My son gave me a beautiful tagine on Mother’s Day and I finally got around to using it this weekend. But, first, according to directions, it needed to be treated … a 24-hour soaking in water, then a massage with olive oil and, lastly, a 1-1/2 hour dry treatment in the oven. By the time I was done, I was ready to book a spa treatment for myself.
So after 2 days of preparation, the tagine was ready and, in typical FOODalogue fashion, I decided to create a dinner party around its inauguration.
Do you know the historic origins of your neighborhood and environs? It could be as fascinating as mine.
I took this tour 2 years ago and, happily, took it again when my friend Carole was visiting from Tampa. We were part of a group of about 20 who were informed, fed and entertained for 4 hours on this Taste Historic Culinary Tour.
This month’s challenge was to take the iconic triple decker sandwich someplace it’s never been before. Oh yeah, and let’s make it an alliteration using at least 3 ingredients beginning with the same letter.
Wait till you see these creative mouth-watering combinations!
As some of my readers know, I love to travel but you might not know that since 2006 I’ve been organizing annual vacation trips and traveling with a group of gal pals. We’ve been to Italy (2x), Greece, Spain, a Rhine river cruise, Quebec, Brazil, Argentina and, this May, 10 of us combined a visit to the Basque area of Spain and then on to Portugal. Here’s a peek at some of the sights. Continue Reading
This will have you shouting !Olé! or something like that. It’s light and breezy — with lots of punch and crunch. Continue Reading
The challenge: Take the iconic triple decker sandwich someplace it’s never been before. Oh yeah, and let’s make it an alliteration using at least 3 ingredients beginning with the same letter.
While the challenge (reasonably) called for making only one sandwich, I made two. Why? … because after the first one, I learned that “triple”refers to # of fillings, not slices of bread — although my original interpretation is a popular one shared by many. But, what the hell? I decided to create a totally different one.
The Creative Cooking Crew’s challenge for May — what are you bringing to the BBQ? -- was announced about the same time my nephew and his wife said they would be hosting a Mother’s Day barbecue. They’d do the meats and everyone else could bring accompaniments. Perfect timing.
When you’re a cook, it doesn’t matter if it’s Mother’s Day — you still cook. And, because I enjoy cooking, the challenge and, definitely, eating, I couldn’t bring just one thing.