Showing posts from February, 2016

Two Useful Taco Tools

Today is National Margarita Day*.  It's also Tuesday ergo Taco Tuesday.  What a delightful combination. I feel like I have not been OUT for tacos in ages.  So I started scoping the interwebs for the latest and greatest NYC tacos.   The Infatuation sent me to Zagat's list  of 38 delicious NY tacos (helpful tool #1) and after perusing their page, I clicked through to helpful tool #2. Best NYC Tacos By Type BY TYPE.  Brilliant.  Sometimes you're really craving that chicken taco and beef or pork won't cut it.  Alas, your problems are solved.  Have a nice life. I also like this because most taco places offer multiple types of tacos and how can you really compare a veggie taco to a fish taco?  You're right, you cannot. So, keep things consistent and launch an adventure to eat all chorizo tacos next time you plan a taco tour. Buen provecho. *Where do people come up with these?  Who makes them "official"?  Why am I so obsessed with them?

Morning Crunch

Granola is not "good for you".  I remember the pangs of disappointment and loss I felt when I learned that my high school go-to-breakfast of bowls filled with granola (a.k.a. Nature Valley Oats 'n Honey bars broken into pieces) was not the breakfast of champions.  Store bought granola is packed with sugar, not to mention all the processed grains, dried fruits etc. Being gluten-free, I have a burning desire to try everything labeled as such and so have had my fair share of unhealthy granolas -- gluten free is not a euphemism for health -- pass through my kitchen (and into my mouth). The options have increased tremendously -- Udi's, Purely Elizabeth, Bare Naked, KIND -- and if you want to find gluten free granola, there is a spectrum of choices and health qualities you can choose from. In an effort to minimize my grocery store spending and maximize the health benefits of my food but still enjoy the sweet delicious crunchy goodness of granola, I set out to make my ow

Tuna Sandwich al Taco

As a kid I never ate seafood.  The smell and look of salmon, lobster, swordfish, or whatever ocean / river / fish tank dweller my mom brought home disgusted me.  I used to get bribes to taste the fish -- $1 for a bite of salmon, $5 for a lobster claw -- but nothing seemed to work.  Except mayonnaise, carrots, and celery.  I loved Bumble Bee Tuna out of a can and mixed up into the most delicious tuna salad in the world -- my mom's. With years came maturity and adventurousness and I started eating seafood.  I took the $5 bribe and realized I liked lobster claws, but not the tails.  A tuna avocado roll doused in soy sauce (now gluten-free tamari) and loaded up with pickled ginger was quite delicious. Two sticky situations led me to try shrimp and salmon* and my expected reactions -- immediate hurling -- was dwarfed by the pure enjoyment. Tuna salad will always hold a dear place in my heart at my fish-eating gateway drug.  Combining tuna salad into a taco?  Now that's p