Class: Performance for Writers (Aug. 20th)

I've been wanting to teach a class like this for a long time. Why? I'm a trained actress and comedian, so standing up in front of a crowd is not only easy for me, it's the highlight of any day. But we do not live in a world where one can sit in a dark room, craft a book and call it day, at least not anymore.  Although writers tend to be bookish types, at some point you’ll need to discuss or read your work in front of an … [Read more...]

I Think We’ve Found the New Pope

I never share cat photos, but I had to share this one, especially on the news that the present Pope is retiring. As it happens, this cat is in Rome. Coincidence? I think not. Forgive me if this strikes anyone as blasphemy. I'm only Catholic by marriage; otherwise, I'm a lapsed Baptist. I'm in bed with a serious flu and still recovering from ripping all the ligaments in my right ankle, struggling to write on book … [Read more...]

Protected: Recipe Testing Tips

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Fearless Approved Schools: The Cook’s Warehouse – Atlanta

The Cook’s Warehouse Fans of the store’s fancy cookware will be happy to know (if they don’t already) that Cook’s Warehouse offers recreational classes to help keep that cookware in good use. Beginners might start with Mastering Basic Techniques, where they’ll learn how to saute, roast and bake. Or perhaps the all-important Knife Skills 101. Other classes focus on baking, regional and international cuisines, seafood, … [Read more...]

Fearless Thanksgiving: Homemade vs. Purchased

Story by Kathleen Flinn, with excerpts from Buy the Butter, Make the Bread by Jennifer Reese I may be the only person on Earth who likes grocery stores. Oddly fascinated by them, actually. I can spend hours in a supermarket, marveling over this new perverse concoction or that, engaging in some passive cart voyeurism. The one time of year I don't enjoy the aisles, however, is around Thanksgiving. Harried people make … [Read more...]

Friday Reads: Why food still matters

If I told you Mark Bittman visited Seattle Wednesday to complain to a packed auditorium about the prevalence of UFOs in America, you'd probably think the food writer had gone batty. But Bittman wasn't bemoaning spaceships or alien invaders. He was talking about unidentifiable food objects (that's UFOs) such as Cheetos, Doritos and other non-foods, and the fact that the food industry peddles more of them than you can shake … [Read more...]

Recipe: Easy Fresh Tomato Sauce

Be sure to have all the ingredients ready before starting the sauce. It’s ready more quickly than you expect. Good tasting fresh tomatoes make all the difference here; cherry tomatoes work especially well and just need to be cut in half. Makes enough sauce for about four- to six-ounces of pasta, or two servings. 2 to 3 cloves garlic, minced ½ cup finely chopped onions About one-pound tomatoes, chopped ¼ cup white wine … [Read more...]

Recipe: Light Pumpkin Spice Cheesecake

I don’t like cheesecake. So often, it tastes simply of cream cheese and sugar, so rather than a guilty sense of pleasure, it leaves a cloying aftertaste in its wake. But my mother requested pumpkin cheesecake for Thanksgiving, so I reluctantly researched recipes. I got annoyed at recipes calling for up to a stick of butter or a cup of sugar to be added to a graham cracker crust. Seriously? Graham crackers already contain … [Read more...]