Or course food is on my mind. Blogging will resume shortly. But this is definitely the most important thing happening today. I’m excited.NAOmni
read moreNot Another Omnivore
What a treat it was to be asked what the “Change in Command” means to me in terms of food. Check out my featured response and leave a comment if you like. Happy Inauguration Day! and a very Happy Birthday to my father-in-law as well!This post and …
read moreCooking with Amy: A Food Blog
A single white orchid and deep red fondant highlight this 2 tier birthday cake. The cake includes gold script around the base of each tier celebrating love, laughther and family. The flavors include chocolate cake with one layer raspberry, 2 layer…
read morePink Cake Box Wedding Cakes & more
INGREDIENTS 3tablespoonsolive oil 3mediumonions, chopped 4garlic cloves, minced 3eggplants, peeled & chopped 1 (28 ounce)cancrushed tomatoes 3-4tablespoonstomato paste 6cupsvegetable stock(or 6 cups water and boullion) 3tablespoonsdried parsley 1t…
read moreplain cook Recipes
It’s hard to write about Esca because Esca doesn’t seem real. The first time I ate there, it was for Chapter 8 of my book, the chapter where I met Ruth Reichl for lunch. I was so nervous that day, so focused on the person I was about to meet, tha…
read moreThe Amateur Gourmet
Some local celebrity mentioned on local TV about grapple. After googling the word I saw this entry from wikipedia. “Grāpple (pronounced /ˈgreɪpəl/) is the registered brand name for a commercially… [[ This is a content summary only. Visit my webs…
read moreibanag cooking and other things
Posted on January 20th, 2009
I tried this Fairbanks Port last night. This was only my second ever port. I had one in December from Arrington Vineyards and was pleasantly surprised. Although hometown pride and good experiences may make me partial to all things Arrington. Anyho…
read moreNot Another Omnivore
At last! A question I can answer with a resounding YES, Mexico City ( D.F. to its denizens) is the greatest food city in the world. Confirmed by the Wall Street Journal the article written by Stan Sesser mentions Mexico Soul and Essence and your M…
read moreAlegria in Mexico
Ingredients Krapfen: 2 cups plus 2 tablespoons flour pinch of salt 5 oz. dried yeast 1 cup plus 2-1/4 teaspoons milk 3 egg yolks, reserve whites 7 tablespoons butter 3-1/2 tablespoons sugar 1-3/4 tablespoons rum grated lemon peel or vanilla extra…
read moreCakeItaly
Here’s what Rachael Ray’s talk show says is in store this week:Inauguration Celebration with Diane SawyerTomorrow is Inauguration Day and we’re kicking off our celebration with Diane Sawyer, who’s revealing insider details about all 10 presidentia…
read moreEverything Rachael Ray
It’s hard to write about Esca because Esca doesn’t seem real. The first time I ate there, it was for Chapter 8 of my book, the chapter where I met Ruth Reichl for lunch. I was so nervous that day, so focused on the person I was about to meet, tha…
read moreThe Amateur Gourmet
This recipe hails from an Australian chef, Curtis Stone, whom I have been following ever since his days at Surfing The Menu show with Ben O’Donoghue. Curtis is currently doing a reality cooking show called,’Take Home Chef’. He’s very entertaining …
read moreThe Culinary Chase
Mary’s Fish Camp Whenever Kathy and I need to refer to “that time we went to a restaurant that kind of sucked and wasn’t worth it,” Mary’s Fish Camp pops up, usually followed by a short recap about why it…
read moreThe Girl Who Ate Everything
I know that over the years there has been much talk on the internets regarding the lack of accuracy in Martha Stewart’s recipes. I always figured there was some truth to it but that some portion could be attributed to personal tastes, preferences…
read moreWhat geeks eat…
Pippo sorride su una torta di compleanno preparata da Fiorella.
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Posted on January 19th, 2009
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