Author: Mike McCandless
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Forward foreword
A word as we embark on the good ship Joe. It’s been a long time since I’ve looked forward to any single event more than I do the January 20, 2021 presidential inauguration. There’s just so much that needs doing. After dealing a death blow to the COVID-19 pandemic, there…
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Press reset
“Suddenly, saving our planet is within reach.” — David Attenborough We have just watched the brand new David Attenborough “witness statement” documentary on Netflix—his review and analysis of a life spent observing nature over 70+ years. We are greatly moved by his conclusions and recommendations, which add so much to…
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Army grub
I have been trying to think of even one meal or dish I had in any Army mess hall that I would call memorable. Can’t do it. You know, make a connection—here on Veteran’s Day—between my Army service and my efforts here at DRB. It’s just not happening. However, that…
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Bread, glorious bread
A tough topic for a Keto fan. What do I do about bread made from wheat flour—with all those carbs? Bread in all its forms is so basic, so universal, so loved. And the bread we know best is made from wheat flour. High in carbs and protein. The must-have…
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Orange Marmalade Cake
Essentially a pound cake variation with major organginess, this is great for breakfast, tea, or dessert.
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Dad’s little roasted potatoes
A great, inexpensive dish for one or a whole crowd. I love these when I add them to one of my sheet pan roasted dinners. But pan roasting works, too. These little fellas are sort of like your best French fries—rounds instead of sticks or planks—crispy outside, soft and tender…
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Teach your children well
Hats off to Jamie Oliver for caring about kids health and better eating. His TED Talk from 2011 is still timely today—unfortunately. People still die prematurely and unnecessarily because of the “standard American diet,” so called. I sense that progress has been made since 2011, but as other news from…
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Cook the farm, live the food
Recommended by Alice Waters, this video and the people behind it are just a great encouragement that the revolution in how we think about our food and about cooking is happening and well worth our attention. Enjoy! Cook the Farm from Anna Tasca Lanza Cooking School on Vimeo.
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Mom’s potato salad
Summer’s here, and the time is right—for the old family recipe potato salad. The Queen Mum (this would be Dad’s mother-in-law) has a great recipe for potato salad that has been a family favorite for decades. She can’t recall where it came from and has “modified” whatever the original was,…
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Whole lotta bakin’ goin’ on
If you’re doing more baking during our current stay-at-home time, I’m sure you’ve noticed you’re not alone—judging at least by the bare grocery store shelves where the flour ought to be. I’ve been doing a lot more baking than usual, which is to say more than hardly any baking at…
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The food revolution at scale
Any kind of new business, venture, cause, or movement eventually asks, “How do operate our solution at scale?” In other words, When new orders increase by a factor of 10, then 100, then 1,000, etc., how do we maintain our delivery promise, our ability to look and feel like we…
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My first loaf
Another thing I inherited from Grandma—along with a deep appreciation for the warmth and sense of security that can happen in the family kitchen—was humility about my cooking and a certain dread that trying something new probably just won’t be as good as you’d hoped. “Oh, it’s not as good…
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“Food is something you eat with bread.” — Rick Easton
I avoided making yeast bread until now because it always seemed too fussy, time-consuming, and hard. Poor me. 🙂 Then, a friend started making his own sour dough bread. It’s reminiscent of San Francisco, our old home, and as good as any I’ve ever tasted. Now that I’ve got some…
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Lime cream pie
I never make pie…well, hardly ever until now when we’re at home more. This take-off on key lime pie from a long-time friend, is an easy, fast, and fantastic diversion during a pandemic, or anytime. I have made this several times, trying out various store-bought Graham Cracker crusts. The one…
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Grandma’s stuffing
It’s what makes our Thanksgiving menu such a special, family-favorite menu. It is everyone’s favorite—back when I was a kid, when our kids were little, and now. It’s the #1 choice when we ask, “so, what should we have for Thanksgiving this year?” This post has been updated as of…
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Chaffles (aka Keto waffles)
Chaffles are double good. They’re a way for Keto dieters like me, who can’t get used to almond flour, to use it anyway. And, they let Ketoistas have something other than bacon and eggs for breakfast — Keto waffles no less. I think I’ve always preferred the crispy outside and…
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Pumpkin custard
We’re always looking for Keto desserts. Well, we’re always looking for desserts, and when you’re on Keto—you get it. Make this to welcome fall into your kitchen; I normally only buy pumpkin between October and December. How about you?
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The versatile frittata
As you get the hang of home cooking, you get better, or not, at improvisation—making up new recipes or adapting old ones, to your current pantry or today’s whim. I suspect that my grandmother’s claims that she couldn’t pass along her greatest recipes was more about not remembering exactly how…
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Italian breakfast casserole
Breakfast casseroles can be really healthy and satisfying. Always a crowd pleaser, like if you’re having a morning-time birthday party or a day-after-the wedding family hangers-on brunch until it’s time for the relatives to get on their way home. The versions with bread are great, but this one and its…
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Keto reboot
Lose 50; gain 15; lose 20; g-o-o-o-a-l! For me personally, the very best thing about Keto has been acquiring the knowledge and skill to actually manage my weight. Here’s what I mean. For 30 years or so, since I started being concerned about my weight, I tried this diet and…
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Keto forever?
Unlike the other weight-loss programs we’ve tried over the years, “Keto” should be considered a fundamental change in how we choose to eat…forever. Eating Keto is a new way to eat for people who don’t want to be fat anymore, like me. A Keto diet is also, based on my…
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Adjustable hummus
If you’re gonna eat tortilla chips, at least eat brands made with all natural ingredients. And for something healthy to dip them in, try this “adjustable” hummus. Adjustable because you can have it as hot or as boringly bland as you want.
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Crumbleburgers
In my little suburban, growing-up neighborhood in the 1950s, there was a food fad called “crumbleburgers” that was a favorite sandwich (besides PB&J) during my Boy Scout and “church kid” years. All the moms made them—my mom’s version was really great. I don’t know if crumbleburgers are exactly the same…
Guy Cicero 