Here’s a little known fact.
I am working on a breakfast cookbook that is totally unlike anything I have ever heard of. I am looking forward to finishing it and seeing if anyone has any interest in it.
In the meantime, y’all are guinea pigs. For the recipe portion at least. And that’s all I am sayin’…so don’t ask.
Breakfast is supposed to be the most important meal of the day but as often as not we are sucking down coffee as we race out the door to work (or up the stairs in my case). If we take time for the actual …read more

So, being a trivia buff I looked up the origin and history of nachos. They were created in 1943 by a man named Ignacio Nacho Agnaya…I couldn’t make this up folks.
Apparently, several wives of American soldiers had crossed the border from Eagle Pass, Texas and were wanting lunch. The restaurant kitchen was all ready closed. We all know foodies are instant in season with food; the maitre d’ used what was left from lunch, tortillas, cheese, and jalapenos and created nachos.
The dubious credit for creating the gloppy cheese version served at sporting events and cheap fast food restaurants goes to …read more

Cheese and onion biscuits are, to me, the perfect accompaniment to cream based soups. I especially like them with potato soup and clam chowder.
Marc, being from Massachusetts, is very keen on clam chowder. In fact, it is almost his number one comfort food. I do try to make it often. My recipe for clam chowder is going to be up on Apron Strings and Simmering Things a bit later today. Trust me, it is awesome.
However, the cheese biscuits to serve with it? Right here, right now.

 
I normally don’t use cake mixes, we all know that. And you guys know that I am all about organic, whole foods.
But we all need junk once in awhile and this cake should be on everyone’s list of quick, easy, and ROCKIN’. So please, before you tear the chef hat off my head, and strip me of my apron…try this?