If you want to swim outside the box, befriend your local fish monger. My latest discovery from Eric at Pier 46 in Templeton was Ivory King Salmon. Yes … ivory. It’s pictured above, and although you’d never visually peg it as salmon unless you took a close look at the muscle definition, there’d be no doubt in a blind taste test. The fish are remarkably … Continue reading Tickle the Ivories of Salmon
Well, Easter is just about to hop in, so I thought some bunny better discuss colored eggs! If you’ve ever wondered how bunnies and eggs got yolked together for this holiday, here’s a little snippet from a Garrison Keillor Writer’s Almanac post in 2007. “The word ‘Easter’ comes from an ancient pagan goddess worshipped by Anglo Saxons named Eostre. According to legend, Eostre once saved … Continue reading Going Natural with Easter Eggs
I’m just recently back from a first-time ever visit to Vancouver, and must say that the city and citizenry deserve high marks. A lot of tasty treats to be had, and thankfully downtown and nearby areas are very pedestrian-friendly as well so we could walk off all (well, some of) the yummy calories. Particularly memorable dishes ran the gamut from Chinese, to Moroccan, to locally … Continue reading “Forks in the Road”: From Vancouver with love to Poutine and Saumon Fume
The den of iniquity otherwise known asLas Vegas might seem an odd place for lessons on sustainability. Yet there, in the middle of all things Vegas, sits the Shark Reef Aquarium at Mandalay Bay, and no, it has nothing to do with card sharks. This impressive facility is North America’s only predator-based aquarium, which means that although sharks are the main event, you’ll also see … Continue reading Sustainability Message in Vegas?
Well, I must admit that I didn’t even know that my latest favorite ingredient even existed until a few weeks ago (though it did get tagged as one of Sara Moulton’s Top Picks at the recent Fancy Food Show). A forwarded email from Shanley Farms came floating into my inbox at the end of August, explaining about something called Finger Limes. Huh? My eyes skimmed … Continue reading Citrus Caviar?
Well, I was a bit late on making the first pesto of the year, but basil late than never, right? Basil has reported been cultivated for over 5000 years in its native India, where it was revered and thought of as sacred. That elevated status earned it its regal “basilicum” name in our part of the world, which is derived from the Greek word for … Continue reading Pesto Pesto