I like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. It’s comfort food for me. less than 1 minute read
Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses. less than 1 minute read
My very first job was a cashier at Burger King in Tucson, Arizona. And I occasionally worked the drive-thru. I’d go wherever I was needed! My second job was at Dairy Queen. I stayed in the fast food royalty. less than 1 minute read
Maybe we’ve been brainwashed by 130 years of Yankee history, but Southern identity now has more to do with food, accents, manners, music than the Confederate past. It’s something that’s open to both races, a variety of ethnic groups and people who move here. less than 1 minute read
As it has been told to me, my Dad had some kind of deal with Dick Clark. But when we got here, that fell through. So we were out here with no job, no furniture, no food. less than 1 minute read
I don’t try to match wine with food, I just drink what I like. And I think a lot of people are going towards that now, which never used to be in the past. less than 1 minute read
Japan is the most intoxicating place for me. In Kyoto, there’s an inn called the Tawaraya which is quite extraordinary. The Japanese culture fascinates me: the food, the dress, the manners and the traditions. It’s the travel experience that has moved me the most. less than 1 minute read
I hate to say it, but the older you get, you really do have to cut down on the amount you eat. Less food and less portions. less than 1 minute read
I don’t believe in depriving myself of any food or being imprisoned by a diet. less than 1 minute read
