I think we all have them - those quirky things that we do each time we travel. Mine, not surprisingly, have to do with food and eating. It's part of the way that I like to learn about local culture and customs when I'm in a new place.
I love checking out local markets, foodshops and kitchenware stores. I always seem to discover new things as well as old favorites along the way. Anything can trigger the need to indulge this habit - a sound, a smell, a sight, a site. Once it hits, there's no turning back.
I just returned, literally late last night, from a week in Christchurch, New Zealand. I haven't done the work to figure it out on a globe yet, but I think I really went about half-way around the world. Why do that to get away from the office, emails, phone calls, everything? Well, there's only one reason aside from work that I would take one taxi, one airport shuttle, and three planes to get anywhere - Family.
Because watching food television shows and reading cookbooks and magazines just doesn't have the same mouthfeel!
Sunday, April 30, 2006
Sunday, April 09, 2006
Easter Brunch - FB2B, part 12
Next Sunday is the Easter holiday for the Christian calendar. Traditionally it’s a season of new clothes and shoes, big hats, tulips along Park Avenue in New York, and baskets filled with candy. In our family, as to be expected, there are also a few other memories of the season.
While visiting family in the Midwest a couple of months ago, I’m not quite sure how the topic got started, but my sisters and I talked about the subject of Easter Sundays gone by and the presents from the Easter Bunny. Again, this link between food and holidays is very strong, as we discussed those malted milk ball eggs (cleverly disguised as gumballs), green plastic Easter grass stuck to the bottom of the jelly beans, and why we never seem to get the candy we really like (Pez® = good; marshmallow anything = bad).
This year’s Easter Brunch Menu can be a good start to putting all the awful candy memories to rest. As with the other recipes I’ve posted, part of this can be prepared in advance (even the night before), to save time the day of the event.
While visiting family in the Midwest a couple of months ago, I’m not quite sure how the topic got started, but my sisters and I talked about the subject of Easter Sundays gone by and the presents from the Easter Bunny. Again, this link between food and holidays is very strong, as we discussed those malted milk ball eggs (cleverly disguised as gumballs), green plastic Easter grass stuck to the bottom of the jelly beans, and why we never seem to get the candy we really like (Pez® = good; marshmallow anything = bad).
This year’s Easter Brunch Menu can be a good start to putting all the awful candy memories to rest. As with the other recipes I’ve posted, part of this can be prepared in advance (even the night before), to save time the day of the event.
Sunday, April 02, 2006
Kitchen Witch Tips – FB2B, part 11
For those who read to the bottom of my recipe posts, you’ll have noticed that I’ve been adding a “Kitchen Witch Tips” section to them. I thought I’d take a little breather from recipes and stories and explain what this (hopefully) practical addition to my blog is supposed to mean.
Wikipedia® defines the Kitchen Witch as:
A kitchen witch is a practitioner of magic who uses the tools at hand to work his or her spells and create their rituals. For example, using a kitchen carving knife for an athame, a cast iron pot for a cauldron, etc. Common kitchen herbs frequently have magical uses as well.
This is the definition that is a more mystical one. I can’t deny that good cooking does have some type of “power” over one’s senses, as depicted in many a film, such as Babette’s Feast and Big Night. Haven’t you ever left a great film just craving what you saw displayed on screen? Don’t certain smells “conjure up” memories from deep within ourselves?
However, the second paragraph of the description of the term is more what I had in mind when I created the concept for my blog:
Some kitchens have a kitchen witch doll, which is said to prevent burnt pots, keep meals hot and flavorful, and to weave the family together. The kitchen witch doll is often placed over the stove, near the kitchen entrance, or sometimes over a seating area in the kitchen.
Obviously, for those who have read my blog from the beginning, we didn’t have one of these in our home kitchen, otherwise I might not have burned the chocolate I was trying to melt [see “Some of My Cooking Experiences – FB2B, part 3”]. Some kitchen supply stores used to sell stuffed dolls in the shape of witches with broomsticks. I remember being with my mother and asking her about them. She explained to me the legend along the lines of the second description.
“Kitchen Witch Tips” in this blog are designed to be little tidbits or helpers to make your food more flavorful or the process of getting everything to the table a bit smoother. I hope you enjoy them and find them a welcome addition to your culinary knowledge. Feel free to write in with any additional suggestions that might be useful as well.
Buon appetito!
Wikipedia® defines the Kitchen Witch as:
A kitchen witch is a practitioner of magic who uses the tools at hand to work his or her spells and create their rituals. For example, using a kitchen carving knife for an athame, a cast iron pot for a cauldron, etc. Common kitchen herbs frequently have magical uses as well.
This is the definition that is a more mystical one. I can’t deny that good cooking does have some type of “power” over one’s senses, as depicted in many a film, such as Babette’s Feast and Big Night. Haven’t you ever left a great film just craving what you saw displayed on screen? Don’t certain smells “conjure up” memories from deep within ourselves?
However, the second paragraph of the description of the term is more what I had in mind when I created the concept for my blog:
Some kitchens have a kitchen witch doll, which is said to prevent burnt pots, keep meals hot and flavorful, and to weave the family together. The kitchen witch doll is often placed over the stove, near the kitchen entrance, or sometimes over a seating area in the kitchen.
Obviously, for those who have read my blog from the beginning, we didn’t have one of these in our home kitchen, otherwise I might not have burned the chocolate I was trying to melt [see “Some of My Cooking Experiences – FB2B, part 3”]. Some kitchen supply stores used to sell stuffed dolls in the shape of witches with broomsticks. I remember being with my mother and asking her about them. She explained to me the legend along the lines of the second description.
“Kitchen Witch Tips” in this blog are designed to be little tidbits or helpers to make your food more flavorful or the process of getting everything to the table a bit smoother. I hope you enjoy them and find them a welcome addition to your culinary knowledge. Feel free to write in with any additional suggestions that might be useful as well.
Buon appetito!
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