I’ll admit that I’m addicted to flavored water. For years I have been buying Aquafina Flavor Splash and recently started purchasing Mio Orange Tangerine Liquid Enhancer concentrate. When I looked at the ingredients of these two products I realized that I could make a similar concentrated to flavor water at home. While my home brew chemical mixture isn’t quite as perfect as the store bought products, it tastes good and it’s fun to tinker with the ingredients.
Several years ago I discovered that roasting vegetables was relatively easy and quite flavorful. While I roast roots as part of a vegetarian main dish, they can easily be a side accompaniment with a meat selection. Roasting root and stalk vegetables really concentrates the flavors and the fiber provides for a filling meal. Best of all for this old man, the hardest part is just cutting up all the roots.
Master food preserver Rachel Davis led a kitchen full of canning novices on a short course on food preservation. What I particularly enjoyed was Rachel’s depth of knowledge not only about the history of food preservation but also the micro-biology, chemistry and physics. All of those subjects intertwine to create the discipline of food science.
I was making this vegetarian baked wrapped thing before I knew it was called Stromboli. For me, I liked the sweet and tangy filling punctuated by crunchy veggies wrapped in chewy dough. In the fashion of “Old Man Cooking”, it doesn’t take that long to make, it’s vegetarian, but not low cal.
The combination of wanting a hearty vegetarian meal with a rich Hollandaise sauce resulted in this concoction. Some people will classify as a dinner recipe, others will shake their heads. It’s filling, tangy and versatile. The Hollandaise sauce is a nice alternative to the heavy cheese sauce I normally make. I can easily see adding some chicken to it.
Five years after our kitchen remodel with bamboo cabinets I thought it would be a good time to see if our decisions, clouded with the marketing hype of cool products and designs, withstood the test of time.
I had no idea that I was on the fore front of the Mediterranean healthy food diet when I decided to cure some olives from an abandoned orchard near my house.
Panisse is fried chick pea flour and originates from the south of France. The steamy mush smelled like wet chicken manure.