Going Live with Olive Oil and Lemons
This site has been in the making for quite a while. When asked what I am doing over the last several months, my family and friends have been getting the singular answer: working on the blog. I am finally ready to go “live” on the internet with this collection of recipes, essays, information, images and thoughts about food, cooking and travel.
I invite you to browse through the recipes categories, pages and resources to see what I have been up to all these months in my kitchen and at my computer. To know more about me go to About in the top bar. To read about what fruits and vegetables are in season go to What’s in Season section and browse through my musings and research on whatever is in season that I feel like writing about. Check out the different pages and categories above and to your left and hopefully learn something new. For tips on what I like to use in the kitchen check out my Kitchen Gear section on the top bar. The store section is still under construction. I’ll have to figure out what to do with my books and how to make them available to those interested. If you look at the FAQ section you will find answers to questions that were forwarded to me already by my friends and “consultants” and some that I anticipated might come.
On the left column you will find Resources where I post entries is about travel, internet resources, books and places around town. I talk about places we travel to in the Travel category. These postings have first appeared on Trip Advisor and on the last count my six submissions gathered more than 18,500 readers on that site. I have fun writing them and they seem to help people in their travel experience, so I plan to continue to write and submit them to Trip Advisor as well as post them here. I offer a list of websites I visit for information and inspiration about food with direct links to those sites. I have a few hundred cookbooks and will try to list my favourites every week and tell you why I like them. At the last minute I decided to include a new category called On My Mind to allow me to talk to you not only in the context of a recipe or category. Find it on the top left side bar.
Since I have several hundred recipes all prepared, photographed and ready to be posted, the result of a few years work on my cookbooks, I intend to post them on the site fairly regularly in the beginning. The pace may slow down later if I feel that I am flooding you with too much information. We’ll see how it goes. Too much of a good thing is still too much.
I would like to thank my three children Justin, Alexis and Erin for their encouragement and support in the course of preparing this site. Many emails, images and articles were sent to you for comments and suggestions and many phone calls with how do I do that were answered by you with patience and resourcefulness. Your input has been invaluable and much appreciated. Justin, without your endless help and support with the technology I’d still be writing with pen and paper. Alexis, who “pushed” me to publish this work, assumed the position as my “business manager”. Erin became my tireless reader, editor and spellchecker. Just like my 5 books, I offer this work to the three of you as part of my loving legacy. You mean everything to me.
I hope that all of you, family, friends and visitors as my welcomed guests, will navigate the site and find something useful, informative and maybe inspiring. I welcome your comments, questions and suggestions.