Monthly Archives: May 2014

Spring Events.

Spring has officially Sprung and we will be making our rounds with the book, cooking class, and lots of other fun events!!

Please join in St. Louis and Grand Rapids for all the food and fun.

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ST. LOUIS

May 18, 2014 – 10:30am-3pm Book and Mustard Sales at The Kitchen Speakeasy

My Orange House (3100 Potomac, 63118)

May 20, 20142pm Presentation and Book Signing

Grand Glaize Branch Library (1010 Meramec Station Rd, 63021)

May 22, 201411am-2pm Cheese Making Class

My Orange House (3100 Potomac, 63118)

 

GRAND RAPIDS

May 27, 2014 – Radio Interview

May 28, 20147pm Fundraiser “Iron Chef” for Grand Rapids Symphony Orchestra

The Ambassador Ballroom at the Amway Grand (187 Monroe NW, 49503)

May 29, 20146pm Vegetarian Comfort Foods Class

Downtown Market (435 Ionia Ave SW, 49503)

May 30, 20146pm VegMex Class

Downtown Market (435 Ionia Ave SW, 49503)

May 31, 201410am Vegan-omics Class

Downtown Market (435 Ionia Ave SW, 49503)

May 31, 20142pm Book Signing and Cooking Demo

Barnes and Noble (Woodland Mall, 3195 28th SE, 49512)

 

ST. LOUIS

June 37pm Presentation and Book Signing

Dan Boone Library (300 Clarksson Rd, 63011)

June 57pm Presentation and Book Signing

Sam Sachs Library (16400 Burkhardt, 63017)

June 78am-12:30pm Selling and Chatting at the Market

Tower Grove Farmers’ Market (Tower Grove Park at the Pool Pavilion)

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oiling your wood.

From my Culinary Mercenary blog, a piece about taking care of your wooden equipment! Because it’s not only food that makes a great cook…

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One thing life has taught me, is that some things really are made to last – and there are definitely some kitchen equipment I plan to have for my lifetime. Our throw-away culture is destroying our minds into thinking that most of what we have is disposable. So treat it rough, with American panache, and then dump it in the trash.

Well, I’m here to tell you that your things – with a little cultivation – can remain functional for a long, long time. In specific, you wooden equipment will smile at you if you follow two simple rules: do not soak and oil regularly.

Below I have included pictures of my sadly neglected wooden cutting boards and spoons that I loved up on and oiled on one side, to show you the contrast.
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The hows and whys.

Why wood? First of all, I prefer wooden equipment for many…

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