Jun 30
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
Last fall I wrote about growing up in a seaside resort town and the immediate changes in atmosphere that happened literally overnight on Labor Day when “The Season” ended. Read more
It seems just last week I was talking about putting aside a ham for Easter, and here we are! Time to start getting it ready to star at the holiday dinner, and to consider the supporting cast. Don’t forget, for those on restrictive diets, Smoked Turkey can be substituted for the ham in any of these recipes. 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
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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