Calling All Vegans & Vegetarians!

Check out this absolutely delicious post on vegan/veggie sushi by my über talented Sister, Ann Lovejoy. I may be an avowed omnivore, but these dishes are genuinely mouth watering.

If you’ve not done so, subscribe to Annie’s blog while you’re reading her latest post.

Great Solstice Post by my Sis

Check out this wonderful post by my Sis, Ann Lovejoy  its full of great house made tips for making healthy and amazing goodies. 

And do follow the link to the fabulous story of the Japanese photographer who took some absolutely heartwarming pics of her Grandma and Grandma’s cat.

If this isn’t what holidays are for, then I don’t know what…

Happy Solstice to you all – it’s all warmer and brighter from here on!

A Tale of FIFO

I’ve written here on the FIFO principle before; standing for First In, First Out, it’s a core concept to adopt in any kitchen. FIFO is critical to food safety, and the best way to reduce waste in your kitchen.

This weekend, I was cooking at my Sister’s, when… Well, I’ll just let her tell the story – Check it out here.

A tart, sort of...

It looked good though, didn’t it?

Gotta Go Goan!

Thats Goan, as in, Goa state, located in the south western part of the Indian Subcontinent. My friend Nandini owns and operates the goanwiki website, a paean to all the wonderful stuff that come from that stunningly lovely corner of the world. She’s an engineer, a marketing guru, and a multi-lingual incredible chef to boot.


Goa, while thoroughly Indian, has deep Portuguese roots than infuse the culture, and especially the food of the region.  Goa is the smallest, and one of the least populated  states in India; Otis immensely popular with tourists for its beaches that border the Arabian Sea, as well as its rich flora and fauna. The Portuguese influence is certainly noted in the name of the largest Goan city, Vasco da Gama, named for the legendary explorer, and  in the city of Margao, where it’s notable in architecture as well. Claimed by the Portuguese in the late 16th century, Goa remained a holding until it was annexed by India in 1961.


Nadini’s post are redolent with the spices and unique recipes brought to fruition by the blending of Indian and Portuguese cuisines. Even this deceptively simple pork and bean dish takes on a whole new slant.


I’m a follower and a fan, and I encourage you to do the same; she’s got a broad range of recipes to work  from, and I guarantee that there are a bunch of seriously delicious things here. Dig in.

Saude!