cooking

Not only have school lunches reared their ugly heads, but along with this dreaded chore comes the annual desire to make some healthy changes to the brown-bag contents.

There was a time when even the word “jalapeño” used to scare me.

It might be hard to believe, but I was an extremely picky eater as a child. I, who am fascinated by all manner of delicious foods and read cook books for pleasure, used to turn my nose and literally gag at simple things like vegetable soup, onions, almonds, spinach and many, many more things.

Have you ever noticed when you talk to someone who has just returned from a missions trip or an extended vacation to a different country, or a year away at Bible college, that they act and talk a little differently than they did before going?

There is something magnificent about a homemade pie.

Did you know? The Romans discovered the uses of dried yeast before the discovery of yeast. Yeast grows and lives in liquid. For storage purposes it can also be dried once grown. The Romans discovered how to do this when they put baker’s yeast (dough) in the sun and could later revive it with sugar. Today, most yeast used in the bread and wine industry is in dry form.

As a self-proclaimed “foodie,” I can appreciate Julia Child’s attitude about enjoying food. I think her and I would have gotten along splendidly, especially since she modestly proclaimed, “people who love to eat are always the best people!”

Wild rice is not actually rice – it is a semi-aquatic grass traditionally grown in lakes, tidal rivers and bays. It is one of only two commonly-eaten grains native to North America.

“An apple a day keeps the doctor away, but only if thrown hard enough.”