The Market

Food movies make me want to move to France. By and large these movies include French words, French cuisine, and an overall love for everything French. Since our daughter’s name is  French, this would be a natural move – supposing we could find a small town such as the one in A hundred foot journey

Finding space to create in a garlic clove

Malawian garlic is small. Very small. When a recipe calls for one clove of garlic, I use four. Chop off the small end, and carefully peel back shell to reveal tender, pungent flesh. Until two months ago, I was helpless in the kitchen. Kitchen wisdom from my resourceful mother, and tips from my creative-in-the-kitchen sister-in-law,

Plumerias and Cooking Fat

First-time visitors are reliable to come up with observation statements, often comparing things that seem similar to the way they are at “home.” The clothing, the coca-cola, car companies and brand names. Isn’t it interesting that while we may love taking in the “newness” of things around us, our sight is drawn to what we

Dinner table conversations: The heritage of our food

How has a month passed without a new post? This month, I can tell you exactly how. 7,000 driven miles, at least 8 audio-books completed, (Our favorite activity during long drives), surprise visits and long-awaited reunions, farewells and see-you-laters, meeting new friends (and new family members!), and lots and lots of food. Most recently, we