Food
In the Kitchen
In the Kitchen, Where I Lay My Scene Upon the counter where I lay my scene— (Do join me, if…
The Culinary Capers and Comic Catastrophes of Gerald Samper
It was the Gert Loveday review of Rancid Pansies (it’s an anagram) that set me off to read James Hamilton-Paterson’s…
A Scream in Soho
It's London in wartime, in the blackout before the Blitz and the streets of Soho are full of characters straight…
Coronation Toad-in-the-Hole
With May being coronation month and all, the NYTimes Cooking section has a selection of dishes it deems British, and…
Comfort Food and Comfort Books
A recent NYTimes Cooking newsletter from Melissa Clark drew my attention to the article about Raghavan Iyer by Kim Severson …
Pop Some Seeds and Get Cooking!
Long before everyone aspired to be a gourmet chef and cooking programs were all the rage, it wasn't so easy…
Thank You Poughkeepsie Farm Project
This is a shout-out to all the farmers, staff, and administration at the Poughkeepsie Farm Project (PFP). Thank you for…
Bread Baking Freestyle
I enjoy reading the daily newsletter from the cooking crew at the NY Times. Always some interesting new ideas and…
In the Salon with Gertrude Stein
It takes a lot of time to be a genius, you have to sit around so much doing nothing, really…
Groceries Get Delivered, Learning Does Not
Knowing that as far as our Federal Government is concerned I am - along with pretty much everyone else - …