Kombucha? Scoby? What is this stuff?

Yes, you can make your own scoby and kombucha

finished kombucha in second fermentation

Kombucha? Everywhere I look something about Kombucha seems to be showing up. My food prejudice was showing up as well and I passed the media glut off as another natural food fad, and I’m not a fan of fads, I’m a skeptic. So while visiting our local natural food store recently I saw some kombucha in the cooler and decided to give it a try. I wanted to see what all the fuss is about. One word…convert.

While I’m a doubting Thomas about all the purported health benefits of kombucha I can’t deny the great taste of this fermented tea concoction. – Follow the tracks for more

How to Make Turkey Croquettes

And a little bit of croquettes history


Who would have thought croquettes would have such a wonderful history. These little devils epitomize my love of food and how singular we are even in our varied cultures.

The croquette is originated in France in 1898 and the base recipe we use today was written by August Escoffier, the master of the French kitchen. Versions of croquettes can be found in many cultures. In the Polish version a thin pancake is stuffed with meat, mushrooms, and kraut, or any combination, breaded and fried. The Spanish and Portuguese – Follow the tracks for more

Garlic, Wonderful Garlic

Getting to know garlic, a kitchen staple


Imagine what we could have learned in Latin class had we paid attention. Take that old friend of ours garlic for instance. The Latin name is allium satuvim. The modern word for garlic has its roots (no pun intended) in the old Anglo-Saxon words gar, or spear, and leac, or leek. When growing the plant looks like a spear, hence the name. Why leek? Garlic and leeks are cousins in the allium family.

Garlic has been found in the tombs of Egyptian mummies and was well known to the ancient Chinese, Greeks and Romans. In those days it was not a food – Follow the tracks for more