Spring and savory

Brad Willis

Brad Willis is a writer based in Greenville, South Carolina. Willis spent a decade as an award-winning broadcast journalist. He has worked as a freelance writer, columnist, and professional blogger since 2005. He has also served as a commentator and guest on a wide variety of television, radio, and internet shows.

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8 Responses

  1. change100 says:

    OMG nomnomnom. If you had to substitute another fruit for peaches, what would you go with?

  2. otis says:

    Change–Sub mango for the peach, just cook a little longer.

  3. Grange95 says:

    Your recurring “something I threw together” food posts make me hungry while reinforcing that I’m playing culinary 2/4 LHE in my kitchen. We’re both fortunate my sig other rolls his eyes at “poker blogs”, otherwise I might have get a little Joe Pesci on you.

  4. BG says:

    The only thing I’d swap out in that risotto is the cheese. Ricotta laced just a touch with honey, whipped together with a good solid pinch of whole milk mozz to make it melty. Otherwise, good goddamn.

  5. otis says:

    BG–Great idea with the ricotta and honey. That will come in the next batch.

    Grange–Is that Joe Pesci in “Goodfellas” or Joe Pesci in “Home Alone?” I’d prefer the latter, I think.

  6. trodoss says:

    The Cabbage sounds great but would kill me (allergic to peanuts). Maybe a little EVOO sub there, or something 😉

    Watercress would be another good one to try with that kind of preparation.

  7. otis says:

    trodoss–peanut oil was just to give it a more nutty flavor. If you sub EVOO, put in equal parts EVOO and sesame oil. Watercress a good idea, too.

  8. The Wife says:

    Your wife gave you sexy eyes because you cooked . . . if my husband cooked anything of substance on a regular basis, you have no idea the kind of eyes I’d give him!

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