Consider the Kumquat

How great is citrus season, you guys? I love that it comes right at the tail end of winter, when we never want to see a potato, beet or apple again.

Can we have a moment of Real Talk about kumquats? They are freaks. I used to love to eat them whole when I was little, because I am weird and love sour things. My Sidekick will occasionally soak them in bourbon or rye for the tartest Manhattan or Old Fashioned you've ever had. But really, what else is there to do with these little weirdos? They do not yield enough juice to be useful. The spelling of their name is ridiculous. Turns out, good ol' Lucy G. Allen's got a trick up her sleeve.

On Treading Water and Bulgarian Feta

A few quick notes.

1) Moving is crazy.

2) Do not get sick or hurt, ever.

So, we're treading water a bit. Having just recovered from an apartment move and with my Sidekick on the mend from a herniated disc, the food we've been putting in our faces has relied largely on the two following principles: how quickly can I do this, and with how little heat?

Which is where Bulgarian feta comes into the picture.

In Case You Are Melting

I joked with my sidekick last night (I wasn't joking) that we've reached the the part of the year where all I want to drink is Mexican beer. The only beer I will fruit - just shove a lime in a Pacifico and send me on my way. I have to admit, when I said that, I'd momentarily forgotten about this bad boy. Allow me to introduce you to the Pucker Up.

If those straws do not make you swoon, you may want to check your pulse.