I couldn’t let the 80th anniversary of D-Day, pass without marking it. On television I watched the soldiers who traveled back to Normandy to pay homage to what they had all done and be honored for their courage and determination. The enormity of what I was seeing moved me to tears, so I am reposting a piece I wrote for the 75th. As we celebrate the 80th (75th) anniversary of D-Day, I want to write about our trip to Normandy a few years ago but I'm daunted by the magnitude of what occurred on those beaches and how the sacrifices of all those soldiers allow us to live the life we have t ..read more

I’m not just going to put my feet up and enjoy the weather, though I will try and do that as much as possible, but I really want to finish book number two; and to do that I need to focus on that project.   Book two is about the healing power of entertaining. For years, we all have invited people into our homes. It was our way of socializing. Post-pandemic, a lot of us have taken to meeting each other on the internet and entertaining at restaurants. It’s easy but there is so much intimacy lost when we don’t open our domiciles or take the time to create the food we serve our guests. &nbs ..read more

Recently, I’ve seen and read different articles, trying to explain what makes French scrambled eggs so good, and how you can make them yourself. I agree with some but not all of what I've read. Since I've already written a blog post The Trick to Scrambled Eggs a la Française I thought I'd re-post it for you. My recipe is easy, works perfectly, and is so good. Enjoy.   My father made Christmas breakfast every year and it was a treat. Scrambled eggs were his specialty. They weren’t ordinary scrambled eggs; his were moist, creamy, and absolutely delicious. He made them the way they are ma ..read more

Here is an excerpt from my book Le Kitchen Cookbook: a Workbook Adding flavor is a component of cooking that is essential. The more we know about how to add, balance, or counteract flavors, the more we have control over what we cook. That’s when cooking gets to be fun. ABOUT FLAVORS Essential to being a good cook.   THE IMPORTANT COMPONENTS THAT FLAVOR FOODS THE FIVE TASTES:  Saltiness—briny, saline, brackish  If dish is too salty, add an acid or sweetness. Sourness—acidity  If the dish is too sour, add fats or sugars to counteract. Sweetness—suga ..read more

I love living where all the seasons make themselves known. But the arrival of spring and summer and all they have to offer feels like a miracle. I always wonder about the amount of energy it has to take for spring to make its appearance. For all the trees to fill with the leaves needed to give us shade; for the flowers and plants to move through the newly warmed earth to claim the sun for themselves.   I’m keen to get my hands in the dirt (with garden gloves of course) and start planting this year’s seeds. I’ve been going through my seed catalogs perusing all the different types of fl ..read more

As produce starts to fill the markets I find myself drawn to the simple flavors of the vegetables that are in season. It is the purity and intensity of the single flavors eaten raw that I find so appealing. The fresh flavors of a green salad or a bowl of arugula leaves with a bit of olive oil and lemon juice. Or maybe the taste of baby artichokes that can be eaten raw while dipping the bottom into a little vinaigrette. In France radishes are sliced and placed on a piece of buttered baguette and sprinkled with salt so the flavors can come to life in your mouth. The same is done with fa ..read more

Mark and I were gathering our belongings for our trip to the Adirondacks. The weather report indicated that snow was probable and then it was expected to warm up enough to melt what was on the ground. That meant we needed to plan for mud. Our bag, overstuffed with the required clothes and footwear, was ready.   We packed the car with all the food and accessories we’d need, and we set off to Tupper Lake, near Lake Placid, New York, to see the solar eclipse. (See blog post) We were guests of Mark’s cousin Jackie and her husband, Pierre.   “The driveway is very steep,” we were told ..read more

There is proof that laughter is beneficial. Norman Cousins wrote a book titled Anatomy of an Illness that became a groundbreaking best-seller about combating life-threatening illness through laughter. Multiple studies have led scientists to believe that laughter reduces our stress hormones and helps lower blood pressure. And one thing that is certain is that laughing feels good.   One of my favorite memories was watching my son, Tyler, when he was a toddler playing with his younger cousin, Maddi. Tyler had figured out a way to get Maddi to burst into laughter. They were ..read more

I do not spend a lot of time on social-media. If I look at anything, it’s Instagram because it’s visual and the images are beguiling. They transport me into different worlds.   I’ve read about the negative effects social media can have on young people. How it can give them unrealistic views of other people’s lives, leaving them feeling depressed, desiring something they don’t have, and isolated. I understand this intellectually, but as an adult it didn’t really concern me. I felt it was just one of those side effects of this new way of communicating.   But recently, I’ve spent mo ..read more

Let’s talk about rustic tarts. In France they are known as galettes; in Italy they are called crostatas. Whatever you want to call them, they are tasty and easy. You don’t need a pie pan or any special techniques—this tart is freeform. Even the ingredients are flexible. And that means you can enjoy the great bounty our farmers have to offer us. All you need to do is roll out your dough. It doesn’t matter what shape—circle or rectangle. Place your ingredients in the center of your shape and fold the edges of the dough over the edge of the ingredients. This is freeform so all that rea ..read more