball watching all the youngsters chow on pig guts unknowingly. Sickos.
