It is too dang cold to grill yet. Mad props …

Comment on Peach Balsamic Grilled Chicken by Brianne.

It is too dang cold to grill yet. Mad props for getting out there already! I love the use of the peach white balsamic in this recipe…that stuff is heavenly, but I have no clue what I’d do with it. Using it in a marinade is such a great idea. I

Recent Comments by Brianne

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I made macaroons for the first time last week and am SO MAD I waited so long! I’m eager to make another batch, and adding lemon would be a nice twist. And I am far from a proper lady myself, even with macaroons. I mowed through the batch without a second thought. Oops.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.