Comfort Food

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Fluttering free with a fancy roast

Happy easter webThe Easter story is an ancient one.

Not the story about the Easter Bunny or why PAAS decorated eggs nestled in a wicker basket filled with synthetic, colored grass and marshmallow candy PEEPS have anything to do with the original story.

Nope. I’m talking about story of Christ and the resurrection.

Easter Sunday is one the few times I remember the pews of our little Baptist church in Pacomia, California being filled to capacity with new visitors and returning members dressed in finery and the blooming fashions of spring. Back  then, they reminded me of a flock of Monarch butterflies that were happy that they had finally emerged from their cocoons. Continue reading →

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Thanksgiving is all about the turkey, but does it have to be?

graphic: Turkey asking, "Not feeling me?"Thanksgiving, Thanksgiving, Thanksgiving.

The large, browned to perfection, glistening turkey is a monument that marks this hallowed occasion.

It’s the centerpiece at the table. We circle it like wagons and glaze upon its roasted image with wonder, delight and torrid, tasty desire.  The cook who prepared it must be a saint. Surely no sinner could create something so phenomenally divine. Continue reading →

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Orange is the new mashed

Move over Mr. Potato Head. There’s a tastier tuber taking over this town.

Sweet potatoes are back with a sizzle. Whether fried or flambé they are rustling russets and leaving them spinning on the cutting board.

These beautiful on the inside, rustic on the outside potatoes are hallowed to me. They were the very first food my mom feed me when I was 6 months old. Mom said she would wrap a sweet potato in alumni foil and bake it in the oven until it was soft. Then she said she would scoop out the center, mix it with a  little Pet Evaporated Milk and that was my din din. She said I loved it. Continue reading →

Rock that Roast
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Rock that Roast

Rocking this simple roast can make you a star.

On my May 3, 2014 post titled “A little spice makes everything nice,” I told the story of why and how I created a seasoning I whimsically named “Red Velvet Gourmet Spice Rub and Seasoning.”

The blend of over 20 spices and ingredients makes it one of the most versatile spice and seasoning products I have ever used. As a foodie, it opened up endless possibilities in making ordinary and mundane food something special. Continue reading →