Food, cooking, and travel
Cooking interesting food for one can be a challenge. For about half the year, my true love and I live an ocean apart as her job takes her to the U.K. When she’s home, I love cooking for her, experimenting with new foods and techniques, …
My true love has been off on a couple of research trips lately and I’ve been enjoying her food vicariously as she texts me pictures of what she’s eating. For the last few days she’s been in a small market town about 100 miles northeast …
A few days ago I wrote about a meal (here) that, after all my travels this summer and experimentation with Central Asian and Middle Eastern food, seem so very American – boneless pork chops, corn on the cob, and green beans with mushrooms. That post …
One of the challenges of cooking for one or two is always going to be the effective use of ingredients. There are things that are just too big for one serving. One alternative is to have the market or grocery portion things for you. For …
Since starting this blog, I’ve been to Rome and Paris. Both trips involved efforts at trying to duplicate the delicious food we enjoyed in Europe and, as I’ve mentioned recently, I’ve been exploring food from the Middle East and Central Asia recently. Yet sometimes you …
