Category: Gourmet in the Field

Cooking, Food Essays, Gourmet in the Field

Cake with Wild Abandon

I love cakes, particularly grand layer cakes that can be cut open to reveal strata of frosting and fillings. I’m always a bit disappointed in anyone who doesn’t want a birthday cake, claiming a preference for ice cream cakes, or pies, or some other alternative dessert. (Apologies to all my family members who fit in […]

Cookbook Roulette, Cooking, Gourmet in the Field, Recipes

Cookbook Roulette #9 – When Dialects Differ

Have you ever followed etymological click bait and read detailed paragraphs about the invisible differences between American and British usage of what is apparently the same word? I’m referring to things like ‘boot’, ‘bonnet’, ‘jumper’, and ‘biscuit.’ Every once in a while I’ll have a moment of epiphany when I track down another difference and […]