Eggs – CYNTHIA D. BERTELSEN

Rendezvousing with a Wooden Spoon and a Cup of Cream: French Cooking

December 2, 2021

It’s parka weather in North Florida now. At the moment, saying “the sweats” refers to pants and hoodies, not the moist high-summer insecty trickle, when walking to the mailbox seems like an audition for a wet T-shirt contest. Colder days and nights invite a certain degree of nostalgia for winter and cold-weather, stick-to-the-ribs types of … More Rendezvousing with a Wooden Spoon and a Cup of Cream: French Cooking

Saints, Souls, and Haints: Eggs

October 24, 2021

From Memoirs of the American Folk-lore Society, Volume 4, published in 1896, by the American Folklore Society, folk beliefs about Halloween from early America. Most U.S. Halloween practices came from Scotland. 311. On Halloween put an egg to roast before the fire and leave the doors and windows open. When it begins to sweat a … More Saints, Souls, and Haints: Eggs

In a State of Siege: Coronavirus (COVID-19) – Day 10

March 26, 2020

“How to Spend 42 Days Stuck in Your Room.” Searching for something literary and inspiring, as I am wont to do during trying times in my life, I saw that headline. Perfect! I clicked. And got a huge surprise The inspiration for the article popping up on my screen came not from a list of … More In a State of Siege: Coronavirus (COVID-19) – Day 10

Eating the Wild Air …

April 4, 2011

From the first gasping breath, when tiny hands claw at air, reaching futilely for an anchor, a rope, air feeds us. Even fish of seas and lakes and rivers seek that building block of air — oxygen. Fire roars when coddled by oxygen and whimpers like a teat-deprived newborn lamb in its absence. Steam, the … More Eating the Wild Air …

Butterfly of Winter — Fabergé’s Mardi Gras Egg

February 12, 2010

“Carnival is a Butterfly of Winter whose last mad flight of Mardi Gras forever ends his glory.” ~ Perry Young, The Mistick Krewe: Chronicles of Comus and His Kin Theo Fabergé, grandson of Carl Fabergé, created this dazzling egg to commemorate Mardi Gras in New Orleans:

Idylls of Cuisne, #49

February 7, 2010

[A photograph, and nothing more, for silent contemplation.]

De-Constructing Hawaii’s Loco Moco

January 25, 2010

For those seeking examples of culinary fusion, Hawaii provides a very deep well to peer into. Rachel Laudan discovered this while teaching at the University of Hawaii and wrote an award-winning book about the subject: The Food of Paradise: Exploring Hawaii’s Culinary Heritage.* One of those fusion dishes which Laudan mentions, albeit briefly, is a … More De-Constructing Hawaii’s Loco Moco