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Good Ol’ Okra

September 7, 2015, by

If you happen to be traveling the back roads of Alabama the last week in August you’ll certainly want to make a stop at the Okra Festival held every year in Burkville. Neighbors will taste one another’s fried okra and rich gumbo, and you can buy loads of it cheap as chips right off the

Whole Grain For the Whole Family

September 7, 2015, by

Most whole grain recipes call for whole wheat flour. But I have come to notice kids don’t like the taste. So I began to experiment with other whole grains. I found that substituting 1/2 whole grain barley and 1/2 whole grain oat made a nice consistency and tasted better. Also for those dairy sensitive people,

Summer Reading, Summer Eating

September 7, 2015, by

They call it summer reading, but if you’re like me, you don’t need a season to open a book. Some credit Oprah with starting the phenomenon, but, according to Rachel Jacobsohn, author of “The Reading Group Handbook,” there are approximately 500,000 book clubs in the United States, double the number since 1994. And those that

Mediterranean Heat

September 7, 2015, by

I returned recently from a cruise in the Mediterranean, plump and exhausted. It was one of those it’s-Thursday-it-must-be-Istanbul kind of vacations. The kind of trip where the passengers squeeze each day into super-chilled tour buses for a day spent stumbling among tumbled columns washed down with five dollar bottles of tepid mineral water. I must

Summer Tomatoes

September 7, 2015, by

Tomatoes have had a love-me, love-me-not sort of history. Thousands of years ago the fruit grew wild in its native Peru, where no one gave it much notice. It was some time before the Aztecs, in what is now present-day Mexico, tamed the plant, and named it too: tomatl. Generations later the conquistadors took tomato

Veggies: To Go!

September 7, 2015, by

(or how to eat well, eat smart and stay PARVE) Maybe it’s the month of Av that got me thinking in terms of Non-Meat suppers. Or the heat of summer. Then again, it may be my organic-leaning friends with their high energy levels. Or maybe it’s just knowing I can eat any of this and

Sauteed Chicken: It’s All in the Sizzle

September 6, 2015, by

Like so many other ingredients, these lean, white meat chicken portions are terrific when grilled, but sautéing is a good alternative when you’re not in the mood to cook outdoors. Sautéing keeps the kitchen heat to a minimum and the food cooks within minutes. All you need is a good skillet and some interesting, fresh

Festive Summertime Fish

September 6, 2015, by

When the weather warms up, it’s only natural that most of us want to relax and feel like we’re on vacation, whether we are out of town or at home. This is the time to shake loose from usual cooking routines and take it easy. For entertaining, there is no need to follow a rigid

WALES, All Castles and Dragons

As a youngster growing up, many family vacations were spent in Wales. A country of amazing culture, history, sights and countryside especially in the North where we visited frequently. The view of Mount Snowdown, from the village of Capel Curig Wales is located on a peninsula in central-west Great Britain. It is about the size

The Mother Sauces

September 4, 2015, by

The Mother Sauces, also known as “Grand Sauces”, are the fundamentals of classical French cuisine. These are the five sauces that every cook should know and master. Thousands of derivative sauces can be categorized under the five Mother Sauces and the possibilities for variations are infinite. The five Mother Sauces are. Béchamel: a white sauce