My husband and I were talking a few nights ago about political thoughts (the time of Aristotle, Plato, etc.) in line with recent worldwide politics. We can be quite the nerd sometimes, and we enjoy exchanging opinions about certain topics we deem relevant to our society. Sometimes we end up with a serious debate, but it will always end up in friendly banter between married couples. Most of the time we have different opinions, which makes the discussion more fruitful.
So why am I talking about such things? Well, a few nights after that, we had another discussion, but this time about food. We talked about “food crossovers” and how it changed the game.
Food crossover is the term we are both using when describing the mishmash between two types of food. Candied bacon is a good example- it’s an entrée and a dessert in one, if you think about it. Anyway, we were debating about whether we liked or we hate it.
I was mostly on the anti-food crossover part, while he’s all for it. I don’t hate all food that belong to that category, but most, yes. My husband on the other hand is more adventurous when it comes to food so he will eat anything.
The discussion started with food crossover and ended in chowder, and how we all loved that shrimp chowder casserole I prepared a couple of days before. Well, what can I say- biscuits and chowder are perfect together.
Anyway, these types of discussion about food are good sometimes. But before you engage in one, grab a copy of the recipe for this shrimp chowder with herb biscuits. Your family is going to love this.
Photo and recipe courtesy of Country Living.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Serve with roasted vegetables or salad on the side.
