Food + Drink
White Bean Mash With Garlic Aïoli
I have been making a gradual move to a more plant focused way of eating and am always looking for inspiration to level up my whole food journey. My challenge is learning new ways to prepare and present plant-based dishes in new and exciting ways to keep me coming back for more. Yotam Ottolenghi’s cookbook
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Cocktails
It’s Spritz Time
It’s late Spring, we are in Portugal. The cafes are humming, the weather is stunning, it’s Spritz time! The European remedy to “I like to start drinking sooner, but it’s too early.” I gave a stink eye to the shade of an orange sunset libation served up in ice packed jumbo size wine glasses, with
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Food + Drink
Dog Days of Summer and Green Goddess Pasta Salad
Welcome to the Dog Days of Summer. It’s ridiculously hot, and it is only June in North Florida. So, what do we do? We suffer through the heat and humidity. We complain but, we celebrate summer time, which for many is the best season. Our summer table changes drastically too, to reflect the heat of
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Cocktails
Jungle Bird Cocktail – If It’s Meant to Be, It Will Be
The early beginnings of this cocktail is the late 70’s at the Aviary Bar in the Hilton Hotel in Kuala Lumpur, Malaysia. This Tiki bar cocktail made with rum, and brightly colored, has evolved considerably for the modern palate. The ingredients almost seem at odds with one another. You have a built-in sweetness with the
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Food + Drink
Scenes from My Pantry: Tabbouleh Summer Salad
Tabbouleh is a Middle Eastern salad traditionally made with parsley, mint, tomatoes, bulgur (cracked wheat) lemon juice and olive oil. Like the spelling of Tabbouleh or Taboule, or Tabouli, the variations are endless. Traditional Lebanese and Israeli versions are focused squarely on the herbs, and the bulgur is meant only to be a garnish.
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Food + Drink
Savoring the Season: Grilled Spiced Corn with Bacon
Growing-up there was only one way to eat sweet fresh corn and that was boiled. My corn on the cob was always dressed the same. A corn holder for each side, a pat of butter, salt and pepper. I spent a lifetime eating corn without the slightest of variance. Why? because it was good,