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

Ca ri ga (chicken curry) is a stew-like dish eaten as a main course. It’s perfect for those cold winter days but because my husband and I have been on a French baguette kick ever since our honeymoon in June (more on that later), I decided to cook up the perfect accompaniment to the baguette. France has a presence in Vietnamese culture due to the French colonization of the Indochine region during the 19th Century. This is why some of the vernacular transferred and why the baguette is used in

Valhalla 6100 Main St. Houston, TX 77005 713-348-3258 $ 5/5 pints I love dive bars, smart people, and cheap drinks. I got all three at Valhalla, a hole-in-the-wall bar located in an old chemistry building on the Rice University campus. We only happened upon this place thanks to a friend of ours who is a Rice alumnus. There is practically no free parking, but it seems the thing to do is just park alongside the road and leave your hazards on. We were skeptical at first but saw several other

There is a lot of excitement and pressure surrounding the first post of a new blog. So I decided to ignore all that and get straight to the point by simply blogging about the latest incident in my life that involved either eating, cooking, or not-seeing. And it just so happens to be the latter. Today I went in for my second Rituximab infusion of 2010. (The first one was 13 days ago.) In terms sans physician’s jargon (let’s call this Rituximab 101), Rituximab is a mild chemotherapy that the

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