I’m a two-margarita girl. When I lunch with my pals, I can pour them down between layers of food and I’m fine. Never met a margarita that intimidated me. This was before I met mezcal. This recipe is adapted from something I had in a Mexican restaurant that kicked me straight in the frontal lobes. […]
BVC Eats: La bruja te prende fuego Read More »
This was one of my mother’s foolproof recipes, and possibly the first meal I ever cooked for my bridegroom, mumble ago. All Mom’s most edible dishes contained either corn or pork, except this one. I think she learned it while her parents were touring Appalachia in their Airstream trailer stuffed full of kids and dogs
BVC Eats: Ya mutha’s chicken Read More »
Pound cake French toast is the ultimate in you-don’t-need-any-of-this breakfast food. It was once a favorite at our house until we swore off all pancakes, waffles, and similar treats because we outgrew our eatin’ pants.
BVC Eats: Pound cake French toast Read More »
Back at the dawnatime, when my Osborne computer was considered the latest poot in portable compooters and a cup of coffee cost less than a paperback novel, pot pies came from the grocery in the po’-folks freezer: 25 cents for something made of crumbly cardboard, lard, gravy, and mushy peas and carrots. And I loved
BVC Eats: Chicken pot pie Read More »
PG Wodehouse’s Bertie Wooster once said of the mint julep, roughly, that it tastes innocent, steals its little hand in yours like a baby sister, and the next thing you know, you are telling the man at the end of the bar that if he looks like that at you again, you will knock his
BVC Eats: Mint julep Read More »
I made this on The Morning After a very Irish New Year’s Eve with an actual Irish friend (from Ireland!) (so much whisky – so, so much whisky) and his lovely Yankee lady friend. We ended up staying the night because OMG. I had made the eggnog the night before. In spite of valiant efforts,
BVC Eats: Leftover eggnog crepes Read More »
I was recently in Michigan visiting my friend Cynthia Furlong Reynolds, and we had a great experience with a group of people who actively “give back”. We met years ago at the university of southern Maine MFA program. We quickly found out that we were had an awful lot in common. We were both writers,
A Café that Welcomes All Read More »
This is adapted from the Rombauer eggnog recipe, which uses if you can believe this an additional bottle of brandy. Well, I draws the line somewhere. This is my toned-down, ladylike version. 1 fifth (750ml) high-quality dark rum 1 fifth (750ml) high-quality bourbon 1 dozen eggs, separated 1 to 2 quarts whipping cream 1 lb powdered
BVC Eats: Stay home egg nog fluff Read More »
First Published: 7/16/2009 Hi, my name is Phyl and I am a diabetic. Hi, Phyl. No, Diabetes is not alcoholism. But some people treat diabetics with similar prejudices. “It’s your fault. You ate too much sugar as a child.” Sure I have a sweet tooth, but I rarely go overboard and always compensate with fewer
Diabetes and Prejudice Read More »
Like so many perfectly nice law-abiding people, I listen to a lot of true crime podcasts. I’ve learned about a newish tool in the toolkit of detectives, “digital forensics,” which involves gathering all those “electronic breadcrumbs” we leave these days. The digital detectives get warrants for the suspect’s and victim’s electronics—the phone records, the GPS
Murder in My Front Yard Read More »
CRISPY TOFFEE FOR CANDY OR “SPUN SUGAR DRIZZLE” I looked this up to drizzle over a gluten-free brownie cake for our 48th wedding anniversary. I mean, sugar is great, but gluten is the devil, right? Here’s the recipe I started from by Tessa Arias, which I then adapted: 1 stick unsalted butter 1 cup light
BVC Eats: Crispy toffee Read More »
Roasted Chicken with Gravy It may be thought that roasting a chicken is dead easy. Not so, but far otherwise. Every cook has an orthodox method of plain-roasting chicken and this is mine. You are welcome to mention yours in the comments, with or without links. I stand by my method. 5+lb roasting chicken, I
BVC Eats: Roasted chicken with gravy Read More »
VICHYSSOISE Adapted from this recipe: https://littleferrarokitchen.com/julia-childs-vichysoisse/ Note: the butter, leeks, onion, and potato have been halved to make a half-recipe. I use the same volume of butter, flavorings, and liquids because I am not moderate. Ingredients 2 tablespoons olive oil 2 tablespoons unsalted butter 1 fat clove garlic, peeled & smashed 2 to 3 cups sliced leeks, cleaned, white
BVC Eats: Vichyssoise Read More »
