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I’m trying to think of something more self-indulgent and pretentious than driving across Spain with Gwyneth Paltrow and friends while a film crew tags along.

I’m coming up dry.

As Gabe over at Videogum puts it in a post titled: “The Revolution Will Be After Gwyneth Paltrow And Mario Batali Are Televised”:

Here’s the thing, fames: you did it, OK? We get it. You cracked the code on how to live a life of cultured ease with delicious food, exotic travel, and the constant company of friends who are at financial ease and enjoy each other’s well-coiffed company. Enjoy it. But LEAVE US OUT OF IT. Look, I don’t have it so bad. I have an oversized television, access to health care, and don’t have to eat fried mud cakes. But this upcoming PBS show about Gwyneth Paltrow and Mario Batali traveling across the Spanish countryside, giggling and eating, giggling and eating, makes even me, the picture of blithe bourgeois contentment, want to burn down the alienating artifice of modern society.

It’s like making America watch the slideshow of their honeymoon the weekend we all got dumped. The part where Gwyneth laughs heartily at the Spanish joke her Spanish friend makes over hors d’oeuvres on the glassed in patio is the part where I began the slow but necessary process of weaning myself off the over-arching support systems created by the ruling class to placate the masses to keep them from questioning the hegemonic control of the capitalist architects. Just kidding, let’s go shopping.

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The Stew would like to go on record saying that we’re very pro-mom. We have one, in fact. We’re even married to one.

That being said, you need to treat her to the best on Mother’s Day. Here are a few ways to throw some food into the mix this weekend. Unfortunately for mom, they involve lots of calories.

* TCBY will offer each mom a cone of free frozen yogurt on Mother’s Day. Seems like a fair trade to us: stretch marks and endless worry for a cone of delicious dairy.

* First Watch restaurants will give Russell Stover chocolates to moms who dine-in on Mother’s Day. There’s a very good chance she will share. To find the closest restaurant, click here.

* The four T.G.I Friday’s locations in Tampa will give a free Mini Dessert Shot (Orange Cream, Rocky Road, Chocolate Chip Mint or Oreo Chocolate Cake) to each mom who pays for an entree on Sunday. This technically qualifies the restaurant as T.G.I. Sundaes. (Click here to find a location.)

* Vino 100 in Valrico will pair wines with chocolates from Peterbrooke Chocolatier on from 1 to 5 P.M. Saturday. (Click here to get a map.) Phone: (813) 654-8466.

* Keel and Curley Winery will have arts and crafts, music and food From 11 a.m. to 5 p.m. on Saturday and Sunday. On Sunday, there will be an Al Fresco Brunch served from 11 a.m. to 4 p.m. that will include a complementary glass of wine. For reservations, call (813)752-9100 or (813)748-0441.

* Roy’s Hawaiian fusion restaurant will feature a Mother’s Day brunch from 10 a.m. to 2 p.m. Sunday. Roy’s menu includes a choice of three-course Mother’s Day menu offerings. A keiki menu (for the kids) is also available. Cost: $30 - $49 depending on entrée; $12 for keiki menu. (Not including tax or gratuity.) Click here to find a location.

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So, Clearwater Beach native Spike Mendelsohn survived another elimination on “Top Chef” last night. Nikki took a bullet for the team after she failed to take charge of an Italian menu for a wedding reception despite her expertise in cooking guido cuisine. Judges said they liked Mendelsohn’s Chilean sea bass recipe, but didn’t care for his lack of, um, industry in the kitchen, which forced Dale to do most of the cooking.

Speaking of Spike, this cellphone poll ran last night during the show:

Yes, once again, Spike is in the bottom three.

The results were a little surprising, but then maybe not when you consider that Dale has a hair-trigger temper:

If the previews are any indication, Spike becomes the official bad boy next episode. There are some inferences that he turned up a burner on Lisa’s stove top.

Next Wednesday, the guest judge is Sam Talbot the runner up on Season No. 2 (pictured above with host Padma Lakshmi). The previews show Mendelsohn arguing with chef judge Tom Colicchio about his opinion of a dish he made. “Unfortunately for you, my opinion is what counts,” Colicchio says.

Last guy to do that was Mark, who got tossed off last week. The clock appears to be ticking on Spike. Stay tuned.

To read an interview I did with Spike, click here. To listen to a podcast I recorded with Padma Lakshmi, click here.

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I won’t consider my career as a food writer a success unless I get to do a food segment with Amy Sedaris:

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So, not everyone was thrilled to read about the cooking being done in the United States Air Force. Not everyone got the point about them paying for their own meals and that the planes are used to fly commanders around the world to direct combat operations. Apparently some thought they were for flying to Club Med. My bad.

Here’s an example of one such missive from a reader:

From: GUSTAVE BARTELS
Subject: Lunch at 12 O’clock

Jeff Houck

How “SAD” and disturbing that you and the Tampa Tribune have nothing better to do but print and publish a storey on how “The BIG BRASS” at MacDill Air Force Bass” is living"High On the Hog” at Taxes payer expense! It is a sad state of affairs that Your paper is so insensitive to our nations plight- - -people out of work, food prices souring, gas going up every day. I guess it must be real comforting to “YOU ALL” to know our top brass is having “gourmet meals” at 51,000ft. I guess not every one is suffering during these very difficult times. You must know we are in a Recession, or what planet are you from.

I believe you and the TT could better utilize your time by printing some solutions for the helping the average “TAX PAYER” during the “G. Bush!” Recession!

Just a thought.

Gus Bartels

To which I replied:

Dear Gus,

Give yourself credit. That’s more than just a thought. In fact, it’s a whole bunch.

These food prices that are souring ... are they out of date?

Cheers,

Jeff

p.s. I’m from Earth. Thanks for asking.

p.s.s. Heh. You said “TT.”

For the record, I started my day by reading this tender piece of correspondence which was e-mailed from Plant City:

From: george l henson
Sent: Wednesday, May 07, 2008 6:21 AM
Subject: AMERICAN ELITE.

George (Ol Bear) Henson

Mr. Jeff Houck :

To start I want to let you know I am not bashing you for this story, “Lunch at 12:00 O’clock.” about certain elite that are treated as Kings and royalty by this government while us, the peons are paying for all this while trying to manage our lives with the higher costs for everything, being retired is especially hard, no am not poor mouthing, just aggravated to be having to pay with our dollars such extravagances as this, we have to take the bus or train, airlines out of the question these days if we could go off on vacation or travel as we had planned on retiring, cannot afford to now.

The Bush’s, oil folk cannot relate to the rest of us that worked, and helped to build this nation in our working years, then to see it torn down as has happened in the last 30 odd years, folks used to wonder how they were going to buy groceries or their meds, now put a few gallons of gas with this to go make these purchases, if Americans were not so sorry and complacent they would get up on their hind legs and do or demand something be done, but, it will never happen as it did in Cameroon, Africa and other nations where government treated folk as slaves, the Blacks hate the N word well what about us White Ns the government uses to support their meals in the air as this story relates to us or supporting their two homes and autos, plus gas, while the rest have to make do,
seriously we need a revolution in this nation, the Constitution makes notice of this when government gets to repressive as now, but, again complacency wins out, oh yes, Americans gripe, fuss, cuss, bellyache, complain and sit on their sorry backsides and do nothing.

Stories like this while interesting do nothing but rub our noses in media garbage (nice word) making us realize we live in a Socialist society whether we care, know or realize it.

At 72 years young I never realized we would live in a world as this, gourmet meals for the elite, what is wrong with feeding them beans and rice as many of us do, some have to, yes it could cause problems in their nice airplane.

ol bear

Hmmm. How best to handle...? Let’s try this:

Dear George (Mr. Bear),

You make several salient and well-considered points. But you have to understand, the food is really delicious.

Cheers,

Jeff

p.s. I did not personally see any “The Bush’s, oil folk” onboard the plane, but you might be right. They very well could have been onboard had they been very tiny. That plane was crazy with the hideaway compartments.

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One word: ”Meat”

From the very brilliant How I Spent My Stimulus.

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I got the idea to write today’s Flavor cover story while attending a change of command ceremony in late March at the 310th Airlift Squadron’s Hangar No. 4 at MacDill Air Force Base. My friend Lt. Col. Allan Hess was relinquishing command to Lt. Col. Jennifer Uptmor and I was honored to be invited.

After the ceremony, guests were entertained in the hangar with a buffet serving line.

I was amazed at the complexity and flavor of the food.

The spinach quiche was absolutely delicious.

This fruit centerpiece was a lovely touch, something simple, yet elegant.

I saw this frozen shrimp serving bowl with flowers in it and thought, “Wow. What a great idea.”

My buddy Patrick, who until recently worked on base, explained to me at the event that the flight attendants who serve in the squadron do all the cooking and preparation for the flights. (they were asked to do the food for the changeover as well.) I got to meet SSgt Bel Serocki and I set up a time to come back and meet some of the rest of her fellow crew members.

Anyway, we couldn’t fit all the recipes into today’s print package, but I did want to share one from TSgt Fred Johnson that he says gets rave reviews. (The photo below is of Sgt. Johnson manning the carving station during the changeover buffet.)

MIGNON SALMON ROULADE WITH CORN AND BLACK BEAN RELISH

Corn and Black Bean Relish:
4 tablespoons unsalted butter
3 cups thawed frozen corn kernels
1 cup cooked black beans
3 tablespoons balsamic vinegar
1 teaspoon sugar
3 tablespoons olive oil
Salt and freshly ground black pepper to taste

Roulade:
1 pound beef tenderloin, trimmed and cut into 6 even slices
1 pound fresh salmon fillet, skinned
1 large bunch fresh sage
1 large bunch fresh basil
1 large portobello mushroom, thinly sliced
1-1/4 cups cajun spice blend
½ teaspoon ground cumin
½ cup olive oil

Corn Relish:
Place the butter in a large saute pan or skillet over medium-high heat. Add the corn and black beans, and cook until the corn is heated through. Remove the pan from the heat and add balsamic vinegar, sugar, olive oil, salt and pepper to the relish, mixing with a slotted spoon. Set aside at room temperature.

Roulade:
Place a large sheet of plastic wrap on a work surface and place the tenderloin slices on top of it. Cover the beef with another sheet of plastic wrap and pound the meat with the smooth side of a meat mallet or the bottom of a heavy saucepan untilt he meant is about 1/4-inch thick.

Slice the salmon fillet into equally thin slices. Place the salmon slices over the tenderloin, then layer the salmon with the springs of sage and basil. Layer the mushroom slices over the herbs. Starting at one edge, roll the tenderloin into a tight cylinder and secure the edges with toothpicks.

Sprinkle the spice blend and cumin onto a plate and drede the rolls int he mixture, covering the outside in an even layer. Place a large saute pan or skillet over high heat.When the pan begins to smoke, dip the roulade briefly int he olive oil and place it in the pan. Sear for a total of five minutes on both sides, turning frequently.

Transfer the roulade to a cutting board and cut into 1/2-inch thick slices. Divide the roulade among the plates, garnish with the corn relish and serve.

Yield: 6 servings

Source: TSgt Fred Johnson

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The Webby Awards are out - they’re the Web’s version of the Oscars or Emmys - and while it’s quite an honor to receive one, I’m not sure how wise it is to judge advertising content in something like the Flash-heavy milk board game along with standard content and forums on something like CHOW.

Color me jealous. Whatever.

Among the many categories, there was one that caught my eye.

FOOD AND BEVERAGE

Webby Award Winner
Milk Get the Glass Site

People’s Voice Winner
CHOW

Runners up:
Absolut Pears

Coke & Faithless

The Good Food Fight

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Remember when comedy was funny? That was cool.

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To promote barbecue grill safety, Tampa Fire Rescue will partner with BJ’s Wholesale Club for the first-ever Firefighter Grill-Off at 10:30 a.m. Saturday in BJ’s parking lot at 6290 Commerce Palms Blvd., Tampa.

From noon to 1 p.m., a panel of judges (including myself) will evaluate foods grilled by firefighters from four Tampa firehouses, with the winner receiving a $1,000 BJ’s gift card.

The event also will feature firetruck tours as well as a safe-cooking display.

For the event, BJ’s will be providing everything the firefighters need to compete, from the grills, fresh produce, plates and paper towels to a delicious selection of meats and poultry. The grills will be donated to each of the firehouses after the event.

Competing will be firefighters Jace Kohan (Beer Can Chicken), Kevin Reed, (grilled chicken and ribs with shrimp appetizer), Larry Gray (Surf & Turf BBQ) and Doug Woods (Jerk Chicken With Mango-Cilantro Relish).

Here’s a map to the store:

View Larger Map

For those of you who can’t make it out there, here are the recipes they’ll be making:

JACE KOHAN’S BEER CAN CHICKEN (pictured at right helping a fire victim)
1 whole chicken
12 ounce beer can
Equal parts (1 cup each) of paprika, sugar, salt, and pepper
1 onion

Apply rub on the outside and the inside of the chicken.  Drink half of the beer and place a quarter cup of rub in the beer can.

Place the chicken on the beer can and put the onion in the neck of the chicken. Place on the grill at 350 degrees for 2 hours. Remove from the grill, let set for 5 minutes and it is ready to eat.

KEVIN REED’S GRILLED CHICKEN AND RIBS WITH SHRIMP APPETIZER
1 - 2 pounds of boneless chicken breast
1 ½ - 3 pounds of boneless pork ribs country style
1 pound of fresh shrimp
1 pound of bacon
1 bottle of Dale’s sauce
1 pound brown sugar
1 bottle soy sauce
2 bottles ground ginger
1 container of minced garlic
Several whole onions
1 bottle of bay leaves
2 bottles white cooking wine
1 bottle of Crisco oil

For the shrimp:
Butterfly the shrimp, wrap ½ a piece of bacon around it and place it on a skewer. Soak in dales for 30 minutes and grill.

For the ribs and chicken:
Boil the ribs and chicken separately. In the boil, use 1 whole onion sliced, a few whole cloves, a few bay leaves, 3 large garlic pods minced, slat, pepper, and onion salt. Boil the chicken about 15 minute, ribs about 45 minutes.

For the sauce:
Mix 1 cup oil, 1 cup white cooking wine, 1/4 cup soy sauce, ½ cup brown sugar or honey, 2 cloves garlic minced and 2 tbs ground ginger.  Place in a large marinating pan and soak ribs and chicken for at least 1 hour. Grill to taste.

DOUG WOODS’ JERK CHICKEN WITH MANGO-CILANTRO RELISH

Combine the following ingredients into a processor:

Relish:
2 ripe mangoes
½ red onion
2 tablespoons finely chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons olive oil
Kosher salt & fresh ground pepper

Marinade:
2 cups vegetables oil
2 large yellow onion
3 Scotch bonnet or habanero peppers
3 tablespoons ginger root
6 garlic cloves
2 tablespoons fresh thyme
½ cup red wine vinegar
3 tablespoons light brown sugar
¼ teaspoon cinnamon
¼ teaspoon fresh nutmeg
Pinch ground cloves
2 teaspoons ground allspice
2 tablespoons fresh lime juice

Marinate 6 pounds of dark meat chicken (legs and thighs) for two or more hours on grill.

LARRY GRAY’S SURF AND TURF BBQ RECIPE

4 pounds of Pork Tenderloin
2-4 frozen sea scallops (out of the shell) per person
2-4 frozen shrimp (cooked and peeled ready to eat, 21-25 count) per person
1 pound of sliced bacon (center cut)
1 fresh mango
1 fresh orange
1 fresh lime (juiced)
1 can of sliced pineapple
Kebab skewers

Pork
Cut pork tenderloin into small pieces . Marinate pork tenderloin in your favorite BBQ sauce for 24 hours.
Grill and season. Serve.

Bacon Wrapped Scallops
Partially cook bacon slices and wrap each scallop with a piece of bacon, baste with BBQ sauce.

Mango Salsa
Dice mangos and pineapple simmer until proper consistency . After the scallops are grilled and cooked properly on each side top with mango salsa and serve.

Shrimp
Peel and de-vein shrimp or use ready to use peel and eat shrimp (21-25 count).

Place shrimp on skewer. Season with a dry rub. Seasons for dry rub may vary but may include: garlic salt, cayenne pepper, and Chef Paul’s Magic Blend.

Grill until warm, generally 1 to 2 minutes each side.

UPDATE: The winner of the event was Doug Woods, who is seen here on the right hugging teammates Anthony Biboloni (center), and Dwanue Johnson (left).

To see more photos from the event, including Dwanue doing a victory leap after the team was named the winner, click here. Bill Wade of the Tampa Fire Department also put up some great pics in a Snap gallery.

My thanks to Bill for the invite and to all the cooks. It was incredibly difficult to pick a winner.

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Forget the flag pin on the lapel. Nevermind the meddling husband with the wandering eye. Forget the race-baiting pastor or the hair-trigger temper.

The latest litmus test for presidential candidates is whether they can pour a cup of convenience store mocha java:

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When you’re a food writer, a lot of promotional stuff comes over the transom. Giant foam avocadoes. Coffee-flavored barbecue sauce. Enough cases of Christmas Peeps to make a diorama the size of FAO Schwarz.

So, it takes a lot to get noticed. Which is where the box of “Sex and The City” Skyy vodka comes in.

Wait a tick…

It’s a shoe box. How cute adorable commercially shallow insultingly stereotypical spiritually vacant message-appropriate for the Manolo Blahnik crowd.

How deep does the shoe-theme go?

This deep.

As the press kit explains:

“Sex and the City is coming to the big screen in a feature film adaptation of the hit HBO television series, opening nationwide May 30. Get in the spirit with cocktails themed after the characters who defined cocktail culture for an entire generation.”

Skyy vodka has created a raft of fun cocktails for you and your friends to enjoy. Which Sex and the City character do you emulate the most? Whether you have Carrie’s unique sense of style, Charlotte’s view on romance, Miranda’s sensibility or Samantha’s adventurous side, a fun cocktail can bring everyone’s personalities together for a night out on the town ... or a night in with the firls! Want to include your male counterparts? Even Big has his own drink.

These cocktails will be found nationwide at select bars and nightclubs and are a perfect way for you and your friends to truly experience Sex and the City.”

Let’s review the cocktails then. Shall we?

CARRIE
2 ounces Skyy vodka
1 ounce X-Rated Fusion Liqueur
2 ounces cranberry juice
3/4 ounce sparkling apple cider
Shake Skyy, X-Rated and cranberry with ice and strain into chilled martini glass. Top with cider and garnish with a think apple slice.

Notes: ”Enjoy this cocktail over lunch or after work with your girlfriends to relax and kick off your Manolo Blahnik heels.”

Verdict: Tart, overly sweet, flavor profile as shallow as the glass. Tastes like serial monogamy. Also a bit horsey.

MIRANDA
2 ounces Skyy vodka
3/4 ounce Campari
2 ounces pomegranate juice
1 ounce Triple Sec
Squeeze of lemon
Shake with ice and strain into chilled martini glass. Garnish with a lemon wheel.

Notes: “As Miranda would say, ‘Soul mates only exist in the Hallmark aisle of Duane Reade Drugs.’ This hint of bitterness can be found in Miranda’s cocktail but is softened by the sweet touches that make Miranda so loveable.”

Verdict: A squeeze of lemon to represent her bitterness? You’d need a gallon of quinine, four bushels of dandelion greens and a mouthful of brewer’s yeast to approximate one molecule of Miranda’s bitter essence.

CHARLOTTE
2 ounces Skyy vodka
2 ounces pink lemonade
1 ounces Triple Sec
1/2 ounce Midori Melon liqueur
Shake with ice and strain into chilled martini glass. Garnish with an edible flower.

Notes: “Charlotte’s signature cocktail starts off a bit conservative, but then leaves them something for the imagination.”

Verdict: So this is what a super-size combo of privledge, naivite and emotional blindness tastes like. So much for ordering Pink Ladies. Watch out for the mule-kick of Midori. Especially if a home video camera is around.

SAMANTHA
2 1/2 ounces Skyy vodka
1 1/2 ounces Cabo Wabo Anejo tequila
1 ounce simple syrup
1 ounce freshly squeezed lime juice
Shake with ice and strain into chilld martini glass. Rim glass with mixture of salt and small amount of white pepper. No garnish.

Notes: “Samantha definitely speaks her mind and reminds us that we all have a wild side waiting to be revealed.”

Verdict: Martini, martini, martini. Doesn’t anyone on this show use a highball glass?

Drink enough of these, ladies, and that extra half-ounce of vodka and buckshot of Cabo will guarantee you’ll be doing the Walk of Shame with your pumps in one hand and a contraceptive sponge in the other. Give our regards to Raoul the virologist down at the free clinic. He’s very gentle with the 22-gauge needle. Or so we’ve heard.

As promotional tie-ins go, I guess they could have done worse than vodka. Sure, the Yaz birth control pill was probably a more natural fit, but throwing a word like “Yaz” into dialogue tends to be a bit of a speedbump when you wedge it into a plotline.

Match.com also would have been a lousy shoehorn. These tres hip Manhattanites would rather be caught mowing through Grandpa’s Country Fried Breakfast at Cracker Barrel than deign to use a dating service.

So, yeah. Vodka. Cool. Gets a girl loaded quick so she can make some bad decisions. Good call, Skyy. Well done.

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“Tell me if the lights are on,” Lou Fioritto said to me as he took me on an office tour of his company, Braille Works. We were walking into the ear-deafening embossing room, where almost a dozen machines imprint Braille onto reams of paper.

Uh, no Lou, I told him. The lights aren’t on.

Fioritto is blind. He has no need for office lighting. His 13 other employees do, however.

“If they didn’t need light, we’d save a lot of money,” he says.

Fioritto is a pill. I asked what other jobs he had. He told me he worked for the I.R.S. at one point.

“I also sold pencils,” he said, dryly.

Two, three, four ...

He’s got a million of them. Try the veal. He’ll be here all week.

The Seffner company owned by Fioritto and his wife Joyce (she’s sighted) prints restaurant menus in Braille and large print. They’re the subject of the cover story in Wednesday’s Flavor.

As the story explains, the Fiorittos started Braille Works in their basement in Cleveland in the early 1990s after they ate at a Chi Chi’s restaurant that had Braille menus. It was a revelation for him.

They had no experience printing anything, but started calling restaurant chains and offering their services. Eventually Applebee’s and Bob Evans signed on. They now serve dozens of clients.

For the sighted, there’s a photo gallery you can peruse that I shot while reporting the story.

For those with visual impairments, here’s an audio version of the story.

Here’s a list of restaurant chains that offer Braille and large-print versions of their menus:

Also, here’s a sampling of restaurants that offer Braille and/or large-print menus to customers:

The American Cafe

Applebee’s

The Bamboo Club

Bob Evans

Bonefish Grill

Buca di Beppo

California Pizza Kitchen

Carrabba’s Italian Grill

Cheeseburger in Paradise

The Cheesecake Factory

Cracker Barrel

Damon’s Grill

First Watch

Fleming’s

Lee Roy Selmon’s

LongHorn Steakhouse

McDonald’s

Mimi’s Cafe

Olive Garden

Outback Steakhouse

Red Lobster

Ruby Tuesday

Smokey Bones

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Our Tampa Bay Buccaneers beat writer Roy Whose Last Name We Dare Not Blog had a fun Q&A with Aqib Talib, the Tampa Bay Buccaneers’ 2008 first-round draft pick.

What scares you?

“Animals, period. Dogs, dragon flies; I don’t like no kind of animals. I don’t like lizards, gators, none of that.”

What’s your favorite food?

“Chinese food - Sesame Chicken.”

To recap: Chicken are alternately scary and delicious.

In honor of Talib’s relocation to the Bay area, here’s a recipe to try from our Tribune archives. It’s from Gretchen Fiery of Tampa, who in 2003 wrote in to our Recipes Lost & Found column to say that she tasted this Sesame Chicken recipe in California more than 20 years ago and years later tasted “the almost identical dish at Bern’s Steak House.”

HONEY SESAME CHICKEN
2 tablespoons sesame seeds
3 tablespoons honey
1/4 cup dry sherry or dry white wine
1/4 cup Dijon mustard
1 tablespoon lemon juice
Cooking spray
3 whole boneless, skinless chicken breasts, cut in half
Salt and pepper, to taste

In small frying pan over medium-high heat, stir sesame seeds until light brown.

Pour sesame seeds into a small bowl. Add honey, sherry or white wine, Dijon mustard and lemon juice. Stir to blend thoroughly. Add salt and pepper to taste.

Lightly coat 9-by-13-inch baking pan with cooking spray. Lay chicken breasts slightly apart in baking dish. Pour honey-sesame seed mixture evenly over chicken.

Bake, uncovered, in a 400-degree oven until breasts are no longer pink in the center of the thickest part (cut to test), approximately 15 to 20 minutes. As chicken bakes, baste several times with the honey mixture.

With a slotted spoon, transfer chicken to a platter or plates; pour remaining sauce into a small bowl and offer with each portion.

Makes 3 to 6 servings.

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The daily weblog Indexed.

Chew. Savor. Enjoy.

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