Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
There is a movement to get kids to cook and eat healthily to stay healthy. From a Kids Perspective …. London school curriculum has kitchens to teach cooking to middle schoolers. Architectural Record continues the article that kid cooks ages 8 to 11, at […]
Trivets is a simple tool for the home kitchen. It helps keep the kitchen clean and organized. The Trivet for the month of September is a tea pot to follow the blog post Mad Hatter Tea Recipe.
I enjoy a good cup of tea. When the subject of a conversation needs to change I will ask, “How is the color of the tea today?”It usually perplexes for we will say this even if we don’t have a cup of tea. Then everyone laughs and the subject of conversation changes. Tea is a big part of family tradition.
I found this story from the Mad Hatter. How to make Hot Tea (A.K.A Uncold Tea). Start at the beginning (and when you come to the end..stop). This sounds – simply stated – as a truth in life. Pour hot water over one tea bag in your cup and steep for 2 to 3 minutes (we recommend your clock be 2 days slow). That is MAD (crazy) as my clock is my phone and good tea is made in a tea pot. The recipe for a pot of tea is one bag per person and one for the tea pot. Add milk to the tea cup and add tea as to warm up the teacup , not add milk last and cool the tea down.
Mad Hatter: Move down the table to get a clean cup.
Interesting, but no. I have just read ‘A Grandfather’s Lessons’ and Shorey Pepin, has a better way getting a clean tea cup. Clearing the table and re-setting in chapter one….but then not to argue with the Mad hatter’s perspective – how is the color of tea today?
I had just watched the movie “The hundred foot journey” ( and a bit backwards and in the credits) realized that this is originally written as a culinary novel. Now i must find the novel. In the movie Hassan receives french cook books. These books […]
In the kitchen with Shorey has recipes that I am familiar with. I like Deviled eggs – however with out fish eggs. The book starts with setting the table. It is similar to at home, a basic setting and simply explained. Mama folds great cloth […]
I was going through menus when i was struck. A Wazee Super club menu.
When we first moved to Denver and ate at the restaurant under the viaduct we were a bit skeptic. 3 rules still applied and exceeded restaurant ambience, hospitality and food on the plate. Wazee was always very busy, always welcoming. in its 40 years. In Lodo it was the place to gather and meet friends. The interior has checkerboard floors, a historic old Bar and Dumbwaiter to get orders up to the second floor. Absolutely charming. The Supreme pizza and Greek Salad were our consistent go to orders. It was the best pizza in Lodo.
As I now look at the menu – it appears as a silent movie ending.. the Granddaddy walks onward. Wazee is missed.
Coach made up the pizza oven. Coach made the pizza dough. We ended up cooking 25 pizza dough crusts this night. The best was my double stuffed cheese crust with a bit of char. Coach said the cheese was still molten when he bit in. […]
Tasty treat for any time is Trader Joe’s Cinnamon Raisin Bread. Double thick slice is great toasted with the first cup of coffee.
I meet Jacques Pepin when he came to the CP. One word. gracious.
I have meet him several times later through Todays’ Gourmet and his writings. I pick up a Pepin book at any chance. Over 6o years and 700 recipes. Essential Pepin is an easy read and recipes are simply easy to follow for the end result- good food on the plate. The culinary thread that binds the writings of Jaques Pepin are basics. He explains that as trends change, basics do not.
Amen.
ISBN: 9780547232799
The Scottish festival in Estes kicks off the parade with the “Dogs of the British Isle”. Inspiration from the festival comes this tea towel as the October tea towel of the month. 100% Cotton and no recipes on the tea towel (dog gone).