Cook Like Your Great-Grandmother…how to make tallow or lard

Okay. I do realize that this is not the healthiest food in the world, but as an ingredient is it very useful and every cook should know how to make it (and it is so easy to make). My cooking fat of choice these days is olive oil. But I’m spoiled. By this I meanContinue reading “Cook Like Your Great-Grandmother…how to make tallow or lard”

Barbe à queue!

Food historians and etymologists generally claim two theories on the origin of the American barbecue. One is that it comes from the French barbe-a-queue, referring to cooking a whole animal on a spit “from beard to tail.” The other is that it’s derived from the Spanish barbacoa, a method they found indigenous Caribbeans using someContinue reading “Barbe à queue!”

Maccheroni al Forno con Quattro Formaggi

That’s a pretty fancy name (referring to the title of this post) for something that translates to American English as Macaroni-and-Cheese (okay, macaroni-and-four-cheeses). The recipe is really, really easy, and really, really delicious. It may not be the healthiest thing to eat, but geeze o’ man is it delicious (did I mention how delicious thisContinue reading “Maccheroni al Forno con Quattro Formaggi”

Five Quotes from Pete Seeger

Image found here. “I am not going to answer any questions as to my association, my philosophical or religious beliefs or my political beliefs, or how I voted in any election, or any of these private affairs.” “I am saying voluntarily that I have sung for almost every religious group in the country, from JewishContinue reading “Five Quotes from Pete Seeger”