June 2016 « A Woman Sconed

Bread of the Month: Mastering great garlic bread

By rahoward, on June 30th, 2016

I’ve eaten a lot of good garlic bread, even making some myself (often an herb-infused-in-olive oil version), but I had not eaten GREAT garlic bread until I sat down at the table of Liboria Salerno (for more about her, please see blog entry, “Presenting Pavlova to a ballerina” of 6/16). The bread was toasted to . . . → Read More: Bread of the Month: Mastering great garlic bread

Guest Kitchen: Presenting Pavlova to a ballerina

By rahoward, on June 30th, 2016

When I first began conversing with Al Dente Floyd at work, he gave me his mother’s phone number, saying, “Since you do the food thing, you might want to talk to her — she has a lot of recipes.”

But, he admonished, “Whatever you do, DON’T talk to her about the ballet.”

What?!?!

Al Dente . . . → Read More: Guest Kitchen: Presenting Pavlova to a ballerina

“People ask me: "Why do you write about food, and eating, and drinking? Why don't you write about the struggle for power and security, and about love, the way the others do?" . . . The easiest answer is to say that, like most other humans, I am hungry.”
--M.F.K. Fisher

"It was in a yellow limestone church in Stockdale, Kansas, a crossroads town, that I sat dreaming during summer Sunday sermons, not of heaven or hell, but of the good dinner to come."
--Clementine Paddleford

Bread of the Month: Mastering great garlic bread

Guest Kitchen: Presenting Pavlova to a ballerina

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Bread of the Month: Mastering great garlic bread

Guest Kitchen: Presenting Pavlova to a ballerina

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