Easy Risotto - Artichoke, Caprese Salad, and Boursin Risotto

Hi readers! As Nichole said, we're back and better than ever.

Last week, the mood struck me for risotto. I love risotto, but the thought of making it has always intimidated me. While rooting through my fridge, I found a container of Lite Boursin cheese that was close to its expiration date. Perfect! I trolled the internet and found an easy recipe.

But risotto on its own can't make a meal. I was struck with the inspiration for caprese salad and artichokes as well. My caprese salad is simple: beefsteak tomatoes, buffalo mozarella, my home grown basil, olive oil, and balsamic vinegar.


For the artichokes, I steamed them for 30 minutes (I have a great steamer and the artichokes were small. Steaming is definitely a suggestive thing.) Then, I served them with fresh squeezed lemon juice.


The risotto recipe I found comes from Gayle's Bakery.com:

3 1/2 cups vegetable stock
1 1/2 cups water
2 tablespoons butter
2 tablespoons yellow onion, finely chopped
1 1/2 cups Arborio rice (I used brown rice)
1/2 teaspoon fennel seed (optional)
1/3 cup white wine
1/4 cup Boursin cheese (about half a package)
3 tablespoons snipped chives or chopped parsley (I left this step out because I didn't have it in the house. I'm sure it would be delicious :-))

In a small saucepan bring stock and water (if using) to just below a simmer.

Sauté onion in butter in a large saucepan until translucent.

Add rice and fennel seed if using. Stir to coat and sauté for 1 to 2 minutes over medium heat. Add wine and stir until evaporated.

Add 1/2 cup of broth and stir while cooking until the rice absorbs the liquid. Adjust heat as needed. Be consistent in stirring the rice, gently loosening it from the bottom of the pot.

Continue to add the liquid in 1/2 cup increments, letting rice absorb each addition before adding more liquid.

The risotto should be done in about 30 minutes. It should be tender but al dente. Test it at about 25 minutes and if it seems almost ready, start adding the liquid in 1/4 not 1/2 cup increments.

Remove from heat and stir in the Boursin cheese and chives.

California Autumn - Sweet Potato Tacos

I love fall. But I live in California. I've seen about three deciduous trees and there is a severe lack of crisp air and apple orchards.

But I need my fall fix. So, I decided to mix a little California with fall: sweet potato tacos.

I only discovered that I like sweet potatoes a few years ago. The orange color and slightly strange smell always turned me off. But then I tried sweet potato fries and fell in love. Ever since, I have been looking for great sweet potato recipes.


My friend, Maddie, visited a few weeks ago and I made her sweet potato samosas. I had a leftover sweet potato. What to do? Well, I also happened to have corn tortillas. So I trolled the internet and found this recipe on The Washington Post's Meatless Monday column. Sweet potato tacos might sound weird, but they are actually completely amazing and totally wonderful.

Can I just say...oh. my. God. Yummy. Here's the recipe:

Ingredients

• 1 large sweet potato
• 1 clove garlic, minced or mashed
• ¼ teaspoon cayenne and/or smoked paprika to taste
• ½ fresh chile of choice, seeded and diced (optional)
• salt to taste
• 1 medium yellow onion, cut into half moons
• ½ red or yellow bell pepper, diced
• 1 tablespoon olive oil
• Vegetable oil for frying tortillas
• 8 -10 small corn tortillas
• at least ½ cup grated smoked mozzarella and/or cheddar
• Small bunch cilantro, chopped, and lime wedges, for garnish

Directions
Peel and cut sweet potato into cubes. Place in a medium saucepan, cover with water and bring to a boil. Cook until fork tender, about 25 minutes, and drain. Mash with garlic, spice, chile (if using) and salt. Taste for seasoning and adjust. Should have a little kick in the mouth.

In a medium skillet over medium heat, heat olive oil. Add onion half moons and diced pepper and allow to soften, about 7 minutes. Season with salt and pepper and reserve.

Meanwhile, prepare the tortillas: Heat ¼ teaspoon of oil in a skillet over medium-heat hit. When oil is hot, place a tortilla in the pan and fry until soft, about 25 seconds; flip and repeat with the other side. Do not let tortilla get too crisp; reduce heat if this happen. It’s key to keep oil to a minimum, as the tortillas will end up unpleasantly greasy.

Place tortillas on a plate and keep warm, and preheat oven to 325 degrees.

Assemble your tacos: Spoon a scant tablespoon of sweet potato mash in the center of each tortilla, and flatten it a bit. Add a teaspoon or so of onion-peppers and top with grated cheese. Fold over so that ends meet and place on a baking sheet.

Bake for about 8 minutes, until somewhat crispy and cheese is melted.

Garnish with cilantro and lime. Ripe avocado slices also make a luscious topping!

Definitely include avocado slices. DEFINITELY.

Enjoy!

Moooo-tacular Dairy - The Glory of Lucerne and Organics

I have never tried to go vegan. I know that Nichole was for a while, and I have a few other friends who have attempted the noble lifestyle. Unfortunately, I could never in a million years pull it off. I am just too much of a dairy consumer. Milk and cheese are staples in my diet.

But I never want to consume dairy products made with growth hormones. There is something slightly seedy about the milk and cheeses on our shelves, the ones that aren't organic. The population growth and limited resources have led to dairy products laced with rBGH and IGF-1. Thankfully, organic products have come onto the scene and are more readily available than ever.

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Of course, organic is often synonymous with expensive. They don't call it Whole Paycheck Foods for nothing. But Safeway brand has come to the rescue with Lucerne brand and O Organics dairy products.

Lucerne and O Organics are generic brands carried in Safeway stores, including the Vons near my apartment. Both brands produce organic products, which I find especially important in dairy products. And...they're reasonably priced!

The O milk is usually at least 30 cents cheaper than Horizon. The Lucerne cheese is actually cheaper than Sargento and other brand names. I feel good about what I'm eating and my wallet doesn't suffer.

For me, quality ingredients are everything. Our country has allowed some pretty heinous things to taint our food, and some pretty inhumane things to happen to the animals that provide the food. I think that the generic organic brands are a huge step in the right direction. It makes eating smart affordable and simple. Why not choose the organic product when it's best for your body and your bank account?

Sam I Am: A Taste of the East Coast

So when you have a dog with separation anxiety (like I do), you stop being able to eat at restaurants where dogs aren't welcome. Thank God I live in north county San Diego, one of the most dog friendly areas around, and thank God it's Southern California and the temperature rarely dips below 50.

In my quest for quiet patios with good food, I have discovered Sam's Pizzeria. Sam's is a sweet little family owned restaurant in Del Mar with a view of an estuary and the ocean. I didn't have very high expectations the first time I went. I was just excited to be out of the house, with Bounder in tow, of course. But one bite of the lasagna converted me.

As if it wasn't enough to find a vegetarian lasagna on an affordable restaurant's menu, the sauce was perfectly seasoned. The cheese was delicious. And the meal came with garlic bread. I was sold.

While the location makes it impossible to forget you are in California, the food at Sam's reminds me of home. The food is hearty and delicious. The homemade salad dressing is perfectly seasoned and the garlic bread isn't greasy. My favorite dishes? The vegetarian lasagna, the pesto ravioli, and the manicotti.

I have to say that, for calling itself a pizzeria, Sam's pizza isn't the best. The crust is very light and airy, which can be nice, but something about the crust, sauce, cheese, and toppings just doesn't work. For pizza, I'll still stick with Oggi's.

Never Will I Ever Buy Bread Again

Nichole has been so sweet to feature some recipes inspired by my cooking. And let me just say that the best food that I make comes from her recipes (and of course, yours too, Mom).

One area where Nichole has cornered the market is bread. This girl can bake breads like no one I know. In fact, she brought be half a loaf of her flaxseed bread once that I proceeded to eat. All in one night. It was gross, but I couldn't stop myself. (But I don't recommend it. Bread has yeast in it, you know?)

photo courtesy thefatlossauthority.com

The other day, I ran out of bread. And since my adorable but slightly maladjusted dog can't be left alone yet, I found myself sort of trapped. Until I remembered that I had just stocked up on flour and yeast. Lucky!

So I trolled Veggie Horizons and found Nichole's recipe for easy, can't-mess-it-up bread. And oh. My. God. So good. So very good. And EASY! Why doesn't everyone make their own bread?

Probably because many of us (myself included) can be lazy, and while the recipe is simple, it does require two rises, meaning time. So you have to plan ahead!

But this bread is worth every minute of the rising and proofing stages. I made hummus sandwiches as well as tuna salad sandwiches. I actually cut the recipe in half as well, so that I was only making one loaf instead of two. I vow to never (well, almost never) buy bread again!

As I've mentioned, Nichole's English muffins are an obsession. I make them every weekend.

And I've written about the vegetarian times cinnamon rolls before. Well, last time I made them without baking powder because I was out, and I also didn't roll them to the correct thinness. Well, I was much more careful this time. And...voila!

They were so delicious. And it's great that they are pretty low cal! The glaze is totally amazing as well. The lemon adds a tangy freshness. I like to add about a 1/4 teaspoon of vanilla extract as well for extra flavor.

I used to love those Pillsbury ones, but they are REALLY unhealthy and no where near as tasty. These cinnamon rolls are simple and have a denser, dare I say bread-ier taste. Worth the extra ten minutes they take compared to the Pillsbury rolls!

So the moral of this Friday story is: never buy bread products. Make your own. They are much tastier and healthier, I swear.

Do I Have to Call Myself a Pescetarian?

Hi all!

So tonight is a very good night. I have a new, wonderful job, a new, fabulous dog, and Glee premiers tonight. Okay, nerdy. But I love me some Glee!

I wanted to make a yummy, yet healthy, and simple meal. When I was at the grocery store today, I realized I have been hankering for a good tuna salad sandwich.

My new boss has informed me that, because I am a vegetarian who eats fish, I am actually a pescetarian. Which I think sounds too funny to be a serious lifestyle choice. So I think I'll continue to say that I am a vegetarian that eats fish.

But, back to my dinner. I wanted a tuna melt, but I REALLY didn't want something complicated or uber fattening. After a quick Google search (how did we live without the Internet?) I found this recipe on Good Housekeeping's website:

Healthy Tuna Salad

2 can(s) (5 ounces each) chunk light tuna in water, drained

2 medium stalks celery, chopped

1 medium carrot, shredded, about 1/2 cup

1/2 medium (4- to 6-ounce) red pepper, chopped

1/4 cup(s) light mayonnaise

3 tablespoon(s) nonfat plain yogurt

1 tablespoon(s) fresh lemon juice

Pepper

Even this was a bit too much for me. I like a basic tuna salad. So I nixed the red pepper and carrots and added some chopped onion. And...WOW! Even better than the high in saturated fat and calories tuna salad you get at restaurants. The lemon juice really adds a lot of flavor and the yogurt gives it a delicious freshness. I used Lucerne non-fat plain yogurt and it was lovely.

But I didn't just want tuna salad. I wanted a full on, delicious, steamy tuna melt. So I used a 100 calorie whole wheat, flat bun and a slice of lucerne pepper jack cheese. I left the sandwich open-faced and baked it on 350 for 5-7 minutes (until the cheese slice was melted). Then I added some tomato and paired it with a Peroni. Can you say...YUM!

So if you're a fish eater, I definitely recommend this recipe. It's fast, easy, and super delicious after a long day of playing at the dog park!

Bounder thinks socializing is exhausting.

Ode to Oggi's

I love California. Great Mexican food, palm trees, ocean, fabulous weather. But I love pizza. And I'm from the East Coast. If you've ever been to California, you know that the Golden State is NOT known for good pizza.

In fact, California pizza is almost always disappointing. I go in with high expectations and am consistently let down. So I have made it my mission to find fabulous pizza on the west coast.

And about a month ago, I found my current favorite pizza place, Oggi's Pizza and Brewing Company.

Oggi's (pronounced O-gee's) is a chain of pizza places in San Diego and Arizona. My favorite location is in Encinitas on Encinitas Blvd.

What I love about Oggi's:

• The crust--I've tried both regular and thin and the crust is well made, not salty, and tasted like the East Coast pizza I dream about.
• The sauce--Tomato sauce or garlic and olive oil. Either way, you can't go wrong. Well spiced and proportioned correctly.
• The options--Oggi's offers a multitude of toppings and, most importantly, cheeses.

What I order: Regular crust, no mozarella, gouda, green peppers, red onions, and fresh basil. I can't get sick of this pizza.

Recently, I tried the thin crust with garlic and olive oil sauce, parmesan and mozarella, basil, tomatoes, and green peppers. Totally delicious, especially when dipped in my homemade marinara.

photo courtesy discoversd.com

Oggi's is also a brewery, which makes it top on my list. Amazing beers always served in frosty glasses makes for a great experience. I love the Sunset Amber but have enjoyed the Light Lager as well.

The quest will continue--There is a New York style pizza place down the street from my apartment I plan to brave soon!

PS-- Meet the new member of my family, Bounder :-) (He's clearly a Steelers fan!)

Bell'Amazing

I recently started a new job in the Clairemont area of San Diego. The best part? Discovering the restaurants in the area!

Earlier this week, I stumbled across (via my smartphone) the Bell'Agio Ristorante and Bakery. Located in a small strip mall, the Bell'Agio seems unassuming and not at all what it is: a beautifully decorated, wonderful establishment with great wine and food.

Photo Courtesy of Bell'Agio

The restaurant has gone through several owner/operator changes, one recently, so I can't attest to what the food was like before. Currently, Executive Chef Pablo Rios and Chef Ramiro Sanchez have a "deconstruction" approach to food. Meaning that, when we ordered bruschetta, each ingredient was brought to our table in separate dishes. The crostini was separate from the tomatoes, basil and garlic pesto spread, and mozzarella cheese. The deconstruction food movement is fairly new and trendy, which means I usually steer clear. But Bell'Agio did an amazing job!

What we ordered:

• Bruschetta
• Eggplant & Sweet Vidalia Onion Bruscetta
• Margherita pizza
• Pansotti Alla Bisanzio House Specialty
• 5 desserts. No kidding. Read on.

So the bruschettas were incredible. The deconstruction method of presentation made the food not at all greasy and perfectly proportioned, since I had control over the food. I am not a big fan off eggplant, but I absolutely LOVED the eggplant bruschetta. The margherita pizza was good, though I have had better. I particularly enjoyed the sauce and the freshness of the basil. The Pansotti Alla Bisanzio was particularly special. It's described on the menu as "baked pillow pasta stuffed with spinach ricotta topped with melted mozzarella cheese, traditional marinara, and fresh basil." When it is delivered, it is actually just two "pillows." Definitely not large portions. But the quality was incredible and the pasta and filling was unlike anything I had ever tasted.

Photo Courtesy of Bell'Agio

Of course, after splitting these small portions between two people, we wanted dessert. And two just weren't enough. SO...we kept ordering and ended up sampling the entire dessert menu, which consists of:

• Bananas Foster Creme Brule
• Tiramisu
• Cheesecake
• Chocolate Lava Cake
• Sorbet Martini

My favorites were the creme brule and the cheesecake. The bananas foster creme brule was made with flambeed bananas, a completely new experience that I really enjoyed. And the cheesecake was really special, a kind of citrus taste with a raspberry glaze and a great crust.

My only complaint is the amount of meat dishes versus veggie. It wasn't terrible, but definitely not a completely veggie friendly restaurant. I definitely recommend Bell'Agio! The food was incredible and the staff was great! (Our server, Luke, was wonderful!)

Why Go Out? The Best Enchiladas You'll Ever Eat

It's no secret that I love Mexican food. One of my favorite parts about living in California is the access I have to so many wonderful Mexican restaurants and products. But I used to live in Pittsburgh. Where Mexican restaurants are few and far between (and I don't just mean geographically. I've eaten some pretty poor excuses for Mexican cuisine).

Even though I am finally somewhere with great Mexican food, I am a cooking homebody at heart. So I still make my mom's famous enchiladas (and they are SO GOOD that I never order enchiladas at Mexican restaurants because they always disappoint).

What you'll need:

• 1 bag of corn tortillas
• 2 bags of mexican shredded cheese (or shred your own using cheddar, mozzarella, and jack)
• 1/2 cup parmesan cheese
• 1 cup minced onion
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon minced onion
• ½ teaspoon dried oregano
• 2 ½ teaspoons chili powder
• ½ teaspoon dried basil
• 1/8 teaspoon ground black pepper
• ¼ teaspoon ground cumin
• 1/8 teaspoon salt
• 1 teaspoon dried parsley
• 1 15 oz can of tomato sauce
• 1/2 cup of water

I am so lucky to live somewhere with great tortillas

Directions:

Preheat oven to 350°. Grease a 9 by 13 inch pan.

For the sauce: Heat the oil in a large saucepan over medium heat. Add the garlic and sauté for 1 to 2 minutes. Pour in the tomato sauce. Add the onion, oregano, chili powder, basil, ground black pepper, salt, and cumin (just a tip, if you don't have cumin, don't freak out. It makes little or no difference.) Mix together thoroughly, then add the water. Bring to a boil then reduce heat to low and simmer for 20 minutes.

simmering sauce

While the sauce is simmering: Heat 1 teaspoon-1 tablespoon of olive oil in a frying pan to soften the tortillas. To soften, dip 1 tortilla in the olive oil, then turn to coat the other side. The tortilla is soft when small bubbles appear and/or the tortillas is floppy (yes, I used floppy in a recipe). When the tortilla is soft, transfer to the pan. Add some of the minced onion and shredded cheese (enough to make a good enchilada without making it impossible to roll). Then roll the tortilla. Repeat until the pan is filled.

After the sauce has simmered for 20 minutes, pour it over the rolled tortillas. Spread a layer of shredded cheese and the parmesan across the top until the sauce is covered.

Bake for 20 minutes. Allow to cool for 5-10 minutes. Serve hot and melty!

Pairing suggestions: light sour cream, guacamole or avocado slices, pico de gallo or your favorite salsa!

finished product!

This is a recipe that can be tweaked and perfected. For example, my mom makes them with shredded chicken and omits the pepper. I add MORE pepper and sometimes some tabasco or tapatillo. It takes practice to roll the enchiladas well (and without burning your hands), but the end product is sure to be a crowd pleaser!

Oh, and thanks, Mom. Original recipe courtesy of the best cook in Pittsburgh :-)

Nutrition Information:

I'm with Nichole.

It's summer.

This is an indulgence.

Even I don't want to ask.

Pinkberry is the New Black

Photo courtesy of Pinkberry

As someone who has recently become more aware of what exactly we do to milk in this country, I was thrilled that my friend took me to a frozen yogurt company yesterday that is as concerned as I am.

Cows in the U.S., besides being seriously mistreated in many cases, are injected with a growth hormone called rBGH. This hormone is used to help the cows produce more milk by stimulating IGF-1, a hormone directly responsible for milk production. It's genetically engineered, aka unnatural, and is not destroyed by the pasteurization process or human digestion. RBGH has been linked to cancer, including breast, prostate, and colon cancers.

Pinkberry uses dairy products from cows not treated with rBGH. While Pinkberry faced a class action lawsuit to disclose their ingredients (hey, it's a dessert, it needs sugars), it has never used milk products containing rBGH. And it's low cal, too! They also disclose all of their calories very clearly in the store (for everything from the yogurt to the toppings), so you are always able to make healthy choices. My Pinkberry choice yesterday? A small chocolate yogurt with brownie pieces, yogurt chips, and strawberries.

Pinkberry began in West Hollywood, but is now all over the US and the world (but not Pennsylvania yet, sadly).

That being said, it's often difficult to know if the milk products you are consuming are actually free of hormone additives. But I buy organic! you say. Well, yes, but to call itself organic, a milk product must only be free of synthetic hormones. RBGH is synthetic, but cows naturally produce hormones, especially estrogen. So any milk will contain some hormones.

But as a socially conscious consumer, I much prefer milk that comes from cows not injected with synthetic hormones. The only truly hormone free milk isn't real milk. So stock up on that soy milk if you can't stomach any hormones in your dairy products.

Oh, and by the way, that hormone appears in cheeses produced in America as well. To avoid hormones in your cheese, buy European produced cheeses, since rBGH is banned across the pond.

Counting Calories the Lazy Way

I noticed on a trip to California a couple of years ago that the menu at my favorite California breakfast chain, Coco's, was trying to kill me. Why? Because that cinnamon roll french toast I usually devoured had a little number underneath it that made me queasy: 1640. I looked closer. Was that the price?! Oh, no. Even worse. That's how many calories the french toast contained.

I went through the whole process of grieving. Shock- how could that be possible? Denial- it must have been a typo and it was actually 640 calories. Anger- How could Coco's, my beloved Coco's, do this to me? Acceptance- I was NOT ordering that cinnamon roll french toast and would instead opt for the 350 calorie tomato, basil, egg white omelette.

It turns out that it is the law in California, as of 2008, for restaurant franchises with 20 or more restaurants in a chain to post the calories on the menu by January 2011. That means all restaurant chains from IHOP to Starbucks to yes, Coco's, have to post their calories on their menu. According to then governor Arnold Schwarzenegger, his decision to pass the law had something to do with Austrian tanks (intrigued? read here). No, but really. The law, officially named SB1420, was proposed by state Senator Alex Padilla, who was quoted in the LA Times as saying: "All Californians will soon be empowered with reliable, accessible nutrition information . . . that will help them make more informed, healthier choices."

(IHOP Menu)

Well, Senator Padilla, you certainly made me think twice. I now heavily rely on those calorie counts to make my decisions. It may mean that I don't order that cinnamon roll french toast, but I feel much better about my food choices.

While California was the first state (or city, for that matter) in the U.S. to pass such a law, other places in the country have followed suit. My home state of Pennsylvania, for example, is slowly adopting a similar law. Philadelphia passed a law last year that requires restaurants with 15 or more stores to include the calorie content. New York City also passed a similar law.

These laws have received their fair amount of criticism. A Yale/NYU study found that the NYC law didn't deter fast food consumers from inhaling a sickening amount of calories. Well, to that I say, as one of the 15% who DOES pay attention to the calories, the law is extremely helpful.

Sometimes, however, you have to let yourself go and say calories, schmalories. That french toast is too good to pass up.

Las Obsession

Good morning from the west coast!

I thought I'd share my current favorite meal. As I said before, I still eat fish (Nichole doesn't). So I am always in search of really fresh, well prepared fish meals. And let me tell you, my quest has led me to some pretty terrifyingly (deep-fried) disgustingness that I suppose was fish at sometime in its life. This is especially true when it comes to fish in Mexican food.

And then, a miracle.

A few years ago on a trip to California, a friend took me to Las Olas, a Mexican restaurant in the North County San Diego area. I fell in love with the margaritas (their cadillac is to die for), and their warm corn tortillas. A couple of weeks after I moved out here, I started going back. And I was brave. I ordered the char-broiled fish taco platter. And I never looked back. I have had this meal at least once a week since.

Included in the meal:

• Charbroiled fish with carmelized onions
• 3 lime wedges
• Your choice of two of three: rice, beans, and/or Mexican cole-slaw
• Guacamole
• Pico de gallo
• Corn tortillas
• And the real kicker...yogurt salsa. Absolutely to die for.

If you're ever in San Diego, you MUST go to Las Olas. There are two locations: one in old town Carlsbad and one right on the beach in Cardiff-by-the-sea.

Carrie

Coast to Coast: A Vegetarian Love Song

Welcome to our blog!

So...who we are, and why you should read our blog (besides the fact that you are our friends or you have no life.)

We're both vegetarians (me recently, Nichole for longer.) We love food. We love to write. So, we're going to write about food. I recently moved to Southern California and Nichole is still in Pittsburgh for now, so our perspectives on food culture, vegetarianism, and the best damn food we've ever eaten will be varied and (hopefully) exciting and interesting.

Nichole and I met in a college writing class at the University of Pittsburgh. We were both creative writing majors with a clothes addiction and serious opinions that we felt the need to express all of the time. It was only a matter of time before witty class banter turned into coffee dates and one very awesome dinner date in which Nichole made the best cauliflower soup I have ever had.

I'll let Nichole tell you about her cultural food background, but here's mine:

My family is quite a mix of European nationalities. We like to tout our French heritage, but really we're mostly German and English. Like most families, we have those recipes that everyone in the family makes and no one can tell you where they originated. Pasties make sense: a fluffly British pastry filled with meat, potatoes, and vegetables that I hated as a kid but tried while studying abroad (pre-vegetarianism) and loved. The corn tortilla tacos deep fried and filled with ground beef? Not so much. No idea where that one came from.

I grew up with a mother who could COOK. Amazing homemade marinara sauce, grilled salmon, steamed artichokes, huge salads with homemade vinagarettes, red skinned garlic mashed potatoes, baked chickens with rosemary and thyme, homemade German rolls. And the baked goods? Oy vey. A chocolate cake and chocolate frosting recipe passed down for generations that would turn any beefy football player into a blubbering puddle begging for more, more, more, and a glass of milk, please? In other words, I grew up LOVING food.

I experimented with vegetarianism when I was 14, but it didn't last very long due to some family pressures and going cold turkey. This time, I phased out meat gradually and it was a more organic process. I stopped eating red meat, then gradually just stopped buying or ordering anything chicken or turkey. I still eat fish, however, because I am a bit picky and wouldn't get protein any other way.

On that note, things I usually avoid eating:

• Nuts (except peanuts, but they are legumes)
• Olives
• Mushrooms (I know, I know, I just can't get past that they're fungus. I eat veggie burgers and pretend they aren't in there)
• Zucchini
• Pickles (love cucumbers, however)
• Beans

A few of my FAVORITE things:

• Tomatoes
• Bread
• Onions
• Cheese
• Skim Milk
• Cereal (especially Fiber One Honey Clusters)
• Broccoli
• Corn Tortillas (and all Mexican food)
• Chocolate (duh)
• PG Tips tea
• Pasta
• Pita chips
• Strawberries
• Apples
• Yogurt
• Ice Cream (my major weakness)

And, of course, both Nichole and I like alcohol and have preferences. My favorite white wine is Pinot Grigio, my favorite red wine is Pinot Noir. My favorite cocktails are margaritas, vodka gimlets, and cosmopolitans. I live for a good cadillac margarita and a really rich, earthy Pinot Noir.

We hope you'll read our blog :-) There will be a lot about food we eat, the way vegetarians survive on different coasts, the difference in food culture on the West Coast and East Coast...and of course, segments on the BEST damn thing we've ever eaten.

Here's to good food,

Carrie

(Me and a fabulous pizza at The Good Pie in St. Louis, MO)