Friday’s food: Lentils

Another one of cooking’s “Oldies but Goodies” these legumes (pulses) have been around since prehistoric times and are thought to have originated in the Near East or Mediterranean. Perhaps the most famous lentil meal was the stew for which Jacob traded his birthright to Esau (Genesis 27:1-46).  It was also part of a bread recipe…

Friday’s food: Turmeric

If you’ve eaten ballpark-style mustard, then you’ve eaten turmeric. Long before one, two, three strikes you’re out at the old ball game, this seasoning had already been established as a major player in Asian and Indian cuisine.  Want to add it to your spice rack?  Turmeric is widely available at a  grocery store near you…

Friday’s food: Wine

It is used in religious rituals, has been consumed for thousands of years, and you don’t make it – you craft it. Wine is food…and as with any food, having enough is great – having too much is a mistake. Just so you know, oenophiles are people who have an interest in things wine related. …

Friday’s food: Beer

Labor Day is coming up and that usually means something on the grill and beer all around. Well, there’s more to beer than popping the top.  Read on. The brewing and enjoyment of beer is as old as the practice of growing grain, though it barely resembled what we now recognize as beer, ale, larger,…