As jubilados (Spanish for retirees) and foodies, we frequent farmers’ market and search out creative chefs to zest up our own cooking.
I love vanilla. Always have. A scoop of vanilla ice cream, especially vanilla bean ice cream. Vanilla sauce, warm or cold, on fresh berries or poached
“When is fishing?” “Is fishing today?” “I go fishing now?” A UNESCO World Heritage site of 138 islands, centuries’-old totems, abandoned Haida villages, pristine waters,
Zucchini. Zoo-keen-knee. What a disconnect between its name, free-spirited and lyrical, and the vegetable, ubiquitous and obese, tasteless and dull. (I cringe at the uppityness
I was struggling with what to write for our first blog of 2022. Travel plans? Something philosophical? New Year’s resolutions? Aha! Thanks to Magellan I
Do you know piccalilli? No, I don’t mean Piccadilly, the train station in London. Although I first became acquainted with piccalilli in an English pub in
Cynara cardunculus, carduus, kaktos, carchofas, arḍī shawkī, al-kharshūfa, ḥarshafa, alcarchofa, carciofo, articiocco, artichaud, hartichoak—Arabic, Hebrew, Greek, Italian: so many ancient names for artichokes, going back
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