a Better Bubble™
Celebrate Freedom Every Chance You Get Every country and ethnic group has special holidays they celebrate. Being the mother-in-law of a great guy from Colombia, South America, gives me a chance to enjoy those times with him, family and friends. This past weekend, despite the heat, local Colombians observed their Independence Day with great gusto...
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From Orchard to Oven I always make a lattice top for a peach pie. If not, it might get mistaken for apple or gooseberry. When you see the juicy, sweet fruit poking through the lattice, you know you’re in for a summertime treat. Typically, a peach pie is flavored with a bit of nutmeg and...
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Expectations When I eat out, I want more than a menu and a fork. I don’t always get everything on my restaurant wish list, but here’s what I hope to find. Cafe Napoli scored nearly perfect. I look for: Parking near the door. A menu printed in, at least, an 8-point font. A spacious patio...
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It was a hot and sweltry night. (Sorry, Snoopy, for corrupting the opening line to your novel.) I looked forward to being at the farm for the weekend, a place where it’s not uncommon to have a surprise, or two, upon arrival. Surprise, Surprise! This time the watering system wasn’t working in the rock garden....
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Cyndy lived in Chesterfield for years, so she keeps me posted on what’s opening and closing in the area. She was especially excited about Westchester, the spiffy, new restaurant that opened last January. So Off We Went It was noon-ish when we arrived and the place was jumping. I usually prefer sitting outdoors, whenever possible,...
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You Can’t Be Sad When You’re Eating a Cupcake I don’t frequent bakeries very often. That might be just as well. But occasionally, when I’m in a neighborhood with a good, sweet shop, I indulge—moderately. The Best Things in Life Are Sweet The first time I visited Diana’s Bakery on Cherokee, I put an “X”...
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Yes, there’s a difference in Cajun and Creole cuisine. Though we often use the terms interchangeably, there are some traditional variations worth noting. Here’s a few, that will help the next time you face a Louisiana-style menu. It Comes Down to History, Region & Ingredients Take a look: History: Creole cuisine came with the French....
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Fruit of the Land It seems like I’m living off fruits and vegetables these days. (I even had a Beet Reuben sandwich the other day—though I don’t recommend it. Reubens weren’t meant to be over-vegetized.) The Hunt Is On In my quest for home produce, I made a run to the Kirkwood Farmers’ Market located...
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Oodles of Noodles Every now and then my body speaks to me sternly: “I need some Chinese carry out,” it says. “I’ll eat it at a restaurant or tossed together in your wok—but I prefer to go out.” My better self argues back, that it’s 100 degree in the shade. Leftovers would be more logical,...
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Flashbacks I “wrote” this post while waiting in line for ice cream—in the rain and 90 degree heat. Even so, I had a blissful feeling, knowing I was about to indulge in one of the fondest pleasures of childhood. The first ice cream I recall came from High’s Dairy, a chain that sold milk products...
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Bird Talk You never know who, or what, you’ll come upon in the Central West End. After having an ice cream at Jeni’s and seeing the recent fire damage to several restaurants across the street, I headed to the car. I nearly bumped into a table of women awaiting their pizza order. I was distracted...
The post St. Louis Avian Rescue Is for the Birds appeared first on Good Food St. Louis.
As a food blogger, I’m into “word salad.” But I often compose the real thing at home. Or I order it at a restaurant as a meal or side. A few are memorable. Others just look like lawn clipping, with bits of leftover veggies, drowned in a bland dressing. Fork & Salad Some vegetable salads...
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Keeping It Simple “Do you know about the Rule of 3?” Robin asked, as we thought about food for the weekend at the farm. “Is that when you have just three seconds to pick up food dropped on the floor before germs can attach?” “No, not that one.” “Then you must mean the writer’s Rule...
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A Dinner Invite “Can you come for dinner?” Robin texted. “Sure, what’s the occasion?” “We have an overnight guest and thought dinner would be a fun time to visit.” I figured she’d order Vietnamese pho, spring rolls, and banh mi sandwiches, which are among our favorites for a quick meal. No, she said, she’d come...
The post Italy: Put a Bit of the Old World on Your Table appeared first on Good Food St. Louis.
Summertime and the Livin’ is Easy You need more than a hand-held fan or some A/C to keep comfortable during a Missouri summer. Here’s a few refreshing drinks that will cool you from the inside out. I’ve purposely limited this post to non-alcoholic items, the so-called virgin drinks, because I’m not much of an authority...
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Sweet Art: the name says it all. This quaint, little bakery/cafe tucked away in the Shaw neighborhood, is also a mini art studio. Cyndy and I headed there for lunch recently after reading a piece about it in one of the local food magazines. Vegan and Virtuous I like it when a place makes you...
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The idea for Grubbing with My Grandsons came to me after watching a British TV series. In the show, Travels with My Father, a daring, fun-loving son travels to various countries with his stuffy, over-cautious father. Their contrary viewpoints and food escapades are hilarious. Let the Fun Begin In that same vein as the travel...
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Gnawin’ Down in Rib Town As we all know, barbecue is an art form. Especially ribs, that can range from a funky Picasso to a subtle Van Gogh. The beauty is on the palate of the partaker. Which leads me to Pappy’s Smokehouse—or should I call it a BBQ Art Museum? The place has been...
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Forest Park: The Gift That Keeps on Giving If you’re of a mind to, you can spend much of a day in Forest Park. And that’s what my friend, Lucy, and I did this past weekend. It started with the historic art museum. During my visit, I picked up my annual members’ gift. It’s most...
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I Love Soulard Market I love to write about it’s stalls stashed with fresh fruit and vegetables. To photograph the colorful produce and engage in small talk with vendors. I love to chit-chat with total strangers about what they’re buying and how they plan to cook it. So when Lucy was in town and said...
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