At a young age I didn't like shrimp very much. Fortunately my Mom didn't either, so I didn't hear the dreaded: "You can't leave the dinner table until you clean your plate."
Well, it’s that time of year again: the sweltering, moist, and thoroughly unpleasant circle of heck that is summer in North Carolina.
Week of June 8 - June 14
Your great-great aunt Eugenia passes away. The funeral is in the hometown of this 86-year-old genteel lady; Burlington, North Carolina.
Your great-great aunt Carmelita passes away. The funeral is in the hometown of this 86-year-old gentlewoman; Burlington, New Jersey.
At each funeral, you can be certain of a few things.
Bless her heart, the poor thing.
There wasn’t a whole lot else on this afternoon, so I was watching Food Network, like I do. There’s an actress, Haylie Duff, with a popular food blog who has a new show, called “Real Girl’s Kitchen.”
Week of May 31 - June 7
Local food truck American Meltdown will be opening up a shop within the food court at The Streets at Southpoint this fall.
Award-winning English food writer, journalist and broadcaster Nigel Slate shared his recipe for Chocolate Muscovado Banana Cake in Food52.com's new cookbook "Genius Recipes." The moment I saw the picture of Nigel's "cake" I was hooked. I could almost smell the aroma of it baking and I wanted to taste that "cake" now.
Italian restaurant Mothers and Sons is set to open downtown this fall. Matt Kelly and Josh Decarolis of Mateo Tapas are behind the Trattoria, according to the restaurant’s Facebook page.
Week of May 19-25
Once upon a time, there was a very big bunny. He lived at a little brick grocery store in a magical village named the Bull City. Everyone in the village knew and loved the very big bunny.
Durham restaurant inspections, week of May 18-24:
Amante Pizza, 6209 Falconbridge Road, Chapel Hill, 95.5
Azteca Grill, 1929 Chapel Hill Road, 97.5
Benetis, 5410 Q N.C. 55, 98
Former Piedmont chef plans barbecue restaurant
Ben Adams, former chef at Piedmont, is planning to open a barbecue restaurant in Durham.
Due to the insanely intensive labor during all phases of production, it’s the second most expensive spice in the world. The plant only blooms for a few hours which is the sole period that pollination’s possible. Most of the time, it’s done by hand because the one species of bee that can pollinate it is only found in one small spot on the globe. Then the pod must stay on the plant for nine more months.