Quatro McRib-o


Thanks to my friend Darryl I am always kept up to date on the timeline for the return of the McRib to a McDonald's near me. While I can't say as I've ever tried one, it's good to know when McDonald's decides to bring back the processed pork patty with pickles in case I ever decide to change my stance on processed pork patties.

Speaking of the McRib, I heard a pretty scary story about McRibs from my friend Anna last weekend. A student at her school stopped at the nurse's office after having yakked in P.E. She explained to the nurse that she had just puked but wasn't sure why. It wasn't until some prodding by the nurse that the girl mentioned she had consumed four McRibs on her way back to school from a doctor's appointment. A doctor's appointment she'd attended on account of having the stomach flu. Kids these days I tell you...

Comments

Post a Comment

Popular posts from this blog

CSA Summer

Image
I picked up my first half CSA box today....so exciting! I couldn't wait to get home to check out the contents. This year I ordered an every other week half share from Tree of Life Farms and CSA in Cuba City, WI. Their produce always wows me at the Dubuque Farmer's Market, and this week's box was no different. While I have big plans for the head of green cabbage (I'll be eatin' coleslaw for breakfast) the pound of adorable, sweet carrots, and even the bunch of beets (raw beet salad!), I didn't have any ideas for the turnip greens. I'd never eaten them, let alone cooked them before, so I did some research on the interwebs. I found out that turnip greens are very bitter and incredibly healthy, with more nutrition ounce for ounce than kale! I also learned that the traditional Southern cooking method marries turnip greens, salt pork, and rice and beans. Now that was something I could get behind! So I ran to the grocery store, bought me some bacon, shallots, and...
Read more

Recipe of the Day: Eggplant and Cauliflower Curry

Image
Recipe adapted from Eating Well 2 tablespoons curry powder 1 teaspoon garam masala 1 teaspoon mustard powder 2 tablespoons olive oil 1 large onion, sliced 2 cloves garlic, minced 3/4 teaspoon salt 1 1-pound organic eggplant, cut into 1-inch chunks 3 cups cauliflower florets 1 15-ounce can diced tomatoes 1 15-ounce can chickpeas, rinsed 1/2 cup water Toast the spices in olive oil for a minute or two. Add onions, eggplant, and cauliflower and saute for a few minutes--until onion is translucent. Dump in drained chick peas, tomatoes, and water. Simmer until tender, 15 to 20 minutes. Add some more hot curry and s&p to taste and serve over brown rice. I used Trader Joe's Brown Rice Medley with black barley and daikon radish seeds. Mmm. Much better than a McRib.
Read more