October has been a very full month for me, and I couldn't have asked for more.
Oh, to be Canadian and live in the United States. Then you'd have the opportunity to celebrate two Thanksgivings!
When this column appears, I'll be back home in Columbus, but as I write it I'm on Day 8 of a 10-day road trip. To remain true to the spirit of my column, I'll relate the trip as food memories.
I have a little follow-up to a few of the recipes from the last few columns.
I made several quick breads last week and my new favorite one is blueberry cobbler bread. It was a great use of last spring's frozen berries and was the fruitiest of the three I made -- strawberry and banana being the others.
Just after my last column (about chicken Milanese), I received two emails from blogs I follow.
When I was young and foolish in New York, I had a French boyfriend for a time who introduced me to rose wine and veal Milanese.
I am most definitely not a food or restaurant critic. And I'm not a professional food journalist. I do read a lot of food writing and understand that there is technique, talent and skill involved in it.
On my last visit to the Hitching Lot Farmers' Market in Columbus I came home with okra, green beans, little potatoes, corn, peaches and delicious tomatoes.
Well, the fourth annual retreat for the B-52's is over, and it gets better and better each year.
Here's to more four-day weekends! Even in retirement, a long weekend feels like a vacation.
It's a busy May over here and I'm looking forward to mid-June for my fourth annual "retreat" with 16 girlfriends from my hometown of Athens, Georgia.
When I was in college Atkins was the new diet plan. There we were at the University of Georgia, eating steak with butter and drinking scotch because it didn't have carbs.
I have never been a muffin fan. I didn't grow up eating sweet things for breakfast and just never hankered to the idea of coffee cake and muffins.
I'm reporting in to say that the night of ossobuco (or osso buco) was wonderful.
After my last column about kitchen gadgets I've taken a second to think about each utensil I pick up.
I began a recent cooking demonstration by showing the group a few of my favorite kitchen helpers.
As usual, I've been cooking with what is in my home, doing my best to use up items that for some reason seem to multiply when I'm not looking.
Recently I did a cooking demonstration for a local garden club and after that, hosted five friends for a long weekend.
A friend of mine who I've known since first moving to Columbus teases me about the sell-by dates and expiration dates of the food in my home.
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