Hailing from the Ozarks, Addie Broyles expanded her cooking (and eating) skills on the West Coast and Spain before settling in Austin, mainly for the aguas frescas at the taco stand down the street from her house where she, husband Ian and son Julian are now attempting to grow their own food in the backyard. They recently welcomed another baby boy and two chickens to the family.
Relishing food is about taking time to enjoy what has become the often hurried and mundane task of nourishing our bodies. Relish Austin is Addie's search for things that make her go "mmmm." High brow, low brow. Fast food, slow food. In Central Texas. On the Web. On the streets. In your garden and in your kids' lunch box. In your refrigerator and on your dinner table.
Relish Austin is also the name of Addie's print column that appears in the Austin American-Statesman a few times a month.
Unless otherwise noted, all photos are by Addie Broyles.
"Try some of Austin's best margaritas on our Gowalla trip. Just don't try them all in one day."
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The entry titled "The California Cooks: What's in Your Fridge Friday?."
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2009 > July > 31 > Entry
By Addie Broyles
| Friday, July 31, 2009, 11:50 AM
SAN DIEGO — A week ago, I featured the fridge of Portland friends we were staying with at the beginning of a 10-day trip down the coast. We ended up in San Diego to spend a few days with my aunt and uncle Chris and Betsy Cook, with whom I lived when I worked in San Diego when I was in college. This second home has always been a food paradise. Both Chris and Betsy are fantastic cooks and even better storytellers. (I’ve been hearing about potlucks and dishes like “Cherry Betsy” and “Dr. Cook’s Happiness Cake.”)
They’ve had a great deal of success with Weight Watchers in recent years, so you’ll find healthful but far-from-boring ingredients. Their fridge is the kind you want to raid in the middle of the night: wine, fresh berries, good quality milk and juice.
What three things are always in your fridge? Fat-free chicken broth. Low-fat yogurt. White wine. We also always have Better than Bouillon stock base (four different kinds: chicken, ham, beef and mushroom). We don’t use it very often, but it’s always in there.
What’s your favorite condiment? Honey mustard salad dressing that we use on sandwiches instead of mayonnaise.
What’s your go-to late-night snack? Frozen yogurt from the Golden Spoon (a frozen yogurt franchise in San Diego).
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What's in Your Fridge Friday
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By maggie
August 3, 2009 1:33 PM | Link to this
I have been to the Golden Spoon in San Diego and it was the most amazing frozen yogurt. To say they are generous iwth the toppings is an understatement. It was one big cup of layers of reeces cups and peanut butter yogurt. Food coma afterwards indeed!
By Tom J
August 3, 2009 1:42 PM | Link to this
I love this feature and always look forward to reading it. Please check out my review of Austin cupcakes at: http://friedzen.blogspot.com/2009/08/austin-cupcake-crawl-first-stop.html