Keeping precious memories of family food traditions becomes more important as family members age. Sometimes the elder members of a family are gone before we remember to ask for that excellent lemon pie recipe or the secret ingredient for beef bourguignon. Continue reading
Chelsea Clinton’s wedding reception featuring vegan, vegetarian and gluten-free dishes has certainly caused a stir among the fooderati. Everyone from caterers to food columnists are speculating on the Clinton-Mezvinsky wedding menu and what it will do to mainstream American cooking.
Funny that vegan, vegetarian and gluten-free dishes are the rage all because of a power wedding. Continue reading
If you want to make a family recipe book but your family is not cooperating (or you are running out of time because your family reunion or wedding is approaching quickly), then consider one of the 5 (absurd) shortcuts below that will help you make a family recipe book: Continue reading
Not sure about everyone else, but when I taste certain foods my mind wanders back to a different time. The time travel I experience through taste memories isn’t déjà vu (which is an odd phenomenon itself), but an overwhelming sensation of nostalgia, mild sadness, and glee, all at the same time. Continue reading
My oh my, tea parties have a whole new meaning these days, don’t they? Today my friend, Ruth, and I were discussing the Tea Party movement that seems to be gaining ground with the “mad as Hell, and not going to take it any more” crowd. (She told me she’s thinking of becoming a member, although she might not appreciate my publicizing her neo-political point of view).
Hmm. As for me, I prefer the old-fashioned traditional tea parties that “civilization” has enjoyed for centuries. Nice finger sandwiches, brewed tea in a pot, small milk pitchers and sugar bowls, delicate China cups and saucers, doilies, and good manners. Continue reading
Ruth came over the other day to see our lovely recipe box assortment that I was bragging about. “Crowing was more like it,” Ruth wisecracked as she turned over the recipe box we aptly named Chicken with Checkers to inspect its interior and exterior.
After her examination and seal of approval, Ruth said she really liked all the pretty recipe box designs, and as usual, came up with a wonderful suggestion. Continue reading
“1-2-3 is the basic recipe,” I said to Ruth, who was having a slight senior moment regarding how to cook rice. “One cup rice and two cups of water makes three cups of food.”
“Oh yes,” Ruth said. “I was thinking 3 cups of water to one cup rice was how my mother used to make rice. It was always so moist and tender. I forgot the 1-2-3 rule.”
“Well, all I know is that one cup of rice can feed three people. I play The Rice Game quite a bit, and it is amazing how one cup of rice can swell up and make a difference for people in so many countries. It is one staple that truly has global reach.”
That little conversation got me thinking about all the rice in the world, and how odd it is that June brides of the past could waste such a precious food by having guests throw rice at weddings. (While I understand the custom, I much prefer the more recent rose petal tossing or bubble blowing activities at weddings instead of getting whacked in the eyes by errant grains of rice.) Continue reading
The last time I went to a wedding, I was amazed at the details put into the beautiful occasion by the bride and her family. With the average cost of a wedding at approximately $16,000, no wonder many brides-to-be look toward unusual wedding favors to personalize their special day.
One great way to cut costs and still have a wonderful personalized memento for guests and family members is to ask them to contribute recipes to compile in a wedding cookbook. The wedding cookbook can contain photos from the wedding, as well as any messages guests may write (perhaps during the reception) along with their recipe. Continue reading