As jubilados (Spanish for retirees) and foodies, we frequent farmers’ market and search out creative chefs to zest up our own cooking.
Ruby-flushed petioles crowned by lily-pad leaves, rhubarb announces the arrival of spring. The first fruit vegetable of the season, rushing to be ahead of asparagus,
“One thing we would never change is macaroni and cheese,” she assures us. “Our customers demand it at every meal.” Exemplary macaroni and cheese it
What did Magellan and I eat a lot of in Norway? Norwegian Arctic Cod. Skrei to the Norwegians.
“I ran down to your place this morning and stole juniper berries from your kitchen—couldn’t find them anywhere on our way or earlier grocery travels
Are you a pasta fanatic or rice aficionado? Either way, here’s a story for you from Valencia, Spain.
I can’t remember seeing a Buddha’s Hand when we were in Bhutan. Or in Bangkok. Not in Japan either. Nor do I remember noticing any
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