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Sorry to break the news, but Summer is almost over. I agree… it went by fast. Winter seems as if it last forever. One day I was celebrating Spring at a tasting organized by Angry Orchard to introduce their seasonal Summer Honey Apple Hard Cider that is available from March into August. And, now I’m publishing a recipe using their Summer Honey into the late Summer.
A national leader for creating southern soul food with seasonal, farm-fresh ingredients, Bryant Terry uses farm fresh ingredients while honoring the cultural heritage of the African diaspora, encouraging individuals and families to buy whole foods to improve their physical and spiritual health. In the words of Alice Waters, “Bryant Terry knows that good food should be an everyday right and not a privilege.”
Terry is the author of two previously published cookbooks: The Inspired Vegan and Vegan Soul Kitchen. In his new cookbook, Afro-Vegan, he gives American southern soul food a fresh remix, with cultural influences from Africa and the Caribbean and a vegan spin. Terry introduces new flavors and provides musical soundtracks, inspiring books, and films connected to each recipe. Along the way, he traces the history of traditional southern recipes while providing relevant cultural information.
A season or two ago, Cornbread Chili Pot Pie was made with Oregano Corn as a side dish. Every time I tried to schedule it for publication, another recipe with an immediate seasonal ingredient became a priority. Slowly, it became a forgotten recipe, but it’s a lovely dish. When late autumn arrived, I looked at the recipe, and scheduled it for Superbowl season. Such a hearty recipe is better for extremely cold weather. How was I to know about this year’s unusually mild winter season? Read more →
Quite a few years ago, a friend in my undergraduate printmaking class made a simple observation. She mentioned I have fewer problems with difficult printing techniques, but the easy techniques cause me the most trouble. She found the insight about my simple printmaking problems amusing.
Once again, making an omelet is fairly simple for most people, but it causes me problems. My version sticks to the pan and tears easy. The chopped vegetables spill out of the folded egg. With an aversion to runny eggs, a gorgeous, fluffy omelet ends up turning into a rubberize brown. Hope is lost and the omelet gets scrapped into a scramble. It’s tasty, but the elegance is lost. I do trust my skills in making omelets are improving. Until that day in the near future arrives, the frittata will continue to be an easy adaption to my shortcoming of making an omelet. Read more →
Summertime, summertime, summertime
and the living is, living is easy
Fish are, I know the fish are jumping
and cotton is so high
Your daddy is so, so rich and your mama good-
she had to be good-looking
so hush, little baby, don’t you cry
don’t you cry, no no, don’t cry
no need to cry, don’t cry, don’t cry
summertime, summertime…Read more →