Happy Birthday

Jane Austen. By far the best, funniest, sharpest writer to ever type out a plot pick up a pen or quill or whatever. Damn to be half that sharp would be a wonder indeed.

Treviso

Every wonder how something becomes over used - over hyped - just plain done to death. That's currently going on with Treviso -- heard about it on a food show and next thing I know it's everywhere -- now, perhaps some of that is time of year - Treviso is a type of radicchio - not one of my favorite things to eat, but that aside - it's the right time of year for greens -- I get that, but every.fricking.where.I.turn ---- it's treviso.  Does it even grow in Treviso? What's the big deal and when will this trend die? not soon enough. 


Same feelings - bacon, love bacon, hate bacon hype
Snooty, multi-coloured French macarons - they are friging everywhere too - what's up w/that?


(Photo: Italianfood.about.com)
Hate about.com, but it was a neat picture

Dressing

Dressing (not stuffing, damn it!) is, for me anyway, just elusive. I can't get it right. My mom has a recipe in her head, but no matter what I do, I can't replicate what I remember from childhood. This year I decided to try and just not do that -- but I was disappointed. I made a dressing that was good - it was different for me with apples and bacon in it, but I was disappointed. I was fine - really, I mean it, but it wasn't the dressing I'm used to. Even my bad attempts at cornbread dressing are decent, but I can't get back to what's in my food memory. So, this year, we'll be having dressing every so often to try and get back to those details. I'll talk to my mom some more and see what I'm missing and hope for a better showing from the dressing next year.