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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Wednesday, February 8, 2012
By Addie Broyles
| Wednesday, February 8, 2012, 03:07 PM
Your delicious (and sometimes revolting) not-so-guilty food pleasures — banana and mayo sandwiches, anyone? — took center stage in today’s food section, and the #secretfoodpleasures keep on coming.
In today’s Relish Austin story, I chatted with cookbook author Deborah Madison, who has spent more time than most of us thinking about what she calls “personal foods,” those foods that “speak to you and something about you and your life that is not universal,” she says.
We had a fun photo shoot at the Statesman last week (you can see the photo gallery here), and chefs Josh Watkins and Plinio Sandalio recreated their own photo shoot at the Carillon (above).
Yes, that’s Velveeta cheese in Josh’s hand and ranch dressing all over Plinio. It doesn’t matter how “sophisticated” your palate, our favorite foods often fall well outside the parameters of what is considered normal and there’s really no need to feel guilty about them.
Photos from Josh Watkins and Plinio Sandalio.
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