FRIED COFFEE

It was called cocoa when we were kids. It was always a welcome treat after ice skating at The Reservoir in the 1950′s.  The park is a mere semblance of itself now. Gone is the fountain, the reservoir structure, and the warming hut seen in the background, with its wood burner going full blast to [...]

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When I saw the link to Desserts That Fall From the Sky,  by Eliza Barclay in Washington D.C. , I was curious.   They’ve got snow for sure in those parts. Ms. Barclays article took me down memory lane and then some.   Follow the links. After reading the article  I got curiouser and Googled snow [...]

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A Lass Wi’ A Tocher Type: Song Tune: Ballinamona Ora.(listen here, scroll down 1/2) Awa’ wi’ your witchcraft o’ Beauty’s alarms, The slender bit Beauty you grasp in your arms, O, gie me the lass that has acres o’ charms, O, gie me the lass wi’ the weel-stockit farms. Chorus-Then hey, for a lass wi’ [...]

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It makes my tongue dance when, while trolling the web I come across something truly nifty. Such was the case when I read an article by Patricia Jinich, ( More chorizo to love),  in The Washington Post.   I happen to be a big fan of chorizo in every last one of its forms. Ms. Jinich [...]

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According to the weather people we are about to get one whopper of a storm.  It’s a fact of life here in New Hampshire that storms = power outages. I’ve got a generator to power my heater fan.  Three old oil lamps.  A box of candles.  The larder’s stocked with cheese, sardines, crackers, canned tuna [...]

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I came across an article in the Philadelphia Inquirer about Chef  Aliza Green and her experiences teaching high  and junior high school students about cooking and Jewish culture. The article is well worth reading,  and I ended up checking out her blog and really got interested. Check out the herb guide. Her book on herbs [...]

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Here come the holidays and the attendant feasting.  Large meals can have problems we don’t normally encounter, so, I’ve put together a batch of resource links to help alleviate the stress. Brining is a great method for achieving a moist roast turkey.  The Chicago Tribune has a how-to about brining and mentions  The Spice Hunter.  [...]

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As I began to research this post I came across the news that yellow curry has  properties that seem to effectively battle  esophageal cancer. Dr Sharon McKenna, said,  “These exciting results suggest that scientists could develop curcumin as a potential anti-cancer drug to treat oesophageal cancer.“ Note:    curcumin is a component of tumeric,  which, [...]

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Fresh pumpkin can be used for so many things.  I like it coarsely grated then sprinkled on salads,  or quickly sauteed with s&p and a bit of garlic,  or added to pancake/waffle batter and topped with apple butter and maple whipped cream. Then, of course there are the more traditional pumpkin favorites,  pie and breads. [...]

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It’s only eight letters. Two simple syllables.  Yet, it’s one of the most interesting foods in all of it’s incarnations. The dumplings I grew up with were risen dumplings served with fresh pork and sauerkraut.   They were wonderful, fluffy things that took on the flavor of the broth in which they simmered. The Bavarian Kitchen [...]

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