One thing I’ve been working on this year, which may be remembered in the future as “the year we all stayed home,” is updating blog posts. Quite a few of them that were written, say ten…or fifteen years ago, benefitted from being reformatted and tightened up. Blogging was a lot more casual way back when, and as I make (and remake) recipes, I often tweak…
I don’t usually venture out Sunday mornings because after years in the food business, I’ve learned that the one day I was sure not to be working would be Sunday. (I’d eventually made it my sole criteria when choosing where I’d work that I’d only work in places that were not open on Sunday, or for breakfast). I also didn’t think that it was fair…
When I proposed an article to the Los Angeles Times about unusual ice creams, I was surprised when took me up on it. Yikes! So I went to work, inventing recipes for some new flavors, and adding a tangy twist to a frosty favorite. So no foolin’…if you’re looking for some all-new wacky flavors to churn up, head to my article 31 Flavors? Think Outside…
An American pal said to me the other day, “The French like carrot cake. You just can’t tell them what’s in it first.” Indeed, I remember making an all-American dinner for some friends and when I’d mentioned “carrot” cake coming afterward, the look on their faces was like, “WTF?” One mouthful, and of course, they loved it. But then again, you could slather cream cheese…
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