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Foodie Reads 2016: Exceptionally Weird, Wild, and Wonderful Foods


Spring break is great for my March Foodie Reads 2016 Challenge, actually it's been fantastic for reading in general. I read an entire book this morning while the boys played at the lake's edge. They were out, taking photos such as these, while I stayed in front of the fire.

Photo by R

When they came in, the Precise Kitchen Elf and I sat down together and read Andrew Zimmern's Field Guide to Exceptionally Weird, Wild, and Wonderful Foods: An Intrepid Eater's Digest by Andrew Zimmern* as we start prepping for the Bizarre Foods class I'm going to teach for six weeks starting toward the end of April. If you're ever seen Bizarre Foods on the Travel Channel, you know who Andrew Zimmern is. He's an intrepid eater that makes me realize that I'm really not that adventurous.


I won't tip my hat as to what R and I have planned for class, but there are a few chapters that we've already explored. Well, we've cooked with cuttlefish ink, not squid ink. We've made Cuttlefish Ink Pasta; I even made Cuttlefish Ink Buns for salmon burgers.


R has made Garlic Ice Cream all by himself. I might have to figure out how we can accomplish that in a 90-minute class.

What do you think - do you consider yourself an adventurous eater? 
Why? Or why not??

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.



Here's what everyone else is reading this month: March 2016 Foodie Reads Challenge.

Comments

  1. Your class sounds great and so does that book! But Garlic Ice Cream?!?! AHHHH!

    ReplyDelete
    Replies
    1. Thanks, Amy. Yes, the garlic ice cream is definitely not for the faint-of-palate. The boys and I all ate it. My husband took one bite, apologized to R, but refused to take another bite.

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