A Tale of Two Refrigerators

by Casey Barber on May 20, 2013

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This wasn’t supposed to be the story I was telling today. But last Sunday morning, I opened our basement freezer, also known as the meat freezer, to retrieve a cod fillet and discovered a crack in the ancient plastic lining. I blinked my eyes to wish it away, hoping beyond hope I was imagining things. But nope, there it was, leaking cold air out of the fridge and jeopardizing the status of the pig parts stashed in its frosty depths. [Insert copious amounts of swearing and denial here.]
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The Game-Changing Pickled Butternut Squash

by Casey Barber May 16, 2013

“Snappy and tart instead of mushy and sweet, I’m now convinced that pickled is the only way to go when eating members of the squash family.”

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Too Exhausted to Lift a Fork, Or, What We Ate on Moving Day

by Casey Barber May 13, 2013

“There was no time to stand on ceremony. Heck, I could barely stand, and the dining room was prime dumping ground for everything that entered the house, with absolutely no room to assemble a proper seating area. We sat on the floor and ate plates of food from Boston Market down the street, and it was the best thing I ever inhaled.”

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Neighborhood Guide: West Philadelphia, PA

by Rebecca Peters-Golden May 9, 2013

“Not as posh as Rittenhouse Square, as dignified as Old City, or as embroiled in the great cheesesteak rivalry as South Philly, West Philly is a neighborhood that even many Philadelphians don’t visit often. And it’s a shame, because West Philly is home to some truly excellent eats, from the fancy-pants to the hole-in-the-wall.”

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Fried Oysters and Peanut Pie: Sexy Southern at Atlanta’s JCT Kitchen

by Casey Barber May 6, 2013

“And though the modern Southern standards on the menu—fried chicken, shrimp and grits, as well as the hazelnut-studded Brussels sprouts—came highly recommended by many, this Northerner, feeling flush on the first warm day she’d felt all year, was leaning toward a smorgasbord of appetizers as her meal instead of one big blowout dish. Cracking open a bottle of Albarino with my lady-dates, I cleared the table for a parade of seasonal specials.”

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