Pecan Pie Squares

Much of my cooking/baking inspiration comes from family traditions – most of them centered on holidays. This recipe is no exception. In the weeks leading up to Christmas, my mother’s kitchen becomes a sweet treat factory. From classic chocolate chips to pecan crescents, there is no shortage of diabolically delectable baked goods. But here’s the thing – why should I wait ‘til winter or only enjoy some of my favorite treats if I get a holiday care package? SO, I got my mom to send me her recipes and started preheating my oven.

Second Place is the First Loser

Of all the holiday treats (and there are a lot of them) by far my favorite are my mother’s Pecan Pie Squares. They encompass everything I love about pecan pie in bite-sized form. They feature an ultimate triumvirate of dense, crumbly crust; ooey-gooey filling; and crunchy caramelized pecans. What more do you want!? If you are my co-workers, apparently, you want some pedestrian recipe combining boxed mixes that you found on Pinterest because I was robbed took second place in the annual bake-off.

In any event, here is the recipe for my mom’s Pecan Pie Squares. ENJOY!

Pecan Pie Squares

Ingredients

3 cups flour

¼ cup plus 2 Tbsp sugar

¾ cup margarine or butter, softened

¾ tsp salt

Filling (below)

Heat oven to 350 degrees. Grease jelly roll pan (15.5 x 10.5 x 1 inch).  Beat flour, sugar, butter, and salt in large bowl on medium speed until crumbly (mixture will be dry).  Press firmly in pan.  Bake until light golden brown, about 20 minutes.  Prepare filling.  Pour over baked layer, spread evenly.  Bake until filling is set, about 25 minutes.  Cool.  Cut into 1 ½ inch squares. 

Filling

4 eggs slightly beaten

1 ½ cups sugar

1 ½ cups Karo light or dark syrup

3 Tbsp margarine or butter, melted

1 ½ tsp vanilla

2 ½ cups chopped pecans

Mix all ingredients, except pecans, until well blended.  Stir in pecans.

Makes 70 squares

Stocking Stuffer

A Broth of Fresh Air

Onion, celery, jalapeno, carrot, ?, and chicken butts taking a quick bath

Today, I am cleaning out my freezer. Right now it is half full of zip-locks and Tupperware packed with vegetable butts and discarded chicken bones from the past few months. It's definitely an added step to get to potato soup from here, but it always tastes better than the canned/boxed stuff at the store.

Just my two cents - making stock at home from my kitchen scraps helps me feel like I am conserving my waste and squeezing every cent out of the money I spend in the produce section/ farmers market. I am also wringing every drop of flavor out of the awesome bounty that we feasted on this summer. One last taste on the official first day of winter.

If you are looking for a place to use stock for your upcoming holiday meal/s may I suggest checking out my recipe for Oyster Dressing? I used to make it once a year on Thanksgiving, but it is so cheap and delicious (hold the oysters if you must) that I've started making it year round because we just can't get enough.

Happy Eating!

-AW

Tacos Today

I have been known to eat a taco or two in my day and while the specific day of the week never starts or stops me, here I sit on a Tuesday and I am craving TACOS. Hard, soft, flour or corn I can't think of a type of taco I don't enjoy. Unless, that is, if it is a tiny taco. Scratch that, I love taquitos - just bring them to me in bulk. 

Let's Taco 'bout it

So, as I've set a goal to be more productive in my posts, I am going to set aside some time (not restricted to Tuesdays, but I've got to start somewhere) to talk all things taco. I will be sharing some insights, favorite preparations, sides, and salsas. I will also reveal some of my favorite places to chow down when I'm out and about around town. 

BUT - and this is the important part - I want to hear from you too. Chime in and let me know if I hit the nail on the head or if I'm just plain crazy. If you have the best way to do taco night, or know a hidden gem of a taco truck, or just want to let me know you love tacos too put it in the comments and lettuce foster some taco knowledge together!

It is in that spirit which I will now share my obsession over the last year or so ...

Duck, duck, goose

El Pato Jalapeno! 

I found and then promptly fell in love with El Pato green sauce. I put it on everything. Tacos? Check. Eggs? You betcha. Salad? Who needs dressing? I put it on my pancakes. There are a few good reasons why you should try El Pato if you haven't had the joy already:

• The Name - "El Pato" is just plain fun to say.
• It's cheap - At under 2 bucks for 12 oz I've been hard pressed to locate a more reasonably priced sauce. Find it in the "ethnic" aisle or whatever you grocer calls the one with beans and rice in it. There will be cans of their red sauce for even cheaper - good too, but not the same.
• Flavor - Is this the hottest sauce on the market? Far from it, but Pato brings the heat without being presumptuous. There are some sweet notes, and you can definitely taste the peppers. This is a flavor enhancer, not a blow torch. 
• Versatility - As I mentioned above, I use it on everything. That's because it works well in so many applications. Later down the road, I will share a Chicken Verde recipe I developed that uses El Pato as a braising liquid. Watch out!

There you have it. El Pato Jalapeno is my go-to condiment on Taco Tuesday and every day in between.

Is there a hot sauce or accompaniment that you can't live without?

-AW

Surfo Turfo

Ribeye & King Salmon Taco w/ cucumber pico de gallo

Let's Taco 'bout It

As I've mentioned previously, I've been doing a fair amount of cooking, eating, and working around food recently but haven't found the time to document it. To try and buck that trend, I've spent a good portion of this morning sorting my catalog of food-centric photos in the hopes that some organization will make the blogging process smoother. And, of course, the exercise got Professor Tumkins grumbling. 

Lucky for him (and me,) I had leftovers from a catering gig and knew just where to put them - in a tortilla and topped with cucumber pico de gallo. Sometimes it's Friday morning and you deserve Surf &Turf tacos. AMIRIGHT!?

 I may need to move my desk to the kitchen ...

-AW

I've returned to taunt your taste buds

*Has is really been three years!?

It seems like this blog has taken a back seat to all of life's twists and turns, yet here I am staring at a blank slate and mostly confounded that it has been so long since my last post. But, just because I haven't been typing things out doesn't mean that I haven't been immersed in the food scene and actually doing some of the most inspired cooking of my life. (More on those things later.)

Ideally, I will be sharing some of those new insights and recipes as well as rehashing some of the old standby specials from the AteUp archives. It may take a few moments to get my legs back beneath me, but trust me when I say -- I have a whole bag of tricks up my sleeve. 

It is in that spirit that I present an  AW Requisite Recipe to add to your stable of staples. 

PORK & BEANS

Finished Product topped with pico and avocado. 

This is a simple, standard recipe that gets used repeatedly in my kitchen. I make a large pot, eat a few servings while fresh, and then batch it out and freeze small portions individually to be used in lieu of canned beans down the road. I will share some of my favorite bean-centric recipes later -- in the meantime amp up your burritos, chili or just eat them as is. This recipe is so easy and delicious you may never buy canned beans again!

What You Need:

Get your mice in place!

3 Large Bone-in Pork Ribs *roughly 1.5 pounds (you can use other cuts, but the operative word is ‘bone-in’)

1 pound dry beans (I prefer red or black)

2 Onions (cut into 1/12^th wedges)

3 Cloves Garlic

1 Jalapeno (Halved) *remove the seeds if you can't stand the heat

Oil (I like a blend of bacon fat and canola)

Salt and Pepper

The Beauty of this recipe is how simple it is. If you have some favorite spices (chile powder, cumin, etc.) don’t hesitate to add them but, trust me, there is really no need. The key is using quality ingredients, treating each with respect and then sitting back and letting them do the talking.

Directions:

*At least 8 hours in advance (ideally overnight)

1.       Rinse, sort and soak the beans. Discard any rocks, halves, or anomalies then cover with cold water a let sit.

2.       Prepare the pork by patting it dry with a paper towel and generously salting all sides. Then place it in the fridge - uncovered.

*In the morning (when you are ready)

1. In a large, deep pot heat oil on medium-high. Pat the meat dry one more time and remove excess salt. Brown both sides (roughly 5 minutes each) and remove from pot.
2. Reduce heat and add onions. Stir them around until they are coated with fat/ oil and any pork bits have been removed from the bottom of the pot and the onions start to get glossy. 
3. Add garlic, jalapeno halves, salt and spices. Stir occasionally until  everything is coated with spices and becomes aromatic. (8-10 minutes)
4. Drain and rinse the beans then add them to the pot. Fill the pot with water until beans are covered by 1 - 1 1/2 inches. Raise heat to medium-high and cover.
5. When the water reaches a boil drop the heat, give everything a stir, add the pork back in (make sure it is situated below the waterline), and replace the lid - leaving it tilted so steam can escape.
6. Simmer for 1 1/2 to 2 hours or until beans and meat are tender.

**NOTE: If you don't have the time or don't wish to rest your meat overnight, just don't forget to pat it dry and salt it before browning. Also, If you choose not to soak your beans overnight allow for more time to cook them and only add the meat back in (step 5) after the beans have been at a simmer for up to 2 hours. You only want the meat to simmer for 1.5 - 2 hours max. 

Step 1 : Brown the pork.

Step 3: Add jalapeno, garlic, and spices once onions get glossy.

Step 4: Add beans and cover with water

Step 5: Simmer for 2 - 3 hours or until the beans are tender and the meat is jumping into your mouth.

I like to serve my beans with lots of liquid, some shredded meat and topped with fresh pico de gallo (HERE is a pineapple version from way back), avocado, and queso fresco if I’m feeling frisky. Remember to save those leftovers -- we are going to need them later on when we talk pupusas, 5-way chili and one of my all-time favorite Sunday snacks.

Enjoy! - AW 

A Choco-holic's Dream

Yesterday, in my ever evolving search for work, I found myself in new territory. There I was, in a professional kitchen, taking orders from a pastry chef. I had to pinch myself between nibbles. I was honored to be asked into Olympic Provisions - a kitchen renowned for its cured meats. Their bacon is the best and their salamis have been saluted by the likes of The New Yorker. I was at once giddy and nervous. It was my first coming to the Mecca of Meat and I was working with ... chocolate!?

And oh boy what tasty, tasty chocolate. OP's Chocolate Salami is a delicate blend of ganache, nuts and spices that mimics the flavors from their popular meat products. One bite and you will be hooked for life. They are a sweet treat that no one should be deprived of.

My role was simple: weigh, package and label. But, it was great to get a taste of a new field and learn about a dessert I'd never heard of. The perks weren't that bad either ...

Yours in food,

AW

White Chocolate-Macadamia Nut Cookies

When I got my hands on this recipe, I thought they would make the perfect Christmas gifts for my family. They were such a hit that it seems only fare to share. Enjoy y'all, and let me know how the baking goes!

What You Need:

      2    cups flour

      1    tsp. kosher salt

   1/4    tsp. baking soda

1 1/2    cups packed light brown sugar

1 1/2    cups sugar

    16    tbsp. unsalted butter, softened

      2    eggs

      1    tbsp. vanilla extract

1 1/2    lb. roughly chopped white chocolate

      1    lb. roughly chopped roasted and salted 

            macadamia nuts

 1. Whisk together flour, salt and baking soda in a bowl; set aside. In a large bowl, Beat sugars and butter together on medium speed until fluffy. Add eggs one at a time beating after each addition until smooth; beat in vanilla. Add dry ingredients and beat until just combined; stir in chocolate and nuts.

2. Heat oven to 325. Using a 1-oz. ice cream scoop or two spoons, portion and shape dough into balls and place 2" apart on parchment paper-lined baking sheets. Bake until golden brown (about 14 minutes.)

They are just that easy. Don't go overboard with the size of the ball, these little guys really spread out. Also, the recipe says it makes roughly 5 dozen so sharing may be in you wasteline's best interest ;)

Dress for Success

In my mind, a Thanksgiving meal is not complete without oyster dressing. It was there every year when I grew up and I didn’t appreciate it until I moved away and spent Turkey Day with some other amalgamation of “family”. Now, I make oyster dressing for myself and take it with me to whatever household harbors me for the holiday.

Finished Oyster Dressing. Still Bubbling!

What I Use:

• One or two jars of oysters (depending on the size of the jar and the oyster about 20 oz)
• 1 cup celery - chopped
• 1 cup onion - chopped
• One loaf of bread - toasted and broken up (or the store bought pre-toasted chunks)
• One can of mushrooms (12 oz)
• Milk and/ or stock (enough to make it all soggy)
• 4-5 Eggs (enough to make it all sticky)
• Salt, pepper, sage (I like lots of sage)
• Butter (some for the bottom to prevent stickage and some for the top to make it golden brown)

In a large bowl combine everything but the butter and oysters. The bread should be wet and stick together, but not complete mush. Gently mix in the oysters until they are evenly distributed. Put in a buttered cake pan or cast iron skillet. Put a few pads of butter on top to help with the browning and bake in a 350 degree oven for 30-45 minutes or until well browned and cooked through.

I’m salivating just thinking about it.

Step One: Toast the bread. There is something therapeutic about this step ...

Don't be shy with the butter! (I sprinkle with more sage right before the oven)

Black Wednesday

Forget "Black Friday", what am I thinking grocery shopping the day before Thanksgiving!? I am off to one of my favorite places on the planet, and on a day that it will be teaming with turkey-hungry lunatics desperate to shop with expediency yet remain in my way at all times. Everyone at the grocery store this time of year wanders around oblivious to the world acting as if the world revolves solely around them when they know darn well it revolves around me. I MUST eat something before I go lest I snap.

I am shopping for fixings to make oyster dressing. It is the one dish that, because I am away from my family, I am not 100% guaranteed to be served during my favorite meal of the year so I have taken it upon myself to make it. For the past four years, it has become a much talked about dish and one I am beginning to wonder why I only prepare once a year.

Here is my shopping list:

• One or two jars of oysters (depending on the size of the jar and the oyster)
• One head of celery
• One loaf of bread
• One can of mushrooms
• Butter
• Milk
• I already have the proper seasoning (salt, pepper, sage).  

Sounds simple enough right? Now, put everything in the bag and nobody gets hurt.

Catch you on the flip side.

AW

5-WAY

I am currently smelling a pot of Cincinnati-style chili simmering on my stove top (thanks, Maureen, for the awesome birthday present) and realizing that there is nothing quite like the tastes of home. I've let Ate-Up sit idle for far too long--in part because I have been dong very little cooking as of late--but it seems with Thanksgiving looming and more holidays to come, its time to start cooking again. What better way to get inspiration to cook, share and discuss recipes, than by digging into the recipes that take me home without a plane ticket. It is in that spirit that my next posts will be my favorite meals that I remember from my family.

Cheers, guys and now it's time for some chili-sketti!

AW

If you know anything about me, you know that I love bacon. I wrap it around things. I stuff it in things. I eat eat it a la carte, in a sandwich, crispy or rare.

In the next few weeks I am going to treat myself to porky goodness all so my fine readers can pig out with out counting calories. I have a few key spots to hit around P-town and will dig up a few recipes from the vaults to tickle your taste buds and inspire your inner iron chef.

AW

Better Late than Never

I know that I promised some meat-free recipes in honor of giving up my favorite ingredient for lent but, as I posited in my previous post, we have been eating a lot of fish sticks and frozen French fries. That being the case, I have been at a loss for quality posts for everyone to eat up. After hearing from a faithful reader (that’s you Pablo) I decided to reach into the archive and post some meals that haven’t yet made it to the page. I promise there are some veggie treats to come, but I hope this quells your belly yelping.

On Top of Spaghetti, All Stuffed with Cheese

My Gram makes a mean meatball. I would never dare attempt to match her prowess, so instead I struck out to create my own monstrosity. I took some tips from my mom, mixed that with my own flavor pallet, stuffed it all with shredded mozzarella, and then browned them in bacon fat. Trust me, you’ll never make any other meatball again.

What you’ll need:

1 pound ground meat: I used all beef, but I encourage experimentation
½ onion: finely chopped
1 egg
2 cloves of garlic: finely chopped
Bread crumbs: I didn’t measure, maybe 1/3 cup … ish
Oregano: palm full
Basil: palm full
Salt and Pepper
Crushed Red Pepper: to taste
Shredded Mozzarella: about ½ cup set aside

Combine all ingredients except the cheese in a large bowl. Pick out a small portion of the mixture and pat it flat against one palm. Place a pinch of the Mozzarella in the center and wrap the meat around it forming a ball. Repeat until all the meat is gone. I made 7 large meatballs, but you could certainly make them smaller if you prefer.





In a large skillet heat oil or, in my case, bacon fat. (Use just enough to coat the bottom of the pan.) Arrange your meatballs around the pan, turning them often to keep their round shape and to ensure they brown evenly on all sides. Meanwhile bring a pot of your favorite pasta sauce to a slow simmer. When the meatballs have been browned on all sides, remove them from the pan and place them in the pot with the sauce. This will help ensure they are cooked through, keep them moist, and add flavor to your sauce. Cover and cook for as long as it takes to prepare your favorite pasta.

Serve and enjoy!

Ash Wednesday

I have decided to give up meat for lent. That’s right, even bacon! If my posts suddenly spiral into sputtering nonsense I will blame withdrawal from that sweetest of meats.

In all seriousness this is a great opportunity for my arteries to unclog themselves, and to feature some great veggie recipes. I’m sure we will be doing plenty of fish sticks and tuna salad, but I’ve begun research on how to leave the meat at the grocery store without sacrificing on heartiness and flavor.

I do have a little experience as a veg head. My diet was virtually meatless until I was about five. I can still remember my great-grampa feeding me my first ham sandwich and falling in love. I also remember all the meatless burgers, hotdogs, and sausage that my family ate. They can’t hold a flame to the real stuff, but they aren’t so terrible if you don’t know anything different. I’ve heard those fakers have gotten better over the years but really they didn’t have anywhere to go but up.

I’d like to steer clear of all of those pre-packaged solutions, but Easter is a long way off and who knows how quickly desperation will set in. If I do go down that route you can expect reviews that will hold no punches. Now that I think of it, it may be interesting to take a walk down memory lane. We’ll just have to wait and see.

This is going to be an interesting experiment and I’m hoping that all of the Ate Up fans enjoy it.

Yours in food and fun,

A-Dub

The Peppers Were Stuffed and so was I

Last night I was looking for a way to get rid of the ground beef that had been in the fridge just shy of too long but I wanted a meal that wasn't an old standby i.e. meat sauce (a secret i may never share), meatloaf (good, but sparingly), or any number of tired recipes I've overused as of late. My dad happened to call while I was poking around my typical internet-recipe haunts and suggested stuffing bell peppers with beef and rice (something, he said, his mom used to do a lot). I took his advice and set off to hit up the local grocer for some peppers. I grabbed two green bells (they are typically the cheapest) and then - because it spoke to me - I picked up a pasilla pepper.

Once home, I was debating how to flavor the beef and rice when I remembered a magical box in the cupboard Hamburger Helper, Mexican Cheesy Enchilada !

Betty Crocker did all the thinking for me. I prepared the beef and rice as directed (I added bacon of course). Meanwhile, I cored the peppers and boiled them in salted water for about 2 minutes. I tucked little hunks of processed cheese food (rhymes with "tell Rita") at the bottom and stuffed the peppers full of the rice and beef mixture. I topped with shredded cheddar and put them under the broiler for 20 minutes.

I put the bell pepper in a bed of kidney beans re-fried with chili powder and honey. The pasilla pepper I split in half and topped it with the cheese sauce graciously provided by Mrs. Crocker.

The meal turned out great, and was just what I was looking for. Next time I may use red or orange bell peppers (the green ones were a bit bitter for my taste) but the pasilla was the ultimate stuffer. It was sweet and smokey and complimented the beans perfectly.

Bacon Scallop and Scallion Skewers

Having recently relocated to the Pac NW, and getting gourmet bacon mailed to me once a month, I figured this was a great opportunity to take a stab at bacon wrapped scallops. I used my Hobbs Applewood-Smoked Bacon, and I already had two packages of scallops in the freezer. The packs were a dollar each, so the scallops were on the small side which prompted me to try doing toothpick skewers with multiple scallops and ¼ strips of bacon (cut length, then width wise). I also decided to add slivers of scallion for extra flavor and texture.

I started by quartering the bacon and cooking it over low heat until it was halfway done (about 8-10 minutes). The cooking time will vary due to the thickness of the bacon. **Also take in account the size of your scallops** my bacon wound up undercooked because the scallops cooked so quickly due to their mini size. In retrospect I should have cooked the bacon a bit longer so that it was closer to being done, but still flexible enough to be manipulated around the skewers.

After cooking the bacon to what I thought was the halfway point, I pulled it out of the pan and let it cool on a paper towel while I cut slices of scallion and dressed the scallops with sea salt. I assembled the skewers by poking the toothpick through the tip of the bacon, a piece of scallion, two scallops, back through the bacon, two more scallops, and through the other end of the bacon. I wound up with about a dozen extra scallops and some scallion left over so I set them aside to be prepared after the skewers.

I drained most of the bacon grease from the pan, turned the heat up to medium-low and put the skewers in. The scallops were done in about five minutes, and I removed them and placed them on a plate in the oven.

Now I took the scallions and some garlic and put it in the pan with the bacon grease. I let these cook for a few minutes until the scallions were translucent and then added the scallops. Again, I let them cook for a few minutes until they were just about done and added to the pan a pat of butter, juice from half a lemon, and a splash of white wine. I tossed everything together and turned the heat off.

I served the skewers with a dipping sauce made from maple syrup and sriracha (my favorite chili sauce which I surprisingly spelled correctly without looking) and the extra scallops I served over Rice-a-Roni Spanish rice.

All in all it was a good meal. As I said before, the bacon on the skewers was a bit underdone, but the flavor was great and melded well with the sweetness of the scallops. The scallion added an extra crunch and it was definitely something I would prepare again. The dipping sauce was a spur of the moment addition and is definitely something I will be experimenting with in the future.

The extra scallops in baconlemonbutterwine sauce were fantastic. It was a great addition to the Spanish rice, and was a simple and delicious way to use the leftovers from the skewers.

The flavors in this meal made all the work worth while.

To Bacon Tinued

The Pig Next Door made my February and shipped my first installment of bacon! I could barely contain myself as I tore into the package and found Hobbs Applewood-Smoked Bacon. I haven’t been able to find much of a presence online, but I will give you the low-down from what I have garnered online, and from the info card that came with that sweet meat.

Hobbs cures all kinds of meat and does a large portion of their business with restaurants, which must speak for the quality of their product. They are based out of the San Francisco Bay Area, and they use Hybrid Berkshire-Duroc hogs that helps ensure unique flavor.

The slices are extra thick. The 16 ounce package is made up of eight slices (about 2 ounces each!) Take that wimpy grocery brands. I can’t wait to sink my teeth into them. I will give you a full flavor profile once I’ve mopped the drool off my keyboard.

The bacon also came with a recipe for pasta with bacon and eggs. It sounds interesting, but I don’t think it will be the recipe I am making. As I said earlier I have a whole book dedicated to bacon treats and I will more than likely be selecting a recipe from there or coming up with one of my own. Whatever it is, I want it to be something that is simple and doesn’t make the bacon take the back seat to other meats. I’m thinking bacon wrapped scallops.

Check back tomorrow for a bacon recipe and more stove top prose.

Tongue Teaser

In order to whet your appetites while “waitin’ for bacon,” I thought I would post a recipe I have been using for Pineapple Salsa. This is basically a rendition of my World Renowned Salsa (check back in the summer, and bring your favorite fire extinguisher) but here I substitute pineapple chunks in place of traditional tomatoes. Most recently I have been using this to add some pep to fish tacos, but it also works well on a chip or as a great garnish for a teriyaki chicken recipe which I will share later. Enjoy!

Ingredients:
1 can pineapple chunks (quartered)
1 clove garlic (minced)
2/3 cup red onion (chopped)
1 jalapeno (finely chopped) *remove seeds and veins if you’d like, I’ll pass no judgment
Cilantro: (small palm full if dried,1/4 cup chopped if fresh) *as with most herbs I lean toward fresh
Juice of 1/2 lime

Combine all ingredients. Let sit in the fridge for at least 30 minutes before serving.

Waitin' For Bacon

This year for Christmas my sister gave me what may prove to be the GREATEST GIFT since Mir- a six month subscription to "Bacon of the Month"! Each month, The Pig Next Door (www.ThePigNextDoor.com) will be sending me artisan bacon along with detailed tasting notes and recipes designed to highlight the flavors of each selection.

For those who don't know me, I am nothing short of a bacon fiend. I love bacon. I dream of bacon. I am drooling just typing the word "bacon".

I am scheduled to be receiving my first shipment of bacon in the next few days. In preparation, I went to the library and checked out "The Bacon Cookbook" by James Villas. I have read up, selected some faves, and even started practicing with plain ol' grocery store bacon.

Needless to say, I am pretty excited about the prospect of making some gourmet bacon treats. You, faithful reader, will benefit from all these happenings as I will post all recipes and pertinent tips as I "chew the fat". If you are close enough, I may even let you taste.

Check back soon to see whats cooking!

Itchin' to get in the Kitchen,

A Dub

Feats of Eat

Ate up A Dub is a chance for me to combine some of my favorite past times: eating, drinking, cooking, and writing. I look forward to posting my favorite finds, recipes, Kitchen capers, and tales from the table.