Had so much fun fishing for pink salmon in Alaska’s Prince William Sound this summer, and took a beginner’s course from Cecelia “Pudge” Kleinkauf for women only. Turned out the course was being filmed, so I wrote it up for the Davis Enterprise in my monthly column At My Table. Read more.
This is my feature column, At My Table, in the Davis Enterprise with recipe on the first time I grilled an octopus.
Here’s my column on the next generation at the market.
7/6/16 Davis Enterprise
“We are thrilled that our second-generation farmers are ‘growing’ at the market. That is the best we can hope for to continue our legacy,” said Randii MacNear, the longtime manager of the Davis Farmers Market.
Meet a few of them: read more …
Also check out my recipe for port cutlets from Mr. Bledsoe.
I visit our daughter, Hatley Rose, in Washington, D.C. fairly regularly, so am learning her favorite restaurants and finding a few of my own. To read my latest thoughts, as published in the Davis Enterprise, press here.
For my I recently made my first Pavlova, tutored by my neighbor and part time Australian resident Jeanne Dayne. It turned out delicious.
A few weeks ago, Meera Klein, pictured left, came to visit me and cook with me in my kitchen. She is an amazing cook with a more amazing story, and an even greater talent for writing that story of life in India with recipes learned in her mother’s kitchen there. I hope you will take a moment to read my few words on her book in this Review: My Mother’s Kitchen. You’ll also find a recipe or two in that column that Meera graciously provided me with.
This is Chef Jany Gleize, at the Bonne Etape, in Chateau-Arnoux. I describe him and his garden, as well as my food adventure in my latest column in the Davis Enterprise about The Alpes-de-Hautes Provence. Read it.
Here’s a story of my recent trip to Paris, day by day, as featured in the Davis Enterprise, From Paris, with love. The photo to the left is a galette, a crepe made with buckwheat flour (sarrasin in French), as eaten at the Breizh Cafe in Le Marais, 3rd Arrondisement. Highly recommended. Next door they have a provisions shop. Get the salted butter.