The Centers for Disease Control and Prevention (CDC) has posted a notice that at least 245 people have been infected with the outbreat strain of Salmonella Montevideo. These unfortunate folks are spread about in 44 states and the District of Columbia. The first reported case was on our about July 1, 2009. (2009!!) No deaths [...] Read more »
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Halloween was a beautiful evening here, cool and crisp and promising a wonderful fall season ahead. The kiddies were out in all sorts of costumes, although we had reduced traffic in our neighborhood. We didn’t see any truckloads of “imports” like we often do, for one thing. After running out of candy the last few [...] Read more » Sometimes you just want something a little different with your Cajun or Creole food. I mean, You Can’t Have Rice With Every Meal, can you? (Well, if you’re in Louisiana, maybe you can.) With that in mind, I offer this recipe from a great chef (and honorary Cajun), Emeril Lagasse: Caramelized Onion Focaccia I first saw this [...] Read more » Henry Hill, a character in Goodfellas who should have been in the Godfather series, once said, “… right after I got here, I ordered some spaghetti with marinara sauce, and I got egg noodles and ketchup.” That’s not one crime, that’s two. I only hope Henry didn’t have his pistol with him or we’d be [...] Read more » It’s been downright cold around here the past few days (although warming up today). Shoot, it was down in the high fifties a couple days ago, with rain. Yes, rain! Our two Goldens (Sonia and Whiskey) didn’t quite know what to make of it. Sonia wanted to stay on the porch, and Whiskey kept running [...] Read more » Nowadays it’s easy to get fresh herbs most any time of the year. Most supermarkets keep a nice variety on hand, it seems; as do specialty grocers. Parsley (flat and curly), cilantro, leeks (yes, I think of these as an herb); sometimes the less often used ones, like dill and fennel. Still, there are times [...] Read more » The Chile Underground’s award-winning Spicy Italian Month continues with increasing intensity and interest. The Underground’s StatPress numbers are about average disappointing me no end way up, nearly an astonishing 118%, give or take a hundred percent or so. (I’m a statistician on the side, I just forget whose side that is.) With numbers like that, [...] Read more » There are lots of quick-to-make fish dishes, because fish itself cooks so quickly. Salmon is no exception! These days, salmon is very popular and relatively inexpensive, mainly due to aquaculture efforts. (That means fish farming, in case your link to Dictionary.com is busted.) I’m always on the lookout for new techniques for preparing fish, especially [...] Read more » |
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