Honey
Honey is the food of the gods, but not crystalized honey. It is unpleasant to the palate, so you think about throwing it out. And yet, it is expensive, and so you hesitate. What to do?
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Author: Jean Miller
Author, Foodie, Photographer, Traveler
Greek Yogurt
No, this isn’t gorgeous, creamy ice cream; it is actually homemade Greek yogurt. (Yes, I am a food geek.) After making the yogurt, I drain off the whey, reducing the total yield by half to yield all that creamy goodness. And then, we use that whey to make the next batch of yogurt.
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Sushi Rice
In December of 2020, I became obsessed with sushi rice. Our daughter, Jessi, gave us a sushi-making lesson as part of her Christmas gift, and Mark and I got hooked! I started studying to discover the best type of sushi rice and came across Hinode Koshihikari. It is a premium short-grain variety named for the historic Koshi Province in Japan. Preparation instructions specified rinsing and soaking, but was all that necessary?
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Fettuccine with Anchovies and Garlic
Mark and I discovered fettuccine with anchovies and garlic at Edo Squid in Richmond, Virginia, and immediately knew we had to figure out how to make it at home. A lot of people freak out over anchovies but give this a chance.
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Seafood in Stonington
2020 Stonington, Maine: After months on the road, Mark and I set our eyes on a leisurely week and seafood in Stonington, Maine, with visions of lobster, clams, and mussels. After settling into the charming family-run Boyce’s Motel, we grabbed a bottle of red and headed down to their private deck overlooking the harbor where the fishing boats setting out to sea for the night.
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Shrimp with Cocktail Sauce
When in doubt, shrimp with cocktail sauce is a gathering staple. For a beautiful presentation, plate the shrimp neatly on a plate with a bowl of cocktail sauce and a few thin slices of lemon as a garnish. Alternatively, spoon a little sauce into individual tiny glass cups with a shrimp hanging over the edge.
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