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Today is National Chicken Soup for the Soul Day, honoring a series of books that have been warming hearts for twenty years with their inspirational stories. While some might use the day to feed the soul, we’re doing some traditional feeding with a twist on chicken noodle soup: Japanese chicken soup from Haru restaurant in…
Continue reading “RECIPE: Japanese Chicken Noodle Soup With Udon”
Plain stuffing with just the basics: bread, celery and onions. It really needs some augmentation. Mushrooms make a huge difference. Photo courtesy McCormick.com. What’s the difference between stuffing and dressing, readers ask? Stuffing the cavity of animals with another dish is an ancient practice. The earliest documentary evidence is the Roman cookbook, “De Re…
Continue reading “FOOD 101: Is It Stuffing Or Dressing?”
Grade A Light maple syrup (left) and Grade A Medium maple syrup. Photo courtesy Federation des Producteurs Acéricoles du Quebec. While maple flavor can be enjoyed year-round, traditionally it’s a fall and winter flavor: We’re in prime maple season. So here’s a lesson on the difference between real maple syrup (also called pure maple…
Continue reading “FOOD 101: Real Maple Vs. Maple Flavor”
October 6th is National Nachos Day. Here’s a twist on nachos from the United States Potato Board, which uses baked potato wedges instead of tortilla chips. Prep time is 25 minutes, cook time is 35 minutes. RECIPE #1: BAKED POTATO NACHOS Ingredients For 4 Servings 1-1/2 pounds russet potatoes Olive oil 1/2 teaspoon…
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People get the government they deserve, said Joseph de Maistre (1753-1821), a French count, lawyer, diplomat, writer and philosopher. (The quote is often misattributed to better-known commentators such as Abraham Lincoln and Alexis de Tocqueville.) De Maistre’s actual statement was “Toute nation a le gouvernement qu’elle mérite”—every nation gets [has] the government it deserves.” It…
Continue reading “TIP OF THE DAY #2: Message Bread”
