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While I’m all for creative cuisine, certain occasions demand sticking with good ol’ traditional eats. Thanksgiving isn’t Thanksgiving without a beautifully browned stuffed turkey, mashed potatoes, and a mile-high fresh baked apple pie. The eating is a central part of the tradition, and woe to the cook who dares to mess with the tried and true dishes on holidays such as these. Which is why each Fourth of July, I don’t want to be eating anything other than fat juicy burgers, brats and other grilled goodies, outdoor foods that let me sit outside and enjoy the summer. Never mind that summer, here in Tucson, isn’t generally so terribly enjoyable a season to be outdoors, given the 100+ temps and scorching sunshine. Like I said, it’s all about the tradition. So while I’d never think to substitute the burgers and barbecue chicken and sausages, the corn on the cob or fresh lemonade, there’s still room for some fun in the kitchen. Confine your experimenting to your side dishes, serve ‘em up alongside the old favorites, and you’ll be sure to appease your inner gourmet – and your picky guests – all at the same time.
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