King of The Hill has really outdone themselves with their "Raise The Steaks" episode. Hank becomes a passionate food consumer once he discovers organic meats. He and Bobby visit a family farm and see how real food is grown (Bobby: "How do you know when a cow is ripe? Do you squeeze it?). Hank even works to save the now profitable local Corn-uCo-oPia from the destructive hands of Mega-Lo- Mart (Hank: "Co-op, huh? All those Vee Dubyas in the parking lot, I just assumed it was a Unitarian church").Monday, December 10, 2007
Hank Hill Goes HOMEGROWN, works at the Co-op
King of The Hill has really outdone themselves with their "Raise The Steaks" episode. Hank becomes a passionate food consumer once he discovers organic meats. He and Bobby visit a family farm and see how real food is grown (Bobby: "How do you know when a cow is ripe? Do you squeeze it?). Hank even works to save the now profitable local Corn-uCo-oPia from the destructive hands of Mega-Lo- Mart (Hank: "Co-op, huh? All those Vee Dubyas in the parking lot, I just assumed it was a Unitarian church").
Friday, November 30, 2007
Winners of Farm Aid's HOMEGROWN Thanksgiving Menu Contest
Congratulations to winners Hope Course, the Hileman Family, Matt Scheibe, and Melissa Miller! Check out their HOMEGROWN menus here
mmmmm....pie.
Tuesday, November 20, 2007
Saturday, November 17, 2007
Humble kitchen love
I’ve been thinking about kitchens a lot lately. I scrutinize any appliance ad that features a gourmet kitchen – usually there is an elegantly dressed couple cooking together or entertaining their equally fabulous house guests. Sleek, long counter tops. Sparsely adorned with shiny orbs and glass vases – maybe a dramatic bouquet for color.
Sometimes the idea of having such a sleek and sexy kitchen is appealing, but for now I’ll stick with my humble apartment kitchen: pots hanging from the ceiling, shelves bursting with random food stuff, the 40-year-old gas stove, and the worn wooden top of an old dresser that serves as my only counter top – it may never grace the pages of Dwell or Gourmet, but it’s a well-loved space where I work well with what I’ve got.
What kind of kitchen do you cook in?
Sometimes the idea of having such a sleek and sexy kitchen is appealing, but for now I’ll stick with my humble apartment kitchen: pots hanging from the ceiling, shelves bursting with random food stuff, the 40-year-old gas stove, and the worn wooden top of an old dresser that serves as my only counter top – it may never grace the pages of Dwell or Gourmet, but it’s a well-loved space where I work well with what I’ve got.
What kind of kitchen do you cook in?
Thursday, November 15, 2007
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