An Observation

When we first married, starting our family, we bought a crèche from Woolworth’s — a basic set with the family and a crude stable. For ten or so years after, we could buy individual figures to add — more shepherds, camels, sheep, dogs, the three wise men, angels, and so forth. There were many choices, many displays…

A Butler Thanksgiving

I finally do have to tell one food story about my own family, the Butlers. My mom was a practical, hearty, and delicious home cookin’ cook, and over Thanksgiving when I was in high school, we would have as many as 20 friends staying over for the last weekend of deer season in Vermont. All…

Part III: Culmination and the Cultivated Gourmet

One eventually cultivates taste. Through personal experience and knowledge well-worn, passed down from those who came before, one accumulates a lexicon of culinary standard. Blushing Bunny, Hong Kong Pork Chops, Yo’s Salad, Nana’s Meatloaf, Mimi’s Potato Salad, Hungarian Rolls, Jeff’s Baked Beans and Peaches. This is the delicate language of the gourmet. Food is not…

LLF Tries Italian!

In the mid-1940’s, during high school days, brothers Len and Rich happened to be attending Keene High at the same time, Len in his senior year, and Rich in his freshman year. Back then, life at home was slow and quiet; no TV’s, with radio usually in the evening only. Afternoons at 101 Court Street…

A Family Introduction

Well, this is aimed at new members to the Farina circle. I remember when I first went to Christmas cum Thanksgiving cum Easter cum Big Birthday dinner at Connie’s. The discussion for days…nay, weeks…ahead was of the meal and variations on what it would be and how it would taste if this or that was…

Part II: Sophomoric Taste Buds

Every day, this is the case: Have a Coke and a Smile; Pepsi — Generation Next; Sprite — Obey Your Thirst; Big Mac Attack; Burger King — Your Way, Right Away; Beef — It’s What’s for Dinner; Pork — The Other White Meat; Got Milk?; Brown Eggs Are Local Eggs, and Local Eggs Are Fresh; Remember — It’s More Than Pizza……

A Pointed Story

It was a bright clear sunny day in the mid to late 1960’s. Lunch time on McKinley St. Dad had come home from Markem’s at noon and I remember watching Mom’s back in the kitchen as she bent over the four-legged grill on the counter by the sink. To and fro she moved buttering bread…

Fine Dining, Newfoundland Style

One of the most interesting meals I ever had was planned and served to Abby and I by eight-and ten-year old Jo and Yo. First, the setting was magnificent, if a tad exposed: a classic 2-person rectangular rock had been deposited on the rocky shingle of the Codroy River in Newfoundland just below the famous…

Cooking tips from Jeff Butler

Jeff’s basic cooking discovery for those who cook from cans, including Dinty’s La Choy, chili, any soup/stews, even any pot pies if you break the crust: The problem aways is once the canned/pre-prepared food in question has been heated appropriately is what to do with so much left over sauce/syrup/gravy whatever. The traditional method, which…