Jul 26
When I was writing last week’s posting, I was so preoccupied with the prospect of rising meat prices and discussing possible ways to cope with the problem, that I ignored my surroundings. Read more
Sometimes it doesn’t feel good to be right. In fact, at times you’d rather be wrong and this is one of them for me. For nearly a year, I’ve been reporting predictions that meat, especially beef prices, were going to continue to go up. Just a few weeks ago, I warned that the usual pattern was to see them rise right after a holiday. Read more
I got a phone call yesterday about the 4th of July, which left me staring at the calendar in total shock. I can’t believe it’s already high summer! The past weeks have flown by so fast that it seems the enclosed four holidays have tumbled over each other. Read more
Ask anyone in the restaurant business the difference between Mother’s Day and Father’s Day and they’ll reply that reservations are needed for the first one. Funny, in a time when most women work outside the home, couples share chores and the majority of men know their way around a kitchen, the perception persists that women should be taken out and men be served a special dinner in their “castle.” Read more
The favorite meat choices for December holiday roasts are beef and poultry. I’ll be dealing with the other meats in the future, but now, I’m just giving a couple of options aside from the usual stews, stir fries and frittatas. These are company friendly, and not time consuming. Read more
Like most children, making desserts was a big incentive in my learning to cook. For me the lure was Pecan Pie. For some reason it’s served in the South and in New England, but never in the Mid-Atlantic States and I love Pecan Pie! The old adage; “If you want something done right –or even at all— do it yourself” held true. The search for my ideal Pecan Pie started me on the road to exploring cooking at a young age and though I concentrate on “more serious” food now, I still find desserts the most fun, maybe because they’re the most appreciated offerings. Other courses can be received with approval, appreciation and even enthusiasm, but none make eyes light up the way desserts do. Read more
Dec 6
Two weeks ago I confessed that Thanksgiving really snuck up on me, but Christmas dosen’t stand a chance of doing that. From the moment I turned on the car radio Thanksgiving Day, I’ve been bombarded by Christmas music, especially in the stores. I hate to disappoint the promo departments, but starting this early on dosen’t put me in the holiday mood so much as it raises my anxiety level, particularly when I’m shopping, by reminding me I’m facing a deadline. So much to do, so little time!! Read more
Aug 16
No matter where you live, or what produce is available in your markets year round, nothing tastes so good as local fresh fruits and vegetables, and the best time to enjoy this bounty is the middle of summer, the height of the growing season. Everything seems to ripen at once, and the perfect way to enjoy it all is to make salads combining several ingredients. These cold salads are the ideal solutions to dinner planning on hot summer days. The neatest thing about salads is that they’re so open to adaptation, innovation and interpretation. Nearly any salad can be modified to accommodate the ingredients on hand, most allergies and individual taste. They can also be altered to fit most budgets. In fact, often one salad recipe can range from expensive to economical just by changing price categories of the ingredients. Read more
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