I love showing off the many benefits and highlights of living in Fishtown, and the extensive list of restaurants within walking distance is always the first thing I boast. When my husband and I take friends out, Loco Pez never fails to impress; their kitchen is speedy, and the food is phenomenal and reasonably priced. With a group of people, though, we face a predicament: do we order our usual number of tacos and risk looking like gluttons?

Joe and I easily eat eight tacos each and leave feeling satisfied, not stuffed. It’s hard to hold back from ordering more, so we’ve learned our lesson and share chips and guacamole, too. In a group setting, we first attempt to read our dinner-mates to see how comfortable we can be – Do we order our usual? Should we play it safe and order four tacos each? What if we’re still hungry? In the end, our appetites usually conquer our doubt and we convince our dinner companions to not be shy and follow suit.

This slow cooker recipe produces a slightly spicy shredded chicken reminiscent of the amazing pollo taco at Loco Pez. A homemade version of one of my favorites, I could stuff my face without thinking twice. Read More…

Tuesday is, by far, one of the busiest days of the week. It’s still the beginning of the week so, not only do I feel like the day runs in slow-motion, it’s filled with activity too. I wake up early to head to work, try to cross things off my ‘to-do’ list at my desk, and head to French class at the Alliance Française at the end of the day. I get picked up at 7:30 p.m. and head home, my stomach growling in anger that I’ve neglected it since lunchtime. Typically I get home to a fridge that’s been emptied from weekend activity, and often wish there was a machine that existed that could have somehow prepare dinner for me while I was gone all day. By the time I remember there is, it’s too late and I have to settle for take-out.

Slow cooker to the rescue.

I’ve suffered too many Tuesday nights hungry or unsatisfied to forget any longer that the answer to my prayers is my trusty slow-cooker. It sits in a cabinet under my counter tops, so sometimes I forget it’s there to help me. Recently, though, it’s taken a more permanent role in my weekly meals and allows me to now let my busy Tuesdays get the best of me. This recipe takes very little preparation time and combines practical ingredients to make a diverse dish. Read More…

It completely baffles me when I hear people say they don’t eat leftovers. Sure, there are some things that have a limited shelf life in the refrigerator, and a keen eye for spore growth and an average sense of smell are the best guides to realize when it’s time for things to move on to the trash. Still, most things, to me, taste better the second time around. I would much rather eat a reprise of spaghetti if it’s warmed with tomato sauce in a sauté pan. And if you ever need a favor from me, a cold meatloaf sandwich on white bread with just the right amount of ketchup can pretty much get me to do anything.

My bottom-less pit of a stomach usually prevents me from getting anything into Tupperware and into the fridge; my appetite rarely allows for leftovers. Occasionally, though, I come across a recipe that makes an overwhelming amount of food. Last week, I needed a dinner that was satisfying but also would last a day or two in terms of lunches and quick, weeknight meals. While soup isn’t something that is a match for my ravenous hunger, it does fit the bill if it’s loaded with meat and veggies. Read More…

Like a good percentage of most average Americans, coffee plays a very important role in my daily life. It’s practically ritualistic and routine, but never taken for granted. While there is an aspect of my morning tradition that does prevent caffeine withdrawal, I mostly drink a huge cup first thing because I enjoy the flavor.

Other than water, it is the one thing I consume constantly so I invest in the good stuff. My coffee of choice is the Reading blend from Old City Coffee in the Reading Terminal Market. It is the perfect combination of a French blend and their namesake Old City Blend, producing a deep, smooth, toasty mix. I prefer it black, as to not dilute the delicious notes with cream or sugar.

While there are practically a million ways to take your morning beverage, most wouldn’t realize the grounds could serve as the perfect ingredient in a rub for most meats. This savory recipe appealed to my appreciation for coffee and opened my eyes to other ways I can get it in my system. Read More…