I feel like I’m coming off of a food high.Come on, you all are feeling the exact same thing. There’s been more than enough cheese platters, gorgeously delicious cookies, mounds of roast beast and glasses of luscious red wine to wash it all down. Continue reading
I’ve been waiting for “real” soup weather to arrive. You know the type: cold wind howling, trees rustling branches against the windows and inches of rain or snow. All of this iconic soup weather hadn’t happened yet, but that hasn’t stopped me from soup making. Continue reading
I do love fall, and all of the vividly colored foods which possess unique, intense flavors. It’s like they are swaggering their culinary-stuff. Coolness set aside, apples and cranberries, squashes, kale and Brussels sprouts are dense in nutrition and occupied with savor. Continue reading
So long vegetable garden. You were new. You provided produce, but October has arrived with nippy temperatures. These were the coursing thoughts as I pulled cucumber and tomato vines, the last of the pepper plants and cut back the kale which had turned into small creatures. It’s always bittersweet, deciding to toss stuff into the compost bin. Continue reading
It’s in the air. I can feel it. And no, I’m not humming a Phil Collins song. Fall, in all of its glorious gold, brown and burnished colors and flavors is in the air. The maple tree out my window has a suggestion of red in some of the leaves. Heck, I turned the heat on for a few minutes this morning. Continue reading
“It is in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to quiet consumption,” poetic words for common fruit. Thanks, Edward Bunyard for penning this description in “The Anatomy of Dessert.” Continue reading
The jar was empty. Well, mostly empty as the pickles sweet and amply spicy were gone. I don’t know about you, but I do feel somewhat guilty each time I pour the leftover juice down the drain. There’s flavor, bits of garlic, mustard seeds and brick red chilies in the liquid that’s gurgling to parts unknown. Continue reading
Which came first, the chicken or the egg? I know, corny, clique, unanswered question that gets batted around at so-called intellectual cocktail parties. Eggs come from chickens, but wait chickens come from eggs. Who knows? The way I see it this confab is not going to change the world or solve crime, but it does make you wonder. Continue reading
Be well-rounded. Soak up the sun. Find beauty in small things. Live a fruitful life. Be a good pick. It’s ok to be a little blue. Make sweet memories – Ilan Shamir
Happy summer! Did you realize that next week is the Fourth of July? Exactly. How did that glorious, star-spangled-banner event sneak up so quickly? Maybe, it’s because I have my birthday in mind, and it’s a big one. I won’t say just how big, but trust me on this one. Continue reading
thyme, and everything else 