In food news recently, it was widely reported that Amazon bought Whole Foods. We speculate about what this will mean to us and grocery shoppers in general.
In the dog days of summer, not even we food enthusiasts want to crank up the oven or stand over the stove. This is when we return to our old love: stuff on toast. Avocado is just one of the many lovely things you can enjoy on top of toasted slice of bread. We share our faves.
We have told you many times that beans cooked from dried are best, and that’s still true. But we’ve been letting ourselves loose in the canned bean aisle lately and enjoying the convenience. Canned beans taste great, too.
For dinner this week, we’re cooking up baked marinated tofu.
We’re doing a little housekeeping with a round of updates about this very podcast. We’re taking a summer vacation …. Kind of. The show will be on an every-other-week schedule till after labor day
That’s because behind the scenes we’re working on something pretty special–more food content from our hearts to your ears. We have ambitious, friends. If you are listening it’s probably because you like this show. We really appreciate your listening and subscribing to the podcast. But if you want to help our project grow there are a couple of things we’d like to ask you to do:
Tell a friend. Word of mouth is the way podcast audiences grow. Do you know another home cooking fan who you think would like Local Mouthful? Tell them about the show, in person, in an email or text, or on social media. A lot people tell us they pick up tips they use in their kitchens–tell a friend what you learned. If they don’t know how to subscribe to podcasts, show them.
Leave us a review on iTunes (or wherever you get the podcast from). Not only do these reviews help other listeners find us, we read them and that makes us feel good.
We talked over good party menus to feed a crowd and our favorite entertaining themes and recipes.
And finally at the market, we are buying cucumbers.
You know how much we love home cooking, but sometimes dinner gets derailed for us, too. We talked a little about why and how this happens and how to get back on track.
Regular listeners might remember that Joy took the month of January off from drinking alcohol. Well, she never went back. Feeling secure in her new identity as a nondrinker, she launched a new project: Better without Booze.
Cookbook maven extraordinaire Joan Nathan has a new release: King Solomon’s Table. This is an ambitious cookbook that anyone who loves food will want to get their hands on. Marisa and Joy had the chance to meet Joan and to taste some of the recipes in the book at a recent dinner to celebrate the book at Abe Fisher and we tell you all about it.
In Food News this week, NPR’s The Salt blog asks: How organic is your milk? (Hint: Probably not as organic as you think.)
Joy is on a vegan taco kick. She likes to fold beans, greens, avocado, asparagus and all kinds of other vegetables into her tortillas.
We recap our recent grain bowl class at the Philadelphia Free Library. It was so much fun and everyone feasted on grain bowls. Sound like a good night? Come to our salad class on June 20. Mark your calendar.
We talked about some of the season’s new cookbooks that are calling out to us.
And finally, at the market we’re buying spinach. The big kind, not the baby kind.
When is a bowl of hummus not hummus? When it doesn’t contain even a single chickpea, at least according to Marisa. Here’s the admittedly tasty sounding not-hummus recipe that got us talking about this.
Do you watch all those short cooking videos on facebook? We do. The thing is, a lot of them just don’t work.
And finally, at the market we are buying pea shoots. So spring-y, fresh, and delicious!
In our what’s for dinner segment this week, we are talking fritters.
We are both pretty excited about making shrubs, which are delicious drinking vinegars made from fruit, sugar and (of course) plenty of tart vinegar. Marisa has been making them for years and Joy has just gotten started. They are easy!
And speaking of all things hippie–Marisa has recently gotten back into the groove of sprouting lentils at home.
At the market this week, we’re stocking up on leeks.