The first "knives" were flint and obsidian with sharp edges and used about 2.6 million years ago. There is evidence of even earlier stone tools around 3.3 million years ago. They were wrapped in leather so the people (well, hominids, but hominids were people, too!)...
This Guest Chef entry includes a short interview with Chef Tania and her husband, front man and waiter, Ivan, owners of La Baldigara in the heart of Senigallia, Italy ... and a long lunch. A 2½-hour lunch, as it should be—with excellent company, conversation, and...
This short note on artichokes is from my very dear friend, Timothy Gast. Tim recently retired from a long career in the produce industry, and he knows his veggies. Now, he and his husband, Paul Angleheart, spend time taking care of their beautiful yard in San...
Silky and nutty with walnuts, lemon and garlic, is a simple dip, spread, or side to grilled and roasted dishes. Way back in the 70s I worked my way through college as a sous chef at Chico Cheese and Charcuterie. It was a small place owned by Bill and Tom. I was their...
A long lunch is a welcome tradition in Italy. Outside the crowded tourist areas, shops tend to close for lunch between 1:00 and 3:00 pm (13:00-15:00). Restaurants remain open to serve everyone, and a few offer a prix fixe meal along with the regular menu. Many...
Much to my delight, I found a store in Italy dedicated to the French Fry. There is an art to making the perfect fry, and these folks are artists. Potatoes! Whoever discovered the potato should be given an award. And whoever cut this delightful tuber into batonnets and...
my Recipe Fig trees are magnificent, beautiful masterpieces of nature. They provide glorious shade, and some branches are perfect for sitting or climbing. Much like the olive tree, the fig tree has been around for a very long time and has played a significant role in...
The US friend I mentioned in the introduction to my Travel Page was here for her annual visit to Italy, and we took our traditional short trip. This time it was to London (with a quick peek at Oxford, too). One of the things we did was visit Kew Gardens and have high...
After walking around Oxford, we finished the day in the King's Arms, known locally as the KM. Another high-energy atmosphere, happy people, great vibe. I dearly miss my university years. Wadham College now owns the building, and Young & Co.'s Brewery operates the...
Broth is one of my favorite things to make in the fall and winter. The slow cooker is on a few days a week. As I write this post, there's some chicken broth brewing in my INSTANT POT. I love my instant pot. I left my slow cookers in California and replaced them with...
This recipe and photos are from Francois de Melogue our Guest Chef. Please read his story here. Calamari Salad with Farro, Chickpeas, and Preserved Lemon Prep Time: 25 minutes | Cook Time: 30 minutes | Serves: 4 Francois: "This is a vibrant, sun-soaked Mediterranean...
Falling in Love with London I took a short trip to London a couple of weeks ago and fell in love. (Well, my true, only city love is San Francisco, but Seattle is a close second, and now so is London!) The exchange rate was dismal for the dollar. If your money is the...