Do you ever receive or share cooking tips with the cashier at your grocery store? It happens to me often. I have been given tips about how to ripen avocados–put them in a paper bag with an apple; how to grill a whole Brussels sprout stalk–just oil it up and throw it on; and many recommendations from cashiers on their favorite supermarket items. I’ve shared many tips as well and the most recent topic was beets. Beets seem to be one of those all or nothing kind of foods: people either love ’em or they hate ’em—it may just be their uniqueness that turns people away. If you are of the latter group, humor me as I attempt to sway your opinion of my favorite vegetable on the planet.
Month: February 2016
My husband, Ed, and I are not your typical schmoopy Valentine’s Day couple: no candlelit dinner with roses and wine, no balloons and definitely no stuffed animals. There’s really no acknowledgement of this commercial holiday except a “Happy February 14th” to one another and take-out for dinner. Why wait until this one day of the year to celebrate with the obligatory masses when we could celebrate any other day? On any given day–no occasion needed–he may bring me a special treat: Vosges chocolates or cookies from Alessi Bakery are especially exciting. If it’s a really special day, he might bring me my favorite–a croissant. I wrote this piece unbeknownst to Ed, and this morning, I awoke to freshly squeezed orange juice, a cafe au lait, and a package of warm croissants, brioche and a scone from my favorite bakery. Apparently, I spoke too soon. Is this his way of breaking our non-Valentine’s tradition? Or is he just teaching our son, Everett, the ins and outs of this lovey holiday?