May 28
This year is flying by! We’re up to the holiday that starts summer
and prompts chefs in the Frost Belt to dust off their grills. Not a bad time,
either, for those who can cook out all year to give their equipment a check-up.
Truth is backyard grills should be cleaned before and after each use the same
as indoor ones are Read more
Years ago, the mention of this holiday brought thoughts of Corned Beef and Cabbage. Men seemed to love it. A friend of my father’s, a sportswriter, arranged his summer schedule around a race track where the clubhouse caterer served it on Tuesdays. Read more
I realize Valentine’s Day just passed, but I wanted to use the Super Bowl illustration while it was fresh. Hopefully, since the 14th was midweek, some of you waited until this weekend to celebrate and this post is in time to help you. If not, there’s always a birthday, anniversary or special occasion on the horizon. Read more
Dec 29
It’s the height of the holiday season, the biggest party time of the year, and I’ll make book that if you entertain, and remember your costs last year, you’re going to have sticker shock this time. The U.S. Department of Agriculture’s Economic Research Service reports a 3% to 4% price rise in 2011—and predicts the same for 2012—but I don’t think they looked in the Dairy Counter. Many of the basic items there have gone up 25% to 50%. It’s only natural to look for ways to shave costs, while still making your guests feel welcome.
The holidays are here, and I suppose, like me, to be sure there’s enough, you’ve over bought for at least one meal, which means that in a few days you’re gong to be contemplating left-overs, but that’s O.K. If you’ve read my plan, you know my approach to over stocking, and leftovers are simply surplus in a prepared form. In fact, I like to stretch their use out. It offers chances to be creative and save money on food bills for the next week or so. To this end, and to keep my family from boredom, I only give a major meal one encore, and never with the full cast. For us, it’s turkey, stuffing and one green vegetable. We relax, enjoy the main entree, don’t feel stuffed ourselves, and appreciate the other dishes in future dinners.
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