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Recipes here are unpretentious, frugal, often simple, occasionally healthy and always Larry-approved.
A Greek encounter this week: exchanged a quick pleasantry with actress Rita Wilson, but I won’t tell you where (hey, this is LA, celebs are everywhere). I love Greeks and I love Greek food, thanks to college pals, brothers John and George (who were (read full article)
On the hoof again. Larry and I love the kind of activity that combines walking + touring + eating. This Farmers Market Walking Food Tour by Melting Pot Tours was right up our alley. In fact, this was our second MPT, our first was a few months back wh (read full article)
Homemade peppermint patties. Wonder “why?” Well, I once made marshmallows and proclaimed them infinitely better than bagged ones. Not sure I’d make THEM again, but I’ll definitely do these! Just about anybody can make Pink ... (read full article)
Homemade peppermint patties. Wonder “why?” Well, I once made marshmallows and proclaimed them infinitely better than bagged ones. Not sure I’d make THEM again, but I’ll definitely do these! Just about anybody can make Pink Peppermint Pa (read full article)
Dinner party at Barbara and David’s – pleeeeze let me bring Tangerine Tart. For more than a decade, I’ve held onto this Sunset Magazine page. You see, the prolific tangerine tree that came with this ... (read full article)
My niece, Danielle, and I were on the hunt for the most awesome of snacks, the Pixie Tangerine. They only grow in Ojai. The region produces just enough to keep the best local stores and ... (read full article)
It’s a long story getting to these macaroons, starting with the chocolate. On the way home from niece Nicole’s wedding in San Diego, we stopped at John and Gail’s. Gail had “too much” chocolate ... (read full article)
The Gourmet Club tries to meet four times a year. That’s four couples, each responsible for a theme, a date at their home and wrangling the calendars of the rest of us. We’ve had ... (read full article)
Sigh — even a really cool message-stamping cookie kit can’t hide my icing skills. Thankfully, a sponsor at Camp Blogaway will be the Wilton cake decorating gurus because this shouldn’t happen. So, my Happy Birthday ... (read full article)
This past summer it struck me, there are plenty of blogging conferences out there, but none offered the specific focus of deconstructing food blogs and teaching how to better each important element, Food Blogging University of sorts. (read full article)
My friend, Cathi, and I email each other almost daily with our activities, and our menus. At some point, I told her a cousin was staying overnight and I needed to remember to set ... (read full article)
You know, Larry has some awesome ideas sometimes. So when he suggested to me, plus friends Cathi and Barry to buzz around Long Beach (CA) on Segway two-wheeled electric vehicles, YEAH. Was it really, ... (read full article)
The original recipe was slightly bland; I blame that on the fact that it was published in Ladies Home Journal and probably mild on purpose. Sorry – they’re in New York and write for ... (read full article)
Do you sometimes pick up a recipe from a fun experience, prepare it once, and then fuggedaboudit? Not this one, which we’ve made several times since Larry and I attended a class by prolific ... (read full article)
Over the course of my career, I’ve worked for a darn long list of national brand food companies. See for yourself. One thing I know from this experience is these companies put their top ... (read full article)
Sherie and I were great pals in high school. She’s since raised three boys into independent grown men. Has been married forever. So I was surprised when she recently told me she “cannot cook.” Or doesn’t cook. Or is afraid to cook, the conver (read full article)
Being a speaker at the National Association of Specialty Food Trade (NASFT) “Fancy Food Show” was a darn fun boondoggle. My topic? “Online Marketing for the Internet Impaired.” This was my second time presenting ... (read full article)
Yes, it has been a while since I attended LA Greekfest but I had one more recipe from the cooking class of salads to share with you: this tangy Faki Salata. One of the instructors brought her own jar of fresh-squeezed lemon juice and used it generous (read full article)
There is no “right” way to make Paella. The internet if flooded with variations. And honestly, with the exception of our four-couple Gourmet Club cook-a-thons, I’m too cheap to attempt something that a nice restaurant would pro (read full article)
Barbados is a little bit of heaven. Nothing here is pushy. No one’s hand feels like it’s in your pocket. I’d call it an “easy” destination. Larry and I take lots of vacations, and we tend to visit places that are hard, chal (read full article)
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