February may be a short month but it is in no way short of culinary holidays and foodie observances, including but not limited to:
- Cherry Month – considering how many types of cherries there are, we may need more than a month to celebrate them all properly. And really, who wouldn’t extra time for cherry pie, cherry sorbet, cherry sundaes, chocolate covered cherries, dried cherries (excellent in summer salads not to mention in trail mix) and cherry preserves. Maybe we should – within National Cherry Month – declare a day for the top 20 or 30 most popular species? Someone get on that, right away! Thanks.
All those cherries not enough for you? Well, then: Continue reading “Feb: So Many Food Holidays, So Little Time”
Oh the weather outside is … well, actually it isn’t frightful at all. It’s rather brisk and chilly, yes. But bright and sunny. Never mind the song then. What else can we talk about? Oooh, it’s December 4th – Cookie Day! We can talk about cookies. What is your favourite cookie? By which I mean either to eat or make (or both).
Today, so my research tells me, caviar day. Which kind? Whichever kind you like.
Black caviar is from sturgeon varieties – beluga, sturgeon and stellate sturgeon – and is not (as one might expect) always black. Sometimes it is grey (beluga), sometimes a quite a dark bronze-y shade (sturgeon) and finally deep inky black (stellate).
Red caviar comes from either on of variety of salmon or trout – keta (dog salmon) is apparently considered the best type of red caviar. Continue reading “On the Occasion of Caviar Day”
Banbury is, as you may know, forever entwined with Banbury cakes – flat-ish oval pastry filled with spiced currants. They’re not unlike Eccles cakes and they’re still available in Banbury though not in the two shops most associated with them in days or yore. I present to you – the days of yore.
E. W. Brown’s Original Cake Shop, 12 Parsons street.
There was some dreadful idea being tossed around about turning that A. Betts High Street space (very much present and in use lately as a pop-up shop) into an arcade. Continue reading “Banbury and the Bard”
March is full to the brim with culinary observances.
CAFFEINE AWARENESS MONTH: I’m hugely aware of it, thanks. In fact, the more I have, the more aware I am. We’re always been more or less in a constant state of caffeination at Fabulous Foodie. From a few facts in our Quick Coffee Trivia Round Up to our tips for Crafting a Cup of Coffee; from the mildly mind-bending Coffee Conundrum, Caffeine Continuum to choosing which coffee day to celebrate in Coffee Really Gets Around.
CELERY MONTH: An entire year has passed since I posited that there was no reason celery needs an entire month and I have yet to hear anyone present anything that has changed my mind. Not even the people who run Celery Flats in Portage, Michigan. What is Celery Flats, you ask? Continue reading “Marching to a Foodie Drum”
Happy Whipped Cream Day, my friends!
I won’t ask how you plan to mark the occasion. That is between you and the whipped cream – but a few suggestions from upcoming dates on the January culinary calendar:
Continue reading “Whoopin’ It Up With Whipped Cream”
Instead of nattering on about how much I love spaghetti and pasta in general (which as I go on and on about it, I’ve made abundantly clear), I thought I’d demonstrate how much more there is to spaghetti than you might think. So many kinds, so many ways to serve it.
Continue reading “Happy Spaghetti Day!”
I went to see if I could find some interesting or odd details about chocolate covered cherries when I was brought up short by the SHOCKING number of recipes online for making your own chocolate covered cherries.
Don’t misunderstand. I love chocolate covered cherries but at no time, in no way and in no circumstances that I could ever imagine would I make them. Who does that? Anyone?
Before anyone asks: yes, my fellow Americans – bicarbonate of soda is the same as baking soda. Now that we’re on the same page – Happy Bicarbonate of Soda Day!
There was a time when I assumed the only thing bicarb was good for was, once mixed in with water, as a hangover remedy. These days I bake more so I realize there’s more to it than that. But I’ve also realized in the past year or so, that its usefulness as a tool in the cleaning arsenal around the house is unrivalled. Well, only rivalled by lemons. Between bicarb and lemons, I hardly need anything else.
I’ve been switching to greener cleaning options these days – for a number of reasons, chief among which is the obsession that cleaning product manufacturers have these days about scenting EVERYTHING. They clearly have a very different understanding of the word “lemony” or the phrase “pine fresh scent” than I do. YUCK!
So, I thought to mark the occasion of Bicarbonate of Soda Day, I thought I’d round up a few of the ways I used bicarb around the house. You may find a useful tip or two – and by all means, share any others you might have.
Continue reading “10 Best (Non-Baking) Uses for Bicarb”
I don’t know about you but after the relentless crunch of holidays from Thanksgiving to New Year’s, I need a break. As a result, I tend to ignore the culinary holidays during the first half of January. If you’re one of those people who always makes the infamous “I will lose weight in the new year” resolution, you may wish to consider ignoring them as well. The first half of January makes it pretty clear that the culinary calendar is against you.
January 2 is Buffet Day. Seriously? On January 2? Why not simply INVITE people to break all those New Year’s resolutions. Cruel, I call it. Even more cruel – you know what else Jan 2 is? National Cream Puff Day. Yeah, that’s right. Cream Puffs. Go on. Resolve to lose 15 lbs. Just not on Jan2.
Maybe wait until the next day? I mean, one more day … oh wait.
Continue reading “Foodie Resolve: To Avoid Resolutions”