Category: Food and Hospitality
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A Sane Approach to Food
Yesterday, while returning from a family weekend in Michigan, I read my latest copy of Real Simple. To my delight, I discovered a refreshing piece entitled “Balance: The Clean Eating Rules to Follow and to Break.” Finally. An article that handles food in a way that doesn’t heap loads of guilt on the reader and…
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Roasting Vegetables: A Transformation
Who knew that magic happens when you combine an oven, a roasting pan, and some vegetables tossed with olive oil and some salt and pepper. Have some carrots languishing in your crisper? Roast them and find yourself eating them like pieces of candy. Asparagus season is quickly approaching. Toss them with some EVOO and roast…
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Risotto for Dinner
I made risotto for dinner recently. Standing at the stove, patiently stirring each cupful of broth into the pot, I was reminded why this dish is a pleasure to cook. For me, risotto requires a certain mindset. It is the kind of dish I make when I want to be in the kitchen and cook.…
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Always Orange on Grilling a Pork Tenderloin
In June, I wrote about my desire to grill a pork tenderloin. I’ve eaten my share of tasty pork chops, pork roasts, and pork tenderloins over the years, but have never grilled one. Last Friday, for Brad’s birthday, the two of us undertook the challenge. In reality, it was much easier than we thought. I…
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What’s in Your Refrigerator?
Last night I took smug satisfaction in what I fixed for dinner. I used bits of this and that to create a delicious meal. What joy! I come from a proud line of women who possess a remarkable ability to save every last scrap of food. Who knows how that last piece of broccoli will…
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Muffin Surprise
Perhaps you can relate to the following: you have some odds and ends hanging out in your refrigerator because it is after the holidays or after a dinner party. You wonder if there is any hope that these bits of this and that can actually transform themselves and become something edible. Then, if you are…
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A Summertime Favorite
Three main ingredients: tomato, basil, and fresh mozzarella. When put together atop a piece of toasted sourdough bread and drizzled with olive oil and sprinkled with some pepper, the results are spectacular. My mouth sings every time I take a bite. No need for the standard lunch meat sandwich or PB & J right now.…
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Two Easy Summer Desserts
Since I am on a cooking/baking kick as of late, I wanted to share two dessert recipes that I made in the last week. Both are easy and delicious. Key Lime Pie is a favorite summer dessert for our family. I have several Key Lime Pie recipes in my repertoire. This one is actually called…
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Embracing New Rhythms
The start of this week marks Week 2 of summer break for me. To celebrate the end of school and other duties, our family went to Jones Beach to hear Gloriana, Sheryl Crow, and Rascal Flatts in concert on May 30. My brother is the Tour Manager for Gloriana so the free tickets and backstage…
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Making Crisps
Almost a year ago, I wrote a post recommending Shauna Niequist’s latest book, Bread and Wine. One of the recipes that I have made twice in the last month, which I didn’t include in the post, is Blueberry Crisp. This recipe should be standard fare in any home cook’s repertoire. It is easy. It is…
Alicia Brummeler 