Ojibwa Spring


At last, life returns to the North Woods.  Throughout northern Minnesota people gather surging maple syrup and the first carrots coaxed from the thawed soil, and combine them with the last of the supplies laid in for the winter, including wild rice, collected locally in the fall, and dried fruit.  Taken together, all this makes… Continue reading Ojibwa Spring

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So, That’s What They Taste Like


A dish boasting such vibrant colors is bound to be packed with effusive flavors too, and today’s entry excels in both regards.  In taste and in tone, this curry is off the charts.  Good thing it wasn’t featured on an old Technicolor television set, or the poor equipment wouldn’t have been able to keep pace… Continue reading So, That’s What They Taste Like

Yesterday a Crumb, Today on Top


Finally, the crumb gets top billing, basking in the prominence it long has deserved.  It even gets sprinkled with powdered sugar, if that’s your thing.  All thanks to Crumb Cake, a standout New York sweet treat for many decades, rivaling Cheesecake itself.  Before that, its origins were in Germany, where Streuselkuchen was savored for centuries.… Continue reading Yesterday a Crumb, Today on Top

It All Leads to This


August brings exuberant gardens yielding fresh basil, green beans and tomatoes by the basketful, and people firing up the grill in preparation for a balmy evening outdoors enjoyed with family and neighbors.  Plenty of good times and happy memories as we head into one final month of glorious weather.  This is summer’s moment. Today’s entry… Continue reading It All Leads to This

Here’s a New One for You


Not only do we enjoy a country’s cuisine this site hasn’t visited yet, Guatemala’s, but today’s entry samples a facet of that culture not many outsiders, myself included, have tried, namely Mayan food.  Formally, the soup pictured above is called Guatemalan Turkey Soup, at least that’s how the recipe lists it, but its alternate name,… Continue reading Here’s a New One for You

Salmon, While Swimming


…which probably is the closest English equivalent to this dish’s original French title, Salmon à la Nage.  Actually, it makes sense.  The fish nestles among mussels and the asparagus suggests seaweed, doesn’t it? The name applies more prosaically as well.  Being a French creation, it’s not surprising a wine and butter sauce submerses everything.  The salmon swims… Continue reading Salmon, While Swimming