Normally, I’m not one for dessert, but when it comes to vanilla ice cream, I’m known to splurge from time to time. This particular combination combines the simple flavors of vanilla and highlights them with mint, strawberries soaked in chardonnay and some crumbled brownie (or cookies if you don’t have brownie bits). I made it for my wife and one of her friends the other night, and it was a big hit. So easy, so simple and soooo good.

Here we go.
Ingredients:

2 or three scoops organic vanilla bean ice cream
1 sprig …

So, I accidentally posted a photo of myself for my Wingless Buffalo Bleu Pizza on Food Buzz yesterday. And, unfortunately, one of you caught it before I noticed the mistake.

For the sake of owning up, this photo was taken when I was spending a Saturday evening with my wife and my sister-in-law Jenna. Now, I’ve never been shy about trying things, but when Jenna and Vita tried to get me to put on a “detoxifying mask” from LUSH (makers of fresh handmade cosmetics), I was admittedly adverse to the idea.
After …

If you’re a semi-regular reader of my blog, you no doubt have figured out that olives are truly my favorite ingredient. They’re my guilty pleasure, and something I’d sorely miss if I didn’t have access to them.

According to Greek mythology the Olive tree was Athena’s gift to the people of Attica and it won her patronage of the city of Athens over Poseidon. And if it was, thanks be to Athena – because in my opinion, there is no more perfect food. I love the texture, the complexity, its versatility …

Antipasto means “before the meal” and is the traditional first course of a formal Italian meal. Fortunately and unfortunately, I often can make Antipasto a full meal if I’m going for something lite on the palate.

Traditional antipasto includes cured meats, marinated vegetables, olives, pepperoni (marinated small peppers, not to be confused with the sausage, pepperoni), and various cheeses, such as provolone or fresh mozzarella. I always toss a little extra virgin olive oil over mine and have gotten in the habit of really indulging in it over the cured meats.
I’ll …

By now, you’re aware I’m not a fan of breakfast foods… so this post should not be at all surprising at this point.
After my wife left this morning for 30 hours of surgical call, I had trouble falling back asleep. Our dog, Rafiki, wasn’t ready to climb out of my bed at that particular hour, so at 5 a.m. I hit the kitchen by my lonesome.
Determined to make a sans egg breakfast, I searched our fridge for things I could whip together. My eyes lit up when I noticed the …

A few food blogs I frequent (namely Trish’s The Zest and Becks&Posh) both posted on the “Omnivore’s 100″, which apparently began over at Very Good Taste. I’ve found the results fascinating.

Here’s How You Do It
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment at www.verygoodtaste.co.uk linking to your results.
The Would Be Chef’s Omnivore’s 100
(I scored 70 out of 100)
1. Venison
2. Nettle tea
3. Huevos rancheros
4. …

… there was a boy.
He was athletic, clever and sensitive. The boy enjoyed writing, fishing, playing outside and generally didn’t get himself into too much trouble.
The boy’s mother spent a great deal of time with him – teaching, nourishing and providing a very stable upbringing. The boy shared his dreams with his mother, often over tea, animal crackers and the smell of that night’s dinner cooking in the kitchen. It was in these early days a seed was planted deep within the boy’s heart. That seed blossomed and grew into …