Back to my Bahamian headspace. It’s not easy fantasizing you’re tucked away in George Town making Bahamian Mac & Cheese when you’re actually in 30º temps with 8″ of snow on the deck, a blow-out tide and steady winds of 20 knots. But I’ll try. This is a traditional dish in the Bahamas, differing from…
I was asked to create a galley-prepared feast for Chesapeake Bay Magazine’s Holiday Issue, featuring cooking onboard. My go-to entree for galley ovens are Cornish hens. I’ve cooked whole roasted chickens, turkeys, even a duck in my little Force 10 oven. But not knowing what oven our readers use I try to play it safe,…
They say before you marry you need to find out how your new family spends Thanksgiving morning. Are they a “Bloody Marys” or a “5K Turkey Trot” kind of family? I like that sound advice. Well, back in the 60s in Iowa neither one was a thing. Our mother spent Thanksgiving morning feverishly preparing the…
It’s that pumpkin and squash time of year; autumn vegetables roasting in your gimbaled stove on a chilly fall day. There is a myriad of sauces, glazes and vinaigrettes you can add to your oven roasted vegetables. Segue to Kentucky: having recently traveled through Louisville I still have Angel’s Envy on my mind. So let’s…
I frequently wonder about my ancestors, the native Americans, and other “first peoples” and picture them deciding to try eating certain things. Artichokes are high on that list. They just don’t cry out “EAT ME” and even if you’re a culinary extrovert and willing to give anything a go, they have pretty vicious thorns on…
One thing about a long-running food blog … there are only so many quintessentially Irish dishes you can make for St. Patrick’s Day year after year, particularly when you aren’t all that Irish. I’m also waging a protracted campaign to use up my winter greens before the beds need to be turned for tomatoes and…