About Me

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My friends call me the "grammar goddess." Really. ;-) I own a freelance writing, editing and tutoring business. Previously, I served three years as food editor for The Morning Sun in Mt. Pleasant, which kindled my interest in food writing. My other areas of expertise in writing include features, community news, architecture/construction and engraving/personalization. I have a frightening number of cookbooks and watch too many DIY, HGTV, Food Network, Cooking Channel and Antiques Roadshow (BBC and PBS versions) shows. And I tweak nearly every recipe I make.

Friday, July 1, 2016

Safety first: General Mills' Gold Medal, other flours recalled

Gold Medal Flour has been recalled, various sized packages of all-purpose and unbleached flour, due to a multi-state breakout of E.coliO121, which is potentially deadly, according to a notice on General Mills' website

The recall also affects Wondra Quick-Mixing All Purpose Flour (often used for gravy) and Signature Kitchens' All Purpose Flour. 

This notice includes all relevant dates and packages. Check it out for the safety of your family and have a wonderful Fourth of July weekend! 

Monday, May 23, 2016

Beyond Meat offers new vegan burger

Whether you genuinely like vegan burgers or eat them due to necessity, you may be interested in this new product. 

After loads of research, the Beyond Burger, made by Beyond Meat, is the first burger that will be sold next to actual meat. It's also gluten-free and soy-free, with no GMOs.

Available now only at a Whole Foods Market in Boulder, CO, it will be making its way to other Whole Foods stores in the coming year. 

For more info, check out this link: 

http://vegnews.com/articles/page.do?pageId=7875&catId=1

I actually enjoy veggie burgers, so I expect that I'll eventually be checking it out. 

Monday, May 9, 2016

Stamp Out Hunger Food Drive is Saturday, May 14

An annual event, Stamp Out Hunger is Saturday, May 14. 

You don't even have to haul your food donations to a remote location. 

Just collect and bag nonperishable food items and leave the bag at your mailbox by 9 a.m. for your letter carrier to collect; it will be delivered to your local food bank (such as Gleaners Community Food Bank). 

And if it's going to rain, well, tie the food up in white plastic grocery bags. 

For more information, or to make a donation if you're not going to be home, visit to www.gcfb.org/StampOutHunger.

Pepin retires, to the disappointment of many a PBS watcher

A legend has retired, and Public Broadcasting System watchers aren't likely to be happy with the result. 

Jacques Pepin will only appear on PBS in re-runs after this year. 

In addition to being a fantastic chef, Pepin, 80, is noted for his good humor, joie de vivre and his incredible teaching ability, including a cooking show he did with Julia Child.


I've seen this Frenchman late at night and found him able to break down things simply, so that anyone can follow along (even a large knife-phobic soul like me). 

Slate's tribute to him is here; an excellent article, it mentioned a PBS channel that had some of his shows online. 

Now I just have to find the episode that teaches you how to make mayonnaise, since, so far, I have found the process too hard to even think about trying. 

Sunday, March 6, 2016

You too can become a sushi master ... if you hurry

You can become a sushi master ... close to (my) home. 

This public workshop is offered at Carls Family YMCA for a donation of $25. 

Your teacher? Food Network's Cutthroat Kitchen Champion and local restaurant owner Tom Lin

Hurry up; there are only 20 spaces available for the workshop. All proceeds go to Carls Family YMCA's annual campaign.

Wednesday, November 25, 2015

Thanksgiving's a wonderful holiday with way too much food ... and pie!

Thanksgiving is a great concept: taking a day to be grateful for what we have. 

I'm not at all pleased with the addition of shopping to the mix. It really doesn't seem to go with the concept of the day. 

Black Friday sales before Black Friday, which is bad enough, as I am not fond of large hordes out shopping. It's a good way to get injured. Plus, I wouldn't get up that early unless someone was paying me. As someone once said, "Not a morning person doesn't even begin to cover it." 

But back to the bird and all the fixings; since this is a food blog, you knew food had to come in somewhere! 

I was thinking of pie. Pumpkin and pecan, specifically. One of my friends was making a pecan pie cheesecake and I told her to add chocolate, because it reminded me of a marvelous pie I had in Texas once at a fundraising dinner. I found a recipe that sounds similar here if you want to give it a try. 

If I make it, I'll post a pic. I may not, because I'd need to do some shopping the day before Thanksgiving (shuddering at the thought). But perhaps you're more daring. 

Thursday, November 5, 2015

Poll: Sugar in spaghetti sauce? Yes or no?

It's been a while since I posted. I have a burning question that must be answered. Preferably right now. 

Why does nearly every spaghetti sauce I see have sugar in it? Is it really necessary? 

Here are some of the answers I ran across doing a brief Internet search:


  • To tone down the acidity. 
  • Just because we've always done it that way. 
  • I prefer to use carrots; it's an Italian thing.
  • I don't care why; it's wrong. 
  • Isn't that illegal in some states? 
My guess is that it depends on how acidic the tomatoes used are. What do you think? It's relevant right now; I am planning to make homemade pasta sauce for dinner. 

Please answer quickly: should I put sugar in my spaghetti sauce or not? Why? 

Thanks for your input!