It’s October — and that means Halloween. And you know what Halloween means … nothing is quite like what it seems.
The Creative Cooking Crew’s challenge this month is to have some fun with the holiday. I decided to play a little virtual trick or treat. But it turned out more like a ‘trick and treat’. Continue Reading
I’ve got Sicily on my mind. After many trips to Italy, I’m finally looking south and exploring a 2015 trip to Sicily and southern Italy. Yeah, I know, I recently said almost the same thing about a trip to the Yucatan in 2015. I’m doing both.
So, what makes a meatball Sicilian? Continue Reading
This month’s cooking challenge was TOMATOES … in the height of season, delicious and turning up in such creative ways. Enjoy the round-up from our creative cooks! Continue Reading
FOODalogue quietly passed its 6th anniversary this month … no fanfare, no giveaways … not even me, who birthed it, thought much about it. I guess because it has become so much a part of my life and identity so it was just another day.
But, I didn’t want to lose the opportunity to thank those of you who have chosen to occasionally pull a chair up to my virtual table and enjoy the food and conversation. Anyone who puts themselves out there day-after-day, month-after-month, year-after-year, knows just how important the interaction is.
Thank you from the bottom of my heart. ♥♥♥ Mi casa es su casa.
I’ve had Mexico on my mind because, after a good number of years, I’ve decided to go back and visit — this time to explore the Yucatan peninsula. But, that’s not happening until next February so when this month’s challenge (tomatoes) was announced, I decided to bring a little Mexico into my cocina. Or should I say cantina?
This type of post is rare for the pages of FOODalogue so I’m conflicted about whether to classify it as a frozen cocktail or dessert. Continue Reading
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.