More thoughts from show #32

Alise and I had a conversation after….

“What a downer.”

“That was depressing.”

“Should we share it?”


I think that if we are going to talk about our relationship it should be real. Sometimes, you just go through stuff. Well, how well we deal with stuff is an important factor in knowing how you work together in a team which a relationship is. I am sorry if anyone didn’t enjoy the show because of my lack of pep. I know it is not cancer or some other horrible diagnosis. It is just the one I am going through and I complain all the same. Alise has been great to support me even when I know she has a nervousness about all this.

We mentioned a  few times about lifestyle changes. It will be hard to do. But, I will be trying some new foods, recipes, and activities to get myself healthier. I will let you know how it is going on the show. I am slowly cutting out wheat. I am trying it. I have noticed in the past that I get tired after consuming wheat, but most of that reason is because I consume a lot of it. But, Alise bought some millet bread and it is actually pretty good. I would not use it plainly on a sandwich, but when toasted, it is hard to notice a difference.

On a side note, Alise made some great Texas competition chili. It is awesome!

Be good, say hello to a friend, and hug someone you care about today.

Hoooooooottttttt Wings!

In celebration of my recent gall bladder attack, I would like to talk about some fried food Alise made recently. This may be the last fried food I ever eat so I am glad it was memorable.

Alise is constantly picking up kitchen gadgets to add to our extremely small kitchen. One of her recent finds is a professional countertop fryer. It sat in our closet for months. But in celebration of the new season of Game of Thrones, she brought it out to make “dragon wings” or better known as Tennessee Hot Chicken.

Brined in hot sauce and salt water, they are juicy and spicy all the way through. She then dredged them in spiced flour and fried them. But the best part was the chili/cayenne oil drizzle right after they left the fryer. Juicy and VERY spicy!

I may have to bake these beauties in the future but they were so worth having. Well the pain meds are kicking in and I am sure Alise and I will be talking about going vegan tomorrow. Yeah right!




How to make your own flavored salt

Salt FarmWe recently received a wonderful present from listener and friend Jackie who gave us a sampler of flavored salts. It is a tasty collection from Salt Farm. Flavored salts can add more depth to a dish or as a compliment to certain foods. I enjoy using a rosemary salt sprinkled over some steaks. I was getting curious about how I could make my own, because I enjoy them. I rarely buy them since they tend to be a bit expensive. I found a great article at the link below, but I will share the dry method mentioned since it is probably the easiest to experiment with. You can also use some of these techniques to make flavored sugars as well.

Dry Method

This technique infuses salt with “dry” ingredients like herbs. Vegetables and fruits with low water content can also be used. A food processor is ideal but not necessary.

Basil Salt - Click for Recipe

Flavor ideas: rosemary and citrus, thyme, tea leaves and lavender, dried mushrooms and sage, dehydrated fruits, garlic, sun-dried tomatoes, citrus, lavender, chilies, combination of fresh herbs

Recipe: Rosemary Lemon Sea Salt

Uses: Roasted or baked chicken, grilled meats, ricotta cheese toasts, sliced tomatoes, fried foods, eggs

Yield: 1 cup


1 cup coarse sea salt
3 tablespoons fresh rosemary leaves
Zest from one lemon, grated

Combine ingredients in a food processor and pulse until all ingredients are of similar size and thoroughly mixed. If you do not have a food processor, chop ingredient used for flavor as small as possible. Combine with salt in a bowl; stir and muddle (smash together) until well combined.

Pour on a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently, about every 15 to 30 minutes. You can also “heat dry” in the oven at 170°F or lower for 2 hours stirring frequently.
Once dry, store in an air-tight container.

Catch the full article and more on the Wet, Dry, and Reduction method.

Let us know what flavored salt/sugar you enjoy and how you use it.

Thanks, Jackie!

#31 – To Be or Not To Be… Married

Marcus and Alise start with some news from a friend that leads to a conversation about moving-in vs marriage, why marriage at all, and Marcus gets a bit distracted by some of Alise’s history. Also, Marcus shares some great news. Follow us on social media @LoveandDishes and Thank you for listening.
Check out this episode!