Instagram is my preferred social media site because I would rather spend the mornings scrolling through pictures of my friends (and let’s be real: their food!) than reading people’s arguments on Facebook. However, Instagram told me some news this week that made me feel less than ideal: it’s been 20 years since the Spice Girls released their cinematic masterpiece, Spice World. I’ve always joked that I’m a 70-year-old lady at heart because I could spend all day watching The Golden Girls, and my dream car is a white pearl Cadillac DeVille. But, the news of this anniversary made me truly feel old. I believe my first CD was the Spice Girls’ first album, Spice, and I actually enjoyed their movie when it premiered, which signifies my maturity level at that time. Instead of continuing to reminisce about my elementary school days and discuss the treasure that is 90s music, I decided to spice up my life (and now yours, too!) with a new pizza sauce recipe.
2016 was a whirlwind of a year to say the least. As a political science PhD student, I noticed how this last presidential election produced a more intense discourse among the mass public than prior races. I love a good argument, but some of the dialogue I observed in person and in the media left me feeling overwhelmed, concerned, and for the first time, truly afraid of how our country would fair if someone outside of my political party won. Thus, I found myself seeking alternative topics to discuss, even though I was elated that so many of my non-political science friends were paying close attention to current events and taking their decision more seriously than in the past.
However, I read about one 2016 dispute that provided me with feelings of excitement rather than anxiety. Apparently, Kevin Gillespie (a chef from Atlanta) and Jennifer V. Cole (a food writer and editor from Alabama) engaged in a contentious debate over the ultimate southern side: biscuits v. cornbread. Continue reading “Triangle Biscuit Tour 2018”
I promise I do cook and bake food without alcohol, but I thought I would continue the trend and post another one of my favorite recipes that also happens to include beer. Could you make truffles and bread without beer? Sure, I suppose. But the beer just takes this bread to the next level. Unlike last week’s post, this recipe is one that I make on a regular basis. Beer bread is technically a “quick bread,” which means you can let the beer act as a leavening agent and save time waiting for the bread to rise. I love making a fancy loaf of homemade challah as much as the next person (because I am a challah-back girl, ya feel me?), but I do not always have the time to devote to bread making.