Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
Saveur newsletter is my simple pleasure today. Today’s newsletter “5 Two Ingredient Sandwiches to make before your next Video Conference”. COVID -19 social distancing has us meeting by video conferencing. My 4 ingredient sandwich is Justin’s almond butter and banana. The sprinkles add the fouth […]
Last time we ventured to the market, grocery store shelves are empty. The new normal is grocery stores in Denver are the new COVID-19 front line. Social distancing of 6 feet between every one at the grocery store – for the most part – is […]
This is one of my all time favorite leftover creations! After St. Patrick’s Day, there is normally quite a lot of leftovers… and it’s not very exciting to have the same meal 2 or 3 times in a row! So, out of a traditional Irish […]
Day 3 of self – quarantine. I’ve found relief in the Denver Post’s food section. The first thing I saw in the side column is “Making do With What You Have”. This stood out to me because in this time of an epidemic the hot […]
COVID-19 … the world of restaurants in Denver has changed. An order banning public gatherings of 50 people or more. That order takes effect immediately and also remains in effect through May 11 2020. Impacting jobs as most of the crew are hourly workers. What […]
“We love Roasted Veggies” showed up in my email inbox from Food & Cooking today. Bringing out the sugars was hinted – by the statement Caramelized beauties” *(MS). Gram used to say if it smoking it is cooking. I think she is aligned with the […]
Stuben’s Denver has weekly evening specials that are definitely worth working your way through the week. The Service is spot on. Not hovering ,.. but always there. This evening hoppy local cider and the special… Rating stuben’s experience with food on the plate, decor and […]
What is your favorite egg dish for and perhaps not just for breakfast? One of my favs has become fresh soft poached egg with Chef Hugo Sauce. There is a little fresh thyme as garnish – as we all can use more time.
by Alice Walters and the cooks of Chez Panisse in collaboration with David Tanis and Fritz Streiff At the Slow Food Nation ~ Tattered Cover had a meet and greet with Alice Waters. The book is this months book club read. Reading the point where […]
Heidi by Johana Spyri 1880 The Kettle soon began to bold, and meanwhile the old man held a large peice of cheese on a long iron fork over the fire, turning it round and round till it was toasted a nice golden yellow color on […]