If you’ve been watching the news about our country’s financial troubles and find yourself wondering how we got ourselves into this mess, wondering how one company can be so important to the economic well being of our nation, I think the answer might be setting at your dining room table next Thanksgiving.
Green Bean Casserole.
We would not have the French Fried Onion industry if it weren’t for this one product. Do you buy French Fried Onions any other time of year, for any other reason that this rare occurring dish? I would guess not.
I don’t know anyone that … more »
We are all a product of our past and the experiences before lead to the expressions of the present.
I am asked constantly about where I got my culinary training. It would be so much easier if I could say the Culinary Institute of America, or some other noted school. And since I don’t have a list of chefs under which I apprenticed, or the names of fine restaurants in which I have cooked, I have to come up with a different response.
So far, the food has spoken for me.
No, I have to say that I had been … more »
My workweek builds to a crescendo on Saturday, and with the review coming out in the Omaha World Herald, I knew the chords of rhythm and harmony had to be in sync.
Sunday mornings are a French Press, the newspaper, maybe some eggs and bacon and a look at this week’s PostSecret. It’s taking the beagle to the dog run and a familiar stroll through our Sunday Farmer’s Market. It’s what a day off should be.
I kept reminding myself this moment would come, while we were neck deep in it Saturday afternoon, trying to recover from a … more »
I got a call two weeks ago from a woman saying she was planning to do a review of our restaurant. I asked her when she would be coming in and she replied, “Oh, I’ve been in twice already.”
My reactions slowed. The thought that turned over and over in my head was, “I hope we were on those two nights.”
After waiting and wondering for 14 days how she experienced our place, I read the following review and rest assured that we did our job well.
Read the review of bread&cup in the Omaha World Herald… more »
One style I implement often in my soups is a two-part, hot/cold combination. I start first with the base flavor, and then develop a second addition to be added upon serving. This enables me to incorporate texture that would otherwise be destroyed by prolonged exposure to heat.
A favorite in this style has been our Black Bean & Lime Salsa. We create a pureed base with black beans, onions, garlic & white wine. When it is plated, a scoop of salsa made with diced tomatoes, cilantro, lime juice and zest is placed on the soup. The salsa acts both as … more »
I found this photo of me and my dad in the chicken yard when I was a wee lad. It and the article below prompted a thought about nurturing a healthy inner life.
In his book, Last Child in the Woods, Richard Louv promotes the need to reconnect kids to the natural world. I couldn’t agree more. This picture reminds me of the heritage that I was given, even though I didn’t fully appreciate it at the time.
I hated the country as a teenager. Too boring, nothing to do. Now I would love to have a rural … more »
Technology has a way of making life work a little better for us, but if we aren’t careful, I find it can also diminish our ability to find better pleasure.
I heard a term years ago by an author who was promoting our need for a better lifestyle. He encouraged his readers to develop “technological boundaries” in order to avoid being seduced into the next best thing that promises less work and more time for you. Just like a fence around the backyard, the boundary is intended to keep the good things in and the bad things out.
A few … more »
This week felt like Fall, which triggers an ensuing grief that I have to work at a little bit to overcome. I already anticipate the loss of warm weather, leisurely nights outside on the patio, and tasting the garden’s fruits, among other enjoyments that the colder temperatures will bring to a seasonal end.
But I do have to admit, however brief, that Fall brings some of its own beauty that is hard to rival during any other season. Fall is like Spring, only in the opposite direction. Its radiance is in due to decline instead of blossom. It is a … more »