A sweet beginning gets sweeter

Tené Harris, Sweet Beginnings

Tené Harris, Sweet Beginnings

Everyone has a food story.

While we don’t get many opportunities to share or tell our foods stories, we share it with every meal we make and serve.

Tené Harris, culinary artist and owner of Sweet Beginnings Desserts, is telling her story in an amazing exhibit at the William Grant Still Art Center in Los Angeles. This exhibit – open thru November 21, 2015 – tells her culinary story with photographs, letters, recipes and video of her great great grandparents, great great aunt, and much more. Continue reading

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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

A story and a cupcake aiming straight at your heart

Valentines dayHe reached out his hand and slowly grasped the cup of iced Café Americano from her hand.

His strong fingers lightly caressed her delicate hand as she demurely released the cup from her grasp. He paused a minute. His eyes danced as he searched her effervescent face. She smiled coyly and said, “Thank you.” He winked at the charming young Barista, then gently pressed his business card into the palm of her hand, and left the coffee house with a swaggering gait and a heart filled with excitement about the possibilities. Continue reading

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