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July 17, 2020

One of my first kitchen memories is when I was a tot playing at my mother's feet as she cooked. She must have just swept the floor because I was able to gather a goodly collection of little stick pieces of broom. These I put into the metal lid of a jar which I had filled with water and which I then set over the grate in the floor that the heat came out of. I sat beside this heating grate tending my pot importantly, filled with...

December 10, 2019

Thanksgiving was a disaster!

This year some friends invited us for the holiday to their new house in Suches, Ga., which is in the northeast part of the state, and which the geography in between makes more onerous to get to than places that look much further away on the map. Accordingly, we set out the Wednesday before, planning to spend the night. I was traveling with my—ahem!--footed trifle dish!

I am hard core enough in the ki...

March 5, 2019

I'd gotten out of the habit of writing cooking columns when a couple of simultaneous happenings sucked me back in. I'll tell you about the first one here, and the other at the end of the column.

On Feb. 13, the Chattanooga newspaper published a cooking section awful enough that I ended up on the floor twitching. It made me remember that that food page was one of the reasons I launched The Dade Planet three years ago. Just as re...

January 4, 2018

Buddha bowls are visually appealing, obnoxiously healthy and utterly delicious paths toward nutritional nirvana....

After Thanksgiving I walked into a Trenton business to find the owner, ordinarily a fit and energetic man, hobbling around with a cane. Gout, he told me.

He said gout attacks were caused by uric acid crystallizing in joints, frequently associated with the consumption of rich foods and meat. That made it a natural...

December 14, 2017

This spring, when I was recovering from a broken leg and had far too much time to think, I had an epiphany about home cooking.

When I cook something I make frequently, I often notice it doesn’t come out the same as it did last time. The adage I’ve developed for this phenomenon is: You can’t step in the same biscuit dough twice. (This sounds unhygienic, but is meant to be a metaphor.)

Ending up with something a little different i...

December 7, 2017

     ​​To preface this recipe, I wrote a deep and profound treatise on home cooking as it relates to the fabric of reality. I worked late to finish it, in fact putting off the aforementioned home cooking until close to bedtime.

     Then I realized the recipe already had a backstory long enough to preface just about anything, or kill wildlife. It contains history, sex, foreign travel, love betrayed and the endur...

December 29, 2016

Recently it has fallen to my lot to hear a lot about the health benefits of a magical substance called "bone broth." It cures colds, eases joint pain, speeds recovery after injuries, helps fat people lose weight, makes your hair shine and your fingernails grow and can be used to raise the dead ...

Well, practically. Have you noticed, advertisers sometimes say things that aren't true to sell their products? And by the time I be...

May 13, 2016

Ingle's has expanded its stock of Asian food products, proving conclusively that we live at the throbbing epicenter of the universe. Note the store-brandcoconut milk you can snap up fer cheep.

   I live at the dead center of the universe and it’s damned convenient. It’s remote enough that I never worry about traffic but sooner or later everything I need gets sucked in here by mysterious galactic forces.

            That’s my op...

May 3, 2016





            It’s a little early for pickle recipes, but not if you’re the Procrastination Queen of America. If you’re the PQOA, the best time to have started is 10 years ago and the second best time is now.

            In fact, I have been trying to make a Bob’s Little Acre column out of my late mother-in-law’s refrigerat...

March 24, 2016

       The cooking section of our local daily newspaper was one of the reasons I had the nerve to launch an independent newspaper. I love to cook, I love to eat, and I had always loved reading the cooking section. But finally it got to where reading it wasn’t just like witnessing the death of the newspaper biz, it was like watching it commit suicide....

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