Sep 28
It’s funny how something can sit in a drawer for years, used regularly, but not so frequently that it’s kept in sight. Then suddenly, it’s the topic of a couple of conversations, causing you to stop and re-evaluate its importance. Read more
The past two weeks, I’ve been talking about easy dinner solutions, yet haven’t mentioned the easiest and perhaps most economical food of all—the hot dog! Hot dogs have been a bone of contention for years. Are they just fun food, or a valid entrée ingredient? Read more
In the past week, I’ve heard two talk show hosts mention that they liked a fish dish and wanted to learn to prepare it but were at a loss as to how to remove the skin before cooking. Read more
In my last posting, I talked about the fact that in the fall, when activities start up, especially after school opens, schedules fill up so fast, even into the evening hours, that many people get really stressed. It takes time to adjust to new routines and frequently the first casualties are meals, most especially the family dinner. Read more
About 5 yrs. ago all the chefs began touting “brining” poultry. My family has been “soaking” it in salted water, before cooking, for generations because salt draws the blood. Unlike other meats, residual blood in poultry toughens the meat and taints the taste. Read more
With fall here and school open, for many there’s not only an adjustment to the day time schedule, but to the evening, and often the night time ones as well. More importance is given to extra-curricular activities, and now with reduced P.E. in many districts there’s a concerted effort to fit sports programs into after school hours, weekends and even evenings. Read more
Before starting this week’s posting I have some announcements to make. On Labor Day, September 2, my article; “Hello September” was featured on the new on-line food magazine The Bwyd (thebwyd.com). Read more
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