6
April
Croissants, Crispins and special sauce
An occasional compendium of products I love… It occurred to me this morning as I was eating my perfectly baked buttery croissant fresh out of…
An apron with my name
I want an apron with my name on it. I stopped working full time in January. I can’t quite bring myself to call it “retired.”…
Falling out of love with my grill
I never thought I would see this day and I’m even hesitant to write about it, but I’ve had a revelation regarding my gas grill…
The Wedge
Forget grain bowls, coconut-oil based dressings and…please…no more kale. Lately, I’ve been pining away for a good old Wedge. No one knows who invented that…
Make yourself a regular
King Daddy and I adopted a travel plan when we first went overseas. Go to one locale and make yourself a regular. When we went…
Goulash
I seem to be surrounded by goulash these days. Now that Dammit Boy lives in Vienna he makes it or eats it in a restaurant…
The fruit ninja
My son, who many of you know as Dammit Boy, is a 26-year-old research associate at the Vienna Center for Disarmament and Non-Proliferation. He is…
31
March
Dress for success
Back away from the bottled salad dressing at the super market. No, let me take that back. Get up close to one of those bottles…
25
March
Chicken and waffles
Here is the story of how chicken and waffles became a thing. Back in the 1930s when jazz greats in Harlem finished their gigs for…
18
March
Carrot salad
You have a winner when you find a recipe with basically four ingredients that just wows you. This carrot salad originally came to me from…
11
March
Mediterranean chicken
This is what happens when you are cleaning out your pantry and fridge. I don’t do this nearly often enough. Like right now in my…
5
March
A better way to cook a steak
I don’t know why there are intense debates about the best way to cook a steak. Some people think the grill is king. I used…
3
March
Hollandaise sauce
The textbook description of Hollandaise sauce is this: Hollandaise sauce is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt,…
25
February
Eggs Portuguese
When a mother passes a treasured recipe down to her daughter, well, sometimes it’s a struggle to let go. I watched this first hand when…
19
February
Chicken 555
I realize I’m in an global cuisine sort of mood right now. There is such a thing as too much sausage gravy. And every time…
9
February
How to find the best restaurants
I found myself today in a delightful conversation with Kenji, who works at Soy Bistro, a Korean restaurant, and is of Japanese descent about his…