Word of the day: Bruschetta
Word of the day: bruschetta. I’ve heard a mix of pronunciations but my most trusted source, Mrs. A., Italian wonder in and out of the cookery, led me back home to her roots in Italy with the proper pronunciation. Broo-skeh-tah. Fear no more. I can’t share Mrs. A.’s number, but you can check out a bounty of culinary pronunciations […]
Batter Up Again
Mom and Dad knocked one out of the ballpark with this kids’ cake. She baked this baseball celebration and he did all of the decorating. Thanks for sharing the baseball fever!
Grow your own or buy and dry
I’m back in the herb garden today. After meeting an inspiring international chef and writer a couple of days ago, I’m convinced that I need to modify my herb stock to maximize their impact. I occasionally purchase dry herbs, grow some of my own and buy fresh as my top option. Are you fresh and fresh-only, […]
Batter Up!
Despite the dark shadow that’s been cast over the great sport of baseball lately, I maintain my loyalty. I love baseball. Once again, the cookery made another transformation this week — to family dugout. Batter Up! For the first grade baseball cake batter, the team chose chocolate for the bat and vanilla for the ball. […]
Falafel under cover
My falafel goes under cover with chilled jajik. This recipe is worth doing time in the cookery. Jajik (cucumber/yogurt sauce) 1 medium cucumber dash of salt 2 cloves fresh garlic 1 cup plain lowfat yogurt 1 teaspoon lemon juice 1 teaspoon extra virgin olive oil Freshly ground pepper 1 teaspoon fresh dill weed Peel cucumber, […]
Do Re Mi, Fa . . . lafel
Not exactly the musical scale . . . but the Middle East met the Hudson Valley for dinner last night. Anchored with a cumin-seasoned sirloin and couscous dish, I served falafal sandwiches here in the Hudson Valley. Stuffed into whole wheat salad pockets, we smothered them with our cucumber yogurt sauce. The kids love falafel. […]
Movies from March
March was a mixed bag for movies. Mind you, I rarely get to the new releases so you’ll see some dated films here. What I’d love to hear is what’s showing in the French countryside, Ms. N.? Here’s a recap of the movies I squeezed in around all the writing, reading, chopping, prepping and cooking: […]
Egg Timer
So how long should we keep the colored Easter eggs around and continue to eat them without worry of side effects? I’m guessing they’re still perfect. I promise that at least one will find its way to the table this evening. But this has me wondering about boiled egg expiration. If you’ve got the word on egg […]
Tak så mycket meatballs
We had dinner hours ago but the place still smells like a galley of Swedish meatballs. Shortly after eating dinner, our babysitter arrived and we dashed out of the house with a counter full of dirty Calphalon. The meatballs? Not bad, though I used a variation on the recipe I brought home from Sweden years ago. […]
On the move . . .
I can only eat so much bunny cake and work away at my desk without feeling just slightly puffy. Immediate action calls for some quick cardio with a run along the Hudson.