Honeyrocks rock!

Honeyrock melons taste like summer

Honeyrock melons have been out for a little while and one of them lasts about a day and half at Detroit Food's table. One of the best tastes in the world, honeyrocks rock out tomatoes. Sorry tomato fans, but they just do. 

A big bowl of chilled honeyrock in the morning makes life worth living, makes you an optimist and a better person. The season is short, don't settle on a cantaloupe. Michigan honeyrocks should have their own Pure Michigan commercial. 

So I'm going the fridge, right now. 

New old-fashioned chicken salad

About once or twice a month a couple of bone-in chicken breasts go in the oven with good seasoning to bake until done. Sometimes we have a bit for dinner.

But the best is left for chicken salad. The basic one - chicken, mayo and diced celery, a little salt and pepper and that's it.

Except tonight.  A wonderful meal in Brooklyn started a jones for arugula salad, simply dressed with olive oil and fresh lemon juice and shards of good parmesan. One of the best salads ever.

So, with the ideal chicken salad just made, a small arugula salad followed, generously lined the plate and complemented the salad.

Fresh lemon, chicken salad's new best friend

The bite of the arugula and the blast of citrus from the lemon gave a whole new dimension to our much-loved chicken salad.

Blasted a squeeze of fresh lemon juice in the leftover salad and - wow - it really popped!

It's never too late to love a favorite in a new way.

Behold! The new grill= Broil Master

After a number of years buying Home Depot, etc. grills that last about four years (or less) and conk out we stepped up and about doubled our budget to get this Broil-King grill.

Now, on day two/dinner two we're using it again. Ramps up to fiercely hot in 6 minutes, is so solid and well-built, we are so happy we moved up a big step. And, while not American built, it's built in Canada, which makes us happy, too.

We're in the shallow end of Broil-King, but it's worth every dollar.

Strawberries and guacamole == might be the soul of Detroit this week

We took a morning jaunt to Eastern Market, which is one of marvels of Detroit and of farmers' markets anywhere.

A trip with our friend Kim from http://blogs.gangofpour.com/ and her friend Rod took advantage of a perfect Michigan day - high blue sky, low humidity and good options at the market. We bee-lined for the Michigan strawberries. Now, who wouldn't? They are the best in the world. YES, the world. See...

And other purchases were spring Michigan asparagus and a couple of flats of flowers to brighten up the yard. Miss the impatients this year but they're off the table due to an infection of downy mildew.

We made the full circuit of this giant market, sampled some good stuff and two of us came back with horseradish plants. Harvested in the fall, these simple plants can dig deep, roots at two feet, so we're inviting in a bit of a wild plant here. But should pay off with the hot stuff in the fall.

A trip to Honey Bee Market in Mexicantown capped the day. It's a terrific market -- best guac we've ever had. Wonderful salsa, huge selection of produce, spices, tortillas, masa and the hot food take out is irrestible.

We shared tamales, chicrones, homemade chips, guac, salsa verde, red salsa and a really cold Tecate beer on the picnic tables on the patio.

With the balmy weather and breezes, cool music and great company, it was like were on vacation. Can't ask for more for a Saturday morning.

Michigan Strawberries = strawberry shortcake for dinner

This is the time of year when so many of us are cheering that summer is here. Well, of course, we are.

But, this is the best time of the year for the most delicious strawberries in your life. The spring Michigan strawberries.

They are marvels of intense flavor, the best we've ever had, anywhere. And all the more precious because the season isn't that long. We take every advantage of getting these beauties home whenever we can. (Plus MI asparagus is almost as good and we do the same for these lovely stalks.)

So what else would you have for dinner, other than strawberry shortcake?

These are the beautiful berries --

So we start with macerating the berries with just a touch of sugar

Bake up some real biscuits -- these are from the original "American Cookery" by James Beard (with just a touch of sugar added.)

Beat your real heavy whipping cream with a touch of vanilla.

Pile the fresh berries, the macerated berries with juice on a fresh biscuit and dollop fresh whipped cream on top.

Perfect for lunch, dinner, breakfast, midnight snack, mid-afternoon meal. The food of the gods who probably only eat Michigan strawberries.

Atomic Dawg in Berkley

Always good news that Berkley is getting more tasty chow places.
 Here's a review, thanks to the Detroit News:

Atomic Dawg

We'll chime in soon.

Two happy days at Meijer's

I don't know about you, but I like and do most of my bulk shopping at Meijer's in Royal Oak, MI. When I was single and living near there I would go in and feel like I was in a Star Wars movie -- way too much space, and a universe of choices. I'd feel overhwhelmed.

Well, times change don't they? I've shopped there now for years, as our two children grew we needed more and more and more chow. It was convenient, prices were great for commodities.

The produce section has evolved into a cool way to buy specific MI farmers' crops as they ID them.

But that's not the story, the last two times I've shopped there I've not only had help but have just learned to like a couple guys there. The produce guy pickles 25 POUNDS of asparagus a year. Found out he's from my rival high school and graduated the year after me. It all started with trying to find a bag of lemons.

The meat guy changed some prices for me and smiled the whole time.

And I saw the produce guy again tonight on a not quite desperate, but urgent, trip to get cat food for the old lady cat Sylvie.

This guy totally made my day, we laughed, talked about high school - the bad guys he knew, a little bit of politics. It's such a pleasure to find foodly people, colleagues wherever you go. And this is why I want to share such experiences on this blog. You never know where a good person and a food person turn up. And they're always a keeper.

So props to Mark at Meijer's. My bagged lemons are proudly in my fridge.