Food for Thought

I was eager to hear all about the fabulous high-end chow I knew Nancy Leson had been scarfing in New York City's hottest dining spots. Instead we took a detour to Jersey. You got a problem wit dat?

Google images

I admit it! That headline has little to do with this segment but I was stumped for something socko about today's avocado green Food for Thought. Then KPLU's All Things Considered host Dave Meyer dropped by...

Seattle Times

Here's how to show an egg who's boss without ever turning on your stove.

Smacznego!

Apr 27, 2011
Trace Cooper

You can hear me attempt to pronounce that headline at the end of this Food for Thought. It's the Polish for Bon Appetit, literally "eat well" and we certainly did.

Williams-Sonoma

Wouldn't it be great to have chocolate Easter octopuses instead of bunnies?

Just think -- eight legs to bite off  instead of just a couple of measly ears.   But of course we're not talking about dessert today.  Today we're talking about main course holiday eating for  Passover and Easter.

Nancy's crepe-shot

Apr 13, 2011
Seattle Times

What kind of kid prefers crepes to pop tarts for breakfast? 

Wit Whiz?

Mar 30, 2011
Nancy Leson

The headlined question can be further refined -- and refined is the word -- to "Light, Tex-Mex, Salsa Con Queso, or Italia?"

KPLU

It's a giant veg-out!

KPLU

And for good eats call his Aunt Vera.

What a great time Nancy and I had hanging out with Pizzarelli and talking about food, food movies and his aunt Vera's cooking -- immortalized in song in this segment.  One of the food movies we discussed, Big Night, about an Italian restaurant in the '50s, features a deliriously over the top multi-course feast prepared for an expected visit from Louis Prima. 

KPLU

The only difference between John Pizzarelli and a real ham is...

KPLU

And the winner is...

The power of sour

Feb 23, 2011
Nancy Leson

I like it straight out of the bottle, no ice, no glass.  And with apologies to Fast Eddie Felson, I don't mean JTS Brown bourbon.

Nancy Leson

Created for a Medici, it was the dessert of choice for Venetian working girls.

Courtesy of Nancy Leson

Our diets lay bound, gagged and locked in the trunk as Nancy and I sped toward our date with Wretched Excess.

The shrink-ray is insatiable. First it came for our donuts. Now it focuses on pies. These days you can get ‘em so small they should come with postage stamps instead of napkins.

In this Food for Thought, Nancy Leson tells about two of the new mini-pie joints recently opened in Seattle: Pie, located in city's Fremont neighborhood, and High 5 Pie on Capitol Hill. 

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