Where and What In the World |

Posted by Maralyn on May 22, 2013 | 0 comments

Sugar & Salt, A Year ...

Book Review Simple and delicious recipes, tales, and experiences captivate the reader to keep devouring the entire book. However, before I go on more about the book, I’d like to tell you a little more about Annie Mahle, as that will intrigue you just as much. Mahle has honed her skills for more than 25 years. She began her windjammer career as a mess cook and developed a passion for cooking....

Posted by Kim Elizabeth MacQuarrie on May 22, 2013 | 1 comment

Playing in Portland’...

One of the many wonderful things about living in Portland,Oregon is its’ proximity to Mt. Hood National Forest and a candy store of easily accessible camping, hiking, fishing, and wildlife viewing activities. The wilderness is literally in Portland’s (and my) backyard. Just one hour away is Tollgate Campground, one of the first of many on the way to picturesque Mt. Hood. Wedged between...

Posted by Maralyn on May 21, 2013 | 0 comments

An Energy Shot That Works&...

Have you looked for or found an energy drink that works? I go in various cycles trying to find one that works for me. Periodically, I try they various energy drinks to see if they could provide the boost I need around 2:30 or 3:00 p.m. So far, I’ve not found one that works for my body. Grant it, I always push the envelope with keeping too much on my schedule. A couple of months ago, I receive...

Posted by Brenda on May 19, 2013 | 0 comments

Hawaiian Mai Tai – O...

Cheers or bottoms up, the traditional English toast, translates into the Okole Maluna in the beautiful islands of Hawaii. Our lucky IFTWA group meets this week in Honolulu for our annual conference. I am sure we will be enjoying this rum and pineapple libation that I first discovered at my favorite Trader Vic’s when it was in San Francisco. This is where Victor Bergeron served this drink to...

Posted by Maralyn on May 17, 2013 | 0 comments

Sous Vide Spirits Infusion...

Sous Vide has intrigued me a long time. Leave it to Mark Spivak to see how creative and cutting edge bartenders are using this method to infuse spirits. ~MDH . . Over the past decade, the sous vide cooking process has morphed from an esoteric technique to something commonplace in both professional and home kitchens. This is partly due to the influence of the ubiquitous food media and the desire...

Posted by Maralyn on May 15, 2013 | 0 comments

Fermenting Change from ...

Flavor Trends from Flavor & the Menu are two of my favorite reads. The selection of chef writers is incrediable and the trends they recommend seem to be on target. Here is one of the latest. FERMENTING CHANGE The funky flavor notes of fermented foods are seeing a renewed culinary appreciation (At Chicago’s BellyQ, crispy mung bean pancakes get a powerful punch from a kimchi and...

Posted by Sherrie.Wilkolaski on May 13, 2013 | 0 comments

Discover What Awaits John ...

Author Jack Heath and John Thompson’s Novel “Salem VI Book II: Chain of Souls” Continues The Paranormal Witch-Hunt CHARLESTON, S.C. — Only days after a bloody battle in which he the killed the leaders of the group of Devil worshippers known as the Salem Coven John Andrews learns that his daughter, Sarah, has been abducted. Not knowing where she is being held, or where to turn for help, Andrews...

Posted by Maralyn on May 12, 2013 | 2 comments

Chu-Cumber Cocktail from S...

SUSHISAMBA in Las Vegas is the only one of the group that I’ve personally experienced and it was fantastic. However, they seem to keep making the news. San Pellegrino’s 50 Best Restaurants annual chef luncheon was held at SUSHISAMBA London on April 30th, attended by the most acclaimed chefs from across the globe. In its May issue Wine Spectator covers all things sushi, including a 15-page...

Posted by Maralyn on May 9, 2013 | 0 comments

A Perfect How-To Guide For...

Author Lisa Barrangou’s “RealSmart Baby Food” Released As An eBook In Time For Mother’s Day RALEIGH, NORTH CAROLINA – As a food scientist who previously worked for three different Fortune 500 food companies, Lisa Barrangou knows first-hand what processed food truly is. When she had her first child, she knew that homemade baby food, made from whole, real foods, with no additives or fillers, would...

Posted by Maralyn on May 7, 2013 | 0 comments

Crawfishing In The Atchafa...

. . . . . . . . . . . . . . . Our first experience crawfishin’ was in a pond. Venturing out to a deep water swamp on the Belle River with Jody Meche was a lot different and so were the crawfish. It was quite a ride on the river to the area of the swamp where Jody has his traps. Traps were large and pulled every three days, emptied, baited and reset. The trees were marked with Jody’s tape to...

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