Gleaning the Lessons of Wandering

This summer is different from all other summers. This summer I’m signed up for a weekly basket of local, organic vegetables from the rented land of some starry-eyed young farmers. And this week’s bounty included four cucumbers ranging from Lou Costello plumpness to Bud Abbott skinniness, six carrots resembling the clown-twisted balloons available at all…

Memories are Made of This

Just a picture, in memory of my brother-in-law, who passed away August 23, 2013. Rollo Taylor, a giant of a human being. “The world is a great book, of which they that never stir from home read only a page.” St. Augustine (354-430) (Augustine of Hippo) © 2013 C. Bertelsen

A Glass of Wine and a Bit of Mutton*

I believe that the foods we eat tie us to the past, but our foods also separate us from that past. Mutton is one such food. Although most early U.S. settlers came from England, where lamb and mutton held great sway at the dinner table (at least among certain classes), the meat did not remain…

Another Holy Trinity of the Kitchen: The Magic of Milk, Eggs, and White Flour

Every time I pour crêpe batter into my 8-inch Teflon*-lined crêpe pan, I see deep scratches, the ones that Habiba made with the fork she used while cooking a three-egg cheese-and-herb omelet one wintry Moroccan morning. The scratches don’t affect the pan’s performance, just as wounds and scars don’t fundamentally change who we are and…