Monthly Archives: May 2014

Food history: eggs Benedict

In the movie Runaway Bride, Julia Roberts’ character realizes that she has “liked” her eggs however her fiance-at-the-time liked them. In one fantastic scene she makes every type of egg there is to determine what her true preference is.

The verdict? “I love eggs Benedict. I hate every other kind.”

That may be taking it a bit too far, but I do absolutely adore eggs Benedict. Next to the Reuben sandwich, I would say it’s actually my favorite meal of all time.


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Asparagus and tortellini salad

This recipe is a different kind of pasta salad, featuring asparagus, yellow pepper, and tortellini with a lemony dressing. It comes from the ever trusty Better Homes and Gardens Cookbook.


  • 18 to 22 oz refrigerated cheese-filled tortellini
  • about 1 pound of asparagus, ends trimmed and cut into 1 inch pieces
  • 1 large yellow bell pepper, cut into 1/2 inch pieces
  • 1 tsp finely shredded lemon peel
  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 garlic clove, minced
  • 1/4 cup minced almonds, toasted
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup sliced green onions

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Food history: peanut butter

Interestingly, peanut butter contains neither nuts nor butter. 

If you’ve watched episode 6, season 4, of 3rd Rock From the Sun – I *love* 3rd Rock From the Sun – you know that peanuts are not nuts:

“A lot of people don’t know that a peanut is not a nut. It’s a legume.”

“And a lot of people don’t know that a walnut is not a peanut. It’s a walnut.”

I digress.

Let’s check out who the heck thought to make a paste from ground peanuts.


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