it’s foodimentary, my dear!

In the mood for a raspberry popover, a heavenly slice of coconut cream pie, or a big bowl of strawberries and cream? Maybe you’d prefer something a little more substantial, like some southern barbecue, a hoagie, or even a roast leg of lamb?

Whatever your pleasure, did you know that each of these foods has its own designated holiday during the month of May? Of course one does not need a holiday to enjoy any food, but somehow it’s a little more fun that way.

Back in 2005, Alabama resident John-Bryan Hopkins coined the term “Foodimentary” while cooking with friends. He wanted to start a food blog (he had the perfect name for it), but wanted to do something different. He wanted to feature interesting food facts rather than write a personal blog with recipes. So he read, researched, and gathered all kinds of fascinating tidbits of food history and trivia, sharing them daily with his readers.

His blog gained a good following immediately, and he soon expanded his reach via various social media platforms, most notably, Twitter. His foodie info-bites were perfect for Twitter. People gobbled up his short nuggets and couldn’t get enough. Hopkins also noted that food holidays were one of the most popular and trending topics in the food category, so he decided to incorporate them into his Foodimentary website.

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[lipsmacking review] Hannah’s Tall Order by Linda Vander Heyden and Kayla Harren

#58 in an ongoing series of posts celebrating the alphabet

I hope you’re really, really hungry, because this story is quite a feast. Put on a very big bib, please.

May I tempt you with green peppers, figs, tomatoes, marshmallow fluff?

Care to wrap your lips around a buttery slice of avocado, dive into a tub of whipped cream, or slather yourself with a side of honey or ketchup?

All of this and more are yours when you read Hannah’s Tall Order by Linda Vander Heyden and Kayla Harren (Sleeping Bear Press, 2018) This hilarious, somewhat messy, lick-the-pages story serves up a tastebud tickling smorgasbord between two slices of bread.

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ABCs of Christmas, a yummy recipe, and a holiday blog break

#58 in an ongoing series of posts celebrating the alphabet

Please help yourself to some of Susan Branch’s Christmas Coffee Cake 🙂

 

Ho Ho Ho!

To celebrate the season, here’s an old fashioned Christmas abecedarian by American poet Carolyn Wells. This verse was first published as a picture book by McLoughlin Brothers in 1900, and describes how many of us still define Christmas more than a century later.

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A CHRISTMAS ALPHABET
by Carolyn Wells

A is for Angel who graces the tree.
B is for Bells that chime out in glee.
C is for Candle to light Christmas Eve.
D is for Dreams which we truly believe.
E is for Evergreens cut for the room.
F is for Flowers of exquisite perfume.
G is for Gifts that bring us delight.
H is for Holly with red berries bright.
I is for Ice, so shining and clear.
J is the Jingle of bells far and near.
K is Kriss Kringle with fur cap and coat.
L is for Letters the children all wrote.
M is for Mother, who’s trimming the bough.
N is for Night, see the stars sparkling now.
O is for Ornaments, dazzling with light.
P for Plum Pudding that tasted just right.
Q the Quadrille, in which each one must dance.
R is for Reindeer that gallop and prance.
S is for Snow that falls silently down.
T is for Turkey, so tender and brown.
U is for Uproar that goes on all day.
V is for Voices that carol a lay.
W is for Wreaths hung up on the wall.
X is for Xmas, with pleasures for all.
Y is for Yule log that burns clear and bright.
Z is for Zest shown from morning till night.

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[review + recipe] A Grandfather’s Lessons: In the Kitchen with Shorey by Jacques Pépin

“It is important to have a child spend time in the kitchen — the most secure, comfortable, loving place in the house. The smell of food cooking, your mother’s or father’s voice, the clang of the utensils, and the taste of the food: These memories will stay with you for the rest of your life.” ~ Jacques Pépin

Jacques Pépin once asked his then two-year-old granddaughter Shorey Wesen whether she liked blueberries. She said she loved them, adding that they contained antioxidants. This early precociousness regarding food wasn’t especially surprising, since both her father and grandfather are professional chefs, and her mother Claudine cooks for the family every day, using fresh ingredients either from their home garden or nearby organic markets.

From about the age of five, whenever Shorey visited her grandparents, she’d stand on a wooden box next to Jacques so she could “help” him cook. Simple tasks like washing the lettuce, helping to gather herbs from the garden, or passing tools or ingredients, made Shorey comfortable in the kitchen and more enthusiastic about eating the food she helped prepare.

 

 

For both Shorey and her mom, there was no such thing as “kid’s food.” They learned to eat what the grown-ups were eating, subsequently developing a gourmand’s palate. This, along with Jacques’s longstanding philosophy that “great meals are always the ones that are shared with family and friends,” form the basis for A Grandfather’s Lessons: In the Kitchen with Shorey (Houghton Mifflin Harcourt, 2017).

 

Deviled Eggs with Salmon Caviar

 

Just as he taught Claudine how to cook in one of his PBS cooking series, Jacques shares cooking basics with 13-year-old Shorey in this accessible collection of 75 recipes, 36 of which have companion 10-minute videos hosted at Sur La Table.

This is less a “children’s” cookbook than a primer for novice cooks of any age, with simple and elegant recipes presented via clear, step-by-step instructions, beautiful color photographs, Jacques’s winsome line art, engaging headnotes full of tips and family stories, and occasional quotes from Shorey. Recipes were chosen in line with Shorey’s favorites and what she would have the most fun making.

 

Shorey’s Raspberry Cake

 

The book opens with lessons on setting the table and good table manners, followed by sections featuring Hors d’Oeuvres, Soups and Salads; Eggs, Sandwiches, Pizza, and Breads; Fish and Shellfish; Poultry and Meat; Pasta and Quinoa; Vegetables; Desserts and Confections; and Decorating for Fun.

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[review + recipe] All-of-a-Kind Family Hanukkah by Emily Jenkins and Paul O. Zelinsky

When I was nine, there was nothing I wanted more than to belong to the All-of-a-Kind Family.

I loved the idea of having four sisters, all of us wearing our white pinafores as we traipsed to the library Friday afternoons and spent our pennies for treats on Rivington Street. Would I get a warm sweet potato like Ella, hot chick peas like Sarah, or candied fruit on sticks like Charlotte and Gertie? I don’t think I’d opt for a fat, juicy sour pickle like Henny did. 🙂

I’m guessing most of us who loved Sydney Taylor’s classic AOAKF books imagined ourselves as one of these girls, perhaps the one closest to our own age. But since we got to know them all so well, we were probably able to find parts of ourselves in each of them.

Months ago, when I first learned that Emily Jenkins and Paul O. Zelinsky were publishing a new picture book based on Taylor’s series, I reread all five books and fell in love with them all over again. So wonderful to feel the comforting embrace of this close-knit family and immerse myself in their turn-of-the-century world. I was once again charmed and captivated by Taylor’s writing, appreciating anew her ability to speak of and to a child’s heart with such candor and truth.

But I did wonder how Emily and Paul would be able to create the same kind of magic in a 40-page picture book. I needn’t have worried. I love All-of-a-Kind Family Hanukkah. In fact, it’s my favorite food-related picture book of 2018!

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