Food, Photography and Bon Mots
The ancient Egyptians ate it. The Romans, too. Roman Emperor Augustus even coined a catchy phrase: “as quick as boiled asparagus!” to describe a quick action. (Apparently, those Romans really knew how to kid around, although “as quick as boiled asparagus” sounds…
My soup saga continues. With howling winds…OK maybe they are just harsh fingernails-on-the-chalkboard winds…punctuating my day, soup again seems in order and spicy soup at that. This is a recipe for a spicy corn and pea soup that I’ve had on my desk for…
Perhaps I should have named this blog Soup’s On. I have posted a lot of soup recipes in this blog’s infancy. I confess that I always have been fascinated with the chemistry of soup. When the recipe is right, the flavors meld…
It is fall in Southern California. Finally. Every fall, when the air picks up the decided chill that signals our meagre change of seasons, my thoughts turn to the comfort of a bowl of hot soup. For me, few soups rival the sheer delight of potato…
Happy O’Halloween from scary Juliet, my favorite witch. Look deeply into those big brown eyes and be very afraid. Juliet packs five pounds of ‘tude when she needs to. According to a book on one of my bookshelves, Halloween originated in 5th Century…
Here is a wonderful cream of tomato soup. I’m pretty picky about what I serve to guests and I would serve this soup at a dinner party without hesitation. Absent distracting spices, the flavor of the tomatoes is pure and intense and the fresh…
There are soups and then there are soups. This cream of poblano soup is exceptional. The soup is beautiful. It can be as spicy as you want. It is hearty enough to make a meal or can be a first course. As with most vegetable…
