Ever get smacked in the head with a bologna sandwich? Howabout a pie in the face?Luckily (or unluckily in some ways) most of us are long removed from the high school cafeteria, where food can sometimes take flight. But equally as inappropriate (at least to me) are all these food shows that boast testosterone-laden names that imply some sort of physical violence, strength, intimidation: Cupcake Wars? Iron Chef? Hell's Kitchen? Only a man, [...]
by Chrysa SmithWhen the temperatures dropand the moon rises highIt's time for some pumpkinin bread, cakes & pieSo break out the canned pumpkinor scoop out your gourdfor some fine, festive foodfit for King, Queen or LordI like Libby's boxed bread mixthat's natural and freeof chemical additiveswhere they should not beSo easy to make,even in hastethen make it your ownwith additions to tastePecans and chocolate chipsadd a nice kickdried mango and coconutare my favorite [...]
by Chrysa SmithThe key to life is day trips.My cousin once spewed forth this piece of wisdom, and quite frankly, I think she's onto something. Because every so often, without plan in hand, the day just comes together in a most lovely way. And it happened just the other day. I found myself in Lancaster County, PA once again. And atthe end of a long day in an amusement park, watching kiddie shows, [...]
by Chrysa Smithhttp://green.yahoo.com/blog/guest_bloggers/67/25-things-chefs-never-tell-you.html This link will take you to a Yahoo news story about chefs. What they like; what they don't. What they will and won't pay for in a restaurant themselves. It caught my eye mainly because I've interviewed a handful or more of celebrity chefs over the years. And my read on them is that despite some of the intimidation factor that they can raise with 'gourmet' food, fancy French names, [...]
by Chrysa SmithAdam and Eve must have fallen from grace right about now---when the apples are big and shiny and oh so abundant. In the Garden of Eden or the backyard plot, they are pretty hard to resist--even from a slithering, spineless serpent. So resist we won't, as we wind our way through the farm markets and the homey tastes of fall's sweet harvest.One of my memorable family traditions growing up, was fall [...]
by Chrysa SmithMy fellow blogger Carmen is a good friend and a good cook. I've eaten her flambeed flan dessert, her chocolate cake, her Spanish tortas and cheese. So when she invited my husband and me over for dinner, I responded with an immediate 'yes.' Not only was it a chance to sample some authentic Spanish cuisine (She's from Galicia in Northern Spain), but her son was home from school----a chance to meet [...]
by Chrysa SmithAll this writing about food makes me hungry. It makes me love cooking on my new Bertazzoni gas range. It makes me love my abundant yield of tomatoes and red peppers from the garden. And perhaps, that's what's also fueled my appetite this summer. But as I write about food again, the wheels are churning. And the churning keeps coming up with the same thought lately---one that is on my bucket [...]
