Got a Picky Eater?

Got a Picky Eater?

Do you have a picky eater who seems to call the shots at mealtime?

I’ve been around pretty long and have had ample opportunity to observe how various generations of moms deal with this challenge. I want to tell you what I’ve seen.

I also want to admit to you that I was once the world’s pickiest eater, who now eats almost everything – and lots of it. So, I’m coming from a good place.

And, as with most of my blogs, I want to share what I’ve learned about food through my many years in the food industry and much study. Please keep in mind I am not a healthcare professional. But, I am one who makes it a practice to question the experts. For the most part, I’m not all that impressed with what they tell us.

Years ago, when I was little (uh oh. I’m dating myself) moms would make one dinner which the entire family ate. Because processed food was not as prolific as it is today, these meals were usually homemade. Lucky for you if your mom was a good cook. Mine was not.

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The Birth of Our Blog

The Birth of Our Blog

I’ve been sitting at my desk all morning working on our new website. Google tells me my old site is no longer acceptable. It doesn’t play nice with mobile devices.

Though this is something I’ve been putting off, I’m glad I finally made it to this item on my to-do list. Soon, I’ll be able to check the task off and move on.

And, truth-be-told, I’ve been having a good time and am excited for the upcoming GoLive date, which will have happened by the time you read this.

There’s an addition to our new site – this food blog. I know… I may be adding even more work to my life than I really want to take on. But, who knows? Maybe it will be fun. Maybe I’ll be able to exercise those creative muscles that seem to have atrophied over the years. Maybe I’ll make some new friends. And, who knows. Maybe I’ll actually add value to someone else’s life.

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Butter vs Margarine: The Battle Rages

Butter vs Margarine: The Battle Rages

As I mentioned in a previous blog ‘Why Does Wheat Make Me Sick,’ our food journey and education – which is ever evolving – has really surprised us and has often disheartened us. We are learning more than we set out to learn. We are becoming more and more aware of both the facts and the fallacies. And, we’re still learning.

With regards to the 200-year-old butter/margarine debate, I know I can’t possibly present all the facts in this blog. My hope is that you will comment and share something we may not have touched on here. However, I do know that most food and pharmaceutical lobbies do have good reason to mislead us by claiming saturated fats make us fat and promote cardiovascular disease.

I want to start out by stating that both the Mayo Clinic and the American Heart Association recommend soft margarine over butter. And, for those of you who follow the ‘experts’ no matter what facts may get in the way that may be good enough.

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History of the Toque

History of the Toque

Many years ago, Jeff told me at one time there were 100 pleats on a toque (That’s the name of a chef’s hat.). And that each pleat represented one way to cook an egg. I was pretty incredulous. I wondered how in the world anyone could cook an egg that many ways. Well, it turns out, he was right.

I discovered pleats, as well as toques, are immersed in rich history. Originally the idea was the more experience a chef had, the more pleats were on his toque. Each pleat signified a technique or recipe he had mastered. And, Jeff was right – at one time, a chef had 100 pleats in his toque to signify the 100 ways he could prepare an egg.

If a pleat holds that much history, I mused, what can we learn about the history of a toque? Where did it come from? And, when did it first appear on the scene?

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Why Does Wheat Make Me Sick?

Why Does Wheat Make Me Sick?

During the past many years, Jeff and I have learned a lot about food and food production in America. Our newfound and constantly-evolving understanding of what has been done to our most basic foodstuffs has boggled our mind and has changed us.

Today, I want to discuss wheat – or should I say what most refer to as wheat. This has become a highly-controversial topic and my goal is to break it down into an easy-to-understand format.

My objective, always, is to educate and inform. Because, once we thoroughly understand a topic, we are in a better position to make good decisions. Though it is always easier to go along with the crowd, that is not always the best course of action.

Grains – full of life and nutrients – have been consumed for thousands of years by storing in whole kernel form and milled fresh.

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On Being Married to a Chef

On Being Married to a Chef

I’ve been sitting at my desk all morning working on our new website. Google tells me my old site is no longer acceptable. It doesn’t play nice with mobile devices.

Though this is something I’ve been putting off, I’m glad I finally made it to this item on my to-do list. Soon, I’ll be able to check the task off and move on.

And, truth-be-told, I’ve been having a good time and am excited for the upcoming GoLive date, which will have happened by the time you read this.

There’s an addition to our new site – this food blog. I know… I may be adding even more work to my life than I really want to take on. But, who knows? Maybe it will be fun. Maybe I’ll be able to exercise those creative muscles that seem to have atrophied over the years. Maybe I’ll make some new friends. And, who knows. Maybe I’ll actually add some value to someone else’s life.

Continue reading →