I haven’t had Corn Nuts in awhile.
This Boston-based blog’s tag line is “The Boston Food Blog That Will Eat No Evil!” The combination of things I like – food, blogs and monkeys – was what hooked me. Alas, in my own blog post mentioning the site, the Food Monkey appeared to have not been updated in awhile and then, seemed to disappear.
Yesterday, Mike Prerau, the voice behind The Food Monkey, commented on my earlier post…
My site was hacked, but it’s been up and running strong for the past year Thanks for the shout out!!
It looks like The Food Monkey is alive and well. Although the focus is on Boston (one of my favorite cities), the food stories are universal and offer an interesting perspective on food. Where else can you find a story on “The Art of the Fiber Cocktail”?
Check out the Best of the Food Monkey for a collection of some popular posts.
My Nougat Mission
The Christmas season is upon us and that means one thing. It’s time for nougat.
“Nougat, you say?”
In recent years, I’ve become enamored with this strange confection. There are several reasons why.
First, I just like the sound of the word. It’s subtle, with a sense of whimsy and humor associated with it. In fact, I’ve heard David Letterman claim nougat is one of the top-ten funniest words in the English language. After banana and monkey, of course.
Next, I find it interesting how many people have no clue what nougat is. When you ask someone “Would you like some nougat?” and all you get back is a confused look, you know there’s an information gap that needs filling. I’ve tried to fill that gap with my website “What Is Nougat?“.
Finally, for those that are familiar with nougat, most think it’s the filling inside a Snickers candy bar. Although I do enjoy Snickers occasionally for it’s claimed nougatocity, it’s chewy peanut filling isn’t really nougat. At least not in the traditional sense. When you experience REAL nougat, you’ll understand why. It’s just good.
A Season for Sharing
It’s for these reasons I’ve made it one of my missions in life to spread the nougat message. In fact, you might even call me an Evangelizing Nougatologist.
In this Christmas season’s spirit of sharing and bringing joy to others, I share my recent batch of Toasted Almond and Dried Cherry Nougat.
The recipe I used (courtesy of Emeril Lagasse) follows.
Last week I picked up a copy of Mother Earth News (it’s a magazine about sustainable, self-reliant living). In the Country Lore section of the October/November 2008 issue, an article on Crusty Frying-pan Pizza caught my eye. In the article they describe how to make a homemade pizza using a cast-iron pan in the oven.
Well, I have a cast-iron Lodge frying pan. Why not see if the results I get from the frying pan match what I was getting from the grill? I figured I would continue to use Craig Priebe’s dough and sauce recipes instead of the pizza dough recipe in the magazine. I’m hooked on the whole wheat flour/corn meal dough, so why change?
Here’s what I ended up making last night:
[singlepic id=44 w=450 h=370 float=]
Looks good, huh? The pictures below show how I put it all together:
David G’s Bell’s Palsy “Survival Kit”
My temporary facial paralysis brings on some additional issues. My right eye doesn’t fully close on its own and stay moist. My sinus on the right side has the a similar drying problem. Same problem with my lips. Here are a “few” things that have become part of my daily maintenance kit and travel nicely in a quart-size Ziploc freezer bag:
Thera Tears Lubricant Eye Drops, Saline nasal spray, Burt’s Bee’s Beeswax Lip Balm, tissues, Eye patch, Gauze pad (for under the eye patch).
In addition to these, at night I use: Thera Tears Liquid Gel Eye Drops (longer lasting for overnight use), more gauze and medical tape to close the eye over night. I admit it becomes a chore at times but these are things that have helped me feel a little more comfortable
Lunches for An Uncooperative Mouth
I try to take my lunch to work a few days a week. It only takes a little planning and usually ends up being healthier, more cost-effective and satisfying anyway. Right now, the right side of my mouth doesn’t open as wide or control food in the same way. Having smaller, bite size options seems to work best:
Having straws and a good napkin come in handy as well. I can’t wait until I can eat a big messy slice of pizza again.
Originally uploaded by flyingg
After lunch today, I walked into the breakroom. I kind of had a sweet tooth today. And guess what I found? I found the Original Red Twists, also known as Red Vines! I’m thinking I’ve been doing pretty good this week as far as food choices go, so I’m going to treat myself. Plus, as always, they’re FAT FREE!