I must admit, I didn’t know much about ratatouille until I saw Pixar’s computer-animated Ratatouille, a film about Remy, a diminutive rat with high aspirations of becoming a chef. Sad, I ...
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Local, Fresh, Sustainable: Bistro 7 Farm-to-Fork Restaurant + Bar
The farm-to-table movement is one that is alive, well and prospering throughout ...
Meatless Monday Recipe for 4/8/13: Maple Sweet Potato Ravioli
Monday comes but once a week, but from the looks of this ...
The Battle Is On! Battle of the Chefs at Founders Hall, Ridgefield, CT (June 2, 2013)
Everybody loves a good ‘fight’ … especially when it involves food. On ...
More Compelling Reading . . .
Today’s Foodism: A Garden Called Utopia
What was paradise but a garden full of vegetables and herbs and pleasures. Nothing there but delights. ~William Lawson Some would say the one thing missing from paradise was meat. Regardless, with fresh vegetables and vibrant, aromatic herbs in the garden, you can create a wonderful plate that brings pleasure to the palate. Perhaps incomplete […]
Today’s Foodism: When My Stomach Talks, I Listen
“When engaged in eating, the brain should be the servant of the stomach.” ~Agatha Christie Too many times I have allowed my greed to rule my body, dictating when to eat and how much to eat. I never gave thought (oops! there goes the brain … thinking) to allowing the cues from my stomach to […]
Today’s Foodism: Dessert … As Like The Subtle Nuances of a Woman
I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts. ~Graham Kerr What a lovely sentiment and an equally eloquent way to view the delicate […]
Today’s Foodism: Savor The Flavors … Now And Forevermore
… food is not simply organic fuel to keep body and soul together, it is a perishable art that must be savoured at the peak of perfection. ~E.A. Bucchianeri How many times have I marveled at the beauty of food and regarded it as more than simply vanishing nutrients that go into our body on […]
Today’s Foodism: I’m Bold . . . But Not That Damn Bold
He was a bold man that first ate an oyster. ~Jonathan Swift There are foods that I adore and have always been on my invisible list of ‘must haves’ in the culinary sphere. Then there are those foods that I once loathed, the acquired tastes, which are now among my favorites. And then there are […]
Today’s Foodism: Alas, I Don’t Have The Strength . . .
Strength is the capacity to break a chocolate bar into four pieces with your bare hands—and then eat just one of the pieces. ~Judith Viorst While it may be relatively easy enough to snap a meager hunk of chocolate into four pieces, I’m afraid the real test of strength is one at which I would […]
Today’s Foodism: When It Reaches Its Peak . . .
Ripeness embodies all something has ever been, and the most it will ever be. ~Paul Bertolli A sweet Georgia peach … the musky sweet smell of cantaloupe … the moist green husk of an ear of corn … When food is ripe and it goes from fork to mouth, you can taste the freshness in […]
Today’s Foodism: It Doesn’t Apply Only To “Soul Food” …
A recipe has no soul. You, as the cook, must bring soul to the recipe. ~Thomas Keller “Soul Food” is typically thought of as food that’s cooked from the heart, with an added touch of soul. And while this may be true, it doesn’t necessarily have to be classified as soul food to have soul. […]
Today’s Foodism: Some Things You Never Outgrow
What is patriotism but the love of the food one ate as a child? ~Lin Yutang As children, our palates are generally less developed than those of the adults who surround us. Time marches on and as we grow into adulthood we cultivate our taste buds to be in tune with delicacies that are a […]
Today’s Foodism: Don’t Let The Aroma Fool You; It’s Some Kinda Good
You can never have enough garlic. With enough garlic, you can eat The New York Times. ~Morley Safer Raise your hand if you too are a lover of garlic. Ahhhh, it is the stinking rose that is both a blessing and a curse at the same time. It possesses a distinctive aroma that simply cannot […]
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Today’s Foodism: A Garden Called Utopia
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Meatless Monday Recipe for 5/20/13: Kale Ratatouille
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Today’s Foodism: When My Stomach Talks, I Listen
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The Reimagining of an Old Favorite: Redding Roadhouse in Redding, CT
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Today’s Foodism: Dessert … As Like The Subtle Nuances of a Woman
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Today’s Foodism: The Burger Is King
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A ‘Perfect’ Giveaway to get you in the ‘Zone’ … ZonePerfect, That is
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Today’s Foodism: Love Me For Me, So Says The Truffle
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Today’s Foodism: It Took A Lot of Fingertips For This Beauty
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valbarda: Thank you. As a stepmom of a child who doesn't liv...
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poet in the pantry (@PoetInThePantry): Beautiful! Moms are so under-appreciated for all t...
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kosherlikeme: SO TRUE! Sometimes I return to my home after havi...
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Carole: Valerie, thanks for linking up with Food on Friday...
