Cooking Thoughts: California cuisine meets Texas down home

In hanging with my dad these last few months, it's really been an exercise between my cooking repertoire and his palate.

Through curries, pad thai, frittatas, mexican street food, delicate soups, cous cous, quinoa, crostinis, braised venison etc, he's been a real trooper trying new things.

My Aunt Earlene, though, summed it up, though. When I served her edamame and hummus, she said, "what you are really saying is that I'm eating soybeans and bean dip? Why didn't you just say that in the first place." Love it!