Raspberry-white chocolate muffins.

Raspberries from Publix, flash frozen at the peak of freshness.

White chocolate chips, silky and sweet.

All-purpose flour, baking powder, whole milk, sugar, and though you can’t see it, ground flaxseed. Mixed just together, then dolloped in a greased tin to bake, rise, puff, to the peak of sweetness.

Pockets of seeded, fruity goodness and soft, sweet white chocolate burst with each bite.

Perfect with a tall glass of icecold milk.


Root beer float.

Breyer’s Vanilla Bean ice cream. IBC root beer from a glass shortneck. Drizzling of Smucker’s caramel over the foam. All inside the last remaining glass from my favorite collection – ironically, given to me by a former longterm boyfriend. He can stay gone, but I wish I still had the other three glasses. They are, sadly, no longer in production.

Two scoops of vanilla bean ice cream, carefully engulfed in a slow flood of IBC. Tilt the glass when you pour. Watch the foam rise then freeze – literally – at the top, ice cream floating beneath, the foam flecked with black specks of the aforementioned dessert. Take a spoon and scoop a bit of that faintly tan fizz up to your mouth, or better yet, put your mouth to the foam and suck, coming up with it on the tip of your nose. It’s unexpectedly cold, uplifting the essence of root beer, glazed with vanilla bean.

Quite possibly my most favorite photo ever taken. And not necessarily because it’s root beer.

Chicken tacos.

Skinless, boneless chicken breast, marinated in olive oil and Tony Chachere’s Original Creole for a couple hours, then grilled until char marks appear and the scent of spiced chicken wafts up from the plate and infuses the kitchen, then sliced into edible strips, easily placed on a tortilla blanket.

Purple cabbage, washed, patted dry and thickly chiffonaded for a leafy, satisfying crunch.

Shredded mozzarella (not pictured), sprinkled lightly under the chicken strips to melt and create a gooey, slightly salty bond between chicken and tortilla.

Storebought salsa, spooned atop chicken for a mildly spicy kick of tomatoes, peppers and jalapeño seeds. What’s a taco without salsa?

Sauteed, blackened Vidalia onions pieces (also not pictured), cooked in a seasoned cast iron skillet with a pinch of salt and brown sugar, browned to a floppy, flavorful, juicy mess and strewn under chicken and cabbage, over shredded cheese. Soft on the outside, still maintaining a gentle al dente bite.

Sour cream to melt around all these things and bring the flavors together, a creamy, tangy base of a self-created taco sauce, wherein all the juices of grilled chicken, fresh cabbage, tomatoes, peppers and melted cheese come together in celebration.

Homemade white flour tortillas, mixed, kneaded and flattened by hand, with love, and set to brown on a searing-hot iron skillet, still infused with onion and brown sugar, then removed and let cool for packaging by hand.


The Foodie Blogroll!

Ta-da! Yay for the Foodie Blogroll team, who have created a working WordPress.com widget! Hurrah!

As of yesterday, I have been accepted into the Foodie Blogroll family (cheers!), something that makes me interminably pleased. I’m not even sure that ‘interminably’ is the word I should use, I’m so pleased (but I’m too lazy to go find my Webster’s). And now that the widget works, it’s there on the sidebar for the world to see!