Apologies to the Euythmics, but ever since I conceived the idea for this post, I could not get their song out of my head. When I made my batch of homemade olives, I researched the various techniques involved, including the use of lye. I suddenly seemed to encounter all matter of food made with...
I had to share this list of award winning cookbooks from around the world. I’d never seen such a broad collection of resources. All of them were entered into the Gourmand World Cookbook Awards this past year, and they represent their country in the “Best of the World” category. If you’ve gotten your hands...
I’m from Minnesota but did not hear of Norwegian or Swedish egg coffee until long after I left that fair state. I was reminded of it again as I read, with interest, some of the impressions and posts of people attending the Minnesota State Fair. Folks I knew with a Norwegian ancestry swore that...
I learned my lesson about being hesitant about trying sheep cheese, and eagerly jumped in with both feet to try goat cheese. I was ready to be impressed, and was not disappointed. Goat cheese, with the fresh kind also known as chevre, is made from goat milk. Goat cheese comes in a wide variety of...
Easter is a few short weeks off, but it feels right on time with the cherry blossoms in bloom. The daffodils and tulips abundant in all their colorful glory, defiantly standing tall despite the blustery winds that streak around corners with surprising force. But those gusts are required to have the kites streak through the sky like missiles. ...
