My dream is that one day, Martin Luther King’s visions of the future will be our current reality, and “unconditional love will have the final word”.
He said, in his I Have a Dream speech:
And when this happens, and when we allow freedom to ring, when we let it ring from every village and every hamlet, from every state and every city, we will be able to speed up that day when all of God’s children, black men and white men, Jews and Gentiles, Protestants and Catholics, will be able to join hands and sing in the words of the old Negro spiritual:
Free at last! Free at last!
Thank God Almighty, we are free at last!
And he also said:
I refuse to accept the view that mankind is so tragically bound to the starless midnight of racism and war that the bright daybreak of peace and brotherhood can never become a reality… I believe that unarmed truth and unconditional love will have the final word.
Bedandbreakfast.com sent me a message today that I just had to share; the floating B&B idea is now on my bucket list. The Glover Gardens Grill-Meister is also a water bug, and I’m pretty sure he’ll concur.
Let us set the scene: A hot breakfast enjoyed top deck amid a hot-pink sunrise … or a night-time soak in a Jacuzzi as you watch the water lap at a pier lit with twinkling lights. Sound intriguing? We’ve trawled the thousands of listings on BedandBreakfast.com to find the perfect seaside stays. But these aren’t simply B&Bs by the beach: These inns are on motor yachts, barges and houseboats that you can actually check into for the night! So if you like your B&Bs more “oceantop” than “oceanside,” read on.
I love my handmade wooden cutting boards. They are literally my favorite possessions.
My Dad made this one for Christmas 2015
My Dad made this one for Christmas 1974
I was talking with my Aunt-Mom recently about the age-old “wood vs. plastic” cutting board question. I have a bias for wood because my Dad makes such beautiful wooden cutting boards, so I decided to revisit the research.
The Huffington Post published a really nice summary of the research and conventional wisdom in 2014.
Contrary to popular belief, plastic cutting boards are not automatically safer than wood. Studies have shown that wood can actually be more sanitary in the long run. People assume that because wood is a porous surface and plastic isn’t, plastic boards are more resistant to bacteria. This assumption doesn’t take into account the scars a plastic cutting board will get from daily use.
I recommend reading the article if you’re interested in this topic. The bottom line is that bacteria lives in the grooves made by knives, whether the cutting board is wood or plastic. And therefore, you want to eliminate grooves or discard old cutting boards. And there is ABSOLUTELY NO WAY I’m going to discard the cutting boards my Dad made for Christmas in 1974 or this new one after a few years of use. What to do?
My takeaway from reading the article and related research is to use the advice from my Aunt-Mom that came along with my Dad’s handmade wooden cutting board gift this year:
occasionally sand it gently to remove any grooves to keep the cutting surface smooth and not provide a haven for bacteria.
don’t cut raw meat or seafood on the same cutting board as vegetables or any other ingredient that won’t be cooked.
Why publish recipes and pictures of culinary creations in my kitchen? Aren’t there enough out there already?
Maybe there are enough blogs, enough recipes, and enough food-related sites and magazines for all the cooking that ever needs to be done. But it’s not just about the cooking. It’s about the sharing. It’s about the connections. Connections across geography. Connections across cultures. Connections across generations. Connections between and among families and friends. Gee whiz, I love connecting with people over food and memories and family history.
I’ve got a fresh example about connecting over food. A couple of weeks ago, I shared our Christmas Day brunch experience with Scotch Eggs, in which the Grill-Meister hit a home run (click here). A retired colleague and friend from my former company, a marvelous, smart, remarkable female engineer named Rosalyn, saw the social media version of my post on Facebook. She commented:
My English mother used to make me these to take for lunch at school. I have not been inclined to make them for my family since I don’t like to deep fry. This baked recipe sounds wonderful. Thanks!
A little background: Rosalyn was one of the only female engineers when I joined the company where we both worked for years (90’s to early 20-teens), and she was a terrific role model for me. She did everything the guys did, broke into management and did a fantastic job running an international team of process optimization engineers, and still managed to really be there for her kids while they were growing up. I wanted to be like her, and still do.
I haven’t seen Rosalyn since she retired and moved to the Northeast several years ago, but what a wonderful mental image she gave me! I could see a young Rosalyn hurrying to school in England (probably walking through the snow and mist), looking forward to learning and then to her lunch of Scotch Eggs made and packed lovingly by her mom.
Fast-forward to last weekend – there was a new post from Rosalyn on Facebook about the Scotch Eggs, with a picture!
I invited my English mother over for lunch and served her Scotch Eggs made according to this recipe. They tasted very much like the treats she used to make me for my school “picnic lunches”, but without the hassle of deep frying. (I toned down the pepper a little for her benefit.)
That’s why I write this blog in my “spare time”. The connections. I feel like my team won the World Series because Rosalyn and her mom made the Scotch Eggs and connected with their own memories. Click here to read the original post and download the recipe.
Why do we need to rate chefs by their sex appeal? I think this is really dumb.
Does that make me a snob, a purist, or just plain square / not hip? I mean, I like quite a few of the chefs, but because of how they cook, not how they look.
Is it because of the proliferation of cooking shows on the TV Food Network and the Cooking Channel? I don’t think so. We didn’t need Julia Child to be sexy. We didn’t need Paul Prudhomme to be “hot”. It’s all about the food, in my humble opinion. Check out the videos below – there isn’t a smidgeon of sexy, but there’s a whole lot of chef expertise being shared by these legendary cooks.
Sexiest chefs? ‘Splain it to me, someone, ’cause I just don’t get it.
When the holidays are over, I’m ready for winter to be over. I’m also ready for someone to volunteer to put away the Christmas decorations…
But we haven’t really had winter here at Glover Gardens this year, at least not yet. I’m making chilitoday, not because it’s wintry – it’s not, it’s a lovely 65 degrees – but because last summer’s garden is still producing chile peppers. Woohoo! We’re a little unkempt and covered with fallen pine needles, but other than that, you’d think it was April here.
A little messy, a little windblown, but not wintry at all
The hydrangea thinks it’s summer
The geraniums also think it’s summer
Flowers in the foreground, the Christmas soldier in the background
Most of the summer flowers are still blooming
Pine needles belie the season, but that’s about all
It could be summer, looking at this view
So – chili it is! Click here for my recipe, whether you still have jalapeños coming out of your garden, or you’d like to warm up with a spicy, hearty one-dish meal.
I’d love to hear from you if you make this chili, or to see your recipe.