My Statistics
I've published 231 articles that have been viewed 501,126 times. I've received +825 recommendations as an expert for my writing. I've answered 180 questions and received +78 positive votes.
Bio
Followers (160)
My Bio & Statistics
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Member Since
Nov 8, 2008
About Me
Originally from Colorado, I live currently in the San Diego area, with frequent trips to Los Angeles.
Where I Live
Sunny California by the Sea
Services I Provide
Reviews of Restaurants, Food, Books, Cookbooks, TV and Movies
Topics I'm an Expert In
Certified Foodie! Also rare books, Vintage collectibles, Film & TV, Astrology, Medium
Schools I've Attended
University of Missouri
Degrees I've Received
Bachelors of Journalism with Honors
Job Positions I've Held
reporter, freelance writer, book reviewer, antiques and collectibles dealer
Companies I've Worked For
UPI, Denver Post, Rocky Mountain News
All Topics
All My Articles
Looking for something a little different from the traditional IHop and Denny's brreakfasts? Check out Ken Kesey's Mexican-style egg dish from The Great American Writers' Cookbook. His recipe comes from a vintage cookbook containing recipes from some of the greatest 20th Century authors, like Ernest Hemingway, Eudora Welty, William Faulkner and more.
Nothing says "love" more than a hand-made gift. This year, surprise your Mom on Mother's Day with Southern-style Praline candies you make yourself. The ingredients are inexpensive, but the Pralines taste rich. They make the perfect gift in a vintage tin or atop an antique milk glass plate that she can keep when the candies are gone.
Move over, Dunkin' Donuts. Hello, Umami! Not all donuts have holes. In hip and trendy downtown Los Angeles, they are serving up some delicious fried-to-order donuts featuring the exotic 5th taste, Umami. These donuts look more like New Orleans beignets, but their appearance in deceiving. Who needs donut holes, anyway?
Tamarindo, the carbonated Mexican soft-drink from Jarritos, is flavored with natural Tamarind. Tamarindo's taste is as thirst-quenching as it is distinctive. Relatively new to mass marketing in the U.S., Jarritos' drinks are reaching out to young American males (18-24), through eye-catching murals in Los Angeles and a creative web-site, Jarritos.com, that is among the best I've ever seen.
Simply elegant: Re-create some of the ambience and elegance of the Kennedy White House by preparing Rene Verdon's recipes. You can find 1960s recipes like this Baked Blackberry Dessert in The White House Chef Cookbook (1967). Many of Chef Verdon's recipes contain fresh fruit, like berries, cherries, peaches and pears. Healthy and Glamorous. Voila!
For those of us hungering for new TV food shows, Bravo, Food Network and Fox have a buffet of new entries on tap for this Summer and Fall. Among them, Curtis Stone touring the world with competiting chefs, Bobby Flay prepping opening nights for first-time restaurant owners, and Gordon Ramsay vetting cooks, restaurants and hotels.
Recently I had the best tamale (with pork) I can remember at a little Taqueria called Guisados in L.A. I've traveled all over the West and the Southwest and far into Mexico, tasting every tamale I could find. But the best tamale I ever ate turns out to be one closest to home.
Bullies are best tackled, early, by 1st grade,on home turf at your elementary school. You can begin to stem the tide of bullies by shining the spotlight on them, monitoring lunchrooms and playgrounds, and keeping the lines of communication open with your kids.
"Escape Route", NBC's latest reality show offering is really a long product-placement for Ford, disguised as an internet-based Reality TV competition. Other products placed in the show include Zynga and an e-tablet, but I am sure there are more to come. In this case, the show has become its own Commercial. Even the JCPenny ads are more entertaining.
Bananas are so heart healthy, even the FDA recommends them for reducing blood pressure and stroke risk. But bananas, long a vintage favorite, also juxtapose easily in creative kitchens like Chef Eric Haugen's or any restaurant with a global menu (with food from Australia, India, Cuba, Africa and even the Old South U.S.A.)
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