To contemplate bread even more, please go my previous post, Panis Gravis, or, Bread, Endless Nurturer. I’ve baked bread for years and years. In fact, except for the odd hamburger bun, my family never eats “boughten bread,” as my mother-in-law called it. In a time when “carbohydrate” evokes images reminiscent of horror films, singing the […]Read more "Cheese + Flour + Yeast + Salt + Eggs = The Ancient Mystery of Bread"
I stood by the wooden fence, peering over the barbed wire fringing it like a lace collar. For some reason, I couldn’t focus the camera lens clearly on the Holstein standing a few yards away. The cow gazed back at me, her jaws moving with the steady precision of a slow motor. When I stooped […]Read more "Weaving the Ties that Bind, One Bite at a Time"
I decided to sign up for a photography class, because I wanted to move out of AUTO on my lovely Nikon D5100 camera. Below, you’ll see some of the food photos that I’ve been fussing with:Read more "What the Eye Doesn’t See …"
After a long day flying, and given the “food” served on the airplane, the first order of business when I arrived in Paris included real food. I needed to drop my bags in the apartment and seek sustenance. Quick. (Actually, after taking the RER from Charles DeGaulle airport to the center of Paris, through the […]Read more "Food First, First Things"
Smelling like something dead, washed-rind cheeses* with their soft non-acidic centers offered a taste of animal protein to medieval monks prohibited from eating meat for over 100 days in the average liturgical year. The fact that these cloistered souls liked the results of their odiferous labor ought to cause us to wonder something: what did […]Read more "At the Table of the Monks: Cheese, Of Course (Part V)"