Old community cookbooks hold more than recipes: they preserve stories, traditions, tribal knowledge and the culinary DNA of a place. Cooking the Past Forward is my new Glover Gardens journey to explore that knowledge, follow the questions it raises and carry the best of the past into our kitchens and onto our tables today.
Written for the August 29, 2026 celebration of Carl’s life, created using words and themes collected from numerous online remembrances from Carl’s family, friends, colleauges, customers, a chamber of commerce and his obituary. And our own Glover Gardens memories of our treasured friend.
Remembering our friend Carl Luning, known here as Carl the Roaster: a warm, funny, generous man who savored coffee, wine, food, music, family, friendship and every good story along the way.
A search for peach recipes leads to a Summer Days cocktail, treasured photographs and warm memories of a cherished colleague and friend.
Old Bay may be tasty, but does a Baltimore-born seasoning really belong in the Southern Food Hall of Fame? A playful challenge, plus a worthy Texas Gulf Coast contender: homemade Zippy Cajun.
These crispy, lacy potato pancakes are golden at the edges, tender inside and threaded with fresh parsley. Inspired by Jacques Pépin’s mother’s recipe and adapted the Glover Gardens way, they are made easier with a food processor and are just right with weisswurst, barbecue, brunch or a dollop of sour cream.
Written in response to a dVerse prompt, this quadrille explores communal narcissism, hidden strings and the difference between genuine care and acts of service performed for praise, status or control.
A simple platter of prosciutto, smoked salmon and tasty condiments turns Happy Cocktail at the Tree House into an accidental summer dinner for two.
A perfect Bavarian day with the German cousins brought together mountain views, local beer, Oberstdorf charm, homemade bolognese and unforgettable Dampfnudel — the kind of travel memory that happens when postcard scenery meets the family table.
Sometimes old recipes return at exactly the right moment. This summer Saturday brought a spicy homemade tomato juice perfect for Bloody Marys, a beloved pork marinade connected to Dad, and a reminder that a little spontaneity belongs in blogging, too.
Our first night in Bavaria began at Restaurant Brunnenstadl in Oberstdorf, with our German cousins, a celebratory smoked duck dinner, glossy red cabbage and a Texas-sized potato ball.
A no-fuss summer salad made with ripe Georgia peaches, heirloom tomatoes, fresh mozzarella, basil, peach white balsamic and olive oil — first served with leftover grilled shrimp for dinner, then enjoyed shrimp-free for lunch. Bright, beautiful and easy as can be.
A Georgia peach haul inspires a rich, moist Peach & Pecan Coffee Cake adapted from a Junior League cookbook. The recipe makes three cakes – one to enjoy, one to freeze and one to share. A vintage Hawaiian Leaf snack set from Grandma Ruth turns up during the photo shoot; was it serendipity or a heavenly “remember me” wink?
A birthday tribute to Riki Glover, who at 95 still has the greenest of thumbs, still cooks, still shops, and is the tie that keeps her German and American family together.
A backyard barbecue in Bavaria became a celebration of abundance, connection and “The Magic Table,” with four grilled meats, five salads, flowing wine and sparkling conversation with our German cousins.
A last-night smorgasbord in Riga, Latvia, became the perfect send-off after four full days of sightseeing, stairs and local adventures. Like comedy improv, the meal came together through friendship, instinct and spontaneous contributions, creating a one-time experience that belonged only to that kitchen, that evening and those friends.
In Riga during Latvia’s midsummer season, the long twilight of the summer solstice becomes a backdrop for anniversary memories, friendship, Jāņi traditions, and reflections on freedom, culture, and the enduring power of light.
A Tomball farmers market pint of fat, juicy Texas blackberries becomes a quick, celebratory, flambéed dessert spooned over vanilla ice cream. This Blackberries Jubilee recipe is inspired by Chef Robert Kunce, who taught me the flambé technique when I was a teenager.
A dVerse-inspired 144-word poem written on my late mother’s birthday, the same day I stepped away from corporate life and into retirement. It reflects on grief, legacy, and the courage to begin a new chapter while carrying her joy and verve forward.
