22
July
No passport required
Two of the most influential culinary lights have gone out. First, Anthony Bourdain in June and now Jonathan Gold a couple of days ago. You…
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…
17
March
Gas station chicken and Blue Box
All across the South there are gas stations that hide a delicious secret. The first clue appears when you drive up and notice scores of…
11
March
The Bloody Mary Festival
This seemed like an excellent idea when I bought tickets for it for King Daddy’s Christmas present and, indeed, it was. Who doesn’t like a…
4
March
Wiener schnitzel and Tafelspitz
King Daddy and I are going to Vienna. I am tempted to pronounce it Vy-eena as in the town in Georgia. But it is actually…
14
October
Why you should shop at global grocery stores
I have been pondering a lot lately what it means to be Southern when it comes to food. The definition used to be simple. Fried…
8
October
I ate too much
It has come to my attention after reviewing the photos in my phone that I ate too much this week. Burp. In my defense, it…
1
June
Chinese spare ribs
So King Daddy and I were at the World Famous Peking Palace in Cool Springs eating Chinese spare ribs as that is what one does…
5
May
A hot time at Bolton’s
When you walk into Bolton’s Spicy Chicken and Fish you have a decision (or a “decession”) to make. What is the true meaning of “hot?”…
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…