food - D. Brent Miller

April 3, 2026

Out of gas

Friday in our house is Fish Friday. Most of the time, I am cooking fish, salmon, catfish, tilapia, shrimp or some form of fish. We also go our for fish and chips. We have our favorite spots.

Tonight, it was tilapia on the Blackstone with veggies as a side.

Because each of the items on the Blackstone cook at a different rate, I always start with the item that takes the longest to cook. That would be the Brussel Sprouts. Then I added the mushrooms, onions and bacon. That was cooking nicely, and it was time to add the tilapia.

I was watching the sizzle. Everything looked good. I stepped inside for a moment and returned to find things slowing down. The fish wasn’t cooking like it should. I started checking things and finally looked under the grill at the flames. OMG! In the middle of cooking, I AM OUT OF GAS.

“Lin, it’s going to be a bit longer. I have run out of gas on the Blackstone.”

That’s why I always have that next bottle ready to go. It only took a couple of minutes to change the tank and start the griddle again. Soon, the food started to sizzle on the grill top.

I’m not the only one that has ever run out of gas, but I was prepared. Were you prepared? What’s your story?

See you on the highway.

Brent

March 18, 2026

Who wants pizza?

Who doesn’t like a good piece of pizza. In fact, who really turns down a slice of pizza even if it’s not your favorite. Nobody. But there are differences.

I was at our local grocery store today. This store opened about a year ago, and it is bigger than before and well stocked. In fact, it has one whole freezer section dedicated to the almighty pizza.

Wow! That is a lot of pizza! Every product from one end to the other is a frozen pizza. I didn’t take the time to count the different brands or even offerings. I just took the photo. My basket was devoid of any. I just walked on by humming that tune by Dionne Warwick, “… just walk on by.”

I suppose some of those pizzas are good, some better than others. The same applies to pizza eateries. The franchise pizza places are pretty predictable. Some are better than others. The locally owned pizza parlor that has one or two storefronts usually outshines the franchises. But, there’s nothing like the pizza that you make at home. They are always the best.

My standard pizza, whether ordering or making at home is sausage, mushrooms and pepperoni. Sometimes, I add onions and black olives. Always loaded with extra mozzarella cheese. Sometimes it’s a flat crust, sometimes the skillet. It’s always good.

What’s your favorite pizza toppings? Do you have a favorite pizza eatery?

Brent

January 25, 2023

Appetizer Failure. Or, was it?

I frequently post pictures and descriptions of the food I cook. Pizzas, Fish. Steaks. Casseroles. Turkey on the grill. Looks good and I get compliments, especially on Facebook. So, it is only fair that I post a food failure.

This is the cheesy bread that I attempted to make, looking into the trash can. It is a recipe that I learned and often purchased when I was a professor at Loras College, Dubuque, Iowa, (1989-1993). I would go over to the student center cafeteria for lunch and order a salad and some cheesy bread. It was so delicious. Makes a great appetizer too.

This attempt was a failure because I accidently removed the cap of the seasoning instead of popping the lid to shake some on the cheese-onion-mayo mixture.

I screwed that cap off without thinking and poured a whole bunch of salt and pepper blend onto my cheese mixture. Damn.

Well, thinking I at least need to finish the appetizer and give my effort a taste test. Maybe it was not too much. I soon learned that was not the case. I took one bite. The whole batch of cheese mix and the three appetizers immediately went into the trash where it belonged. Now, off to the grocery store to replenish supplies.

If properly done, it is grated cheese, finely chopped onion, mayo, with a little salt and pepper, spread on French or Italian bread, and a quick broil in the oven to melt the cheese. It’s delicious. Not willing to admit defeat, and to learn from this experience, I tried it again the next day to accompany a bowl of chili. The cheesy bread was outstanding. Chili too.

The appetizer is best if the bread is slightly toasted before topping it with the cheesy mix. You get a better crunch when taking a bite.

Pop it into the oven under the broiler. Keep an eye on it. It does not take long for the cheesy mix to start bubbling. Wait for just that right amount of browning.

Take it out of the oven. It should look like this.

Transfer to your plate and enjoy.

Yum. That was oh-so good.

Failure is only a failure if one stops at that point. One failure can be a learning experience resulting in success. In other words, try, try again until you succeed.

See you on the highway … or maybe at the grocery store.

Brent

February 14, 2014

Sophia’s

Sophia’s restaurant is one of those diners tucked into a long narrow building in the downtown Cincinnati area, and operating for about 20 years. The building is more than a 100 years old. About 15’ wide and 60’ long, it seats about 40 people serving breakfast and lunch. The grill is at the front for all to see as they enter or from the street as people walk by. Booths line the sides, and tables with the cushy chairs fill the center. The cook is friendly, and if the waitress doesn’t know your name, she calls you “Hon.”

The Gyros are great.

See you on the highway.

Brent