Behold Scottish breakfast, which was easily accessible to me all last week when I was trouncing about the West Highlands on my first proper vacation in five years. It's laden with streaky bacon, sausage, and black pudding - not as traditional as haggis, but the hotel wasn't keen on the local offerings. It also has lightly roasted garden-fresh tomatoes, a mushroom that flavor-wise could easily have doubled as beef tenderloin, a tattie scone (not unlike a potato pancake) and a fried egg straight out of a chicken somewhere in the immediate vicinity.
Now, back home, I pine for this breakfast. I sit on windowsills, staring out into the middle distance and dreaming of the day that this breakfast and I can be reunited. I have stopped just short of composing a mournful, touching love ballad starring this breakfast, but I'm fairly certain that this here counts as a mash note.
Chef Dale Talde recently shared his list of five Southeast Asian dishes he felt everyone ought to know, and halo-halo made the cut. Talde wrote:
Scorpacciata is a term that means consuming large amounts of a particular local ingredient while it's in season. It's a good way to eat.
You're clicking around on the internet, so you're probably not eating a Caprese salad right now. That's too bad. Let's fix it.
Yes, it's summertime and plenty of fresh vegetables are in season and surely salad-worthy. Fine. No one ever said a grown man or woman couldn't have two (2) separate and unrelated salads at a meal. Just make sure one of them doesn't have any basil, mozzarella or tomatoes in it, because you'll need all of that for this dish.
What do you do with a 12-year-old niece who has just started her summer vacation and is already bored? You put her to work picking blueberries.
I picked Susie up early so we would beat the heat. My pick-your-own fruit history was limited to apples and peaches, so I wasn’t sure how labor intensive, bending, stooping or squatting, the picking would be. It turns out to require a bit of all three, but not to a point where my back hurt.
We arrived at Homestead Farms in Poolesville, MD just before 10 a.m. loaded with re-usable plastic blueberry containers and sturdy bags. After a quick tutorial on how to identify and pick ripe berries we were off. A ripe blueberry is entirely blue. If the berry has a hint of red on it then it will still be a bit tart.
Alexandra Willingham is a CNN video journalist. She previously introduced us to the culinary delights of Key West.
For all Paris has to offer – history, scenery, romance – food is still a main claim to fame. While it would be impossible to list all of the delicious and varied French dishes you may come across, this a good starter for those lucky enough to visit the City of Lights.
1. French Onion Soup
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