The most solid advice for a writer is this, I think: “Try to learn to breathe deeply, really to taste food when you eat, and when you sleep really to sleep. Try as much as possible to be wholly alive with all your might, and when you laugh, laugh like hell. And when you get

Just gorgeous!!  Courtesy of: frenchcuisse: INGREDIENTS.

This is my previous blog in which I wrote for only one short year.

Hold Very Still

My First (No…Second) Thought

On Saturday night, instead of going out to see and be seen, Scott and I chose to stay inside.  Let’s face it, with the week we’ve had, it sounded like a dream to us.  I had a lovely rib eye steak chilling in the refrigerator that was destined for dinner, but frankly, preparing and eating

From Paris to Omaha, Chinatown Style

When I lived in Paris, I used to spend entire afternoons in either one of the two amazing Chinatown areas within the city.  The first (and oldest) is located in the 13th arrondissment, and the second can be found in the Belleville neighborhood.  I would walk along the aisles, marveling at the sheer volume of

Squash, Bacon, and Lobster (Oh my!)

I’m a fan of soup.  A big fan.  Anything that requires slow simmering and very little attention on my part is a good thing.  And when I think of Thanksgiving, I always think of butternut squash, so naturally, I thought I would throw together a butternut squash soup for our first course.  Then I asked

Dessert First…Naturally

Last night I chose to tackle a cheesecake for the Thanksgiving dessert.  Now, understand this:  I love making cheesecakes, but I find them to be too rich for my taste.  The funny thing about me, I suppose, is that I lack the requisite sweet tooth for most desserts.  I find a lot of joy in

The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” ― Julia Child

Thankful for Non-Traditions

I think about food all the time.  I ponder.  I daydream.  I plan and strategize.  For a person such as myself, Thanksgiving is the decathlon of holidays.  I train for this event in little ways throughout the year to prepare for the big day.  I bake bread, cakes, and pies – inevitably covering the kitchen