food
virgin no more
Confession–until last week I was a virgin. A farmers market virgin, that is. Yes, I’ve been to the farm stands that line Long Island’s Rt. 27 on the drive out to Montauk. But somehow a farm stand and a farmers market are different. I learned that last Thursday when I met my friend at the... »
back to nature…
Sadly, I fear I have been ruined by goodness and newly acquired hightened expectations. I’ve gone through life very happily with my eyes closed, simply selecting something off the grocery store shelf that promised tasty goodness on my tongue without much thought past the pretty picture on the package. I am of the Red Dye... »
a memorial day minute
We’re coming up on Memorial Day weekend here in the States. The unofficial start of summer when everyone cleans off the grill and heads outdoors for a barbecue. In honor of the holiday, and the men and women in the armed forces, here are a few fun things. Take a minute this Memorial Day... »
personalized pop
Today’s confession is this…authors (at least this author) procrastinate. I will do anything, including clean the house on rare occasions, to avoid work at times. Yesterday’s procrastinating yielding something very fun and exciting that I figured I’d share here. JONES SODA I love when food products go above and beyond and this company is off the... »
into the wild
Reading Amy’s Blog post about her trip to Africa and all the wild game she saw, not only in the wild but also on her plate, brought back some great culinary memories for me of my own trip to the UK. Why you ask? The Brits are best known for their Fish and Chips, right? That’s... »
a wine by any other name
Though we are told to never judge a book by its cover, we all know most people do. Confession–I judge wine by the label. That’s pretty much the main way I choose what bottles to buy. Ignoring the collective gasp from all the wine aficionados I have to say it’s worked out pretty well for me... »
where’s all the good stuff at?
I spent a considerable amount of years working summers at a country club to put myself through college. That meant I was constantly surrounded by the typical catering hall fare. Racks upon racks of icky, mushy prime rib which I swear is not made from the same cut or even the same animal as... »
mastering the master
So I got Mastering the Art of French Cooking by Julia Child for Christmas. It’s 684 pages, not counting all the index pages in the back which are numbered with Roman numerals that I can’t decipher because I went to public school. This tome weighs a good ten pounds and though I far outweigh... »
…tis the season
Christmas is upon us. I know this because my friend Donna is on her annual pre-Christmas pilgrimage to Arthur Avenue in the Bronx today to buy all the delicacies necessary for her family’s Christmas Eve dinner. You can buy just about anything there. Lamb, goat, rabbit, fresh baked Olive or Prociutto Bread, imported Columbian... »
of sex and comfort food
Judging by the title, you might think I’m suggesting you eat hot, creamy baked macaroni and cheese off your lover’s naked body. No, that’s not what I had in mind, but now that you mention it, it’s not a bad idea. I am talking about indulging. True life example. My friend told me about the new... »