Lobster Lovers Unite…I plan to be the president of the fan club!

My love affair with Lobsters began when I was a child. This highly developed food taste was never guided by parental modeling or instruction, but by generous parental exposure. Joe Mossok, my Midwestern Potato Chip Company Owner father, ate nothing but ground sirloin and a plain steak. Estelle Mossok, my New York City raised mother, who had far more an adventuresome palate, but no particular interest in preparation of anything, knew early on, my experience needed to be different…and that most definitely, was provided. We went for restaurant meals at home in Detroit and of course, out of...

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Enjoy the Simplicity of Nature’s Spring Beauty and Bounty… celebrate Alfresco Dining with a Morel or two!

The most simplistic outdoor dining is enhanced by nature’s own tranquility and Spring beauty. The ultimate quest for seeking a slice of bucolic America can be put on the virtual back burner…experience the splendor of Spring with a backyard brunch, a private porch party, or a front yard feast. Make a special meal outdoors for Mother’s Day – with the hope of Blue Skies!! Set the stage and let your backdrop be nature’s early finest. As the culinary stage manager, it is essential to ferret out the right props then position and block those props to enhance the rest of the production...

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Creativity Abounds in Fermenting…using those probiotics in unique ways!

I adore fermenting…love the health benefits, the flavors, the unique dimensions it brings to food, and the creativity it allows me to redirect my culinary path in all kinds of directions! For those of you already fermenting – put on those creativity caps and get flying with some fun and interesting ideas. For those of you not fermenting, give it a try and venture into a new culinary world. Today, I made two poached eggs, placed it on a mound of mashed potatoes, and garnished it with dehydrated sauerkraut – the outcome — delicious, unique, healthy, and flavorful! How about a Pizza...

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Morel Reflections…. fueled with passion!

Why this Morel passion? I was always adventuresome, always not quite mainstream (in lots of ways) – my food tastes and experiences were fueled throughout my childhood – not guided by parental modeling or instruction, but by parental exposure. My Midwestern, potato chip company owner father who ate nothing but ground sirloin and a plain steak, and my New York, Mahattanite mother who had far more an adventuresome palate, but no particular interest in preparation of anything, including daily meals, knew early on my experience needed to be different. And that, most definitely was provided....

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Shaker your Muffin Tin…and enjoy the simple sumptuous pleasures of squash muffins

For many years, we made the annual springtime trek to Shaker Village of Pleasant Hill, in Harrodsburg, Kentucky. A favorite family spot to enjoy the well known/well preserved Museum and Inn, formerly, a Shaker Community. Converted, not as in religion, but in the remains of a religious culture gone by – this compound has been transformed into a museum and an Inn for guests to stay and enjoy this serene environment and learn about the community of Shakers. At Pleasant Hill, there are fabulous antiques and architecture to admire as well as their impeccable grounds. The Inn and guesthouses...

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Fearless and Flourless…reflections related to a chocolate bourbon cake for all seasons

Gluten-free, Gluten sensitive, and gluten intolerant as in those with Celiac Disease…had nothing to do with the development of my Flourless Chocolate Cake. Reflections on just how I got there… In 1997 I was hold up (not held up) – in an office out in Troy, Michigan, about 35 minutes from the historic farmhouse, I called home. A company out of California had hired me to edit a series of regional cookbooks of Chef’s recipes – they wanted me working in a designated office instead of the comfort of my home…not a typical request for this freelancer. It was an interesting job, paid...

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