This Week's Burg Article: Don't Fear the Fuzz

Looking for something different to do with all that early autumn okra?
Check out my new article in The Burg!

Vegetarian Stuffed Grape Leaves with Brown Rice & Cinnamon

You know how you can go to a market for 1 particular item and end up with 10 unrelated ingredients with no plan as to how to use them? I had one of those moments this week. In my local Indian Market. It is a glorious place with more spices than I could ever hope to use, bulk bins of okra, and a whole lot of naan. Enough said.

But today is not about Indian food. One of the items I walked out with with was a GIANT jar of grape leaves. I think it must have been an unconscious desire for the cool, bright flavors of Greek food. I have always loved the Mediterranean stuffed grape leaves (dolma or dolmathes) but had yet to try them myself, so this weekend I went for it.

Veggies and Tailgating. Yes they can happen at the same time.

It is mid-september and that means one thing to my husband and my family: football. Yes that's right, college football season is well underway, so 3 weekends in a row, husband and I have been packing it up and heading to Tallahassee for the Florida State Seminole games. I have to be honest up front, football itself isn't really my thing, but the 4-8 hours of socializing beforehand is ok by me.

Last Call for Tomatoes in THE BURG

Hang on to those last summer tomatoes as long as you can! Read my tomato article in the Burg with cooking tips, pretty pics, and some delicious recipes.

Chipotle BBQ Seitan Tacos with Jicama Slaw

Have I mentioned my love for tacos? Not just traditional Mexican tacos, but tacos of all variety. I discovered while working in a restaurant that almost anything tastes good in a grilled flour tortilla. Anything. Also, tacos are a great way to make any food portable. There was no time for a fork and a plate during dinner service. The forks were for the customers.