My neck is less sore these days as I walk without looking at a smart phone. Up until last year, I had a couple android tablets for reading digital magazines, newspapers and books on the subway. Since that time, I’ve rediscovered how print books not only allows my mind to escape into another world, but they allow my eyes to rest from electronics. Instead of staying up late at night working on food blog posts, sleeping thru the night allows my mind to rest. In turn, my writing and my focus at work is better. A friend called to express her dismay at our lack of communication. It was a touching and confusing conversation, because I thought Facebook told me all what’s needed to know about her daily life. These day’s I’m trying to call more people to say hello and listen to them.
Nicole Taylor’s The Up South Cookbook is a direct challenge to rethink the definition of Southern cuisine. As a proud southern belle in New York City, Taylor’s expanding knowledge of cultural food influences her to adapt traditional recipes. She also shares classic recipes seldom recognized outside their region, such as the Southern Rice Pilaf (see recipe below). Her recipes are globally diverse, but they’re undoubtedly Southern. In the following interview, Taylor discusses New Yorkers’ perception about Southern food and global influences.
Twas the eve of Kwanzaa, and all through our house, we will rest in peace after unwrapping Christmas gifts with glee. This year, my household of two starts a new tradition of celebrating Kwanzaa. Our Christmas tree is brought mere days from the 25th. I want it to stay fresh into the New Year when we celebrate the last principle, Imani. It’ll be our Kwanzaa Christmas tree. Read more →