It’s always been my contention that fiction reflects its time and place better than many histories. Shakespeare’s Athens and Italy say more about Elizabethan London than the historical Greece and Italy. In fact, during my MFA defense, I described two … Continue reading
This is as much a method as it is a recipe. In the old days, chickens had more flavor so you could make a good stock with just a chicken. These days, you need some help, although local free range … Continue reading
Today’s NYTimes had an article about passwords and how they are an attempt at personalizing what is essentially impersonal. It got me thinking about other names. I once did work for a mfg software company whose servers were all named … Continue reading
Having veal stock in the freezer is the culinary equivalent of money in the bank. One can pull out a cup or two, add it to a pan sauce and voila, an unctuous sauce that does not need thickening and … Continue reading
So after I got home on Wednesday, I unpacked the jars of Cajun seasoning, put the Camellia beans away, and lit a fire in the woodstove in the kitchen (it was 63 in the kitchen). I did a quick draft … Continue reading
Back from NOLA yesterday. Sarah and her sister Anne were due to spend a week in Costa Rica. Anne’s wife Barb had another seizure Tuesday night. Rachel got in touch with them and they got off the plane in Costa … Continue reading
So originally we were supposed to eat at Antoine’s, an old school New Orleans restaurant. A chance to taste the classics as they’ve been done for 170 years. However, after checking a lot of the on-line reviews, the major comment … Continue reading