Nice White Rice

Nice White Rice

Posted on: January 4th, 2018 by Kathryn Troutman No Comments

I was happily surprised this morning to learn that many customers have asked our wonderful front line serving team members what kind of rice we use for our white rice, because they like it so much.  Simple things like this make me happy.  We use long grain white rice – nothing special, just real food.  It’s not instant, it’s not parboiled, it’s not altered in any way.  I think what gives...

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Crunch, CRUNCH, YUM!

Posted on: February 2nd, 2017 by Kathryn Troutman No Comments

What goes crunch, crunch, yummmm? You, eating a biscotto. But I thought they were called biscotti? Yes, when you have more than one, which we highly recommend, by the way.  Personally, I have not been able to eat just one. These delicious, oblong, crunchy cookies are called biscotti because they are twice baked.  Here is an Italian language micro lesson for you:  “Bis” means twice, and “cotto”...

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A Sweet Resolution

Posted on: January 23rd, 2017 by Kathryn Troutman No Comments

Several years ago, at the urging of Dr. Smirniotopoulus, Cesar and I tried our hand at making baklava. Knowing that I am a fan of all things Greek, Dr. S. jokingly asked me one day why he couldn’t get a Greek coffee and piece of baklava at our coffee bar.  I took this as a challenge.  That day I searched for recipes online and found one that I adapted to my own tastes.  When Dr. S., our official...

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A Caribbean Hot Sauce to Warm You Up

Posted on: February 2nd, 2015 by Kathryn Troutman No Comments

We love to try new things.  Experimenting with new ingredients makes our work fun.  Our latest new ingredient is culantro.  That’s not a typo.  Culantro, not cilantro.  Lousy name, right?  I think it deserves something more interesting than one letter off from cilantro, so let’s call it by its Caribbean name, Shado Beni. If you are a cilantro lover like me, you will go crazy for Shado Beni. ...

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