Sometimes on a Sunday, before I do my grocery shopping for the upcoming week, I pull all the veggies I didn’t get around to using during the previous week and make something — sometimes a pot of minestrone, other times a big sheet pan of roasted random veggies. Today it was fritters!
If you posed that question to a restaurant sommelier, or anyone passionate about collecting and maturing wines, they would say NO! They might even ask, Why would you want to try to keep anything but wine in your wine cellar? And imply that to do so would be to risk your entire collection. And they would have some good arguments.
Now that all four of my children are away at college, and by away, I mean the closest one is three hours away and the furthest is 2000 miles away, the days of cooking for six are finished—at least on a regular basis. Not only did I cook for six, but they demanded leftovers.
As the late cultural chef, Anthony Bourdain, advised, “Don’t be afraid of random acts of hospitality… be open, without judgement or fear. Walk in their shoes, or at least eat their food. It’s a plus for everybody.”
Of all the global cuisines, there’s nothing that quite compares with the taste and experience of eating traditional, authentic, Italian home cooking.
What I grew up learning to be healthy as a child, I now know not to be. In elementary school, we studied the food pyramid extensively, and it is now disregarded as a standard for healthy eating. I grew up thinking that I should drink milk to be healthy, as it is a source of calcium. Now I know that milk doesn’t have that much calcium, and doesn’t have many nutritional benefits.
Giant crystal tasting balloons are brought to your table with great pomp and ceremony, encased in a smoke-filled glass dome that is removed extravagantly. It’s almost comical, but don’t laugh. Drinking elite rum here is a serious business.
Metal Detectors occupy an irreplaceable place in production lines of food companies today and its future only seems to look brighter.
We’ve visited this part of the US on several previous occasions and, in spite of typical Canadian trepidation about guns and violence, have never failed to be impressed by the genuine hospitality, tons of attractions and outstanding cuisine in the Lone Star State.
I like to cook. But I’m a busy person. For most of my meals, I try to come up with something that’s made from scratch, with ingredients that were grown, and/or raised humanely. I stay away from overly processed foods about 90% of the time. Here’s a few examples of my most popular half-scratch meals.