Thursday, August 22, 2013

Empty Chairs at Empty Tables




Bringing food to those who mourn is a kind and common practice. Unable to find meaningful words we turn to bread. Once again, its the ancient connection between food and speech: we consume both food and information. When the words cannot be found, we find ourselves looking for deeds to express our concern and care, more often than not turning to the gift of food.

We also know that when we mourn we don't feel much like eating or cooking - except, perhaps, by way of therapy. Feasting is something we associate with celebration; fasting we associate with loss and sorrow. This is the case in the Scriptures as well. Jesus' disciples didn't fast, he told his critics, because 'the Bridegroom' was present: you don't call a fast during a wedding reception, you pass the wine and figs! The days would come, he continued, when he would be gone and then a fast would be appropriate. The departure and palpable absence of the one the disciples loved would naturally lead them to the place of fasting rather than feasting.

"You need to eat a little something", we often hear a comforter say to a mourner. Its true, of course; they do need to eat. Yet the phrase 'little something' is probably the most telling part of the exhortation. Few mourners feel like eating, their taste buds and desires are in a state of shock, together with their heart and thoughts; shared food and wine, always a sign of love, seems terribly incongruent with a world dominated by a love that's lost, by the absence of a person with whom so many meals had been shared. "Empty chairs at empty tables" laments the lover in Les Miserables, 'now my friends are dead and gone.' Indeed. Their tragic, seemingly senseless absence makes a mockery of any note of celebration. We 'eat' our tears instead.

Its why I can't bring myself to do much cooking this week, or write or read or frankly pay much attention at all to culinary wonders. Many of us have lost a dear friend. Its a season of fasting food and trying to find words. Its a season of lament. I know it will pass because its not the first time I've walked through the valley of the shadow. There will be laughter that swallows up the tears that won't stop, and days of feasting greater than the season of fasting. For now, however, my table is empty, my knives are clean and put away, and the best fare I may find is a less than stellar serving of instant grits. Its a time for fasting not feasting.

http://www.statesman.com/news/news/crime-law/austin-woman-teen-killed-in-south-texas-crash/nZTNF/

Sunday, August 18, 2013

Stones and Bread





"Thy words were found and I ate them; and they became to me the joy and rejoicing of my heart."
- Jeremiah

Christ refused the temptation to turn stones into bread not because hunger was illegitimate but because he was the only stone that could become true bread for the hungry. Today is the Feast, and all hungers are met at his Table.

Friday, August 16, 2013

Peter King's Food Review from His Annual NFL Summer Tour




I love Peter King's Monday Morning Quarterback and read everything the man writes - maybe the best sportswriter in the country right now.

Every summer he tours the training camps of many of the NFL's teams and reports in on what he sees - always incisive, entertaining, and informative. In other words, you should read him over at SI.com

He just wrapped up the 2013 tour and in addition to his notes on the teams - the Jets and Raiders are in BIG trouble, and I don't mean the Heidi game (if you grasp that reference you are old, like me) - Peter mentioned his top food moments of the trip as well. Here you go -

7. I think, in culinary terms, the highlights of the trip were:

a. The black raspberry milkshake at the Pittsford (N.Y.) Farms Dairy. Few ice cream items in American history can top it.
b. The four-way (spaghetti, chili, onions, shredded cheese), reliving the regular dinner of my 20s life, in Cincinnati.
c. The bison dog in the bleachers at Wrigley Field.
d. The pork barbeque at Hillbilly Red’s in Richmond.

e. Jake’s Stadium Pizza, Mankato, Minn. Please don’t tell my wife I had the pepperoni.

Man, I would love to get my hands on that bison dog in Wrigley and the black raspberry milkshake too. 

Follow Peter on Twitter - 

@SI_PeterKing


Catch the MMQB -



Dock and Roll Review





Courtney DeArmond Stearns writes about her family's visit to Dock and Roll:

First: the playground is awesome! They have tables with huge umbrellas and even kid sized tables! There is a trailer with restrooms! This girl doesn't like port a potties;-))

Food review
We had the The Maine Event lobster sandwich. It is 13 dollars, but there is a ton of fresh lobster meat served on delicious homemade bread. The bread is semi sweet and compliments the lobster well. The lobster is the star of this plate! We also ordered Mac and Cheese for the kids and it was some of the best Mac and cheese I have ever eaten! The homemade chips are also a must! 

Everything was fresh and the we didn't have to wait that long to receive our food! 

I strongly recommend Dock and Roll to all my Foodie friends!

Community First Village from Mobile Loaves and Fishes




One of the great ways to help out in the cultivation of real relief for the needy in the Austin area. Join me and many others to help in this great ministry of Mobile Loaves and Fishes.





Thursday, August 15, 2013

Austin's Best Burger?




Here's a very well informed opinion:

http://austin.culturemap.com/news/food_drink/05-25-12-16-24-what-and-where-are-austins-twelve-best-burgers/


I still think the best one is MINE! More about that on Sunday.

But hey, check out the poll on the side and tell me which place in Austin, Texas has the best burger in town. I have to confess that Hopdaddy and P Terry's ace it for me....not just the burgers, but the shakes to go with them!

Cru at the Domain




One of my new favorite spots in northwest Austin, Cru offers a very relaxing atmosphere for fine wines and food, combining classy with cozy. The wine selection is superb and the menu eclectic, running top to bottom with rich but easy to eat offerings to be paired with a wonderful vintage. My figs were served with a tad too much balsamic, but the presentation and portion size were acceptable for a starter. Its not the Tiffany's of foodie heaven but it'll do when shopping! Overall, it gets an A for atmosphere and service, A on wines selections, and a B on food. Bon appetit!






Wednesday, August 14, 2013

Sharpening Up Your Knife Skills with Alton Brown

You can't beat the enthusiasm of Chef Alton Brown. It comes through in this ever so helpful, brief but thorough intro to kitchen knives and their proper use. Save your digits and cook even better than you already do by taking a few minutes with Alton "Good Eats" Brown




<iframe width="420" height="315" src="//www.youtube.com/embed/pKgGlpe45T0" frameborder="0" allowfullscreen></iframe>

Tuesday, August 13, 2013

Quotable: The Gourmand

"To be a gourmand is not just to be greedy for whatever it is they put in front of you but alive with appetite for the special thing you want."

Adam Gopnik, The Table Comes First


Adam Gopnik
Best Price $1.87
or Buy New $12.06

Lets Get Cooking: THE Cheesecake Recipe





I like really thick cheesecakes but for this presentation I take my basic cheesecake recipe and bake it in a larger pan so I have more room for the fruit that can top and make even more delectable this decadent desert.

Ingredients

Shortbread - 3 Boxes of Central Market Shortbread
1 stick of unsalted butter (melted)
3 8 oz bars of Philadelphia Cream Cheese (Do not insult the cake or your guests with some low fat version!)
1.5 cups of sugar, plus more for sprinkling
2 large eggs
2 cups of sour cream (Did you hear me on that low fat thing??)
2 tsps pure vanilla extract
1 cup of washed in season organic blueberries
one half cup of washed in season organic strawberries
one half cup of of washed in season blackberries
one half tsp of fresh lemon juice

Lets get cooking!

First of all, lets talk crust. Yes, lots of people use Graham Cracker, and that's fine, but I prefer SHORTBREAD! More butter!!! Put the contents of three boxes of Central Market shortbread in a plastic resealable bag and hammer away until you have very soft crumbly mix.

Preheat the oven to 350 degrees

Melt the butter and then pour it with the shortbread into a medium bowl and mix thoroughly. Place the mixture into a  large springform pan and press is down using a measuring cup or simply your fingers. Place the pan on a baking sheet and pop it in the oven for ten minutes. Pull it out and let it cool for five minutes.

While the crust is heating up...

Make sure your cream cheese is at room temp. Using a handheld mixer, beat the cream cheese with one cup of sugar until a smooth mixture emerges. Beat in the room temp eggs, one at a time. Then beat in half a cup of sour cream and a tsp of vanilla extract. Pour this mix into the pan with the crust and spread evenly. Place it back on the baking sheet and place in the oven (at 350) for 40 minutes.

While the mix is baking, combine the remaining 1.5 cups of sour cream, half cup of sugar and 1 tsp of vanilla extract and keep chilled while the baking continues.

When 40 minutes are elapsed, pull the cheesecake from the oven and while it is still hot pour the just prepared mixture over it and set back in the oven for another 3-5 minutes. Pull from the oven, let cool for 20-25 minutes and then refrigerate for at least four hours prior to serving.

While the cheesecake is refrigerated, wash all the fruit, and then cut the strawberries into slices, discarding tops and any discolored ends. Place the strawberries, blueberries, and blackberries in small separate bowls and sprinkle with sugar and the lemon juice. Cover and let stand in the fridge until its time to decorate and serve the cheesecake.

With the cheesecake fully chilled, remove it from the springform pan and place on a serving plate. Place the strawberries around the outer edge of the cheesecake, narrow ends facing in. Place the blackberries at the center, and then fill in the gap with blueberries, or the other way round as you wish. Place a few strawberries at the center to top it off. Yes, you can sprinkle it all with more sugar if you like, but I think what's there is sufficient!

Take it to the table and enjoy the applause.

Quotable: A Year in Provence

"The year began with lunch."

- A Year in Provence, by Peter Mayle

One of the best food reads ever penned; heck, just a great book and not to be missed. I've never read a chapter without smiling broadly and often laughing uproariously.

Peter Mayle
Best Price $0.01
or Buy New $10.29

Book of the Week: The Supper of the Lamb: A Culinary Reflection

"It will be precisely because we loved Jerusalem enough to bear it in our bones that its textures will ascend when we rise; it will be because our eyes have relished the earth that the color of its countries will compel our hearts forever. The bread and the pastry, the cheeses, wines, and the songs go into the Supper of the Lamb because we do: It is our love that brings the City home."

- Robert Farrar Capon, The Supper of the Lamb: A Culinary Reflection

Robert Farrar Capo...
Best Price $5.75
or Buy New $11.24

Quotable: The Table and Nature

"The whole of nature is a conjugation of the verb 'to eat', in the active and the passive." 

- William Ralph Inge

Thursday, August 8, 2013

What You Need (And Don't Need!) in Your Kitchen!


Here's Michael Ruhlman on the essentials. Great counsel and not to be missed.





A Thousand Words or More: Veg Out


The View from Lake Austin Blvd


Ruhlman Tool Man




You already know I'm a big fan of Michael Ruhlman's work. In addition to his excellent instruction available through his numerous publications and vids, he's created some beautiful and essential kitchen tools. Great cooking, like great art, architecture, and building, begins with a passionate and talented craftsman, but they're not doing the job well without great tools.

These are certainly wonderful additions to the kitchen arsenal of every home chef. Have a look at Ruhlman's blog and note the tools on offer.

http://shop.ruhlman.com/collections/frontpage/products/kitchen-tool-bundle

Kitchen Essentials: Feel the Power


Yes, You NEED This!

The BIG Kitchen Aid Mixer. Behold the Power. 




Quotable: St Augustine

Christ is the bread, awaiting hunger.   

— St. Augustine

Wednesday, August 7, 2013

A Thousand Words or More: The Banquet, by Dana Arvidson


The Best Kitchen Store in Austin?

That's easy. I like to stroll through professional kitchen supply places, but for home chefs Sur Le Table at the Domain can't be beat. Track them as they often have outstanding sales, and the clearance rack at the back is usually full of great stuff (I snagged a terrific Dutch Oven once for 75% off).






Let There Be Lasagna!




Recipe Thursday Dawns Tomorrow!

(But the truth is that I just made it up as I went)

Quotable: Michael Horton on the Eucharist

Exactly right -


'Calvin's eucharistic piety has repeatedly been lost, or at least curtailed, in the churches that officially claim him as their Reformer but in fact have moved closer in their sacramental theology to the Zwinglian view, which Calvin rejected as "profane." it has even become commonplace to make a sharp distinction between "evangelical" and "sacramental" piety. The distinction, as such, could hardly find support in Calvin, for whom the Supper attested a communion with Christ's body and blood that is given precisely by the gospel.'

From People and Place


Quotable: Alexander Schmemann: Secularism's Failure to Make Eating Secular

“Centuries of secularism have failed to transform eating into something strictly utilitarian. Food is still treated with reverence...To eat is still something more than to maintain bodily functions. People may not understand what that 'something more' is, but they nonetheless desire to celebrate it. They are still hungry and thirsty for sacramental life.” 

Julia Child and the Rookie Cook

Yes, Julia still matters. In fact, she can be your mentor in learning to prepare some great meals, not only by taking on board her terrific recipes, but also by watching her do the work.

Really? Julia? Isn't she for advanced cooks? Some of her work is for sure, but Julia produced a book and DVD series that every person heading for the kitchen should own and use: The Way to Cook

When I first picked up a wooden spoon I turned to Julia Child for instruction and inspiration, first to her remarkable book "The Way to Cook", and then, even more significantly, to the DVD series based on that work. I remember watching Nora Ephron's 2009 comedy Julie and Julia, starring Meryl Streep as Julia Child, and picking up a few basic tips even there (like drying the beef before you put in a hot pan with oil to make sure you get a good sear). In a way that led a few months later to getting Julia's DVDs, a very effective mini-cooking school for those of us laboring on the home front rather than in commercial kitchens.

The book is a joyous introduction to the tools, tricks, and necessary skills of managing the kitchen, offering basic recipes that are then combined with other ingredients to form some terrific meals. I wore out the pocket version of recipes that came with the DVDs.


The book itself, while large, is not intimidating and is actually a far better place to begin than Julia's more famous - and brilliant! - two volume Mastering the Art of French Cooking. I remember the first time I opened that amazing set and thought it would be an impossible task to get through it, not even beginning to comprehend what some of the most basic terminology meant.

Enter The Way to Cook. While MAFC is fabulous for people who are already pretty experienced and joyful kitchen addicts, TWTC is the way to go for rookies, for people like me who didn't know the difference between frying and sauteeing; heck, I thought poaching was just a form of illegal hunting.

TWTC DVDs have bite sized episodes (some are only a few minutes) that will have you serving everything from crepes to creamed lobster in no time flat. No kidding. The section on vegetables is fantastic and a huge help - she'll lead you to some flights of creativity with what can be regarded as mundane, making spectacular what so often shows up on a plate as boring filler. Even very experienced cooks will benefit from Julia's The Way to Cook. I wouldn't be without it, and its without doubt the place to start.

Get it today!



Tuesday, August 6, 2013

Onion Creek Kitchens - BEST Cooking Classes in the Austin Area






The BEST cooking class I ever attended in the area was at the Onion Creek Kitchens of Juniper Hills Farms - a fantastic evening of hands-on cooking instruction leading to a sit down feast of what you've prepared with your classmates. Lots of great classes at Whole Foods and Central Market too, but I've never learned more and had more fun cooking than I did at Onion Creek. Check it out. Better hurry too - a couple of the November and December classes are already sold out!

 http://shop.juniperhillsfarm.com/classes.php


Nat Shermans




I don't always smoke cigars but when I do, I smoke Nat Shermans

Eton Mess


What a GREAT BRITISH dessert! Meringue, Strawberries, and Cream, with a little strawberry drizzle on top. This is a refreshing and delectable combination filled with summer sweetness. Yes, you can do this!

Isaiah's Feast and the Ultimate Death Eater





One of the occasions on which most of us prepare food for others is when we are serving friends or neighbors who have suffered the death of a loved one. Its a beautiful and tangible way to express love and concern for people, relieving them of the burden of hospitality as they endure the brokenness death visits upon us. The ancient prophet Isaiah looks ahead to an entirely new relationship between food, feasting, and death; he sees coming a magnificent feast that celebrates the death of death, a banquet that demonstrates the cessation of all sorrow and mourning.

The Lord of hosts will prepare a [b]lavish banquet for all peoples on this mountain;
A banquet of [c]aged wine, [d]choice pieces with marrow,
And [e]refined, aged wine.
And on this mountain He will swallow up the [f]covering which is over all peoples,
Even the veil which is [g]stretched over all nations.
He will swallow up death for all time,
And the Lord [h]God will wipe tears away from all faces,
And He will remove the reproach of His people from all the earth;
For the Lord has spoken.
And it will be said in that day,
“Behold, this is our God for whom we have waited that He might save us.
This is the Lord for whom we have waited;
Let us rejoice and be glad in His salvation.”


Eucharistic celebration which looks back to Christ's death, proclaiming that fact, has in view his resurrection and return as well. It is not a feast of mourning, God's Funeral. On the contrary, it is the joyful anticipation of the Feast that is scheduled for the day on which  “Death is swallowed up in victory. Because Life eats up Death, we will 'eat, drink, and be merry' as well, not because 'tomorrow we die', but because tomorrow we never will die again. 

In her remarkable Harry Potter series, JK Rowling vividly creates the Death Eaters, servants of Lord Voldemort, devoted to the destruction of muggles and traitors. The prophecy about Harry says that a boy will be born to overthrow the Lord of Death and his servants. Its a universal hope, one that finds its authentic fulfillment in Christ's death and resurrection, his death consuming death, and bringing about the Feast of Life on the Mountain of the Lord. Voldemort's death occurred when the curse he hurled at Harry rebounded on to him. And so it is. Let the Feast continue until the Day when it is celebrated in all of its splendor. 

Daily Bread



"Give us this day our supersubstantial bread...."
-Origen, Translation of the Lord's Prayer

Favorite Austin Places



Still my favorite Bakery in Austin for coffee and croissants!



My Original Inspiration: Monsieur Zarb



Many years ago when living in England I had the privilege of staying at a little guest house in the quiet countryside town of Ross-on-Wye, not far from the border with Wales. The owner was a man of great joy, welcoming all with a warm smile to rooms that were beautifully decorated, offering a sublime respite from the rush of inner city London. His name was Raymond Zarb, and while I did not know it at the time, he had been one of the greatest French chefs to work in Britain before 'retiring' to this lovely corner of England to offer hospitality at a less frantic pace.

James Walsh writes that Zarb "was really the first super chef in London. He had huge articles in The Observer newspaper long before these things became commonplace and he was the first Maitre Cuisinier to come to London."

The first night there, I ordered a seafood soup. I was perhaps 22 years old, and my experience of soup was largely confined to Campbells. I can only tell you that one bite was an epiphany; I did not know - I could not have even imagined - that such a delicate yet powerful blend of taste and texture was possible to achieve. It all continued the next morning when breakfast was served - the most astonishingly delicious scrambled eggs I'd ever seen or tasted. Many years later I discovered the recipe for those eggs in the Le Cordon Bleu Cuisine Foundations cookbook, and was able to just about capture the magic of what Chef Zarb served his guests at breakfast. It took a lot of time and lot of work. 

In a way, that bowl of soup and that plate of eggs changed my life; I didn't pick up the knives and spoons and whisks of the trade til many years later, but I knew from the start a standard that was possible and by that delectable perfection I set my compass. I knew I had to start with French techniques, get over the intimidation factor, and embrace the detailed demands such cuisine would seem to demand. In fact, the cuisine embraced me, the sheer joy of creating beautiful food that might just offer a new world of discovery to the palates of my friends, becoming something of an obsession. 

Raymond Zarb passed away a few years ago, but he left his mark on me - and in a much deeper way on a generation of new chefs in London, many years ago, laying the foundations for a revival in English cuisine, the fruits of which are recognized around the world today. I was eating the soup of a master and didn't even know it. Today, I am deeply in his debt, and thankful for his memory. 






Best Cooking Magazines




Yes, I LOVE cooking magazines, and can't help commending a few right here, right now. I harvest recipes, work and rework them, and save the good ones in my own, ever-growing binder of go-to recipes.

1. Bon Appetit: http://www.bonappetit.com/

2. Food and Wine: http://www.foodandwine.com/

3. Donna Hay: http://www.donnahay.com.au/magazine/

4. Saveur: http://magazine.saveur.com/mag/saveur.html

If you're aiming for beautiful food and exploring variety in the realm of 'daily bread' for the family, these are some must have mags. And hey, they're just fun as well!




Two Pillars: Its All About Sex (1)

"The Two pillars of the modern eating are the restaurant and the recipe book...In the myth world of the nineteenth century, the restaurant existed to coax women into having sex; the recipe book to coax men into staying home." - Gopnik


When Its Too Hot to Cook



A simple pesto on great bread that's been brushed with olive oil and gently grilled is a perfect light supper on a summer evening that's way too hot for what we tend to think of as a typical dinner. Add some white wine and a cool breeze for the perfect end to the day. 


Deep Connections

On Adam and Eve eating at the wrong restaurant: "Though the consequences of their eating were both less and more than they had bargained for, though it gave them psychic indigestion, and though true wisdom eluded them, we have it on high authority that they in some sense succeeded: "Now the man is become like one of us..." God Almighty knew the world was arranged so as to contain deep connections among human eating, human freedom, and human moral self-consciousness...we too seek wisdom through eating..." - Leon Kass, The Hungry Soul

Ruhlman's Twenty: A Cooking Education

I had no idea where to begin when I took over the cooking duties and then discovered that my passion for great cuisine translated into a passion for its preparation as well. A few years later I can confidently say that one of the best places for aspiring kitchen maestros to begin is "Ruhlman's Twenty", the exceptional introduction to the techniques, combinations, and basic recipes everyone swinging around some pots and pans should possess and digest. Ruhlman is, as always, irreverent, professional, informative, to the point, and brilliant.

Sure, you can cook your way through Julia Child or The Barefoot Contessa (love them both, and I'll have plenty about them in other posts), and you can take on massive tomes from Escoffier or McGee (again, both essential at a certain point). But if you're looking to really get stuck into what it takes to make your kitchen work safely and produce beautiful, delicious meals, then Ruhlman is where to begin.

"There are about twenty techniques that you need to know in order to cook almost anything. If you know those twenty techniques, there's virtually nothing you can't do", Ruhlman told a friend, and from that conversation this extraordinary book emerged. Its all about the fundamentals, getting them down, and then deepening these unchanging basics to bring to our tables the immeasurably satisfying beauty of meals made with love and skill.

The photos are fabulous, the recipes proven and delicious, the text clean and easy to read, making the entire volume not only a joy to explore but easy to use when the butter is bubbling in the pan.

Its where to start.





http://www.amazon.com/Ruhlmans-Twenty-Techniques-Recipes-Manifesto/dp/0811876438/ref=sr_1_1?s=books&ie=UTF8&qid=1375800617&sr=1-1&keywords=ruhlman

Catch the video intro to the book here: http://www.amazon.com/gp/mpd/permalink/m2ERJOMSCAY19B/ref=ent_fb_link

Best Things to Eat in Austin, Texas this Summer!

Terrific list; I wouldn't want to miss a single one.

http://www.atasteofkoko.com/100-things-you-need-to-eat-this-summer-in-austin/

Sieger Koder: The Breaking of the Bread


Low Carb Curried Chicken Lunch


This is a delicious light, medium curried chicken salad surrounded with a thin band of cucumber. Makes a dashing presentation - and for those counting carbs, no rice to worry about (much as I like basmati rice!) Recipe Thursday is coming.

Quotable

"The table is the place where a need becomes a want...we take urges and tame them into tastes...we chew with our molars but we eat with our minds."

- Adam Gopnik

Monday, August 5, 2013

Summer Bounty Cheesecake


This is a terrific mid-summer treat: creamy cheesecake with a shortbread crust decked out in sugar-soaked strawberries, blackberries, and blueberries. Email me for the recipe or pick it up here on Thursday - Recipe Day at Two Tables.

Prayer after Eating

I have taken in the light
that quickened eye and leaf.
May my brain be bright with praise
of what I eat, in the brief blaze
of motion and of thought.
May I be worthy of my meat.

 - Wendell Berry

Welcome to Two Tables

Two Tables is my blog dedicated to exploring the riches contained in an ancient command from the book of Psalms that we should 'taste and see that the Lord is good'. The human story as it is recorded in the Jewish and Christian Scriptures begins and ends with eating, and its fair to say that throughout those pages feasts, famines, fasts, and celebratory, ritual meals play a central role in the unfolding drama of God's love. Indeed, the highest point of the Jewish year is a Feast - Passover - and the highest moment in Christian worship is its fruit - the Eucharist. Around these feasts, we eat our 'daily bread', and deploy creative talents in the cultivation of oils, fruits, grains, vegetables, and meats that are harvested and transformed from raw ingredients to spectacular offerings for the human palate and desire. We long to share meals with others, finding solitary dining to be an unhappy experience. We prepare special foods for special days, from holidays to birthdays. We seek to bring food to our neighbors and friends when they suffer, and seek to 'share our bread with the hungry' by assisting those without sufficient sustenance.

Why is this so? Why do we value the appearance, texture, scent, and taste of food and drink so highly? Why are we omnivorous and why do we find in food's presence everything from hope for romance to faith in divine mysteries?

I'm employing this space to share with others the discoveries I'm making along the journey into a hopefully more meaningful embrace of the beauty of grace seen in both kinds of food we need so very much: the very perishable yet potentially artistic and hypnotic food with which we feed our bodies, as well as the imperishable, often very plain food with which we feed our souls. I will be posting about my favorite chefs, dishes, restaurants, recipes, kitchen successes and failures, food history, food education, along with theological reflections and observations, poetry, and links to other authors and sites that will help us all to receive with grateful hearts and open mouths the abundant blessings of the Almighty.

Bon appetit!