2012…What Will You Bring Me?

Feisty Chef 2012

2012 - Here I come.

It’s the New Year. We all have lists of things we loved, things we hated, and for me, it will be what I hope to see happen in 2012. Remember folks, these are just my opinions, so don’t get angry.


Here is a product that most of us love, but poor bacon has been turned into something other than that salty meat we eat in the  morning. This past year, and for a few years actually, it has been bacon overload! Enough I say. Let bacon be bacon and choose to be eaten plainly and simply beside some eggs, in a club sandwich or a ceasar salad. Please don’t turn him into jam, put him in a chocolate bar or hidden in a cake. Hasn’t he been ridiculed enough already?


My favorite vegetable! Underused, made fun of, and left to be eaten as a pureed soup. Cauliflower is King! He is mighty and tasty and can stand up to anything. Give him a chance; he is well worth the effort. Roasted with cumin seeds and chili then doused in a tahini-lemon sauce is pretty damn good. Pureed with obscene amounts of butter and cream and he is better than any fancy puree you may find in top restaurants. He lives forever in the fridge, and is even pretty yummy late at night dipped into tzaztiki. Cauliflower, you will reign in 2012!


Little perfect grains of crunchiness. Often forgotten due to that girl named “quinoa”, but for me, there is no competition. Cooked with earthy mushrooms and served over spinach, your delicate flavor caresses me. On your own with olive oil and salt and pepper, or thrown into a soup to give it strength. You and I will have a torrid love affair in 2012 and may even invite cauliflower into our mix.

Return To The Past

Who remembers the 70′s? I do. The colorful cookbooks with elaborate spreads, crazy looking food, but tasty. Who doesn’t like Beef Wellington or Lobster Thermidor? I might stay clear of the “chaud-froid” on chicken breasts, but a honest version of Chicken Cordon Blue or Kiev is nothing to snicker at. How about a Waldorf Salad? A Ceasar salad; pure and simple with just a handful of ingredients? I don’t know about you, but a potluck that includes some kickin’ meatballs, a lasagna, and a good loaf of garlic bread sounds pretty tempting to me.

Chemistry On My Plate

If I wanted to eat out of a test tube or beaker, or have scent waft my way as I eat, I’d pop in a Glade plug-in and get out my kid’s chemistry set.

Asian Fusion

Seriously, this is 2012. Do I even need to mention this? Yes, apparently the memo never reached some people. FYI…it died along with Tex-Mex back in 1993.


Ooh you sassy lady! Spicy, yet understated. I love adding allspice in place of pepper whenever I can. It brings brightness to my hummus and works wonders on top of rum punch, Bajan style!

Sea Urchin

I know it is in abundance in sushi places, but here in Nova Scotia we have tons of the stuff…everywhere! I love it. The smell is almost rose-water-esque, with a sweet and salty taste. People are afraid of the texture, but if you’re willing to eat brains, then….Why is it not on more menus? It doesn’t have to be a main course, but just a taste, a tease of the spiny creature. (FYI…I still have a sea urchin stinger stuck in my finger circa 2008!).

OK, so some are good, and some are bad. But after all is said and done, all that makes me happy is being able to enjoy food, any way it comes at me, in 2012. Happy New Year!

More Feisty Posts:

These Flowers Were Not Delivered By FTD
Prickly Perfection
Costas' Spice Is Ever So Nice

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