Bacon IS a trail snack.

Today's blog will commence after a  recipe note: (this was brought to my attention by an avid reader of my blog and a member of the "Shove it in yer Oven" team. I thank her SOOO much for pointing it out... I was so excited about sharing my Gorgonzola Sauce recipe with the planet that I left out, yep, you guessed it... THE CHEESE!  Please see the correction below!) 3/4 cup organic light cream or half-and-half 1 cup gorgonzola cheese, crumbled 1 tablespoon organic butter 2 teaspoons chopped fresh tarragon 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 tablespoon extra-virgin olive oil 1 small onion, chopped 4 medium shallots, chopped (about 1/4 cup) 1/3 cup Pernod 1 1/2 cups dry white wine Heat the oil in a large, deep saute pan over medium heat.  When hot, add the onion and shallots and cook until just beginning to soften, 2 to 3 minutes. Off heat (to avoid a flare-up), pour in the Pernod and wine. (I had to put this in here because unless you are ...

Over the years I have acquired a taste for anything "Vindaloo"... seriously, my toes could be on fire from the wicked combination of heat and flavor and, well then, goal achieved and I'll keep eating.  Some complain that "hot/spicy" food has no taste, just heat that renders your taste buds unusable for days after the experience.  I beg to differ.  This past Friday evening we had the great luck of enjoying some wonderful Indian fare created by my very good pal, Anj.  Honestly, anyone who can do the kitchen dance with me and not lose an appendage in the process is a rock star in my book AND if their culinary creation is a wonderful, delicious treat both to the eyes and pallet, well then!  Perfection!    The food was outstanding and was on parr with the company and conversation.  :o) That said, Anj has a love of "festivals"... one of her favorites (that I have YET to accompany her too) is "Tomatomania"...  http://tomatomania.com. ...

I like taking pictures of food.  All food... anywhere, any time.  This obsession is made much easier with my handy, dandy iPhone of course.  I went home and made lunch the other day...sure it doesn't sound like that big of a deal. I was craving my gorgonzola sauce that I have made FOREVER (I actually sold the sauce recipe to the owner of a long standing, popular Studio City haunt after I "Guest Chef'd" there one evening, many, MANY moons ago). As seen here with Agent E, having the "time of our life" ... I really thought the hat was a "good" idea. Sigh. The key to a great gorgonzola sauce is patience.  You have to let the butter JUST BARELY start to brown then you pour in some delicious Pernod and reduce.  I like to set it on fire so you end up having dinner AND a show! It's super fast to make and happily compliments halibut, chicken, shrimp or any pasta.  I'll share the recipe with you.  Try it... I bet it'll become your "...