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Georgia on my mind
For months prior to the election, I thought if only the minorities will just vote, we’ll be alright. You can’t just ignore demographics forever. The white majority has been barreling toward minority status for years—decades actually. Sooner or later, the new majority will make its presence felt. Things will change.…
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Clam chowder
A family classic in Mom’s clan since who knows when, clam chowder became our traditional Christmas Eve entree back in the mists of time.
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Enough food?
Back in the 1970’s, a Department of Agriculture scientist told me that food science was so advanced that there would no longer be a problem raising enough food to feed the world. There was one valley in Peru that could grow enough peas to meet the whole world’s demand. There…
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Across the great divide
Here’s another vote for the idea that the Democrats must actively address the felt needs of rural America and rural voters–the ones across the great divide. My limited travels in 2020 took us twice into rural counties in Illinois and Wisconsin. It has been 50 years, wow, since I saw…
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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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History immunity
We hear a lot about immunity these days. Or not immunity. My subject here is our tendency to act as though we are immune to history. We happily cling to historical events, documents, and persons, I guess because they are the building blocks of our personal mythology, answering, for us…
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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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Veep stakes
It would seem to be down to Kamala Harris or Susan Rice. After all these months of speculation, Harris and Rice are said to be the front-runners and most likely prospects for the Democratic vice-presidential choice. I’m good with either option. I hope that whoever is not chosen, along with…
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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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what I learned from the polio crisis
I think it was 1955 when I obediently lined up my seven-year-old self to get my polio medicine, delivered, I think, as a few drops of the good stuff soaked into a sugar cube. Clever folks, those public health pros.
Publish It Yourself with help from Touchwood Press.
Guy Cicero 