This ridiculous incident happened in 2005.
It gets sadder AND funnier to me, the more time goes by.
Dear Stuffed Ones:
Since Tuesday morning, I had slaved over an intricate stuffing recipe with about 17 ingredients in it, ranging from browned sausage, Granny Smith apples, sweet onion, toasted walnuts to homemade cornbread and more secret spices than KFC. It filled three enormous pans when I was done, and I surveyed the results with great pride.
On Wednesday afternoon, I went and picked up my Dad, then drove the 3 pans of wonder-stuffing from Boston to upstate New York, to my sister’s. They were very carefully packed and safely strapped on the back seat seat. My sister trucked them to my cousin’s on Thursday morning, while my Dad and I relaxed back at the hotel.
At this point, this stuffing had traveled more than most of you did for Thanksgiving. Read the rest of this entry
When talking about “healthy eating”, fish comes up in the conversation almost every time. Why?
Fish is a high-protein, low-fat food that provides a range of health benefits. White-fleshed fish, in particular, is lower in fat than any other source of animal protein, and oily fish are high in omega-3 fatty acids, or the “good” fats. Since the human body can’t make significant amounts of these essential nutrients, fish are an important part of the diet. Also, fish are low in the “bad” fats commonly found in red meat, called omega-6 fatty acids. — source: EDF Seafood Selector
We all do it — we make crazy combination dishes, using what we find in the fridge then throwing in a little of this, a little of that. Once in a while, though, magic happens, and the dish turns out so surprisingly delicious that we scramble to write it down.
Every October for the last 4 years, I’ve been part of something delicious, fun and worthy: the March of Dimes’ “Signature Chef Auction“.
This event is a huge fundraiser for this organization whose mission is “to improve the health of babies by preventing birth defects, premature birth, and infant mortality”. Money is raised by ticket sales, sponsorships, a huge silent auction, a live auction featuring lavish meal and vacation packages, and an old-fashioned raffle.
The draw, undoubtedly, is the food. Read the rest of this entry
Fall has arrived in the beautiful Berkshires, with all of the things we love about it: the vibrant colors, crisp air, dramatic skies, apple harvests, picking pumpkins and the transforming leaves.
I’ve been experimenting a lot with all of the wonderful Fall vegetables. Pumpkins are the most iconic, of course, so I’ve been playing around with both small “pie pumpkins” as well as larger Jack-o-Lantern types. [Scroll down for a 2nd recipe after this one] Read the rest of this entry
You should never speak badly of your competition, they say.
I understand what’s behind that. And I won’t speak badly of anyone here. But I have to tell you that I definitely spent a good chunk of time, in the early phases of Your Spice of Life, looking at what my competitors were doing. I had a very critical eye, and made careful note of what I appreciated about their products, whether it be packaging, price or taste — and also things I was not a fan of. Read the rest of this entry
It’s scary looking!
I don’t know what to do with it!
Yes, I have literally heard all of these reasons, and more, not to eat kale… and I would like to give you some info that may change your mind.
First of all, it’s NOT scary looking, it’s a beautiful expression of green bounty! Kale comes in so many varieties — deep dark green, slender leaves, pale green, wide elephant ear leaves, pebbled surfaces, smooth as a peach, frilly lace edging, modest plant, mammoth plant… To me, the beauty comes from the richness of the varieties. There is no such thing as a shy kale plant — they are all bold, beautiful, and HEY, LOOK AT ME! Read the rest of this entry
I am a lucky girl.
I live in the foothills of the Berkshires, surrounded by farms of all types — produce (veggies, fruits, herbs), pasture-raised meats, apple orchards, free-range chickens, dairy farms that turn out delicious cheeses, and more. For any cook, this is an almost indescribable blessing. I can get the very best AND get to know the people who produce it.
With summer crops at their peak right now, I have a large variety of produce to choose from every week. Doing some menu planning, I called three of my favorite farmers — New Leaf Farm, Hawk Dance Farm, and Honey Dog Farm — to check on what each was harvesting
(Did you know that they all grow different crops — sometimes VERY different? Even when they plant the same vegetables as another farmer, it could be 2 weeks earlier or 3 weeks later, so the harvest times are completely different. AND even when it is the same vegetable at the same time, the VARIETIES of that vegetable can be radically different. I didn’t realize the extent of these differences in farming, until I moved here and got to know them better — amazing how much I was a victim of supermarket ignorance). Read the rest of this entry
My sister and I used to sneak Hellman’s mayo and lettuce sandwiches when we were kids… ahh, a little salt, a little pepper, on some good bread, it was the best. I cannot deny loving me some Hellman’s (and no other brands, quite emphatically).
BUT… there is just something about mayonnaise during the Summer… I can’t do it.
Maybe it’s the vision of potato salad sweltering in the heat during a picnic that throws me off. Or a macaroni salad, gone completely limp as the elbows swim around the mayo pool at the bottom of the bowl.
As a kid, my family spent some time living in Northern Italy. Since everything is so close together in Europe, we were able to travel a lot on weekends and get to see a great deal of the area around us. That area included Genoa, home of the famous Genovese pesto. Even being an American, and being a kid, pesto made a big impression on my palate!