Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
Life and Culture, Wednesday July 2021 wrote about heading out to Jackson Hole for the scenery, but also for the food. Well this road trip 2021 was not destined … still to make it to Jackson Hole. As destiny had it we were on the […]
…move to a country where the presidents of the united states can “eat alot of peaches” is the inspiration. Pie? Check. Cobbler? Check. But our favorite peach recipes go way past dessert: to salads, sandwiches, grilled entrées, and beyond. by Epicurios Sam Worley June 26 2020 some […]
Get Cooking by Bill St john of the Denver Post writes Corn is that sweet comet of summer meals 2021-07-07. A historical reference is included in the prelude and the durability of corn. 4 methods of cooking include boiling, roasting microwave and grilling.
I prefer soaking corn in the husk (#so the cobb gets moist) and then slow grill so that the corn is roasted and steamed. When the husks have a bit of char – it is ready to be pealed and served.
Life & Culture from Wednesday July 7th 2021 finds these hometown restaurants during your visit. Really. The Covid is a memory marked in time. Pre Covid, during and after. The finding restaurants is trying to find ones still open, with out vendor issues and (#finally) […]
what i cook When is inspired from Bon Appétit executive editor Sonia Choppa in July 2021. Her list of five are the inspiration seeds. What to Cook when you don’t wanna cook. There it is. Trying for big flavor with little time. What is the […]
The recipe of the day is roasted Rhubarb Cobbler and burnt pork ends
Jump to RecipeToday’s note comes from the Denver Post 2021-04-28. ‘What I had learned from my parents’ from Bill St. John – caught my eye. I guess that is the spark for writing. What is write in the notes during the pandemic is not what i learned from my parents – but what I wish to pass on…
Margaux Laskey @ the New York Time Co. writes you might be feeling a bit of spring right now: there’s a whisper of chill in the air, but sun is bright, and maybe it’s time to think about planting pansies and begonias in pots outside. It feels like a hopeful moment. Amen. Nothing quite like the snow on the ground with defiant Spring Tulips..
The book of the week is from Adrian Miller ‘Black Smoke’. Adrian Miller is Denver -based food historian and James Beard Award Winner 2014. His book ‘Soul Food: the surprising story of an American Cuisine, One Plate at a time. the note of the day is ‘old author’s pork Belly Burnt Ends’. Burnt ends are off the traditional burnt ends of beef brisket. this process call for 3 steps that candies the pork belly by smoking, then rendering and adding barbeque sauce at the end of the smoking process.
defiant spring tulips in snow. It feels like a hopeful moment.
Trader Joe has stalks of Brussel Sprouts. Love it!. the card says roast it on the stalk.. taking roasted vegies to the next.
The only resolution I have is to have a better year. 2020 hindsight it is easy to look back. Bringing in the New Year the top 10 from RMNews food stories is a good summary of the year. The TOP 5 are listed. The story […]
Roasted vegies for Christmas dinner this year is raised up a notch from Trader joe’s. TJ’s thought is to roast the whole stalk. A simple idea became a fun part of the stay safe at home holiday celebration. Sprouts are salt, peppered, maple syrup and olive oiled. they served up as a delightful bit of charr sweet and a new tradition..
The New York times. Wednesday February 28th, 2018 has a writeup on Row 7 Seed Company promotes and “sells seeds for new vegetable and grain varieties that might otherwise never find an audience“. Excellent. Flavors just getting started. Perhaps it is prepped and ready for […]