Sexy Mother Foodie

Doritos and Barbara

Christina — Fri, 08 Mar 2013 18:51:56 +0000

There is a reason why we eat junk food. At the end of the day, it is painfully close to the reason why we drink good wine. There is a certain unspeakable pleasure in it. It’s personal, guilty, and bound to bring out fierce opinions.

Why on earth would you spend that much on a bottle of wine?

What do you mean you don’t like Doritos?

As someone who has witnessed Doritos disappear in a single seating and would sooner buy a 1992 chenin blanc than a pair of shoes, yes. I get the gut-busting guilt of either splurge–be it monetary or caloric. (...)
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Boxed Wine: It’s there for you when you need it

Christina — Fri, 01 Feb 2013 20:23:49 +0000

We’ve all had weeks like this. You know, the kind where you decide to paint the bathroom and the hot water heater inexplicably explodes? Then while you’re loudly requesting “Robin’s Egg Blue” in Portuguese over the din of the Wet-Vac, you find out that your kids’ after-school activity was inexplicably canceled. They are almost home. The paint is still wet. You are still standing in an inch of water…

These are not the days of wine and roses. These are the days of frozen leftovers because the takeout person couldn’t hear you over the phone. Of course, you’ll need something strong to wash it down. A tub of two of Häagen-Dazs in the freezer never hurt, either.

Luckily, I had a simple solution on-hand that was a perfect cap to an evening of mastering my new plunger. (...)
Read the rest of Boxed Wine: It’s there for you when you need it (257 words)

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Starting with Champagne

Christina — Fri, 25 Jan 2013 19:26:26 +0000

Picture this: A wedding day. Flowers fill the table and perfume the air. Love. Happiness. You have just finished an excellent meal (remember, this is hypothetical).

A flute of something bubbly appears before you, as a guest rises to make a toast. Your glass smells of crisp green apples and rising bread. This is sure to be memorable Champagne, unless…

(...)
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Winter is for White

Christina — Thu, 10 Jan 2013 16:49:03 +0000

If there is one thing the Sexy Mother Foodie truly loves, it is breaking rules. People tend to think of red wines as rich and warming—the stuff of hearty stews and fireside cocktail hours. The problem is the extension of this logic to mean that whites are for summers, when we need to cool ourselves with something light and thin.

How very wrong this is. The coldest winters were made for whites. My point is proven by the best European alpine wines (German rieslings, Austrian grüner veltliner, etc.)

(...)
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Giving Thanks for Beaujolais Cru (not Nouveau!)

Christina — Thu, 15 Nov 2012 20:01:12 +0000

As if Thanksgiving weren’t stressful enough for those of you hosting, you need to stop peeling potatoes and start giving some thought to wine. And if any self-proclaimed “wine snobs” threaten to make their way to your table, then those thoughts are probably pretty negative.

However, Sexy Mother Foodies know exactly how to throw down the gauntlet at any holiday table with one inexpensive, straightforward (dare I say “elegant”?) wine: Beaujolais Cru.

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How to Hyperdecant Red Wine: Irreverent. Shocking. Outstanding.

Christina — Thu, 16 Aug 2012 14:33:51 +0000

Hyperdecanting may be the Sexy Mother Foodie trick of the millennium. Watch self-proclaimed wine-snobs stand open-mouthed and aghast to witness the process. And if those naysayers really know wine and understand its nuances as they claim, their jaws will hit the floor when the realize how well it works.

It all starts with a bottle of young red wine:
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Read the rest of How to Hyperdecant Red Wine: Irreverent. Shocking. Outstanding. (238 words)

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Sexy Mother Foodies Can Quick-Pickle That!

Christina — Fri, 20 Jul 2012 17:39:03 +0000

The idea of actually puttin’ food by feels very “autumn 2011″ to the Sexy Mother Foodie. Sterilize? Seal? Process? You’ve got to be kidding me. Who really does that? (No offense if you do. Seriously. But my guess is that you probably don’t have three kids.)

Instead, when those Tokyo turnips and French breakfast radishes from her weekly farm share start to pile up, SMFs turn to what is known in lay terms as the Quick Pickle.

And it only takes a few minutes…
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Read the rest of Sexy Mother Foodies Can Quick-Pickle That! (241 words)

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Post tags: CSA, farmers markets, mason jars, organic, pickles, recipes

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Eggs with Colored Shells

Christina — Thu, 12 Jul 2012 17:10:04 +0000

A Sexy Mother Foodie would never directly point out the color of her egg shells. That would seem irrelevant. Self-indulgent. After all, wouldn’t a rose of any other color smell just as sweet?

Actually, the answer is no. At least, not exactly.
(...)
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Post tags: CSA, eggs, farmers markets, organic

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Slate Cheese Boards: Cool and Cold for Summer

Christina — Tue, 03 Jul 2012 16:15:10 +0000

A fine cheese merits thoughtful pairing: think crumbly blues with cracked walnuts, well-aged cheddar with crisp apples, or nutty Parmigiano with cured meats. However, there is one constant in the world of cheese–slate is always sexy.

So stop what you’re doing, head outside, wipe off a flat stone, and put some cheese on it.

I’m kidding, but not really…
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Dishtowels: Your new, hipper napkin

Christina — Wed, 20 Jun 2012 18:11:44 +0000

It is no surprise to the Sexy Mother Foodie that dishtowels make fantastic napkins–in fact, we arguably started this trend. Like a burp-cloth for hipsters.

Tea- and dishtowels are thick, absorbent, and for some reason, infinitely cooler that those standard little paper versions.

And if you’re not already doing it, here is how:
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© Sexy Mother Foodie, 2012. | Permalink | 8 comments | Add to del.icio.us
Post tags: bistros, honest food, linens, napkins, reclaimed, table setting, trattoria

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