I think I lit a small fire last night. My new roommate works in the restaurant industry, and is dating a nice young man that is also. I got to meet him last night, after he worked two very long shifts. He has a server job at night, but during the day he works as […]
‘Tis the season for Pumpkin Everything! I’m generally not one to follow the crowd, but when it comes to pumpkins, I’m a big fan. These gems of the autumn garden bring summer’s warmth into the cooler months and give us a boost of rich vitamin A and Beta carotene, anti-oxidants, carbohydrates and fiber that keep
Pumpkin for Pups and Paleos Read More »
I took a break from posting, although I’ve done some fun stuff over the last couple of months, like lecturing on Food History at La Cordon Bleu and judging the Kid’s Cooking Camp Competition at Cook’s Warehouse earlier this month. And then, I found some wonderful local lamb on sale, and knew I had to
When Life Gives You Lamb, Make Dolmades! Read More »
O is for oxygen and all of the things it does for us and to us. Antioxidants in your food are helpful to stave off the aging process that oxygen causes to our cells! P is for plantain, which can mean a wonderful starchy vegetable that looks a lot like a banana, and
O is for Oh, My, I’m really far behind! Read More »
“if you have faith like a grain of mustard seed, you will say to this mountain, ‘Move from here to there,’ and it will move, and nothing will be impossible for you.” Mustard has been cultivated for most of recorded human history. It has been found in the archaeological remains of latrines and
Julia Child had an enormous influence on my life. She was large and not terribly graceful, and had a highly distinctive way of speaking. She was the first woman to go on television and present a live cooking show, and I watched that show and all of the shows she did after it. She made
J is for Julia Child Read More »
We’ve all seen the posts – kitschy platters covered with questionable food stuffs, coated lovingly in lime jello or aspic. Most people love to laugh at these kinds of outdated food displays, and assume that the whole thing must have been disgusting, and why would you put jello on meat anyway? Meanwhile, aspic has
This past weekend I had the pleasure of teaching a couple of classes at Anachrocon, an alternate history/steampunk gathering featuring Tea Dueling, Maker’s Faires, authors, bands, a Car Show, and costumes galore. I was asked to participate in the Etiquette and Indulgence Track, and I had a great time revamping some classes I had done
Etiquette is Cool Again Read More »
A very happy Winter Solstice to you all! Here in Atlanta this short day is also overcast and gray, so lighting fires and making merry is definitely called for! I am planning a Caroling Party for Monday night, and I’ll have some Wassail and Mulled Cider going for the singers. I covered Wassail in this
Posset, Syllabub, and Egg Nog Read More »