I am on the train to Grand Central, refreshed by winter’s air and shine. Heading to Kalustyan’s for Lunch. Its amazing how I’m loving the cold. When we moved away from The Netherlands, my husband and I agreed there would be no more winter holidays, no snow, no ice….no freezing cold. At least for the next...
New York. Fruitcake. Me. I’m in New York. Again. I arrived via Paris a few days ago. Via Paris because if you had a choice to transit through a European city, you too would choose Paris over Frankfurt. Even over Amsterdam. Just for some great, if rubbery airplane bread. And wonderful cheeses. And Fromage Frais....
I have reasons to be thankful, even if I am a desperado. Desperate to be American, in part…..purely to eat Turkey, or Turducken. Ok….we’ll have to settle on chicken. I am thankful for food on our table. Simple, fancy, tasty and homemade. Eaten with people to love. That I love. Thanksgiving on the third Sunday...
In most parts of the world, the leaves are turning, the days are getting shorter and it’s a fresh 14 degrees or so. Pumpkins and all things orange, russet and gold are the rage. Desserts too are the norm – pumpkin pies and apple tarts, custards, puddings and heartwarming eats. In Nigeria, some leaves are turning but the days stay the same. There are no...
This post is inspired by Celia (of Fig Jam and Lime Cordial) who does a monthly feature called ‘In My Kitchen’. Join the fun! Click on the link to visit Celia’s blog: Fig Jam and Lime Cordial ——♥♥♥—— Proudly ‘Made in Nigeria’. Like my 5-year old son who was ‘Made in Nigeria, Born in Holland’!...
I could extol the virtues of this loaves If I thought they needed my help I would sing high praises From the top of a mountain And do a one-legged jig But they need no assistance Call it a version Of the Cinnamon roll The Sticky Bun Chocolate Orange whirls All deconstructed No knives...
A lemon-caster sugar topped galette de Pérouges Some call in armchair travel. I, on the other hand, think ‘travelling by plate’ or ‘belly travel’ is far more endearing, more involved, more inclusive and accessible, more embracing…of history, culture, cuisine, people. Through cookbooks, dining in cultural spaces, Food TV channels, street conversations, and more. This time my...
I love heroes and heroines, but I treasure mentors, coaches who unlock various doors on my personal journey of discovery and awareness, who, borne out of a deep passion to ‘make a difference’ go way beyond the call of duty, and sometimes reason. These men and women are unique. They are the ones who answer...
How do you demonstrate a love for pork? Well, you dedicate a portion of your deep freezer to bacon and pork butts, if you are a home cook. And should you be a chef, a devotee to porcine land, you open a restaurant like David Chang or head a cabane à sucre like Montreal chef,...