Adventures at Sea: Civitavecchia & Nice
My travel agent, Debbie Welch of Cruise Insider, came up with an amazing trip, 16 days traveling from Rome Italy to Miami Florida USA. It…
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Wrapping food recipes and culinary journeys around the world
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An Anchovy Adventure
OK, I confess, I probably have an anchovy use disorder … The thought of those small fillets, cooked in so many different ways, just makes…
Chef Rodney: Rodney’s on Broadway
Recently I had the pleasure of interviewing Chef Rodney Jones at his restaurant in Georgetown Kentucky, Rodney’s on Broadway. He was very gracious with his…
Dinner at Rodney’s On Broadway Restaurant in Georgetown KY
My sister recently moved from California to Georgetown Kentucky. In her exploration of Georgetown, she heard about a resraurant called Rodney’s on Broadway. Since then…
END OF AN ERA: CORK AND BARREL IN LEXINGTON
Cork and Barrel Closes it’s doors An Era is defined as a long and distinct period of history with a particular feature or characteristic. This…
Pizza at Home – Peppin Style
I love Pizza and could eat it everyday, although I don’t – darn. The Dough is really what makes the pizza. This is not to…
Rice Flour
The use of rice flour in the US is unfamiliar. It is becoming, and has become, more common in those groups who adhere to a…
Scotch Eggs
There are a number of different variations in cookbooks and on the Internet for this recipe. The following is a fairly “classic” version. I have…
Secretariat Apple, Nut and Cheese Tartlets
There are delicious, tart (from the apples), cheesy (from the blue cheese) and savory from the other added ingredients. They are small bite sized pieces…
A Tailgate at Keeneland
There were 8 of us on this beautiful 28th day of October. We had tickets for Keeneland, and did our very first Keeneland Tailgate early…