Lunch Time Geometry Lesson.

Cutting a sandwich on the diagonal yields 2 triangles. And really, there couldn't be a better segue for today's lunch-themed, geometric find.

Insulated lunch bag, from Julie Meyer.

Turquoise Touchdowns For The Kitchen.

Whether you're making dinner or simply watching football from the kitchen, these bright finds will likely increase your cooking and/or viewing pleasure:

Vintage melmac cups, from Artful Vintage.

"Kitchen" hook board, from Bluebird Heaven.

Vintage bowl notecards, from Piink Design Studio.

Kitchen magnets, from A Second Life.

A Dash Of Color.

Upcycled spice rack, from Planet Love Vintage.

Dad's Best Friend.

Hand-painted plate, from Jimbob Art.

Part of our week long "Gifts For Dad" series. More fatherly finds all this week!

Slow-Roasted Perfection.

This is pretty much all you'll need. And the chicken, of course.

We've been teasing you all week--but now, the moment has finally arrived. Today, we reveal our super secret, slow-roasted chicken recipe!

First off, here's what you'll need to actually prepare the chicken:

*4-6 lb. whole chicken.
*A roasting pan. We prefer this one.
*Canola/olive oil spray.
*Kosher salt.
*Pepper.
*Olive oil (optional).
*Spices (optional). This method uses dried spices: rosemary, marjoram, thyme.

And here's what you'll need to clean yourself (and the chicken):

*Hand soap (preferably with a push-top)
*Trash can/compost bin (keep this close)
*3 or 4 paper towels.

Give your chicken a nice, little rinse--inside and out.

Step 1. The Prep.

Get everything you'll need within arm's reach. Start by spraying the bottom of your roasting pan with the canola spray. This typically makes cleanup a bit easier. Next, remove the chicken from the packaging, discard the innards, and rinse your chicken--inside and out. Pat chicken dry with the paper towels. Place chicken in roasting pan, breast side up. Wash your hands. Preheat your oven to 300 F.

Let spices (and a slow-cooking oven) do all the work.

Step 2. The Spices.

Now it's time for the fun part--the spices! Sprinkle your bird with the kosher salt. Your goal here is to cover as much of the bird's surface area as you can. It may seem like a lot of salt, but remember, it's a lot of meat--so it needs to be flavored. Crack some pepper in the same manner. And if you're using spices, sprinkle of bit of each all over the bird. The best part? If your extra spices miss the bird and end up in the pan, you're simply adding more flavor to the natural juices (more on that later). Oh yeah, one last thing, drizzle a bit of olive oil over the chicken. Put the lid on and pop that bird in the oven.

Step 3. Wait.

Watch a movie, read a book and mentally prepare yourself for an amazing dining experience. As a general rule, cooking time is about 20 minutes per pound. My oven isn't that reliable, so for me, a 5 lb. chicken takes about 2 hours and 15 minutes at 300 F. Chances are, your oven is a bit more modern--if so, you may want to sneak a peek at the 2-hour mark.

Step 4. Salivate.

You've waited and waited...and by now, you're most likely detecting an amazing smell throughout your home. That means it's time to get that bird out! Remove from the oven, pop off the lid and allow the bird to cool for 15-20 minutes. To check for doneness, give a tug on one of the legs. After 2 hours of slow-cooking, the leg/thigh should feel like it's about to fall off (if it hasn't already). And if you're impatient (like me), go ahead and rip the wings off and snack on them. Yummy!

Need we say more?

Step 5. Enjoy.

Once your chicken has rested a bit, transfer to a serving plate. You may want to recruit a friend to help you accomplish this task. Generally speaking, the chicken is usually so moist and tender that the legs, thighs and wings may just slide off. This is a good thing. Plate your tender pieces of slow-roasted chicken and enjoy to the fullest!

Ah, the juices...

But wait! What to do with all of those leftover juices? Well, if you're planning to eat right away, you can spoon some of the juice over the chicken--it'll make it that much yummier! Trust me though, you'll want to save the rest. So pour the remaining juices in to a plastic container and stick in the fridge.

By the next day, the fat will have risen to the top and solidified. The lower level of juicy goodness will look something like chicken stock jello. Sounds gross, but it's delicious. Use it to saute greens, asparagus, broccoli or even add it to some warm pasta. Yum!

And there you have it...slow-roasted perfection! We hope you've enjoyed our "Bon Appetit" series. And remember, cooking (and eating) should be an enjoyable experience. Have fun, experiment and most importantly, use those spices! Have a great weekend!

Sneak Preview: Roasting A Chicken.

The view from above.

Tomorrow, we're revealing our top secret chicken roasting method--but only because everyone should experience the deliciousness of a slow-roasted chicken. Are your taste buds ready for this?

Looking for a good roasting pan? This is my (surprisingly inexpensive, yet highly effective) weapon of choice: "18" Roasting Pan, from Mainstays".

A Simple Smoothie.

Seriously, how often is purple food considered delicious?

I love smoothies! What's not to love about taking a bunch of ingredients, throwing them in a blender and creating a super-tasty, liquefied treat?

Here's a super-easy, quick and delightful smoothie recipe:

-1 banana, cut in to pieces
-1/2 cup frozen blueberries
-1 tbsp. dried coconut
-5 heaping spoonfuls of low-fat, plain yogurt
-1 cup soy milk

Shove it all in a blender, hit blend, pour in a glass and enjoy!

Notes: I prefer my smoothies a bit colder, so I typically cut the banana up and stick it in the freezer (about an hour or so before the blending action begins). Also, you may want to adjust the ingredient amounts to suit your tastes. And for added sweetness, try a bit of honey!

Saving Money On Groceries.

Meet your new friend--the weekly ads.

Coupons are for suckers. The weekly ads are where the real action is. And the key to utilizing the weekly ad is to note and shop the pattern. Most grocery stores advertise everything that's on special for the week. Some stores will actually e-mail you these ads. Think of these ads as a map for discovering hidden grocery savings!

But how can you shop the ads and actually save money? Funny you should ask:

*Whole chickens. These will sometimes go as low as 79 cents/lb. Buy 3 or 4 and freeze 'em!
*Yogurt. Can't eat a whole 32oz. tub? Use it in smoothies!
*Fruit. This is a good smoothie ingredient too. Smoothies are healthy and will keep you full!
*Stockpile bulk foods. When grains go on sale, get a few pounds. A little grain will go a long way.
*Coffee and teas. If you drink these beverages every day, get a few weeks worth and save some $$.
*Vegetables and greens. Get creative--use them in quesadillas, stir fries and curries.
*Chocolate. Buy the big bars and have a square each night for dessert. (Caution, this one takes will power).

Have some other tips on how to save money on grocery shopping? Let us know!

Roasting: A Sneak Preview.

18" Roasting pan, from Mainstays--my weapon of choice.

Roasting a chicken is incredibly easy. It's also incredibly economical. And the best part? It's delicious!

This Friday, we'll share our secret chicken roasting recipe. Trust me, you won't want to miss this one...

10-Minute Dinner For Two.

A healthy trifecta.

My girlfriend and I work a lot. And by the time dinner rolls around, we're in need of something quick (usually because we're starving and don't feel like expending too much energy or time to prepare supper). So we've developed a few meals that quickly satisfy our grumpy, growling tummies--this is one of them.

Dover sole, with spicy asparagus and cous-cous:

-1 lb. dover sole (or similar light fish)
-1 bunch of Asparagus
-3/4 Cup Cous-Cous
-1 Cup Chicken Stock (or water)
-1 Tbsp. Butter
-Cayenne Pepper (a pinch)
-Lemon
-Olive Oil
-Salt and Pepper (to your taste preference)

The key to any quick meal, is getting everything ready--before you start cooking. So get your buddy, boyfriend or girlfriend in the kitchen and start prepping!

First, preheat oven to 375. Line a baking sheet with foil. To prep asparagus, cut about 1 inch from the bottom of each spear. Arrange fish and approx. 10-20 spears of asparagus on baking sheet (depending on how much you want)*. Drizzle both with olive oil. Add salt and pepper. To the asparagus, add a pinch of cayenne pepper (optional). Put sheet in oven and cook for approx. 10-12 minutes.

Bring 1 cup chicken stock (or water) to a boil (in a small saucepan). Add 3/4 cup cous-cous, 1 tbsp. butter, salt and pepper. Turn off heat. Stir mixture a bit, and cover with a tight-fitting lid. Let the cous-cous sit on the burner (with lid on) for about 5 or 6 minutes. Add a bit of olive oil and fluff with a fork. Put everything on plates, sit down and realize how awesome of a chef you are! Oh, and eat!

*If you have a toaster oven, you can cook the asparagus separately, using the same foil/baking sheet method. Also, you may have a bit of asparagus left over--use it for another, delicious meal!

Hallava Falafel.

Hallava Falafel - Georgetown, Seattle.

For the past few months, we've been frequenting a (mostly stationary) mobile food truck known to simpletons as "Hallava Falafel". But to us, this may as well be falafel heaven--for it's here where nightmares of mediocre falafel go to die.

Food from a truck has never been this good.

Located in the tiny "Georgetown" neighborhood (just south of downtown Seattle), "Hallava Falafel" is by far our favorite-est of favorites when it comes to Seattle eats. There are 3 menu items: falafel and shawarma (both available in sandwich or salad form), and "double-dropped" fries. All 3 are scrumptious--but the falafel sandwich is our champion.

The view from my mouth.

The ingredients: crispy, golden brown falafel stuffed inside a pocketless pita, Russian red relish, spinach, tzatziki sauce, a delicious blend of spices, and perhaps the underrated hero of Hallava's falafel sandwich, a wild Armenian pickle. Good. Freaking. Lord.

Do yourself a favor--go there...NOW! 5825 Airport Way S, Georgetown, WA.

Choose Your Egg.

"Cage Free", our eggs of choice.

Choice is a good thing. And while we don't believe Americans necessarily need 67 brands of candy bars to choose from, we do appreciate our various options for eggs:  free range, cage free, vegetarian diet, organic, grass fed, brown, white, large, jumbo, 6-pack, dozen, 18-pack...just to name a few.

Price used to be our only determining factor when purchasing eggs. But after watching "Food Inc.", we've modified our thinking. And while it's still tough to sort through all the marketing and buzz words associated with today's foods, we think shopping at a reputable grocery store may be the ultimate key.

Our supermarket of choice is "Whole Foods". Specializing in natural and organic products, they put our ethical shopping radar system at ease--so we feel good about the groceries we buy (especially eggs!).

We want to hear what you think about eggs. Does free range, cage free, organic, etc... matter to you? Where do you buy your eggs? White or brown?

Going Local.

South of the James Farmer's Market, Richmond, VA.

It seems as if farmer's markets are cropping up everywhere. Even my conservative hometown of Richmond, VA now has several thriving farmer's markets. My family and I recently perused the "South of the James" market last weekend. We picked up some artisan pasta, homemade blueberry bread, some yummy coffee and a load of other goodies.

We want to know--do you frequent your local farmer's market? If so, what do you buy? How much do you spend?

Dreaming Of Cookies.

Chocolate peanut butter creme "cookie-wiches", from Tookies.

Spice Cake: Mouth-Tingling-Delicious.

As with anything that's delicious, butter is the key.

My mom (a white Southerner, by way of Alabama) has perfected the art of the Indonesian spice cake. Not your typical Southerner cake of choice, I might add. However, my dad is Indonesian--and this particular recipe from his native land, has become a family favorite.

A delicious concoction of mouth-tingling spices (cardamom, nutmeg, cloves, cinnamon), lots of eggs, some sugar, flour, and oh yeah, a crap load of butter, are the keys to a beyond-yummy spice cake. You'll also need some patience, as each layer of batter is cooked under the broiler for 1 minute and 10 seconds (my mom is a tad precise). And there are typically around 30+ layers in your typical spice cake. You do the math.

By the way, the final product is ridiculously amazing. In fact, I may need to jab my fork in to the computer screen after this post!

The Last Supper.

Can you guess which items contain some form of pork?

The Memorial Day lineup:  pork ribs (a hunk 'o' pork), green beans (cooked with bacon), beans (also cooked with bacon), grilled broccoli (thankfully, no pork), mashed potatoes (with a heavy dose of sour cream) and deviled eggs (not pictured, and no pork). Southern-style overeating at it's finest.

"We cannot be defeated." -Ribs.

The infamous "pork and beans".

Yesterday wasn't the first time I've overeaten. However, it may very well be the last. Don't get me wrong, the food was absolutely delicious. Unfortunately, I find myself hating myself this morning. Pretty sure my stomach wants to punch me in the face. I'm sorry stomach--so, so sorry...

You see, this Southern boy turned semi-vegetarian (thank you, Seattle), has grown accustomed to what most might refer to as a "healthy lifestyle". Think fish instead of pork ribs, free range lamb sliders instead of Costco value-pack burgers and grilled potatoes instead of potato salad.

My vacation ends tomorrow, and I'm more than anticipating a return to my healthy ways. No doubt, I'll miss the flavors and tastes of the South. But after a 2-week barrage of meats, fats and starches, I won't miss the calories.

Off The Bone.

Best ribs in America? (photo from the ABC News Blog).

If you're a fan of ribs (like me), this story, will make your stomach grumble. Ron Claiborne, from ABC's "Good Morning America" has been searching for the best ribs in America. It appears he may have found a winner.

"Dinosaur Bar-B-Que", from Syracuse, New York, was recently crowned the winner of ABC's "Best Barbecue" contest. According to John Stage, owner of Dinosaur Bar-B-Que, "straight-up hickory" is the key to their success.

Hankering for some ribs? Check out Dinosaur's award-winning recipe, here. (Story, images, video courtesy of ABC News/Blog).

A Few Of Our Favorite Sweets.

Chocolate tortilla chips, from "Food Should Taste Good".

Tiramisu, from "Whole Foods Market". Recipe, here.

Red velvet cupcake, from "Trophy Cupcakes", Seattle.

The cannoli. (Photo from "Serious NY Eats").

I have to admit, this post is making me drool. First off, if you haven't had the chocolate tortilla chips (from "Food Should Taste Good"), you are missing an amazing, salty-sweet experience. And the tiramisu from "Whole Foods Market" is ridiculous. We also love the scrumptious, velvety smooth red velvet cupcake from Seattle's very own, "Trophy Cupcakes". And lastly, can you really go wrong with a cannoli? Mascarpone, chocolate chips, crispy shell...oh lord, there's the drool again...

Part of our extended "Featherette Favorites" series. Stay tuned--more faves all this week!

Theme Of The Week: Featherette Favorites.

My favorite food is homemade macaroni and cheese. It forever reminds me of the summer picnics I used to frequent, back in Virginia (think June, sweltering 95° heat and you get the gist). True, I hated the hot weather,  but I loved the food: fried chicken, greens, casseroles, and of course, macaroni and cheese. Yum!

Alton Brown's baked mac and cheese, recipe here.

 















This week, we'll be spotlighting a few of our handmade / vintage favorites--favorites that take us down memory lane, spark innovation / creativity, or simply make us smile. We'll also share a few more of our favorite foods and recipes too.

Got a favorite food or recipe? Let us know in the comment section below.