Barbie’s Secret to Weight Loss: Don’t Eat →
Listen to The Rambling Epicure’s podcast...
Wendell Berry Takes Back His Personal Papers from... →
Wendell Berry takes his papers back from University of Kentucky over coal mining controversy.]]]]>]]>
Recipe: Filet of Perch with Parsley, Chive and... →
by Jonell Galloway My take on a traditional Swiss recipe Traditional dish in Lake Geneva region: filet of perch with parsley, chives and butter Photo courtesy of Ma P’tite Cuisine
Mindful Eating from a Buddhist Point of View →
by Jonell Galloway I’ve been talking a lot about Mindful Eating lately. It’s a term that came to me out of the blue, and only weeks later did I realize that I picked up the word “mindful” in my many years of studying Buddhism and Hinduism. I studied these for so long that the vocabulary has become somewhat incorporated into my way of expressing myself and my subconscious. I am mindful;...
Strawberries: Low-fat & High-fiber Sauces & Salads →
by Jonell Galloway Please, Mara des Bois, get thee here! Even though we still don’t have local strawberries in the Lake Geneva region, it’s almost impossible to resist the Spanish and French ones that are already available. Photo courtesy of Sodapix. Strawberries are extremely high in fiber as well as vitamins, so I try to use them in as many dishes as possible. You can also make low-fat ...
Get serious about what you put in your mouth!
Lots of info about #Swiss #cheese! http://su.pr/2ZX1R4 #food #Switzerland
The Art of Food Photography →
by Jonell Galloway The visual importance of food, and the difficulty of food photography I spend a lot of my life looking at food. I look at the fruit and vegetables so beautifully and carefully stacked in the market stalls forming masses of color and myriads of shapes. I look at the “masterpieces” of the great chefs who take so much care to artfully arrange the food on the plates so that it...
Get serious about what you put in your mouth! Me, Jonell Galloway– page contents
Podcast: review of Café Berra in Chöex,...
Recipe: Easy Corn Flan →
I developed this recipe last winter, when there was no fresh corn available. It’s plentiful at the moment, so it’s definitely better to use fresh corn. Easy, clean way to cut corn off cob: Hold cob upright in a mixing bowl, and use a serrated knife to cut off kernels. They will fall directly into the bowl!