Category Archives: Food

Chicken Fried Rice No Takeout Required

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Stir-fried chicken fried rice with peas, carrots, onions, and herbs in a dark serving bowl, resembling classic Chinese takeout fried rice.

I Finally Found It! 

I finally found a fried rice recipe I actually like! It comes close to the takeout fried rice from my favorite Chinese restaurants. All my past attempts have resulted in blah, flat-tasting rice. I’d about given up. Whenever I wanted fried rice to go with one of my homemade dishes — usually chicken and broccoli — I just ordered it and had it delivered. Expensive, and now very unnecessary.

Sorry Golden Dragon, Big Wong, and Lucky Corner. I’ll still call you… but not for fried rice.

I tried this recipe as chicken fried rice because I didn’t have any leftover pork for pork fried rice. You can be sure I’ll be experimenting with that next — maybe chopped pork chop, maybe bacon? I don’t make spare ribs. Love ’em, but I’m still on the takeout wagon for those.

So enough singing praises of this recipe. It’s time to share it with you. And of course, I want to hear all about your luck if you try it.

Chicken Fried Rice

Equipment

  • Large skillet or wok (I used a wok)

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1 pound chicken, cut into bite-sized pieces (I used chicken breast)
  • 2 tablespoons sesame oil
  • 1 cup diced white onion (I only had yellow — they worked fine)
  • 1 cup thawed frozen peas and carrots
  • 2 large eggs, lightly beaten
  • 3 cups cooked rice (I cooked mine the day before)
  • 2–3 tablespoons soy sauce
  • 2 tablespoons sliced green onion for garnish (optional)

Instructions

  1. Add 1 tablespoon vegetable oil and 1 tablespoon soy sauce to your skillet or wok. Heat over medium. Add the chicken and cook until lightly browned and cooked through (about 5–7 minutes). Remove chicken and set aside.
  2. Add 2 tablespoons sesame oil, the diced onion, and the peas and carrots. Fry until tender, about 3–4 minutes.
  3. Push the vegetables to one side and add the beaten eggs to the other. Scramble with a spatula. Once cooked, mix the eggs into the vegetables.
  4. Add the cooked rice and chicken back into the pan. Stir to combine. Add 2–3 tablespoons soy sauce and stir until everything is heated through. Top with sliced green onions if you like, and serve warm.

And that’s it. That’s all there was to it. Boy, was it tasty.

Yes You can Reheat your Leftovers

To reheat individual portions, I warm them on the stovetop with a tiny bit of chicken broth — just enough to create a little steam. I cover the pan so the steam warms the top while the heat warms the bottom. Stir often as you reheat.

 

I found the basic recipe at The Recipe Critic. Check out all the other yummy recipes they offer.

 

The Wild Story Behind Baby Ruth

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“A Nestlé Baby Ruth candy bar in a silver and blue wrapper, with a cut piece in front showing layers of caramel, peanuts, and nougat covered in milk chocolate.”

The Candy Bar Babe Ruth Couldn’t Claim 

When a Sports Legend Says “That’s MY Name!”

Hey! No you don’t you guys! That’s MY name. It seems ridiculous in today’s world of big name endorsements and contracts that Babe Ruth couldn’t keep control of his own name but that’s what happened back in 1921 but that’s exactly what happened to one of the Biggest Names in Sports. Let me tell you about Babe Ruth and a candy bar called Baby Ruth.

A Candy Bar With a Suspiciously Familiar Name

In 1921, the Curtiss Candy Company launched a new candy bar called Baby Ruth. America immediately assumed it was named after Babe Ruth — the baseball superstar who dominated headlines and packed stadiums. The timing was perfect, the association was obvious, and the public made the connection instantly.

But Curtiss Candy insisted — with a perfectly straight face — that the bar was named after Ruth Cleveland, President Grover Cleveland’s daughter… who had died nearly twenty years earlier and had absolutely nothing to do with baseball, candy, or marketing.

Babe Ruth Fights Back

Babe Ruth wasn’t just annoyed. He had a plan. He wanted to patent his own candy bar, something that would give him financial control and a brand outside of baseball. This was decades before athletes made fortunes from endorsements, so Ruth was trying to be ahead of his time — doing what modern stars do today without blinking.

To protect that future, he needed control of his name. So he took Curtiss Candy to court, arguing that Baby Ruth was clearly trading on his fame.

The Court’s Decision: A Big Swing and a Miss

Despite the timing, the marketing, and the obvious connection, the judge sided with Curtiss Candy.

The company claimed the bar wasn’t referencing Babe Ruth at all — and the court accepted it. It didn’t matter that the explanation was flimsyor that the candy bar’s popularity rose right alongside Babe Ruth’s fame. It didn’t matter that Curtiss Candy was making piles of money off the association.

The judge essentially said:

“They used the name first, and they say it’s about the president’s daughter. Case closed.”

Babe Ruth walked away with no rights to the name, and Curtiss Candy kept selling Baby Ruth without paying him a cent.

Why the Verdict Feels So Unfair Today

In today’s world of celebrity branding, the ruling feels absurd.

Modern stars make fortunes from their names and likenesses:

  • Michael Jordan didn’t own Nike, but Nike sure couldn’t use “Air Jordan” without him.
  • Beyoncé trademarks everything from her name to her tour titles.
  • Taylor Swift protects her lyrics like a fortress.
  • LeBron, Serena, Shaq — their names are multimillion‑dollar assets.

If Babe Ruth lived today, he’d have entire teams managing his brand, licensing deals, and endorsements. But in 1921? He couldn’t even stop a candy company from using a name everyone associated with him.

The Legacy of a Candy Bar and a Missed Opportunity

Baby Ruth went on to become an iconic American candy bar. Babe Ruth went on to become an even bigger legend. But the story of the candy bar he couldn’t claim remains one of the most surprising — and unfair — chapters in snack‑food history.

 

Chocolate Cake: Because Summer Needs Dessert Too

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Freshly baked chocolate sheet cake covered in thick white frosting and rainbow sprinkles, resting on a cooling rack in a home kitchen.

A Chocolate Cake Kind of Day

Lately I haven’t been testing too many recipes. We’re deep into the summer months, which to me means hamburgers, hot dogs, and steak. I grew up with steak — my Dad loved it — but beef has been outrageous this year. So when my local supermarket had sirloins on sale three weeks in a row, well… there was no contest. Steak it was.

Lunch was a salad so I could enjoy my dinner without guilt. During this all‑too‑brief period of indulgence, I ignored the recipes landing in my email with startling regularity. Eventually I decided it was time to clear them out — and found a hidden gem I had to try.

Deliciously Moist Chocolate Cake

I am not adverse to using a box cake mix. They’re perfectly fine: open a box, toss in an egg and some oil, beat, bake, done. No muss, no fuss. I also hate frosting layer cakes (unless it’s carrot cake… ummmm cream cheese frosting). But I’m getting off track.

Buried in my emails was a recipe for a chocolate cake that I couldn’t resist.

Cake Ingredients

  • 1 ¾ cups flour
  • ¾ cup unsweetened cocoa powder
  • 1 ¾ cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder (optional)
  • ½ cup vegetable oil
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (room temperature)
  • 1 cup freshly brewed strong hot coffee or hot water

Instructions

Step 1: Preheat oven to 350°. Grease two 9‑inch cake pans (I used a 9×13 sheet pan because, as I said, I hate frosting layer cakes). If using round pans, line with parchment rounds and grease the parchment.

Step 2: Whisk flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) in a large bowl. Set aside.

Step 3: Using a stand or hand mixer fitted with a whisk attachment, mix oil, eggs, and vanilla on medium‑high until combined. (If you’ve got a strong arm, a hand whisk works too.) Add the buttermilk and mix until combined.

Step 4: Pour the dry ingredients into the wet. Add the hot coffee or water and whisk/beat on low until the batter is completely combined. Batter will be thin.

Step 5: For 9‑inch pans: divide batter evenly and bake 23–26 minutes, or until a toothpick comes out clean. For a 9×13 sheet pan: bake 35–40 minutes.

Step 6: Let the cake cool at least 1 hour, then frost with your favorite frosting.

What Makes This Cake Different?

For me, the biggest difference is the buttermilk. I went 60 years without ever using it, and now it seems I’m reaching for it at least once a week. This cake calls for a full cup.

If you don’t have buttermilk, here’s a DIY substitute: Add 2 teaspoons white vinegar or lemon juice to a measuring cup, then fill with room temperature whole milk to reach 1 cup. Let sit 5 minutes. It will curdle — that’s exactly what you want.

Coffee or espresso powder is common in chocolate cakes because it deepens the chocolate flavor. It does not make the cake taste like coffee. Still, I don’t like coffee — not even coffee ice cream — so I skipped the espresso powder and used hot chocolate instead of coffee. Hot water felt too bland.

The recipe warned that the batter would be thin, and it was. Very thin. But I soldiered on. It also said the center might collapse even if the cake is fully baked because cocoa powder can’t support the weight of such a moist batter. Another good tip. So don’t beat yourself up if it looks like your cake fell. Just wait until you taste it.

Final Thoughts

I used traditional Crisco‑based birthday cake frosting instead of buttercream. It’s messy to clean up, but so rich and yummy that it’s worth every sticky bowl.

This cake is more involved than a box mix or even my usual from‑scratch cakes, but the difference is noticeable. They aren’t kidding when they say moist. The crumb is beautiful, and it holds together nicely.

This one is definitely going into my special‑occasion rotation.

 

From Wine and Cheese to Cowboys

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A charcuterie board arranged with assorted cheeses, sliced cured meats, green grapes, blueberries, pomegranate halves, crackers, green olives in a small bowl, and a creamy white dip. Behind the board are four bottles of red wine, creating an elegant wine‑and‑cheese presentation.

Today’s a great day. Everything from Wine and Cheese to Cowboys

Today is a very special day. If you like food, ice cream, and the Wild West… July 25 gives us a triple‑header: National Wine and Cheese Day, National Hot Fudge Sundae Day, and National Day of the Cowboy. How good is that!

Here are a few ideas to make the most of it:

  1. Host a wine and cheese party. Brie from the Brie region pairs beautifully with Beaujolais — a red wine that complements the creamy texture of the cheese like they were born to be together.
  2. Finish your party with a hot fudge sundae station. Set out vanilla bean ice cream, homemade or artisanal hot fudge, whipped cream, crushed waffle cones, toasted peanuts or pecans, and plenty of cherries. (If you’re going to celebrate, celebrate properly.)
  3. Fun Fact: According to the first sundae story, customer George Hallauer ordered an ice cream soda on a Sunday. Ordinances at the time prohibited selling ice cream sodas on the Sabbath. So 18‑year‑old Ed Berners improvised: ice cream in a dish, chocolate syrup on top, no soda. He named it a “Sundae” in honor of the day. And just like that, dessert history was made.

Finally, wrap up your day by celebrating the Cowboy — that hardworking symbol of the American West. The world would be a better place if we all followed the Cowboy Code.

The Cowboy Code

Your Word is Your Bond A handshake and a promise carry more weight than any written contract.

Live Each Day with Courage Face hardships head‑on and never quit.

Take Pride in Your Work Whatever you do, do it well and finish what you start.

Protect the Vulnerable and Weak Be gentle with children, the elderly, and animals.

Never Take Unfair Advantage of Someone A cowboy never strikes a smaller man or shoots first.

Respect Others Never touch another person’s horse or tack without permission.

These are a few of my favorite things. So glad to have a day to celecrate them all. 

 

 Gross‑out Foods for a Bizarre Buffet, Anyone?

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Andrew Zimmern posing at a media event, wearing round orange glasses, a blue blazer, a striped shirt, and a colorful pocket square against a dark backdrop with partial text.

Andrew Zimmern Host of the Travel Channel’s Bizarre Foods

What Would You Bring to the Bizarre Buffet

Now that you’ve had a little time to think about it… have you come up with any bizarre foods? They’re out there — and Andrew Zimmern built an entire career around foods that sound questionable, look strange, or seem downright off‑putting, yet still fit into the so-called “Gross-out” category and somehow taste good. Maybe even amazing.

 

Let’s build a Bizarre buffet worthy of Andrew Zimmern himself. What dish would you bring? For some, the best additions to this buffet are the true Gross-out options from around the world.

Bonus if it tastes better than it sounds—especially if it belongs in the Gross-out hall of fame.