holiday

  • Kids of all ages have per­fected the art and tra­di­tion of egg dying for Easter.

    From waxy pen­cils to small tablets of color, not much has changed in the dec­o­ra­tion process. Or has it?

    The kitchen pantry is a stu­dio of nat­ural ingre­di­ents and inter­est­ing col­ors wait­ing to be used. Com­mon food items, and food waste in some cases, will trans­form an ordi­nary hard boiled egg into a beau­ti­ful show­piece.

    Nat­ural dying ele­ments have long been used in fab­rics and paper. Porous eggshells invite color no mat­ter the source.

    Red cab­bage and beets, brown, red or yel­low onion skins con­tribute to an array of egg color pos­si­bil­i­ties. So will cof­fee, tea, and dried spices.
  • Good news for fruit lovers after the Thanks­giv­ing feast. Apples and cit­rus fruits begin to dom­i­nate pro­duce stands and farmer’s mar­kets.

    No need for unwar­ranted com­par­isons. Both fruit fam­i­lies con­tribute to bev­er­ages, snacks or meals this time of year.

    Ver­sa­tile and dis­tinc­tive, each cat­e­gory seems to have end­less pos­si­bil­i­ties as new vari­eties become avail­able through­out the sea­son.

    Ambrosia, Hon­ey­crisp, Opal or Sweet Tango apples remind us that there is a favored choice for every taste pro­file. Sweet and crisp, choose the one that fits out of hand or bak­ing needs.

    Tiny Lady apples and other minia­ture vari­eties range from bril­liant red to golden yel­low with red blush. They run from sweet to tart in taste and are good for hand-​eating or cook­ing. They make for par­tic­u­larly good gar­nishes and fresh décor ingre­di­ents dur­ing win­ter months and upcom­ing hol­i­day celebrations.
  • Flow­ers speak a lan­guage all their own. We give them for hol­i­day cel­e­bra­tions, mile­stones and achieve­ments and to mourn the loss of someone’s pass­ing.

    Var­i­ous flower stems con­vey mean­ing through color, scent, and their cul­tural indi­ca­tions.

    Bound by tra­di­tion, Valentine’s Day gifts typ­i­cally include cards, candy and in some cases jew­elry. Flow­ers nearly always accom­pany any of those presents.

    For many cen­turies, flow­ers were used to con­vey roman­tic mes­sages with­out hav­ing to ver­bal­ize the direct inten­tions. Par­tic­u­larly in the Vic­to­rian Era, it was con­sid­ered impo­lite to openly state emo­tions or show phys­i­cal affec­tion.

    The vehi­cle most often used to con­vey roman­tic inter­est or courtship was flow­ers. Spe­cific bou­quet arrange­ments, col­ors or types of flow­ers used would send a quiet lovers message.
  • It’s not that we hate cake. Most of us have enjoyed a deca­dent slice of choco­late, coconut or red vel­vet cel­e­bra­tory cake before.

    It tasted great as we toasted the bride and groom, grad­u­ate, retiree or anniver­sary couple.

    Birth­day cakes are a bit dif­fer­ent and very per­sonal. Young ones get tur­tles, trains and car­toon char­ac­ter cakes molded and dec­o­rated to their surprise.

    Teens fre­quently bake their own or one for their friend. They choose ice cream cakes, fun­fetti or Oreo cookie cake. Cup­cakes included for teens and sweet­ness is off the charts.

    Adults get the wide open cake range from car­rot with cream cheese frost­ing to molten choco­late lava and every­thing in-​between.

    Birth­day choices run the spec­trum with­out any guilt over bak­ery pur­chased cakes. Bundts and spe­cialty types go over the top on stun­ning designs. Where to place the can­dles might prob­lem­atic between the swirls, curls, rib­bons and fresh flower petals.

  • Dads have that rep­u­ta­tion for being “super-​heroes”. That does not mean they have to eat like Super­man, right?

    Dads are just reg­u­lar peo­ple look­ing to stay fit and healthy for their fam­i­lies. They do like to eat, drink and be merry when the oppor­tu­nity strikes.

    Upcom­ing Father’s Day is a per­fect chance to share good food with the fathers in our lives. Like most hol­i­day cel­e­bra­tions, the ways we make merry are diverse and unique.

    Every­day dad food does not trans­late into “cheese, bacon and burg­ers”. Tra­di­tional fare from days long past was largely meat and pota­toes basics for Dads. Maybe for most con­ven­tional men, that would still be typ­i­cal.

    New dude foods, pre­pared by using the fresh­est ingre­di­ents, strike a cord with those favorite fam­ily tra­di­tions and deliver full of fla­vor on the plate.

    By exam­ple, Pops might like a nice ravi­oli with red sauce, skil­let chi­laquiles or mar­i­nated skirt steak on Father’s Day. Cook­ing at home can be a group effort. “No fuss” should be the mantra of the day, but if a lit­tle extra effort is made, we’re good!
  • Thanks­giv­ing left­overs are a bet for at least one good sand­wich or warm plate of com­fort post hol­i­day feast.

    If soups, sal­ads and sides don’t lend a cer­tain kitchen inspi­ra­tion to the day after foods, rethink the approach.

    A few sim­ple fresh ingre­di­ents will ignite a spark to the dol­drums of those glass dishes stacked in the fridge.

    Intro­duce gin­ger root, cilantro, edamame and shi­take mush­rooms for a boost of fla­vor to any bowl of Asian noo­dles or rice dish. Spice it up with chili pep­per paste (kochu­jang) or chili pep­per flakes (kochukaru).

    Fresh herbs like basil, mint and Ital­ian pars­ley boost taste buds with a dif­fer­ent take to cold sal­ads. Tar­ragon or baby dill move things in an alto­gether new direc­tion.

    Peas, arti­choke hearts and fen­nel bulbs and fronds add more than just bright green­ery. Allow the dis­tinc­tive tex­tures and extra­or­di­nary fla­vors to sur­prise the palette. It’s not grandma’s turkey salad if wal­nuts, apple chunks and curry pow­der get folded in to the mix.

  • The 2019 Lunar New Year starts on the fifth of Feb­ru­ary. Com­ing off the Year of the Dog, this is the begin­ning of the Year of the Pig in the Chi­nese zodiac. The ele­ment for the year is Earth.

    The promise for the new year is one of joy, cel­e­bra­tion and suc­cess in all areas of life.

    The pig (known also as the boar) is said to be gen­er­ous, social and sta­ble.

    An Earth Pig year com­bines a real­is­tic but happy-​go-​lucky socia­ble pig com­bined with the steady and sen­si­ble char­ac­ter­is­tics of Earth, it her­alds a reward­ing and pros­per­ous year. This will be a year to enjoy friend­ships and social con­tacts and come together for the com­mon good.
  • No one likes to get pushed around. Some­how, the early retail pres­ence of all things Thanks­giv­ing, Christ­mas and Hanukkah in Octo­ber feels like we are get­ting nudged. Stop the push­ing.

    In the orbit of fresh pro­duce, we take our cues from truly sea­sonal veg­eta­bles and fruits.

    Import pur­chases make eat­ing avo­ca­dos, corn and toma­toes a year-​round culi­nary pos­si­bil­ity. There are still a few Amer­i­can grown items that com­pletely set a tone for “here today, gone tomor­row” enjoy­ment. Fresh cran­ber­ries are indeed a sea­sonal har­bin­ger.

    Native to North Amer­ica, cran­ber­ries are a pow­er­house of nutri­tion with sub­stan­tial health ben­e­fits. Antioxidant-​rich, they hold the magic for a mul­ti­tude of con­di­tions from pre­ven­tion to rem­edy.

    This fall fruit dar­ling is har­vested begin­ning in Sep­tem­ber and goes through mid-​November in states like Wash­ing­ton, Ore­gon and Michi­gan. Wis­con­sin and Mass­a­chu­setts are the two largest pro­duc­ers in the United States.

    Cran­ber­ries grow on low-​lying vines in imper­me­able beds lay­ered with sand, peat, gravel and clay. These beds are known as “bogs” or “marshes” and were orig­i­nally cre­ated by glacial deposits.

    Com­mer­cial bogs use a sys­tem of wet­lands, uplands, ditches, flumes, ponds and other water bod­ies that pro­vide a nat­ural habi­tat for a vari­ety of plant and ani­mal life.

    Most cran­ber­ries are wet har­vested when grow­ers flood their bogs. They then use har­vest­ing machines that loosen the cran­ber­ries from the vines. Air cham­bers in the cranberry’s cen­ter allows it to float to the water’s sur­face. The berries are then cor­ralled and trans­ferred to a truck for transporting.
  • Car­ni­val sea­son always cul­mi­nates on Fat Tues­day, the day before Ash Wednes­day, the first day of Lent.

    Peo­ple lucky enough to visit New Orleans the week lead­ing up to Mardi Gras will enjoy a feast of foods and sig­na­ture bev­er­ages.

    Influ­ence comes largely from Cre­ole and Cajun cuisines. Clas­sic crowd pleasers include gumbo, jam­bal­aya and étouf­fée.

    Loca­tion aside, plan a cel­e­bra­tion dur­ing the days of Car­ni­val. High­light slow cooked, fla­vor rich meals that can feed a large table.

    Build­ing depth in dishes is easy when it comes to mas­ter­ing the all pow­er­ful Miropoix. Three veg­etable basics — car­rots, cel­ery and onions com­prise this start to many fine dishes.
  • There are ten cel­e­brated national hol­i­days in the United States, so named by con­gress. After those stayed hol­i­days, peti­tions get intro­duced to local, state and national offi­cials for com­mem­o­rat­ing other wor­thy days.

    Fewer than 150 are granted in an aver­age year, across all cat­e­gories, by the pres­i­dent of the United States. Still oth­ers get invoked at a more local level procla­ma­tion.

    Even so, that still gives us every­thing from National Pome­gran­ate Month and National Cherry or Pecan Pie Day to draw atten­tion to the pro­duce indus­try and ingre­di­ents wor­thy of a food hol­i­day.

    How­ever man­u­fac­tured, some of the food related hol­i­days make per­fect sense. National Bar­be­cue Day and National Ham­burger Day coin­cide with the upcom­ing Memo­r­ial Day Hol­i­day week­end.

    For most of the coun­try, Memo­r­ial Day week­end launches the sum­mer out­door cook­ing sea­son. We build mem­o­ries around shar­ing food and cre­at­ing food events in more casual environment.
  • Folk­lore and super­sti­tion pre­vail in the kitchen on New Year’s Day.

    What we eat on day one may well set the course for all the days to fol­low in 2019. Many cul­tures look to foods that are round or shaped like a ring will bring things full cir­cle. This sig­ni­fies good luck.

    For­ward move­ment, good health and pros­per­ity are all wel­comed as we cel­e­brate the com­ing days ahead.

    In Hol­land, by exam­ple, a round frit­ter made of raisins and apples is a New Year’s Day favorite. The tra­di­tional Dutch treat may, in fact, be the orig­i­nal donut. What a way to start to the New Year!

    Some fam­i­lies choose to assem­ble twelve round fruits, one for each month, to usher in the new year. Gather up oranges, grape­fruit, quince, pome­gran­ate, grapes, per­sim­mons, figs and apples for this fresh offer­ing. The healthy mon­tage will only lead to wise per­sonal choices for good eat­ing in the com­ing year. That is a cus­tom worth get­ting used to.
  • Decem­ber hol­i­days beg for some décor that is fresh and nat­u­rally fra­grant to com­bat the assault of plas­tic, glit­ter all things arti­fi­cial.

    Yule­tide cheer has evolved from past tra­di­tions into mod­ern day dec­o­ra­tions using ever­greens, berries, fruits and lights.

    Gar­lands, wreaths and can­dles were once the only sure thing when it comes to door­ways and man­tels.

    The sig­nif­i­cance of a wreath, sym­bol­iz­ing ever­last­ing life, goes back to ancient Greek and Roman times.

    A renewed approach to fresh arrange­ments main­tains mean­ing to the com­po­nents. Con­tem­po­rary designs appeal to a much broader con­sumer base.
  • Memo­r­ial Day was orig­i­nally known as Dec­o­ra­tion Day.

    After the Civil War, it was des­ig­nated as a time to dec­o­rate the graves of fallen sol­diers with flow­ers. By the 20th cen­tury, the day became known as Memo­r­ial Day and was extended to honor all Amer­i­cans who have died in mil­i­tary ser­vice.

    As we com­mem­o­rate the coura­geous men and women who’ve paid the ulti­mate sac­ri­fice, let’s look for mind­ful ways to show our respect.

    There are many mil­i­tary memo­ri­als, muse­ums, and mon­u­ments through­out the United States. As sum­mer vaca­tions and trips are writ­ten on the cal­en­dar, plan a visit to one of these extra­or­di­nary des­ti­na­tions.

    Learn about our mil­i­tary his­tory and get an up-​close– and-​personal per­spec­tive of what our com­bat men and women expe­ri­enced. Pow­er­fully mov­ing, each memo­r­ial has a nar­ra­tive unique to time and place.

  • Earth Day is just behind us. Mother’s Day is just ahead. The two cel­e­bra­tions bring aware­ness to the influ­ences of moth­er­hood.

    Mother Earth and Mother Nature cue their mes­sages from other like minded moth­ers. We are only on this lovely planet for a very short time. While we are here, we need to mind our man­ners and play by the rules.

    Things a mother might say–

    “Go out­side and play” was a mantra of all baby boomer moms. Get­ting on a bike or going for a hike meant ulti­mate free­dom.

    Being out in nature has a way is fast-​paced life of ours can eas­ily strip out any nat­ural rhythm that we humans long to be a part of. The cycle of each sea­son speaks to our pri­mal nature. Go outside.
  • It’s cus­tom­ary on Mother’s Day to honor mom with break­fast in bed or a din­ner menu made on the bar­be­cue.

    Col­or­ful flo­ral bou­quets, arrange­ments, and pot­ted bloom­ing plants are an expres­sion of love for those moms who pre­fer botan­i­cal signs of affec­tion.

    While the orig­i­nal idea of a day devoted to moth­ers was con­cep­tu­ally a day of observ­ing peace dur­ing wartime, today’s remem­brances have more to do with fam­ily gath­er­ings and activ­i­ties.

    There are some moms out there who just want a quiet day of gar­den­ing, read­ing for plea­sure or leisure time. That could include a dream of nap­ping on a lounge chair or ham­mock. Sleep deprived moms are largely fueled by cof­fee and the next item on the daily “to do” list. Check.

    Expen­sive pur­chases of jew­elry and the like mat­ter less than catch­ing our col­lec­tive mom breath. Cre­at­ing space and time to slow down is really what moth­ers may need most. In par­tic­u­lar, moth­ers of small chil­dren rel­ish a few min­utes to themselves.

  • Food his­to­ri­ans credit Por­tugese cooks for the tasty spread we’ve come to know as mar­malade.

    Orig­i­nally made of quince (marmelo is the fruit’s Por­tugese name), the sweet/​tart gel like paste is used in desserts, breads and cakes.

    Quince are a rel­a­tively unusual fruit in that they are rarely, if ever, eaten raw. Mak­ing them into a jelly/​preserve/​compote allows them to be savored well past their sea­son.

    In Brazil, most marme­los are boiled, sweet­ened and then reduced to a thick jelly-​like paste called marme­lada.

    Quince are very tart and tan­nic, mak­ing them almost impos­si­ble to eat in their nat­ural state. Dur­ing cook­ing, their tan­nins mel­low and change color, giv­ing cooked quince a lovely pink-​to-​reddish hue.
  • As the eight days of Hanukkah fin­ish, we are gen­tly reminded of those lovely fried gems that are cus­tom­ar­ily eaten dur­ing the course of the Fes­ti­val of Lights.

    Tra­di­tion serves up golden brown latkes. One does not have to be Jew­ish to appre­ci­ate this espe­cially del­i­cate good bite. Nor do we need to con­fine our latke indul­gence to the few short days of the hol­i­day sea­son.

    Latkes (potato pan­cakes) are tra­di­tion­ally topped with apple­sauce or sour cream. There are many new cre­ative vari­a­tions to these cakes and top­pings.

    The crisp, golden clas­sic is made of shred­ded rus­set pota­toes and grated fresh onions. Yukon gold or sweet pota­toes put a softer spin on the clas­sic.

    Other root veg­eta­bles like car­rots, turnips and parsnips sur­prise the pal­let in a new cake direc­tion. Include zuc­chini, cau­li­flower, apples, green onions and fresh herbs to amp up flavors.
  • Gin­ger­bread and hol­i­day spices are warm­ing from the inside out. Take com­fort and joy to the next level by includ­ing pears in those fes­tive prepa­ra­tions.

    Maybe the best part of pears this time of year is their acci­den­tal orna­men­tal nature. The sen­su­ous shapes and var­i­ous sizes and skin col­ors sug­gest end­less culi­nary pos­si­bil­i­ties. They pro­vide a fresh fruit com­po­nent in baked goods, sal­ads and entrees, while all at once insert high drama and art on the plate.

    Pears are very ver­sa­tile. In addi­tion to being served raw in almost any­thing, pears bake, poach, sauté, roast and grill very nicely. They can be made into pre­serves, jams and chut­neys which can be a sea­sonal boost to pan­cakes, waf­fles and toast.

    Whole, sliced, chopped or chun­ked, pears offer great fla­vor in addi­tion to tex­ture and visual inter­est to many recipes.

    Firmer vari­eties like Bosc, Anjou, or Con­corde are best for heated appli­ca­tions— poach­ing, bak­ing and grilling. Because their flesh is denser, they hold their shape bet­ter. Their inher­ent fla­vor is not over­pow­ered by other cook­ing ingredients.
  • Memo­r­ial Day and week­end are focused on cel­e­bra­tion and remem­brance for those who’ve made the ulti­mate sac­ri­fice. We honor those who’ve died while serv­ing this great nation.

    Invari­ably, the week­end also ends up being the unof­fi­cial start of sum­mer. Vaca­tion travel, pic­nics, camp­ing, bar­be­cues and patio par­ties bring fam­i­lies and friends together.

    Lucky for us all then that with warm weather trend­ing, sum­mer berries are com­ing into peak play. Cal­i­for­nia grow­ing regions are now har­vest­ing sen­sa­tional blue­ber­ries, straw­ber­ries, rasp­ber­ries, boy­sen­ber­ries and black­ber­ries.

    Multi-​dimensional, berries add that burst of color and fla­vor zing, just where expected. Plan­ning for break­fast, smooth­ies, sal­ads or sum­mer desserts? Berries are a knock­out for pre­sen­ta­tion and get an A+ for taste.

    Straw­ber­ries always seem to top the list for favorite fruits. Blue­ber­ries are inch­ing up with kids and those adults who like to power up with super foods.

    The antiox­i­dants in berries just seem to be an added bonus. We eat them because we love them. The fact that they are a health­ier alter­na­tive to other pos­si­ble warm weather treats makes them all the more desirable.
  • Good­bye mon­key, hello rooster”. The Lunar New Year begins on Jan­u­ary 28, with fif­teen days of cel­e­bra­tion and feast­ing ahead.

    Shrug off the shenani­gans of 2016 (those mis­chie­vous­ness mon­key traits) and usher in the con­fi­dence of the rooster.

    Always well dressed, other rooster traits include loy­alty, talk­a­tive­ness, punc­tu­al­ity, hon­esty and hard-​working dis­ci­pline.

    As the two week Spring Fes­ti­val cel­e­bra­tions take place, fam­i­lies and friends travel great dis­tances to be together over shared meals and spe­cial events.