I came across a Twitter feed yesterday that said a San Francisco chef created RVFC–red velvet fried chicken. It’s exactly what it sounds like: chicken dipped in red velvet cake batter, tossed in red velvet crumbs, and then deep fried. The fact that this super- healthy combo exists does not surprise me. What surprised me is that it was invented in San Francisco and not Houston. And because no red velvet ccupcake is complete without cream cheese frosting, this RVFC is served with a side of cream cheese infused garlic

In the land of gargantuan burritos, Chipotle wins the taste test hands down. I think it’s better than some of their competitors (here’s a hint: they rhyme with “Treebirds” and “Tission Turrito”). Some say it’s the corn, others say it’s the marinade in the meat. Whatever it is, I can’t believe it’s a company owned by McDonald’s. Who knew that red-haired clown could whip up such a mean burrito? Today and tomorrow, if you purchase a burrito or burrito bowl from Chipotle and save the receipt, you can redeem it

In honor of Julia Child’s birthday (Aug. 15, 1912 – Aug. 13, 2004), here is a recipe from her classic cookbook. It also happens to be the second course for Jade and Uyen’s birthday dinner. (Yes, it’s another French dish.) I served it with a mushroom risotto on the side. Ever since our honeymoon, we have been obsessed with food, and especially French foods. This is why it’s no surprise that I have downloaded both volumes of Julia Child’s Mastering the Art of French Cooking from RFB&D and lie in

Since our wedding in May, our house has filled with nice things for cooking and dining. From now on, instead of agonizing over what gift to get, I’ve decided to utilize the new spiffy kitchenware and dinnerware and practice cooking at the same time by hosting dinner for friends in celebration of their birthdays. The first two lucky friends were Jade and Uyen (and their husbands), who happened to make up 1/3 of my bridal party. I don’t really know what I got myself into because Jade and Patrick are

With all of our fancy feasts lately, I was craving something completely on the other end of the spectrum. I brought it back old school with a variation of the school lunch favorite: sloppy joes. Everyone has memories of their elementary school experience when the hefty, hair-netted cafeteria lady would slop the meat mixture onto their open-faced bun. (Pass on the white milk…chocolate milk, please.) To make it a little healthier, I used ground turkey instead of the usual ground beef. The original recipe came from ChoppedOnions on All Recipes.

On Saturday, I flew 13,000 feet (or 2 miles) into the sky and walked out the open door of a plane. What was going through my head the whole time? That this is the craziest thing I’ve ever done. For ten years, skydiving had been in the back of my mind. It was something I thought I’d try, but nothing I was ever proactive about. A group of coworkers and I had talked about it years ago, but since nobody ever organized it, I remained a skydive virgin. Then I

…in Braille. Braille was created by Louis Braille, a blind Frenchman, in the 1820s. He originally designed it as a means to read music. Little did he know almost two centuries later, Braille would become a languaged used worldwide by blind people. Ever since I attended a seminar at The Lighthouse a few years ago, I had put “learn to read Braille” on my “to do” list. A Freedom Scientific rep was there, and he emphasized the importance of learning Braille if you’re blind. He was blind himself, and he

Who says nothing good in life is free? With today’s economy, we want all the free stuff we can get. Here is a coupon to get a free Chick-Fil-A spicy sandwich at Memorial City Mall on I-10 and Gessner. Chick-Fil-A has got to be my favorite fast food joint. I always get the #1 with a lemonade. Those chicken sandwiches are so succulent. And those waffle fries provide the right crunch. Yum! My tummy is churning just writing about it. Thanks to Joanna for sending me this. Now hurry–the coupon

In 2007, I went to Japan and discovered the cool technology of using one’s cell phone to scan a barcode and then having all the information about a particular product pop up on the screen. We tested it out on the barcode on the back of the cardboard container of some McDonald’s fries. I thought it was so advanced and upon returning to the U.S., I told my husband (who was a new boyfriend at the time) about it. “I already knew about this,” John said. “Oh,” I said. I

It’s that time of year again. Every August, Houston celebrates Restaurant Week, which inevitably has practically turned into Restaurant Month. Starting this Sunday, August 1, participating restaurants will offer a three-course dinner for only $35 per person and donate $5 from each dinner to the Houston Food Bank. This is a great way to dine at restaurants you’ve been meaning to try at what is often a fraction of the regular menu prices all the while contributing to a good cause. Something new that HRW is doing this year is

1 40 41 42 43 Page 42 of 43