Food, Photography and Bon Mots
I was invited to join friends for dinner last night and volunteered to bring dessert. I decided to bring chocolate mousse (see previously published recipe on this site–) but wanted to make the presentation a little more elegant than simply serving a cup of chocolate…
“Coraline opened the box of chocolates. The dog looked at them longingly. ‘Would you like one?’ she asked the little dog. ‘Yes, please,’ whispered the dog. ‘Only not toffee ones. They make me drool.’ ‘I thought chocolates weren’t very good for dogs,’ she said,…
I was shopping in Sprouts recently and found myself following the wonderful scent of fresh nectarines wafting across the store when I ran into a young man with a man bun who was on the same mission. “I could smell the nectarines from across…
According to Chinese mythology, Goddess Xi Wang Mu grew immortality fruits in her garden. Most sources say they were peaches. Some say they were cherries. (Both are stone fruits.) Whatever immortality fruit it was, there was one very big problem. The fruits ripened every thousand…
No. This is not a photo of Bjork. This is a photo of Anna Pavlova, the Russian prima ballerina after whom New Zealand’s national dessert was named. (Disclaimer: The Australians and the New Zealanders have been coming to culinary blows for years over credit for…
Homer (of The Odyssey not of The Simpsons) loved them. He called pears “a gift of the gods.” By the time the Renaissance came along, Europeans were even more in love with pears. The powerful Medici dukes, for example, had fruit gardens with expansive collections of…
OK. Let’s call it what it is. I’m on a cookie binge and yesterday’s oatmeal cookie plate is sitting on my counter empty. It must have been Juliet. Sweet little Juliet does have a few priors for helping herself to whatever is on the…
I’ve had a tough week and oatmeal cookies seemed like a good idea. Recipe: Oatmeal Cookies 1/2 C. pecan halves (chopped fine) 1 C. Shortening 1 C. packed dark brown sugar 1 C. granulated sugar 2 eggs 1 t. vanilla extract 1 1/2 C. flour…
Dorie Greenspan is an American treasure. She is a James Beard award-winner. Juliet Child selected her to write Baking with Julia for The New York Times. She has written numerous cookbooks including Baking Chez Moi from which this apple custard cake recipe was adapted. Her blog, www. doriegreenspan.com…
According to Celtic legend, an Irish prince, Connla of the Fiery Hair, lost his heart to a beautiful faerie maiden who arrived on the Irish shore in a gleaming crystal boat. She beckoned him to join her on a voyage to a magical island where…
