Announcing the winner of the AppSnax book giveaway and a look at the native Colorado prairie dog - plus a little coyote info, too.
This week's post is about the Rolling Pin Kitchen Emporium in Brandon, Florida, an upscale kitchen supply store. Not the least of their wonderful features is their instructional program. They offer classes on everything from basic knife skills to preparing gourmet meals. The staff is professional and the instructors are knowledgeable and effective. Not only that, you should see their classroom! Here's a recipe for rosemary pine nut crackers I learned there.
I’m so gratified to see that my blog post titled Devil Chix a couple of weeks ago had a fun effect. I was invited to dinner with some friends just before Easter and they served this:
Plus, another friend and I made these on Easter:
named them, back row from left: Puppy Chick, Blue Chick, Fat Chick,
Minion Chick, Sunglasses Chick, Groucho Chick. Front row from left:
Jealous Chick, Clown Chick, Ran-Out-Of-Filling-So-Used-Cheese-Spread
Chick, Regular Chick, Jealous Chick II.
But I digress. This week I want to describe a wonderful evening at a Weingut (winery) that I recently enjoyed with my husband and German “parents,” Hilde and Adi.
Just in case you’re not in the holiday spirit, know that the Christmas market is in full swing here in Bamberg, Germany, and I woke this morning to the first snowfall of the season and the scent of wood fires from nearby chimneys!
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I have learned over the years that, though I LOVE Thanksgiving in America – there’s no comparable holiday like it anywhere else – the most memorable Thanksgivings I’ve had have occurred away from home. Especially when I’ve attempted to cook a traditional meal in a foreign country – this year was no exception.
I’m thrilled to announce that today is the official release of my latest book:
A Travel for Taste – Collected Czech Family Recipes!
It is a revision of the first edition which included some non-Czech recipes. I rewrote it to include only Czech recipes. This new one has additional recipes as well.
The best part of the book to me is the fact that the recipes are introduced by stories and photos from my travels. Each recipe has a narrative about how I came to have the recipe. And each dish is an authentic family recipe from Czech friends.