Category Archives: Blog
By Nan Recently my brother got me excited about some new cupcake papers he found at his local kitchenware shop. Imported from Sweden, they are made from heavier paper than traditional liners. The promise is that you can use them … Continue reading
by Jan What would you do if you were invited to a meat butchering class? Honestly, there is a bit of an ick factor with the thought of handling raw meat. With all of my culinary training, I have never … Continue reading
by Nan When it comes to food and cooking, curiosity is my middle name. Although I don’t get as bizzare as Andrew Zimmern, , when I see something new and different, I generally want to try it.
by Nan “Salud!” we cheerfully said many times, and in many awesome places, as Wayne and I traveled across Peru last February. These three unusual and exhilarating thirst-quenchers, all native to Peru, tickled our fancy the most:
by Nan Browsing through food magazines lately, I’ve noticed that just about every one of them contains a story or a recipe featuring grain-like quinoa (keen-WHA). To most Americans, these tiny off-white, millet-sized granules are a trendy new food. But … Continue reading
by Jan We had an unexpected experience on our recent trip to New Orleans which was both pleasurable and a big surprise–dining at a Vietnamese restaurant, called Nine Roses in Gretna, LA (in Jefferson Parish about 20 minutes drive from … Continue reading
by Jan My husband John and I just returned from a trip to New Orleans or NOLA, as it is sometimes called. The food is as good as ever. It was great to see that the vibrancy of the city … Continue reading
January can be hard on the psyche–cold, drab, dreary–even in Florida where I’m visiting now. On a recent Florida “snow” afternoon (aka. downpour rain), I ”played” indoors, pouring over Sarabeth Levine’s new cookbook entitled Sarabeth’s Bakery.
by Nan Thankfully, Monday December 13 was bright and sunny, albeit frigid, and a great day for our Cousin’s Cookie Baking Day. The original plan to bake the previous Saturday had been put on hold as a fast-moving blizzard blanketed … Continue reading