“Variety’s the very spice of life, that gives it all its flavor.” William Cowper
Variety is the spice of life. The old proverb is true.
So many people are set in their ways, when it comes to life and in cooking as well.
They go to work every day after day eating the same bowl of cereal and come home after eating the same
ham and cheese sandwich for lunch and sit down to a meal that was predetermined the week before, and
the week before that and the week before that. Life is much more than salt and pepper. Literally.
For instance, take salt for example.
I know of about 24 different salts. Kosher salt, sea salt, smoked salt, pink Himalayan, Fluer de sel, flavored salts and the list goes on.
They all look, feel and taste different.
Hold on to your seat because if you think there are only 3 seasonings in the pantry wait until you see the
amount of ingredients I have in this blend.
Well, It’s the 1st week of October and I am told that the first day of Autumn was almost 2 weeks ago.
I didn’t buy it then and I don’t buy it now. It’s 80 degrees currently!
How could that happen?
It seems as if it was just a few days ago that I was starting to turn the air conditioners on, lather up my little boy with so much sunscreen he looked like a ghost and laughing with friends while having beers in the backyard until well past 9pm.
It’s not 90 degrees any more and it’s dark around 6, but I haven’t seen any other indicators that cold weather is on it’s way.
As I was cleaning some leafs off of my bbq last night I really took a step back to look around and think about what a great year I’ve had so far.
In addition to the great times with family and friends, the fresh caught seafood, weekly trips to the farmer’s markets and visits to the wineries really made it memorable so far.
I was going to go to my favorite farm stand on Saturday morning, but I’m just not in the mood to get stuck in “Apple Traffic.”
You know what I mean… the traffic that just covers the local roadways with weekenders going out to pick apples and sample homemade donuts and cider.
Well, I have to make this a short post as I need to get some pictures on Instagram, send out some tweets and go into the attic and pull out my crockpot, a few sweaters then settle down and blog about a couple seasonal Oktoberfest beers that I love.
Summer may be “officially” over but that doesn’t mean that you can’t enjoy the outdoors, supporting local farms and farm stands, wineries, breweries and start cooking with some awesome root veggies.
Hey, I love the Fall. Bring on apples, root veggies and slow cooked dinners!
Spread the Love!
Like me at…..
and on Instagram @ thefooduluv
This year, Heaven on earth could be found by way of Little Italy, NYC from September 14th to the 24th on Mulberry Street, between Canal and Houston Streets.
The 11 day festival includes live music, entertainment, carnival attractions, vendors, the procession with the statue of San Gennaro and so many delicious treats that you will need to renew that gym membership very shortly.
It’s hard to believe that 16 years ago life changed…for everyone.
I’m not going to lie, it’s a hard day for me and for many.
Today I reflect, go to church, pray, spend time with the ones I love and let them know how much I really do appreciate, need and love them.
Sorry for the non-foodie chat… It’s just one of those days.
Usually through reflecting and memories I think about food and I’m sure today will be no different.
Check back tonight if you’re hungry for comfort food… Because again, it’s one of those days.
Enjoy your day and thank you very much for following me on my food journey.
I wish you peace.
There’s a game I like to play every spring and summer evening when walking our dog: What’s on my neighbor’s menu.
It’s an adventure in olfactory exploration. One house has the charred and robust smell of slow smoked brisket, and another the garlicy aroma of vegetable kabobs. Perhaps there is the yeasty scent of grilled pizza and then the unmistakable smell of beer can chicken. Potatoes, corn, hot dogs, burgers – you name it. I can sniff it out with my nose.
Springtime is quite literally a magical time: It is a time of rebirth, awakening, and reemergence. We come out of our winter stupor, let go of our soups and our casseroles, and make way for fresh, crisp, vibrant foods that rise like a phoenix during the sunny spring days. It is the time of Farmer’s Markets and vegetable stands on the side of the road. It is the season of grass-fed beef, copper river salmon if you’re in the pacific northwest, or lobster if you’re on the east coast. It is the time to unleash all of the amazing ingredients that hid quietly and unassumingly during the winter months.
I love grilling for so many reasons. The cleanup is easy, the act is social, and there is something beautiful about cooking a meal with the wind blowing through your hair and the sun upon your face. Beyond that, grilling is a method of cooking that releases subtleties in flavor that simply sautéing, baking, or frying just cannot compete with.
If you want to maximize your spring and summer culinary game, just follow these easy steps:
- Talk to the farmer or butcher Some of the best meals start with the following phrase: “What would you recommend today?” Farmers and butchers are more artist than grocer. These are the people that know their produce and meats. They can tell you not only what is best in the bunch, but how best to prepare it.
- Get spicy Or herby. Whatever you choose, choose fresh. Use old coffee cans to grow your own herb garden and simple pick and choose your spices and herbs straight from the plant.
- Let your meat rest This is good advice anytime you are cooking meat, but it is crucial when grilling. The super heat of the grill can char and beautify a piece of meat, but without the proper rest time, your grilled meat will be an utter disappointment.
And if you’re looking for inspiration, I encourage you to walk through your neighborhood and follow your nose: You never know what inspiration you might find.
Spread the Love!
and on Instagram #thefooduluv
Oh, to be asparagus: One of the most vilified vegetables of the bunch. Next to broccoli and Brussel sprouts, asparagus continues to be one of the most misunderstood and underutilized greens in the garden……but not for long.
We’re taking it back to the top, gang.
Day 12:Day 11: Peace, Love and Happiness. A New York Foodie’s Christmas Wish List. (AKA, The 12 Days Leading up to a Foodie’s Christmas)
Happy Saturday December 24th everyone!
It’s Christmas eve and life is crazy.
Life is excellent but crazy.
My Christmas wish for you is peace in your heart….
Warmth in your soul…
the ability to forgive…
and the time to sit back, have a beer and take in the wonder that is Christmas.
Have an amazing day.
Spread the Love!
Like me at…..
Twitter: FoodULuv and NYFoodCritic
and on Instagram #thefooduluv
Day 11: Food and the City. A New York Foodie’s Christmas Wish List. (AKA, The 12 Days Leading up to a Foodie’s Christmas)
Happy Friday December 23nd everyone!
This is one book you need to have. Trust me and read on.
“A behind-the-scenes tour of New York City’s dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives.”
It’s getting closer and my wish list is coming close to an end but not before I tell you about a really great little book about NYC’s food culture read in a way that you never saw before.
Want to see the details on great book, click here..Food and the City: New York’s Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It.
Day 10: North Fork Potato Chips. A New York Foodie’s Christmas Wish List. (AKA, The 12 Days Leading up to a Foodie’s Christmas)
Happy Thursday December 22nd everyone!
Today’s gift choice are chips.
Not just any chips but North Fork Potato Chips. The Best!
Long Island has a long history of growing potatoes dating back to around 1820.
In the 1940’s, over 70,000 acres of land on the island were filled with potatoes grown by about 1,000 farmers.
Today Long Island boasts about 2,500 acres that these beauties grow in.
Day 8: Pizza. A New York Foodie’s Christmas Wish List. (AKA, The 12 Days Leading up to a Foodie’s Christmas)
Happy Tuesday, December 20th, 2016!
Pizza is perhaps the best food in the world.
It’s made all over the globe. Every city and almost every town has a pizzeria, but nobody…nobody does it like New York.
Yeah, yeah I know. Chicago pizza…blah, blah, blah. Come on, let’s get real.
Pizza is one of the most quintessential New York foods.
We’ve done it for a long time, we do it often and we do it right.
If you can’t get NY pizza as often as you like because you don’t live near NY, no worries.
I’m about to show you how you can have delicious pizza as often as you like, when you like and if you
follow the recipe properly….you’ll be “taukin” like us in no time.