Food
Life throws us a curve ball or two at times, and it recently threw a great one my way. For the past 42 years, I have carried a college flame deep in my heart. As much as I had dreamed for a future with this wonderful man, I never thought it would come to fruition. And then it did!
Through the 19th century, artisan cheeses were made only on small farms in America. Today they are made in almost every state. Our major artis…
Summer is finally here; at least June is when it’s supposed to shine. Along with it comes what many of us have patiently waited for … no, not …
Last month, I made a long-overdue pilgrimage to the Oregon Cheese Festival in Central Point, Ore. It was a tedious six-hour drive to the Rogue…
One of the best things about being a parent is that someday you will hopefully be a grandparent. I was blessed with a beautiful granddaughter,…
April in Paris! I can’t be there, but let’s think about French cheeses, which are at the heart of French culture and cuisine. The French call …
Cheeses can be identified like people: each has its own DNA of ancestry and culture, depending on where and how a variety originated. Great Eu…
It’s this time of the year that my Irish ethnicity comes to the surface. Thanks to my Irish grandmother, Margaret Mary Cairns, my Irish cookin…
What is this thing called love?
OK, the holidays have passed and our lives are returning to normal. Our bank accounts tell us spending money is out of the question. We are al…
Whether it’s a French croquet monsieur, English toastie or American grilled cheese, nothing says “Yum” like a melty, warm cheese sandwich. Chi…
