Tag Archive
nature’s bounty~clams
There’s just something raw and animalistic and yes, sexy, about catching your own food. Some of my favorite memories are clamming with friends on a salt pond in Rhode Island. The clams are barely an hour old when we’d bring them back to the house and throw them in the closed shells on a hot... »
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... »
my favorite things: argan oil
I truly enjoy mysterious things from exotic lands. Using them makes me feel–I don’t know–exotic? It acts kind of like an aphrodisiac on me. I recently stumbled upon something very exciting. Kind of the oil version of a Jack-of-all-trades that is not only good for all of your body, inside and out, but is environmentally... »
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... »
for every opinion there is an equal and opposite opinion
A writer will take any opportunity to write, no matter what it is, and there are always non-writers around who are happy to let people like me do it for them. That’s how I came to ghostwrite an article for a local restaurant magazine under the name of my friend who happens to be... »
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... »
creativity or when the shoemaker has no shoes
Interesting thing I’ve noticed recently. When I’m feeling out of sorts, I can’t write (that part is not the revelation since I’ve known that for awhile now), but I can cook (there is your revelation). Over the holidays with the normal stress plus a whole lot extra personal stuff thrown in, writing was totally... »
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... »
sauced cranberries
I’ve told you all already I was a foodie. I really can’t avoid it given the friends I associate with and how we all love to cook–and eat–so very much. Here’s an example… my good friend Donna is married to an executive chef, which means he is working almost every night of the week... »