Finally, we’re food blogging again!

This was originally┬áthe blog of the HILR hard-core foodies so the older posts reflect that. We frown on the notion of food as medicine so you won’t find anything here about so-called “healthy food.” (All food is inherently healthy consumed in moderation.) ┬áLet’s take it away!


One thought on “Finally, we’re food blogging again!”

  1. Diane Engel

    I’m not sure I qualify as a “hard-core foodie”, but I do love the spirit of this group and its website.

    It’s not food alone, in my case, that inspires me, but the memory of the role food has played in my life, and the promise of more happy gatherings around the dinner table. My mother’s Sunday breakfast pecan rolls, lemon sponge custard, and Norwegian Julekake set a precedent for the self-imposed crash course in cooking inspired by my husband’s sociability and enthusiasm for good food.

    In order to leave me time to practice the piano, my mother had, earlier in my life, restricted me to making salads, cooking breast of chicken, and helping with the Christmas cookies. “You can learn to cook when you get married”, she said.

    It was a wise decision. I did get my licks in on the piano while I was young, and later, with the the arrival of the two-volume sets of the Gourmet Cookbook, and the American Heritage Cookbook, as well as the tried-and-true Joy of Cooking as wedding presents, I was armed, when my new husband created a lecture series at St. Mark’s, to face the likes of Aaron Copland, W.H. Auden, and Eric Severeid as dinner guests.

    I have lovely memories of Copland’s request for another piece of sour cream chocolate cake with a glass of milk after his lecture (such an American taste from one of my most admired American composers!) or Auden’s praise of the Quiche Lorraine, as well as of the dinner parties–especially those of French teachers- faculty used to have in the sixties.

    It was fun making all those hungry students happy, too. Jay always said, “you have to sell culture through chocolate.”

    I think that, although I love cooking to this day, and sometimes search for a new recipe, such as the Persian “Fesenjan”, which looks dreary but tastes wonderful, it is mostly the social context of delicious shared meals that appeals to me. I enjoy “feeding the hungry heart.”

    Diane Engel

    Reply

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