Cool Stuff – Food

Deer Hunting VII: Venison Tenderloin

Tenderloin. Is there anything better? Please name it. Go ahead… I’ll wait… …. …. …. That’s what I thought. Tenderloin…the stuff of Gods. There were dozens of deer aging in Paul Michael’s snazzy cement hanging room at deer camp. And he let me go in and pull the tenderloins from as many as I wanted. Christmas come early, I say! I took 6. There were a lot of mouths to […]

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Deviled Eggs and Other Trickery

When you have eighteen chickens and thirteen Guinea hens in your life, there are a lot of eggs to contend with. It is definitely a nice problem to have. I went on a quest recently to find eggs in the store with yolks as bright as the ones my chickens produce, and I have yet to find any. I know their diet in the Winter means a paler yolk, but […]

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34 Morton Street Specials

My grandmother and great-aunt had an apartment together on the top floor of 34 Morton Street in New York City in 1941. It was a nice walk-up apartment building, and they paid $80 for it. They were very frugal, and so had various dishes they cooked together that they considered their specialties. One was called “Slum Gulligan,” made from corn, and green pepper, and baked like a custard. Another they […]

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Deer Hunting VI: How to Cook a Deer Liver

It ain’t pretty, but it’s gooood. Just remember as we go on this journey together that we believe in certain principles around here. That animal protein or vegetable protein, if you’re going to eat, something has to die. And if I’m going to kill something in order to eat, then I want to use every part of it. So as you shimmy your way down the page keep reciting the […]

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Black-Eyed Peas and a Little Luck

Black-eyed peas are one of those things I only think about on December 31st when I superstitiously rush around looking for them. You see, it was ingrained in me from the time I was a small plump infant, that this is the thing you’re supposed to eat on New Year’s Day for good luck. I’ve never really loved them. But then again, I’ve never really cooked them. So, armed with […]

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Deer Hunting V: How to Cook a Deer Heart

The Native Americans used to eat the warm heart of their prey in order to inherit their spirit. It was also a way to honor the animal, and use every part of it. So on my deer hunt in the Delta a few weeks ago, I decided to “go native.” And I’m glad I did. It was delicious. And it’s good for you. And all of the veteran hunters looked […]

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Holiday Punch

But do you really need a holiday as an excuse to make a good punch? My brother has been making this for years. It’s quite good. He makes it strong but you can make a mild version. In addition to white wine and rum (not the expensive kind), you’ll need citrus. Which you let macerate in the rum and wine. Now frozen lemonade. And frozen limeade. A little ginger ale… […]

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Moroccan Lamb and Beef Stew

This is one of my favorite stews. It is perfect for the really cold months and for large gatherings when you have a lot of people to feed. In isn’t your everyday beef stew. For one, it has equal parts lamb in it and then it also has a middle eastern flair…a little dried fruit, a little ginger…it’s a good thing. I recently made it for our Christmas party and […]

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Gingerbread Castle Bundt Cake

I have a mold. I don’t know where it came from. It just appeared one day. It’s always in the way, it doesn’t fit anywhere nicely. It was suggested at one point that we throw it out, but it wouldn’t go. So today I finally used it, in honor of our Christmas party this evening. I decided to do a gingerbread flavor, though any flavoring would work. Even Grandma P.’s […]

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Fun Holiday Gift Idea

I’m going to take a pause from my deer hunting adventures to share with you what showed up on my doorstep yesterday. I think my non-hunting oriented readers might need a rest. Plus I want to talk about chocolate. This chocolate. It comes from a charming chocolate factory called Charles Chocolates in Emeryville, California. His things are really a work of art and the flavors he uses are quite unique. […]

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