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For almost 10 years I’ve been highlighting my favorite St. Louis restaurants. Southern Living joined the party and recently published it’s own list of The 22 Best Restaurants In St. Louis For Every Price Point. I’m glad to see our food scene in the national spotlight. More from my siteFruitcake Lovers, Arise!Peaches from Campbell: Sweet...
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Wow Fest! As you know from my previous posts, my favorite salad dressing is Basil Vinaigrette made from leaves plucked from my herb garden each summer. But during the holidays, Robin composed this nutty, peanut dressing. The ambrosia was, indeed, fit for the gods. It would make shoe leather taste good. The zippy salad she...
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My friend, a confirmed vegetarian, suggested I try Royale, a family pub in the South Tower Grove area. “Their Beet Reuben on Marble Rye is the BOMB!” she said. A Royal Treat So off to Royale I went along with, Robin, JC, and Lucy. Once inside the neighborhood watering hole, you can nestle into a...
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Food in the 2024 Kitchen I read that the Pantone Color of the Year is called Peach Fuzz. How fortunate, since I was intending to do a post on trendy foods. In case peachy fuzz does not ring a bell, it’s described as a pink/orange shade with a “vintage vibe” (whatever that means). But with...
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When you turn the leaf on a new year, it’s best not to leave anything to chance. Our forbearers started each year by eating certain foods that they thought to bring good fortune. The New Year’s fare depended on tradition, heritage, and geography. Once Upon a Time But my Scots-Irish grandmother put less emphasis on the...
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Memories Are Made of These A Sweet Something On to New Years! More from my siteThe Virtues of Summer VegetablesChef Bernie Lee, My Hiro!I Know Hillary ClintonGood Bread; Good TimesBlue Sky Tower Grill: A Star-Studded MenuMixed Green Salad with Quinoa and Chickpeas
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I love it when friends share their family traditions with me. Especially, those involving food. Each Christmas Eve, Billy and Angelica and their two daughters, Sophia and Gabby invite me to their annual tamale wrap. A South of the Border Tradition This year Billie made 3 varieties: Chicken; Cheese and Jalapeno; and Pork. Working on...
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A Dish Worthy of Song I never think of chowder without having the words of the Bing Crosby melody pop into my head: Who Threw the Overalls in Mrs. Murphy’s Chowder? In the Irish folk tune, Tim Nolan gets fuming mad and declares he’ll “lick the mick,” who did the dastardly deed. No one owns up....
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Memories Are Made of These When browsing the Internet recently, I came upon some tea sandwiches, that were unbelievably easy to make. They brought back memories of being in London and having tea at Harrods and at the historic Brown Hotel. Building a Tea Sandwich As it turned out, I had all the items on...
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One Pound . . . . . . that’s what nutritionists say the average person will gain over the holidays. For the portly, the news is worse—they’ll add 5 pounds! If these numbers are set in gastronomique stone, what’s a foodie to do? Nutritionists suggest including some of the following foods in your diet each...
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Note the precision with which Gregory takes on the task. A Young Gourmet Scraping carrots can be more fun than playing with Tinker Toys. Especially for this 5 year old. My friend, Kelsey, sent me a film clip of her son, Gregory, preparing himself a carrot snack. After getting them cut to his liken, he...
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It All Began with Fruitcake The world is divided into those who secretly adore fruitcake and those who openly abhor it. It’s time for those of us who appreciate a good, hearty fruitcake to come out of the pantry and stand up for the confection, that’s gotten such a bum rap in recent years. (See...
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Binging on Julia’s Food and Film I recently got an email from my friend, Freda Shen, in California. She suggested I watch Julia on Max. (This is not a re-run of the Julia Child film, that came out some years ago.) This is a series featuring the woes and wonders of the kitchen maven, who...
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“May I Have the Recipe” Some years ago, I was served a delightful South African dish called Bobotie. I got the recipe from my hostess and made it a few times before misplacing the scrap of paper I’d written it on. What a pleasant surprise to find it this week—like coming upon an old friend...
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CNN listed Pad Thai as tenth on their “World’s 50 Most Delicious Foods” Pad Thai á la Harper and Austin I love seeing the next generation take up the spoon and spatula. Last week cousins Harper and Austin co-cooked a splendid Pad Thai. When visiting in Thailand my...
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Stop and Go! I don’t say this often. But whatever you’re doing: Stop! Make a reservation to eat at the Lucky Accomplice. Okay, I know it’s a “fer piece” for many of you county folks, but it’s well worth the trip. A New American Menu The dark decor is handsome without being bleak. The dimness...
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Okay, my fellow foodies, we’re almost 2/3s of the way through the extended holiday that we now refer to as HalloThankMas. It’s time to put away the pumpkins and hang the mistletoe. Below is a photo review of Turkey Day 2023 at our farm in Rolla. More from my siteLet’s Talk Turkey: Heritage or Butterball?Thanksgiving...
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“Facts” You Didn’t Know about the First Thanksgiving Good Times and Bad The Native Americans and new immigrants smiled at each other as they shared the 17th century version of Green Bean Casserole. They licked their fingers instead of their wounds. In lieu of dish washing, the Indians taught the settlers to play Frisbee with the...
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The Plan for the Day My kids say I go about planning Thanksgiving like it was the D-Day invasion. They say I worry too much. I tell them somebody has to. My Thanksgiving buffet is always an old-fashion Southern-style meal. Dishes are much like my mother used to make. Here are my recollections of those bygone...
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Bonding with Your Bird My grandson, Austin, plans to “Spatchcock” one of our two Thanksgiving birds. Now some of you know what I’m talking about, but others will giggle in wonderment at the whimsical expression. Actually, it’s an ancient term for butterflying fowl, meaning “cooking a bird with dispatch.” For those wanting a more bawdy...
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