I love working with chicken because it is like a blank canvas, it takes on the flavors of the seasonings since it does not have a strong distinct flavor of its own. The other day I was inspired to make breaded chicken cutlets with vegetables ala Italian. Like a lot of good things you can … Continue reading Chicken Cutlets with Vegetables and Marinara Sauce
In my last post I spoke of crossing the 1000 Islands Bridge on my way to Montreal and spending four days there on business. I stayed at the Imperia Hotel in Terrebonne, a northern suburb of Montreal. I always enjoy visiting Canada, I find the food in non-chain restaurants to be suburb. Quebec, especially Montreal, … Continue reading Montreal – a foodie heaven.
I was asked to pull my product demonstration trailer to Montreal last week, so a utility who is interested in purchasing the equipment, could see the breaker first hand and physically touch our high voltage circuit breaker before they committed. From Hotlanta I headed north on I-85 to Charlotte, then north on I-77 until I … Continue reading Unmasking the 1000 Island(s) Dressing Mystery – According to Rick
Our local Publix grocery store holds cooking classes and has been doing so for seven years. They are the only Publix in Georgia that has an Aprons Cooking School; it is comprised of a kitchen/classroom and a dining room. They do both demonstrations and hands-on classes. I finally got off my duff and signed up … Continue reading Aprons Cooking School
Yesterday morning Vera says “let’s have black bean soup tonight”. What a good idea! We both love black beans prepared any which way. Now I would have preferred to let the beans soak overnight but I did not have this luxury because we were going to eat the soup for dinner. I started cooking a … Continue reading Black Bean Soup
This is the excerpt for your very first post. Continue reading
It was in September of 1965 that I volunteered to join the Army. I was shipped off to Ft. Jackson in Columbia, S.C (where I am today writing this blog) for basic training then off to Mineral Wells, TX to start flight school. It was at breakfast on my first day at Ft. Jackson that … Continue reading Basic training and my first exposure to southern cooking.