Disconnect to Reconnect

Baked Shrimp Risotto

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. 

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Get It Before It’s Gone

Apple Cider Beer Shrimp Boil

Sorry to break the news, but Summer is almost over. I agree… it went by fast. Winter seems as if it last forever. One day I was celebrating Spring at a tasting organized by Angry Orchard to introduce their seasonal Summer Honey Apple Hard Cider that is available from March into August. And, now I’m publishing a recipe using their Summer Honey into the late Summer.

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Parade Magazine’s Community Table: Learn About Haitian Cuisine With This Refreshing Seafood Salad

Haitian Carrot Crab Salad

Haiti is a country of courageous people. During the period of America’s colonial past, it was the only country to have a successful slave rebellion, and they continue to pay for their fighting spirit into our modern time. Besides an eventful past, Haiti also boasts a rich cuisine. Its dishes are influenced by Taino (Native American), Spanish, French and African cultures. When Haitian-American culinary curator Nadege Fleurimond decided to write a book about her motherland, she knew the research started with a journey to each of the Haiti’s ten regions. Although she already knew the recipes, she wanted to learn the soul of Haitian cuisine.

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