Category Archives: Picky Eaters Anonymous

We are all picky, some more than others. Explorations of overcoming the negative side of picky eating.

10 Reasons to Rediscover Cauliflower

Yes, I think the cauliflower would creep quietly in. Its chaste, slightly coy presence makes this a vegetable that would never shout its qualities. ~Nigel Slater, Tender Greens

I’ve never heard anyone shouting from the rooftops about their endless love for cauliflower. Nor does it have the detestable reputation of brussels sprouts, lima beans, and the like. I don’t remember having much of an opinion at all about cauliflower, until I began my quest to increase the ratio of produce on my plate.

Guilt began creeping in whenever I would indulge in making my all-time favorite comfort food, homemade macaroni & cheese. At some point the idea of vegetables and cheesy, bubbly goodness merged (long before I ever considered this dilema.) Cauliflower, I remembered, is commonly coated in cheese sauce. I began substituting part of the pasta with chunks of steamed cauliflower. When I went on my gluten-free streak, I departed from pasta all together.

The funny thing is, I found I actually liked it. Yes, there will always be a special place in my heart for a big bowl of noodles. But whenever I replace a processed food with a vegetable, it makes the dish seem so much more a-live. A little sweet, a little nutty, a nicely cooked piece of cauliflower is a beautiful thing.

Here are my top ten reasons why this underappreciated, white-headed stepchild is worth a second look:

1)    Even though it’s not a dark leafy green, cauliflower is healthier than you might expect.

Whole Foods adopted Dr. Fuhrman’s ANDI scoring system to help shoppers make healthier choices. Their website has listings of these scores. Anything below 50 is considered not-so healthy. Kale, mustard and collard greens score 1,000, the highest possible. Cauliflower scores 295, which is higher than tomatoes, butternut squash, and any of the top listed beans, fruit, nuts and seeds, or whole grains.

2) Cauliflower is relatively cheap.

Prices range anywhere from $1-2 a pound, or even less depending on season and availability.

3) It’s available almost year round, and not just because of cold storage.

It is known as more of a cool weather vegetable, but varieties of cauliflower are in season all year long, except July and August.

It’s best to buy it whole. Curds should be tight, and even if you don’t eat the leaves they tell the story of how long it’s been since harvest.

4) It’s easy to grow in most climates.

Cauliflower can be grown in the winter in mild climates, and in spring and autumn in cooler areas. It will withstand light freezing. (For this information I consulted “The Kitchen Garden Grower’s Guide.” It has brief, but handy little descriptions for growing most herb and vegetables.)

I planted my very first “cheddar” cauliflower this last fall. It wintered nicely, and is now engaged in some interesting sprouting activities.

5) There are some interesting varieties to explore.

Besides plain old white, other colors that occur in nature (not dyed!), include green, purple, and orange. I don’t notice any major difference in flavor, although reportedly these other varieties don’t have as much of the bitterness that can be present in the standard white. (Personally I think that may have more to do with freshness.)

Nutritionally speaking, orange cauliflower has 25 times the level of vitamin A, and the purple in cauliflower is caused by the same anti-oxidants found in purple cabbage and red wine (according to wiki).

Green, turreted Romanesco was clearly cultivated beneath the red clouds of Mars. This is probably my favorite variety, just because of it’s dramatic, unearthly presence. Oh, and it tastes good too. This beauty came in my FFTY CSA box.

6) Cauliflower cooks with little fuss or fanfare.

Cut into 1” pieces and steam for about 7 minutes (in a large, covered bowl with a little water in the microwave, stirring frequently) then season or add a flavorful sauce. Or, sauté bite-sized pieces for 6-7 minutes over medium heat in a little butter or olive oil till the florets begin to brown, then braise- add a small amount of flavorful liquid and cover for a few more minutes till tender.

7) It is quite versatile, culinarily speaking.

Not sure what to do with it? Recipes abound! Puree it (the better to sneak more veggies into your unsuspecting kids’ dinners because of its neutral color and flavor, my dear!) Roasted, pickled, sautéed, gratin-ed, raw, etc. So many possibilities, so little time.

And of course, cauliflower is a good replacement for pasta – this vegetable is made for cheese sauce. (Check out my gluten-free, dairy-free cauliflower gratin here.)

8) We all need to eat more vegetables anyway.

Michael Pollon said it most succinctly: Eat (real) Food, Not Too Much, Mostly Plants. ‘Nuff said.

9) It’s highly photogenic.

Even from the back.

10) Why does there always have to be 10? Ok, fine. Here’s my latest cauliflower recipe for you to sample:

Simple Curried Cauliflower


1 head cauliflower, any color
2 cloves garlic, minced
2 Tbsp olive oil
1 tsp garam masala
½ tsp paprika
1 Tbsp red wine vinegar
¼ cup water, or so
salt to taste


1)    Heat oil in a large skillet to medium high heat. While the pan is heating, trim off stem and cut cauliflower into bite-sized pieces.

2)    When the oil is hot but not smoking, add garlic. Cook just till garlic begins to brown, then add cauliflower.

3)    Sautee cauliflower for about 5 minutes, stirring often. Add water, and cover till cauliflower is tender and water is mostly gone. Add a little more water if necessary to achieve desired toothsome-ness.

4)    Season with garam masala, paprika, and salt to taste. Finish with red wine vinegar and remove from heat. Serve warm.



Filed under Ingredients, New Recipes, Obsessed with Produce, Picky Eaters Anonymous, Techniques

Farmer’s Market Chronicles-Week One

I was very fortunate to grow up on a ten-acre farm with an awesome variety of seasonal pickings. The change in seasons was marked by the surrounding trees. An almond tree bloomed outside my window as soon as the sun broke through the winter sky a few warm days in a row. The only time we saw snow in the California Central Valley was when a strong wind blew through the orchards in full bloom.

By April/May, our first summer fruit came. Cherries, glorious cherries, could be harvested for a few short weeks. In June, apricots arrived, which led to more than one apricot fight with the goopy, fallen fruit. Not a pretty picture.

In June/July we had nectarines, my all time favorite summer fruit. Until peaches arrived in August that is. It’s impossible to argue with the perfection of a sun-warmed peach picked straight from the tree, so juicy you have to eat it barefooted and dripping in the grass.

Now that I live in a metropolitan area, the closest I come to enjoying fresh summer fruit, besides my now biweekly produce box from Farm Fresh to You, is going to the farmer’s market. The good news is I work only a few blocks from a one. The bad news is it closes from October-April. But here we are again, hello May!

I am so thrilled to be reporting on the first farmer’s market of the season. It was an absolutely gorgeous day in the neighborhood.

My loot for this first week:

Sugar snap peas – $3.00 / 1 pound (split the pound with a lovely friend)
Blood oranges (I think they should be called purple oranges. They’re too pretty to be called something so visceral)- $2.00 / pound
Pink grapefruit – $1.00 / pound
Cherries – $4.00 / pound
Native grain bread – $4.25 / loaf

Don’t tell anyone, but I’m a closet vegetarian. I don’t eat meat for the first two meals of the day. I don’t think I could ever be a full vegetarian. For one thing, I like meat. For another, I wouldn’t want to be rude in imposing my dietary wants (not needs) on anyone who was gracious enough to cook for me.

Most importantly, I could never get away with full on vegetarian meals every single day with my rather carnivorous family. Did I mention my almost three year old’s favorite food in the world is sausage? And if I won’t make special meals for my wanna-be picky kids, then why would I make a separate meal for myself? But, that doesn’t mean I can’t try to turn the focus of our meals towards vegetation.

I’m always trying to figure out new lunch combinations that I can make at work. It’s pretty challenging to eat fresh with limited equipment-microwave, toaster oven, and steak knife. (I’m seriously considered bringing in a cutting board and chef knife.)

This is my new favorite veggie lunch wrap:

1 spinach tortilla
2 thin slices of brie
1 handful sugar snap peas
1 handful grated carrot
a couple of teaspoons of Drew’s All Natural Shitake Ginger dressing

Melt brie on tortilla for about 20-25 seconds in the microwave. Top with veggies & dressing. Wrap & enjoy.


Filed under Culinary Travels, Ingredients, Meal Planning, New Recipes, Obsessed with Produce, Picky Eaters Anonymous, Uncategorized

Asparagus Festival

On Sunday, we went for the first time to the Stockton Asparagus Festival. We saw some interesting festivities:

like the Famous Skateboarding Dog

Sous Vide Children

and of course, deep fried asparagus

When it came to asparagus, I was a late bloomer. I never liked it as a kid. In fact, I didn’t like it till maybe 8 years ago. I think it’s because I had only had it droopy and plain. The bitter, green, stringy, squishy pencils did not appeal to me. But then, my mother-in-law made it something like this simple, yet fabulous recipe. Just garlic, olive oil, and Kosher salt adorning asparagus roasted to perfection at a high heat. I became an instant asparagus fan. The funny thing is, it won over my picky eater as well. Sometimes I think the key to convincing a picky eater to try something new is to not offer them any of what you are oohing and ahhing over. Works like a charm!

Broiled Garlicky Asparagus

1 bunch asparagus
1 Tablespoon olive oil (no need to measure really)
1-2 cloves garlic, crushed
Kosher salt


1)   Turn on broiler. Snap ends from asparagus and lay them straight on a foil lined cookie sheet.

2)   Crush garlic over the lineup, drizzle with olive oil, and sprinkle a pinch or two of sea salt. Use your fingers to roll them around and evenly distribute garlic and salt.

3)   Set oven rack 2 rows down from the top. Slide in the sheet and set the timer for 5 minutes (timers are key when broiling). When time’s up, stir them around. If they are still bright green and crunchy, broil for another 2-5 minutes depending on the thickness and how tender you prefer it. Eat immediately, with or as a meal.

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Filed under Ingredients, New Recipes, Obsessed with Produce, Picky Eaters Anonymous

Better Than Mac & Cheese???

I am now certain there is a “strangely sentimental for inanimate objects” gene in my DNA. I attach memories to scraps of paper. I keep movie stubs, even if I didn’t like the movie. I probably have programs from every wedding, play, or school musical I’ve ever attended. Giant piles of cards, random scraps of material, mini golf balls, and other miscellaneous doodads that I probably won’t remember the significance of years later, all live in shoe boxes together, somewhere.

It must be a dominant gene. My husband thinks I’m wacky for keeping all this stuff, but the lineage is easily traceable from my mother to me, and from me to my oldest who is now 7 years old. She earned her stripes when she expressed disappointment over Grammie bringing us a new bathroom rug. “Awww,” she said when she saw it lying on the linoleum, synthetic fibers glowing a lovely glass green. “What about the old bathroom rug? I’ll miss it and all the memories.”

“What memories do you have of the old bathroom rug?” I asked, trying to keep a straight face.

“Like when Celia was potty training and she peed on the rug,” she says. (Potty training was still in progress.)

“Oh,” I said. “Well, eventually you’ll have some nice memories with the new rug,” I told her.

There must be some evolutionary purpose to attaching memories to ordinary objects. Maybe our ancestors survived because they hung onto their favorite fire poking sticks that later saved them from wild dogs, and so they lived a little longer to reproduce.  Or something like that.

I also believe Mac & Cheese is part of my DNA somehow. I’m pretty sure one of the four types of nucleotides, inheritable genetic information, is in the shape of elbow macaroni. How else can you explain why a box of dried noodles and powdered cheese is so comforting to kids and adults alike?

Even the pickiest kids love Mac & Cheese. It’s really hard to get my oldest, my picky eater, to try new foods. When I get the thumbs up on one of my experimental dinners it’s not unlike winning a marathon (for someone who doesn’t even run.)

I make a crock pot meal once a week as part of our family dinner survival strategy, and have enjoyed creating some new bean recipes this winter. This black bean recipe is very basic. I wouldn’t have thought of sharing it, except for the two thumbs and two big toes up from my picky eater (all at once, balanced on her kitchen chair). She asked if this could be one of our “all the time” dinners. I jokingly asked her if it is better than Mac & Cheese, and she said yes! :O

Is it a groundbreaking new recipe? No. Is it yummy and satisfying? Yes. Better than macaroni and cheese? Well, one picky 7 year old makes this claim, but I’ll let you be the judge.

Better Than Mac & Cheese! Black Beans, Kielbasa & Rice

1 lb dry black beans
3 stalks celery
3 carrots
1 onion
2 cloves garlic
1 Bay leaf
1 Tablespoon cumin
2 teaspoons chili powder
1  14.5 oz can beef broth
6 cups water
salt to taste (after kielbasa has heated thru because it will add salt)

cooked rice (I prefer Jasmine rice)
1 lb kielbasa (precooked)

1)   Rinse the beans, dice the veggies, and crush the garlic. Throw it all into a crock pot  (I use a six quart) with the seasonings, broth, and enough water to cover by at least a couple of inches-6 cups for a six quart.

2)   Cook on low for 8-10 hours, or however long it takes to drop off the kids, go to work, pick up the kids, and come home hungry.

3)   When you get home, start your rice. Cut kielbasa into bite-sized chunks and stir it into the beans. Set the table while the sausage heats up and the rice has little circle patterns where bubbles used to be.

4)   Serve the rice, beans, and sausage all together in lovely, steaming bowls.


Filed under New Recipes, Picky Eaters Anonymous

Cream of Broccoli Soup and Grilled Cheese Croutons

Spring is here! My garden is calling, but unfortunately so is the freezing wind, cold rain, and strong desire to cuddle up with a fuzzy dog and a warm book. A cup of soup would fit this picture perfectly.

Broccoli has been making welcome appearances in my CSA box as of late. I love broccoli and cheese soup, but my kids still object to the little green trees, even though dinosaurs eat them. I set out to create a soup I hoped would change their minds, which of course means no visible broccoli.

A cream soup sounded good, but I didn’t feel like going out in the nasty weather to buy cream. All I had was skim milk, so I hoped the tiny yellow potatoes in my drawer would thicken things up. It worked! It worked so well that you wouldn’t know there’s no cream.

I decided to make some cheesy croutons to go along with the soup for a few reasons:

1) So I wouldn’t miss the lack of chunky broccolets
2) To avoid make a bunch of individual grilled cheese sandwiches
3) So my kids wouldn’t get full on grilled cheese to avoid eating the scary bright green soup

I can’t say my plan worked perfectly. My 7 year old just said the soup tasted like broccoli even though I called it Green Monster Soup to gloss over the fact that it’s full of broccoli. My 2 year old spent the meal trying not to try it, but when she finally did, she said, “Yummy!”

Green Monster Soup (Or, if there are no picky eaters within earshot, <No Cream> Cream of Broccoli Soup)


2 large heads of broccoli, thick stem removed (about 1 lb usable pieces)
2-4 Tablespoons butter (2 if you prefer low-fat, 4 if you like butter)
½ onion, diced
1 clove garlic, crushed
4-5 small, or 1 large potato peeled and cubed (about ½ lb)
2 Tablespoons flour
1 can natural chicken broth
1 cup water
2 cups milk (any fat you prefer, it’s creamy even with nonfat)
¼ teaspoon salt if you use 4 Tbsp butter, 1/2 teaspoon if you use 2 Tbsp
one good handful shredded cheddar


1)   Heat a large pot to medium. Melt butter and sauteé onion till soft and transparent, about five minutes.

2)   Add crushed garlic and broccoli. Sauteé another five minutes, stirring occasionally, while you peel and cube your potatoes.

3)   Sprinkle flour over broccoli and stir till it disappears.

4)   Add potatoes, broth, water, milk, and salt. Bring to a boil on high, then reduce heat to medium low and simmer for about 15 minutes until the veggies are tender.

5)   Puree the soup in small batches in the blender, being very careful to vent the blender’s lid slightly and cover with a clean kitchen towel to prevent lava soup explosions, and pour the creamy stuff back in the pot. Stir in the shredded cheese.

6)   Serve with my grilled cheese croutons (particularly if you think it will convince your picky eaters to try a very green soup.)

Grilled Cheese Croutons

This is a great way to use up loaf ends that never get eaten.


3 Tablespoons butter
1 clove garlic, crushed
4 slices old-ish sandwich bread
1-2 handfuls grated cheddar


1)   Heat a large non-stick (or verrry well seasoned cast iron) skillet to medium heat. While waiting for the pan to heat, cube the slices of bread.

2)   Melt butter. Add garlic and stir till fragrant, about 30 seconds.

3)   Add bread cubes and stir quickly so the bread soaks up the butter as evenly as possible.

4)   Let the bread sit undisturbed for a minute or two till one side browns nicely. Then flip ‘em.

5)   Throw the grated cheddar over the bread cubes, stir once to evenly distribute, then let it sit undisturbed until the cheese is crispy. (It won’t come out of the pan happily till it crisps up.) Loosen the lot of crispy goodness with a spatula. Slide it onto a plate and let cool a moment before breaking it up into bite-sized pieces.

6)   Sprinkle over soups, salads, or just pop ‘em in your mouth.

It is rather green, isn’t it.


Filed under Ingredients, New Recipes, Obsessed with Produce, Picky Eaters Anonymous

Confessions of a V-Day Scrooge

I have a confession to make…I don’t subscribe to the whole Valentine’s Day thing. Don’t get me wrong. I love love. I just have a sneaking suspicion Valentine’s Day was invented by Hallmark to sell cards. A billion or so will be exchanged in the U.S. including those tucked into doily covered red and pink envelopes by school children.

Well, according to an article published today on newsFuzion, Valentine’s Day has been celebrated since as early as 1382, but no one really knows who St. Valentine was, (14 martyred saints of the same name were known in ancient Rome) or why he was significant except that one of them was buried on February 14.

It’s a holiday that makes single people feel more isolated, and people in a relationship, obligated.  Anniversaries are a wonderful time for couples to celebrate their love together. Why does everyone’s relationship status have to be culled out on one arbitrary day? Love has so many beautiful faces ranging from utter pain to sheer bliss. A heart-shaped box of chocolates and a printed card doesn’t even begin to scratch the surface. So why buy in?

My overly cynical views aside, I’m still a sucker for themes. I asked my oldest daughter what we should make for our family Valentine’s dinner, and she immediately said it should be red. We agreed on spaghetti with our homemade sauce and fresh Italian sausage. (Ever since we got the meat grinder attachment for our KitchenAid and Great Sausage Recipes and Meat Curing by Rytek Kutas, the world has been a better place.) It’s the perfect comfort meal, so sayeth our half-Sicilian heritage. And to me, love and comfort go hand in hand.

Chocolate Bread

For dessert we are having the chocolate bread from Artisan Bread in 5 Minutes a Day. I baked my first loaf this morning, and am sad to report it will need tweaking. Two-thirds a cup of honey is not enough to sweeten 9 oz of bittersweet chocolate. Next time I will use semisweet chips to help sweeten the deal. Luckily, it’s nothing a little peanut butter and whip cream can’t cure.

To spread the familial love, I’m sharing my quick and easy honorary Italian recipe for spaghetti (and pizza!) sauce. One recipe makes about 5 cups of sauce, enough for 2 spaghetti dinners, but I make a quadruple batch every few months and freeze it. You can measure the remaining sauce into 1, 2, or 3 cup portions into freezer bags and freeze for up to 6 months. Reheat by removing the plastic bag from the frozen sauce and put in a glass bowl. Microwave at regular power, stirring every 1-2 minutes until defrosted, a total of 5-8 minutes.

It’s call Winter Spaghetti Sauce because it’s fabulous even when tomatoes are not in season. The great thing about tomatoes is that their nutrients (lycopenes) are released when cooked, so it’s one of the few canned fruits or vegetables I buy. Cooks Illustrated also recommends canned tomatoes for their consistency of flavor.

Feel free to add more fresh produce, particularly in the summer months. If adding a delicate herb like fresh basil, add it at the end so the heat won’t kill the flavor.

P.S. As a bonus, your picky eaters won’t notice there’s spinach in there!

Winter Spaghetti Sauce


1 (14.5 oz) can Italian stewed tomatoes, pureed
1 (15 oz) can plain tomato sauce
1 (6 oz) can tomato paste
1 small bunch fresh spinach (or 2-3 small zucchini)
2 Tablespoons olive oil
1 cup water


1 Tablespoon dried minced onion (or half small onion finely diced)
1 Tablespoon parsley flakes
1 teaspoon salt
¼ teaspoon dried red pepper flakes (add more if you like a little kick)
2 cloves garlic
1 teaspoon sugar
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon cinnamon (this warm spice is lovely in many comfort foods)


1)    Set a large skillet on medium heat and add olive oil. Wash and dry spinach. Chop off and discard root ends (if any). Mince garlic. When your pan is nice and hot, add the spinach and garlic. Sauté 3-4 minutes until spinach is tender, stirring occasionally.

2)    Pour stewed tomatoes and juice into blender with the sautéed spinach. Pulse until smooth and pour into a saucepan set to medium heat. Add the tomato sauce, paste, and seasoning to the pan.

3)    Gently simmer for about 5 minutes. Remove from heat and serve immediately over noodles, or cool to use as pizza sauce.

Note: Although this recipe is not time consuming, it’s best to cook tomato-based sauces in non-stick rather than cast iron. The acid in tomatoes reacts with the metal. If cooked too long in a metal pot, (hours, not minutes) the metal will leach into your sauce and ruin your pot. Also, be careful how you store it. Don’t use aluminum foil, metal bowls, and most Tupperware. Glass bowls with plastic wrap and freezer bags work well.


Filed under Cookbooks and other Book Reviews, Cuisines (Regional and International), Ingredients, Meal Planning, New Recipes, Parties, Holidays, and Holiday Parties, Picky Eaters Anonymous

Time to Get Organized!

Last night, for the first time in let’s just say a year or two, I cleaned and organized my spice       drawer. It had become a little embarrassing. The bottom of the drawer was oddly yellow, renegade turmeric being my primary suspect, and there were enough garlic skins to stuff a throw pillow.

I found and chucked at least 30 packets of Ramen noodle seasoning. (Hey, even the reputable Cook’s Illustrated supports the use of Ramen noodles sans flavor packets. “Crazy Noodles” at our house is a chow mein medium for leftover grilled meat.) I threw away spices that have been in my collection for at least a decade, and organized them by baking and savory applications, whole spices and ground. I feel so much better.

In the spirit of organization, I would like to share my thoughts on what I aspire to share on this site. My concept and site name, kitchentangents, is the natural result of a girl (hi there) who just can’t narrow her topic. Let’s just say I like room to grow, wide-open spaces, elastic waistbands.

About a year ago I started a cookbook for kids that encourages picky eaters to explore whole fruits and vegetables. I considered basing my site on my experimental cooking for that project, but the concept (for the website anyway) was just a little too narrow. Especially since I always found myself on other cooking tangents. Hence the name! The beauty of kitchentangents is that I can talk about, well, anything. I mean, what fun doesn’t start in the kitchen or involve food?

The idiosyncrasy that drives my constant cooking explorations and foodie-ism is my colossal need for variety. I’ll think I have found the perfect office breakfast solution (that makes use of only a microwave or toaster oven), and I will get tired of it within a few days. Even though it is something I like!

I have put my cookbook on ice temporarily, but I still like the idea of doing a blog to share all of my discoveries. I plan on posting every weekend. Please comment if any of these themes is of particular interest to you!

Culinary Travels – Food discoveries outside my kitchen grid

Times Square Culinary Competition

Techniques – Exploring new techniques. Possible themes- 1) Finding new ways to make quick weeknight meals using whole ingredients, not pre-packaged; 2) Techniques I find intriguing in my reading or Food Networking

Cuisines (regional and international: – My favorites as of late: Southern (mostly because of all the winter greens that are coming in my CSA box), Indian (curries to go with my homemade naan), and Mediterranean (lamb kebob, couscous, fresh flat bread, oh my)

Ingredients – Anything from harissa to coconut milk to figuring out what to do with leftover chipotle peppers, buttermilk, ricotta, etc.

Produce – Did I mention I’m obsessed with fruits and vegetables? I’m always looking for new ways to make produce more the focus of our meals, although it’s difficult when my husband and children are happy carnivores.

I get biweekly inspiration in our CSA box. I go to the Farmer’s market every week while it’s in season, and supplement with the playground area (produce section) of the Sacramento Natural Foods Co-op and Whole Foods. I’m also curious about raw foods and vegetarianism.

Menu planning – My husband and I both work full time, but are committed to making every meal from scratch using as little pre-packaged food as possible (the only exception being boxed organic Mac and Cheese from Trader Joe’s, and the aforementioned Ramen noodles). I would like to share all the tricks we have up our sleeves to pull this off without making cooking another full time job.

I have also considered dedicating an entire website to cooking solutions for the workplace (that makes use of only a microwave or toaster oven). I’m sure the occasional posts of my latest breakfast or snack idea will be sufficient.

Parties, and Holidays, and Holiday Parties – Ilove planning parties, and yes John, they have to have a theme. Themes make menu planning fun and challenging.

As for holidays, I like to explore cultural traditions as well as create new ones with my family.

Picky Eaters Anonymous – Trials, tribulations, tips, and explorations

Cookbook/Foodie Book Reviews – I have an entire bookshelf dedicated to my cookbook collection, and have read many food-related books, some of which I would recommend not reading while eating, like Anthony Bourdon’s Kitchen Confidential.

New Recipes – I write them, I find them, now I can share them.

Interviews with chefs/home chefs – This sounds like fun.

There you have it. Now we’re ready to rock ‘n roll.

A path to follow


Filed under Cookbooks and other Book Reviews, Cuisines (Regional and International), Culinary Travels, Ingredients, Interviews, Meal Planning, New Recipes, Obsessed with Produce, Parties, Holidays, and Holiday Parties, Picky Eaters Anonymous, Techniques