Stories

beeflowerThere is much in this world that leads us to believe that as humans, we are superior to other life forms. We have opposable thumbs, and the kind of intellect and consciousness that allow us to build more than a hive or a dam and shape our future with intellect rather than instinct. We have religions that teach us that we are “stewards” of the earth, as if we had somehow been handed a title by an unseen force who we may actually have invented.

We do not, often, look at ants as they carry a fallen comrade across our bathroom floor and consider whether we would do the same. We worry about how they got into our house, and how best to kill them. No one is going to be bothered to carry every ant, spider and fly outside – they are, after all, encroaching in our homes with their dirty little feet. We particularly hate stinging creatures like bees, hornets, and wasps. We say things like “I see a purpose for bees, at least honey bees, but the other ones don’t do anything useful.”

Read more ...

krug"You've never had good Champagne." That was response I gave to someone who told me they didn't like Champagne. Because there's a big difference between low end sparkling wine and decent sparkling wine and Champagne. Sure enough, once he had a glass of lovely Nicholas Feuillatte bubbly he changed his mind.

Typically I can find good Champagne and sparkling wines in the $30 - 50 range, retail. But this is not about good sparkling wines or Champagne, this is about outstanding Champagne, namely Krug.

At a recent tasting and lunch hosted by Krug, I got a chance to try various offerings including their non-vintage Grand Cuvee and their lovely Rosé, but there was one Champagne that really stood apart from the rest and that was the Krug Collection 1989. It has haunted me ever since. If you read reviews of this Champagne here are some of the flavors that are used to describe it:

cardamom, tea rose, freshly ground coffee, honeycomb, kumquat, oyster shell, dried apricot, chalk, truffle, brioche, spice, tropical fruit, honey, white fruits, slightly browned apples, high-toned flowers, yeast, nuttiness, pear, green apple, citrus fruit marmalade, fresh figs, mineral

Read more ...

ImageLast weekend, I ventured up to the Altadena Urban Farmers’ Market at the Zane Grey Estate. There, all sorts turned out on the glorious, sunny JanuarySunday. Men and ladies with long grey hair, red-lentil eating bralesschicks, beautiful couples in crumpled clothes with feral angel babiesin tow and Pasadena ladies in crisp, cropped pants all ambled about thefading estate.

Curious to see the property, eager to pet one of the resident goats and hopingto find some amazing back-yard yuzu and artisan goat cheese, Martin andI signed the legal release at the entrance and perused the booths setup all over the lawn and asphalt driveway. For sale were leather belts,fabric bags, handmade soaps, honey, prepared foods, jams galore,multiple varieties of granola, home-baked breads and many kinds ofbaked goods. I didn’t get near any of the baked items. I didn’t want toget too close and have that awkward moment when I decline to purchasethe proffered sweet. I got the distinct impression that the cookiesetc. were vegan, and while I’ll eat vegan vegetable and grain disheshappily any day, I see butter and eggs as necessary additives tocookies.

Read more ...

theungarnishedtruth.jpg I'll admit it, even though I find most of the recipes atrocious, I am fascinated by the Pillsbury Bake-Off. Every two years the contest is held with much fanfare and prizes, including a million dollar grand prize. The judges are generally food editors and choose recipes based on taste, appearance, creativity and consumer appeal, but because the recipes use packaged "convenience" foods, they often end up sounding bizarre. Samosa Taquitos with Apricot Chutney Sauce, anyone? Or Huevos Rancheros Pizza?

The Ungarnished Truth: A Cooking Contest Memoir "A Woman, A Chicken Dinner, A Million Dollars" is out now in paperback and I devoured the book in two sittings. Bake-off grand prize winner and author Ellie Matthews is smart, funny and very engaging. Her story gives an almost unbelievable level of detail on her road to the win. But even if she never won anything, you would want to read about this quirky and down to earth woman (who shocked everyone by not jumping up and down or screaming when she won).

Read more ...

pasta1.jpgIt is one of life’s little truths that the simplest dishes are usually the most satisfying.  While I often dream about elaborate feasts consisting of all sorts of exotic dishes and breathtaking desserts, the recipes that I come back to again and again are the ones that were introduced to me as a child.

A paper-thin slice of veal flash-fried in a bit of olive oil with garlic and oregano. Creamy arborio rice served with a pat of butter and a handful of freshly-grated parmiggiano. Apple or peach slices dipped quickly in homemade wine and then gobbled up.

Simple yet completely satisfying, these are the dishes that guided me through childhood, and guide me still. I’m not sure what it is about these dishes that makes them so important to me. Maybe it’s that these dishes remind me of home. And maybe it’s that they are the dishes that I associate with the people that have had the greatest impact on my life: my parents and grandparents. Somehow, I am comforted knowing that these are the foods that they ate as children.

Read more ...