When we moved into our now 108 year old house, I stood at the top of the basement stairs and said, in a kind but authoritative voice: "Ok, spiders, here's the deal. Don't mess with us, and we won't mess with you." I proceeded to explain (to the air, yes, I know) that I wouldn't … Continue reading The peaceable kingdom.
My father loved summer. He loved the heat and the sun and the holidays and everything that went with the stretch of time from May to September: fishing, swimming, gardening, parades, flags, fireworks, bathing suits and gin and tonics. Summer was suspension of the rules time, the season of freedom from convention. From Memorial Day … Continue reading Kings of summer. (food for week of 7.15.13)
The Santa Fe of today has every vegan, raw, farm-to-table, healthy-living restaurant you can imagine. The Santa Fe of my husband's childhood had, and still has, Bert's Burger Bowl, Blake's Lotaburger, and Baja Tacos, which is so old-school it doesn't have an online home. The first time Bernard took me to Santa Fe, 15 years … Continue reading Weekly menu 3.18.13
The subtitle for this week's menu plan is "Feeding kids while Mom's out of town." I'm heading to Orlando for a conference on improving blood bank operations (I know, you're jealous), and this week's plan is an attempt to keep my family from resorting to Tyson Anytizers. Some prepared foods are included, because realistically my … Continue reading Weekly menu 2.4.13
Sorry for the late and abbreviated post. We're camping at the local school board for a slot in our top choice middle school. More on that Tuesday, but here's the framework for meals for the week, along with a shopping list that I hope is complete! Special shout out to my pal Lela for one … Continue reading Weekly menu 1.21.13
If you, like me, could live on cheese, then today is our day. Thanks, Foodimentarian!
National “Cheese Lover’s” Day
Five Food Finds about Cheese
- Cheeses are more flavorful at room temperature. Let them stand for a half hour before serving.
- Cheese is an ancient food whose origins predate recorded history.
- Artisan cheese, made in small batches from local sources, is growing at a pace that exceeds even the growth rate of general cheese consumption in America.
- Some studies claim that cheddar, mozzarella, Swiss and American cheeses can help to prevent tooth decay.
- A study by the British Cheese Board in 2005 showed cheese has positive effects on sleep, not nightmares as Ebeneser Scrooge seemed to think.
On This Day in Food History…
1785 Samuel Ellis advertised to sell his Oyster Island with no takers. Later renamed Ellis Island
1920 The 50-50 Club opened, considered the 1st ‘speakeasy.’
1964 The world’s largest cheese was presented at the 1964 New York World’s Fair, weighing in at over…
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Superstitions run rampant in the South. Some of the more well-known ones are: step on a crack, break your momma’s back; don’t cross a black cat or you’ll have bad luck; don’t walk under a ladder, or you’ll have more bad luck; break a mirror and you’ll have 7 years bad luck. I like to focus on the superstitions that bring good luck, such as, find a penny, pick it up and all day long you’ll have good luck, or rubbing a rabbit’s foot, or my favorite – eating black-eyed peas and turnip greens on New Year’s Day to ensure a prosperous year.
For the past fifteen years, my husband and I have hosted a Hoppin’ John party to provide tasty black-eyed peas and turnip greens for our friends in hopes of bringing another year of good luck. The suggested origin of this tradition dates back to the Civil War, when Union troops, especially in areas targeted by General…
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