Near the former British Consular Building, Chiang Mai, Thailand (Photo credit: C. Bertelsen)
As anyone who reads this blog knows, I harbor a certain fascination for the colonial period of world history (1492 to 1961+), because the antics of the colonizers – mostly European – provide endless examples of how our world to this day still bears the scars of that tumultuous and turbulent time. Few…
Blackboard menu, Chiang Mai, Thailand. A question of pointing and hoping for the best. (Photo credit: C. Bertelsen)
It wasn’t just the Thai language and its lacy script that rendered me illiterate.
So also did the sheer variety of ingredients, the creatures – crawling, swimming, splayed, and grilled – and the vast range of vegetables and fruits on display in the Warorot market in Chiang Mai,…
Asia, Fish, and More to Come (Photo credit: C. Bertelsen, Manado, Indonesia, 2013)
I will not being posting for a few weeks. A big adventure awaits.
Lots of recipes, photos, and meandering, wandering thoughts about the aspirations we all experience while reading cookbooks or standing in front of the stove or plunking down hard-earned money in food markets.
© 2014 C. Bertelsen
“Once you have mastered a technique, you barely have to look at a recipe again”
― Julia Child, Julia’s Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
Everybody says it happens, yes. Love at first sight. Real or not?
I must concur – it is true, at least for me, when it comes to cookbooks.
The summer I turned fourteen, I fell hopelessly in love with the magic of…
The doorbell rang with that eerie little tinkle, the one you hear when you’re watching a movie and a phone rings somewhere off camera, unseen and slightly unnerving. I jumped up and ran to the door and yanked it open. Tires churning, the UPS truck took off, throwing gravel at a speed that would be criminal, provided a policeman lurked in the bushes, as they are wont to do around here.
Fried Green Tomatoes, an elixir for hot summer nights. Sliced thin - 1/4 of an inch, dipped in 2 eggs beaten with 1 cup whole buttermilk, then dredged in 3/4 cup cornmeal and 1/4 cup flour seasoned with 1 teaspoon Kosher salt, fried in plenty of oil, drained on paper towels, served with mayonnaise seasoned with smokey chipotle powder and a couple of serious dashes of Texas Pete hot sauce. A feast worthy of the gods.
Right now, Life is clawing away, making exorbitant demands on my time. Think 24/7 with no let-up in sight.
Worn and well-used cutting boards like mine, made from one piece of blonde oak, tell stories of past meals.
This gouge here, that’s from the day I sliced the boule with the extra thick crust, for the open-faced cheese-and-tomato sandwiches. And that dent there, well, I pressed a little too hard on the chef’s knife while mincing a bunch of parsley.
My father made this particular cutting board for…