Dish and Sip

Photo taken by: Chad Morgan For years I stood in the kitchen beside my mother and watched her become so flustered with the tedious duties of peeling eggs. Yes, peeling eggs are tedious especially when making deviled eggs. You never want the egg white to be broken or disfigured because that is an egg white that you will have to get rid of. I’ll provide you some tips to make this portion of your life a bit easier. Over the past 28 years, I have ate hundreds of these bite sized appetizers. Some with a strong mustard flavor, some topped with shrimp, bacon and paprika and some with sugar. But one thing remains the same, they could never top the deviled egg that my mother makes for every family event. It’s a given, that if there is any family event, my mother is bringing the deviled eggs. And they normally don’t last in the fridge longer than an hour. That is a true story. One year an aunt decided that she wanted to help make the deviled eggs. *dun, dun, dun. * She reall

Chili cheese hot dog with mustard and diced onions.  The sound greets you from a block away and the aroma of the food intoxicates you. This is going to be a good day, that was my thought.  And it was. This weekend boasted a festival which featured great bands and a barrage of food trucks with varying cuisines. There was crawfish and jambalaya. Oven bricked pizza, pulled pork, Vietnamese food and Jamaican jerk. With my love for food, I could have gone broke. But the responsible adult that I am grabbed a Bacardi Peach beverage and set a budget. Many of the bands, I had never heard. But that did not s top me from enjoying the music or atmosphere. I picked up a hula hoop laying in the back of the park, and with 2 other people, we went at it. I was almost stuck by a freebie. And had to protect myself from kids running blindly around the park. Right before a New Orleans brass band went on to play, I went back to the food trucks. Yes, I ate twice. Once when I got there and right

Summer pasta salad This week I attended an Atlanta blog meet up group because I’m committed to bringing you the best content in food and drinks. But also committed to becoming a better blogger.   When I first started this blog, I envisioned it to become a social media frenzy. I figured, with all my Facebook friends and Twitter followers this should be easy.   However having a weekly blog is much more than a popularity test. Over the next few weeks and months, I plan to bring you more focused content. A schedule of food of sorts. That way as the reader you will know what’s coming and can be on the lookout for dishes will spark your interest. So let’s get to it. This week, I have highlighted a nice summer seafood pasta salad.   I chose the tri color pasta because it’s 3 colors will really make the dish stand out amongst the other summer goodies. Ingredients: Tri-color Rotini pasta ¼ cup of pasta water 2 cups of sandwich spread 3 tablespoons of sweet relish 1 can

Eat with your eyes     I am such a visual eater and I should probably seek help for my food addiction.   I try not to watch commercials because the food presentation on some commercials will cause me to leave my home and drive miles for food. So it’s no wonder that when I saw Elote, Mexican style corn on the cob, on the Food network, I had to try it. Elote is corn on the cob grilled and topped with mayonnaise, cotija cheese, cayenne pepper and freshly squeezed lime juice. So very yummy. When I found out that my boyfriend was planning to grill this weekend, I knew this would be one of the few opportunities for me to try this dish. I mean, I’m not a griller. I can bake my tail off and cook a good meal, but, me, outdoors with lighter fluid is just dangerous.   I had to set a plan in motion. The idea of mayo on corn is fairly odd, so I could not let him know what I was up to, but I quickly volunteered to bring the corn to this bbq. As the summer season fast approaches, I