You’ll notice this post is titled “Making Daily Bread” and not “Making Bread Daily.” I’m a do-it-yourselfer, but I’m not a martyr. Some pioneers in the organic/local/sustainable food movement note that while, in some ways, people are going back to doing things they way their grandparents did — fresh, real food that’s made and sometimes…
Food & Drink
Breaking Society’s Dependence On Corporate Food
I went on a bit of a rampage a couple of weekends ago, tossing out a dramatic amount of the food in our refrigerator — even food I thought was good. Why? Because I was angry. I had been away and brought back a big jug of orange juice. It was received with much joy…
Making Meyer Lemon Curd
I’m sure I’ve raved before about the incredible Meyer lemon tree that came with our house in California. It was legendary — we couldn’t keep up with its prolific production if we tried (see above). When people came over, they were given leave to pick at will, and take home as much as they could…
Commander’s Palace Beignets Recipe
The first (and only) time I visited Commander’s Palace, in New Orleans’ Garden District, it was for Sunday Jazz Brunch on the occasion of a friend’s 40th birthday. I’d flown down from New York for a whirlwind weekend of celebration, having packed my “sophisticated” New York clothes. As soon as I walked into the dining room,…