Category Archives: Vegetarian

I Think I Finally May Understand Bordeaux Wines…

Today’s lunch was one of the most instructive experiments I’ve had about food and wine. I’ve never been a fan of Bordeaux wines. I started buying them in 1985 (because they were supposed to be the best), but I have … Continue reading

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81

Today I celebrated my 81st birthday. August 15th was also Julia Child’s birthday. Naturally, food and wine played important roles in the festivities. It was also a good time to adopt the Italian saying shown above. Now I have a … Continue reading

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Beets Vinegar Salt

I have no idea what I would do without vinegar and salt. Fortunately, over the years, I have found access to some of the best salt and vinegar products in the world. A great example of the importance of these … Continue reading

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Grilled Cucumbers With Tomato-Cardamom Dressing and Mozzarella

Yotam Ottolenghi is an amazing chef and cookbook author. His recipes are unorthodox, and they also make heavy use of dairy and spices which are difficult for my wife to digest, so we are selective about his recipes we choose … Continue reading

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Mas de Gourgonnier and a Quick Trip to Provence

One of the best aspects of a food. wine and travel blog is the fact that all of the threads are interconnected. Today’s example began with a yearning for Provence.  Last night I was in the wine cellar, browsing the … Continue reading

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Addictive Black Lentils with Spinach

It’s a relaxed Sunday afternoon, and since I’m making lunch just for myself, it’s a good time to try a new recipe. This one is from Alexandra Stafford (Ali) and her excellent blog, Alexandra’s Kitchen. I love her blog because … Continue reading

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Beet Salad

I had some cooked beets, so it was time to make a Beet Salad. In my usual fashion, I kept throwing ingredients into the bowl until I thought we had enough flavors. Here’s the list when I finished: Chioggia beet, … Continue reading

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Little Meals

As I get older (and hopefully, a little wiser), I choose more often to eat “Little Meals” instead of full-fledged plates (e.g. meat, starch, and vegetable). They come in many forms, are relatively quick to prepare, can be eaten any … Continue reading

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Two Meals of Grains — One at Home, One Dining Out

Last week I had two excellent dishes featuring grains. The first was made at home, with Pearled Black Barley from Maine Grains. The vegetables in the dish included sweet red peppers, chopped fennel, tomatoes, and onions. Protein was enhanced with … Continue reading

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Broccoli Rabe with Matzo Balls

When it comes to ethnicity, food, and wine, I encourage vigorous interactions. They usually produce results that are unorthodox, exciting, and very successful. Such was the case with my lunch today. Our local farmers produce excellent vegetables, including greens of … Continue reading

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