Suppertime Blues pot and tomato

Canned Tomato Blues

Plant ’em in the spring eat ’em in the summer
All winter without ’em’s a culinary bummer
Homegrown Tomatoes, Guy Clark

As a society, we tend to buy roughly the same grocery store items over and over by reflex. We don’t like change much. What’s the easiest or cheapest to buy? I’ll take it, thank you.

I live in a town of about 34 square miles. If it were a true square, that’d be just less than 6 miles from one side to the other in any direction. I could walk it if I was motivated. And in that space, I have maybe a dozen grocery stores and that’s not counting the box stores and mini-marts that also sell groceries.  We live in a time of staggering abundance. (Yet there are parts of town that are not close to one of these. Boggles the mind.)

Read more…Canned Tomato Blues

French bread baguette slice

A Simple French Bread Baguette

Julia Child once said, “How can a nation be called great if its bread tastes like Kleenex?”

I agree wholeheartedly. If you’re lucky enough to have a good bakery nearby, one where you can taste the care and skill and love and one you can afford regularly, cherish it and the baker inside. They are a gift.

Likewise, if someone in your life can make a good crusty loaf which you get to look forward to, cherish them and don’t take it for granted. (And let them know!)

Read more…A Simple French Bread Baguette

Pasteis de Nata

Pastéis de Nata, an open thank you letter to Phil Rosenthal

Confluence. When it all flows together.

You see, this humble food blog is about to become a one-year-old. I didn’t “go live” until March 2nd of last year, but there was a gestation period. I started writing it because people kept telling me, after I’d served them something from my kitchen, you should write these recipes down somewhere. And after a period of back-and-forth pish-toshing, I decided I’d do just that. And I suppose having helped build this internet thingy over the last twenty years or so influenced me to do it online and in public. I don’t know what I was thinking.

But there you go.

Read more…Pastéis de Nata, an open thank you letter to Phil Rosenthal