As jubilados (Spanish for retirees) and foodies, we frequent farmers’ market and search out creative chefs to zest up our own cooking.
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
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.
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