Category Archives: Winter

Food Is Political, Whether We Like It Or Not!!!

Here we are, in the depths of winter. We’ve endured seemingly endless days of gray. We’ve seesawed between cold snaps and unseasonable warm spells–bearing witness to a changing climate. We’ve felt helpless in the face of senseless acts of violence, outraged by the racism that has reared its ugly head, and frustrated with pervasive political impotence. But there are rays of hope–young people speaking out against gun violence, #metoo moments and #blacklivesmatter, to name a few. And there are reasons not to fill with despair, namely, that it ruins our appetite for change.  At the beginning of WWII, Camus wrote “The Almond Trees,” named for trees that would blossom suddenly one February night. He writes:

The task is endless, it’s true.​ But we are here to pursue it. I do not have enough faith in reason to subscribe to a belief in progress, or to any philosophy of history. I do believe at least that a man’s awareness of his destiny has never ceased to advance. We have not overcome our condition, and yet we know it better. We know that we live in contradiction, but we also know that we must refuse this contradiction and do what is needed to reduce it. Our task as men is to find the few principles that will calm the infinite anguish of free souls. We must mend what has been torn apart, make justice imaginable again in a world so obviously unjust, give happiness a meaning once more to peoples poisoned by the misery of the century. Naturally, it is a superhuman task. But superhuman is the term for tasks men take a long time to accomplish, that’s all. Let us know our aims then, holding fast to the mind, even if force puts on a thoughtful or a comfortable face in order to seduce us. The first thing is not to despair. Let us not listen too much to those who proclaim that the world is at an end. Civilizations do not die so easily, and even if our world were to collapse, it would not have been the first. It is indeed true that we live in tragic times. But too many people confuse tragedy with despair. “Tragedy,” Lawrence said, “ought to be a great kick at misery.” This is a healthy and immediately applicable thought. There are many things today deserving such a kick.

I know. You’re probably thinking this is a little heavy for a frivolous food blog. And, of course, it’s true. But it’s also true that food is political, whether we like it or not. How it’s grown and processed, by whom and under what conditions, who has access to what, and who goes hungry. It’s said that food is the one thing that unites us all. It has the ability to bridge barriers, nurture community, and, in the words of cook and author Julia Turshen, to “feed the resistance.” I don’t have any answers here, I can’t promise any magical food cures. Instead, I have for you a simple recipe that I hope will brighten your day with a burst of citrus in the midst of winter and offer a small reminder that life can be sweet and shared with love.

Gratefully reprinted from Green Gourmette.

Scent and Memory – a Powerful Combination!

Pumpkin Spice Cake with Orange-Creme Ganash
Pumpkin Spice Cake with Orange-Creme Ganash

As you smell a fresh pine tree, cookies baking, bayberry or orange, do flashes of past Christmas holidays come flooding through your mind?  This very aromatic season is an easy way to describe the phenomenon of scent and memory.

The process of smelling is a thing of beauty.  Smell is a chemical sense detected by sensory cells called chemoreceptors in the nose that detect smell and pass on electrical impulses to the brain.  The brain then interprets patterns in electrical activity as specific odors and olfactory sensation becomes perception – we recognize this as smell.  The only other chemical system that can quickly identify, make sense of and memorize new molecules is the immune system (Sarah Dowdy, How Stuff Works).

Gratefully reprinted with permission from my good friend Pat Faust, Gerontologist – and her blog “My Boomer Brain”

Stone Crab Claws – the Perfect Tailgate Food!

Stone Crabs are in season from about October through April and are a RENEWABLE resource amongst shellfish.  We only eat the claws, and the claws regenerate – so no killing of crabs; everybody wins.  You can grill them over an open fire or steam them – you can use whatever cooking mechanism comes out of your trunk!  Lula’s for Lunch…and More! Catering serves them with  a Tarragon Remoulade! A simpler version is simply 1/2 Dijon Mustard and 1/2 good mayonnaise.  You’ll need a small hammer, or a nutcracker works well, and a couple of picks or seafood forks for digging out the DELICIOUS, sweet meat.  Happy Tailgating!  – Lula


Just one! Allspice is the dried berry of a tree that grows all over the tropical Americas – called Pimenta Dioica. The berry is historically called allspice because it tastes like a combination of several spices, especially cloves. Clove can be a VERY strong spice both in aroma and taste (oil of clove is used as a numbing agent).   So when you want a hint of clove with a complex flavor, try allspice!!

Allspice is traditionally used in stuff like fruitcakes and plum puddings; Lula’s for Lunch…and More! Catering uses allspice in many savory applications as well as sweet. If you have a favorite use of allspice, let us know at .


A History of Transparency – or, Pecan Pie


‘Tis the season, and I thought you might be interested in the humble beginnings of one of America’s favorite holiday desserts.

Transparent, or Syrup, Pie, has been around the US for eons – it uses the most basic of readily available ingredients and even the poorest usually have them on hand: eggs, butter, and a sweetener in the form of whatever’s local (honey, maple, sorghum, cane, molasses).   The Industrial Revolution came along and the US began to have a surplus of corn, and of course, we had to figure out what to do with it, so,  at the beginning of the 20th century, a cheap liquid sugar was invented using cornstarch, by the Corn Products Refining Company – and they called it Karo. 

In the late 1920’s-early 30’s an executive’s wife (of the heretofore mentioned Corn Products Refining Company) made a transparent pie using Karo, and added pecans.  Notice the wife’s name is not in the history books.  As usual in a capitalist society, let’s create that need then fill it!  The CPRC began heavily marketing KARO pie and an American staple was born. 

This same pie, with added cream, is called syrup pie.  It tastes (no WAY!) creamier and more custardy, but is still extremely similar to transparent pie taste.  It’s a little runnier and you need to adjust your solids to your liquids if you’re going to try this avenue.  A great way is to substitute only egg yolks instead of whole eggs as the yolks contain less water than whites.

My bottom line is – if you like historical recipes, go ahead and try Karo Pie (google google google!).  But if you really want a great tasting Pecan Pie, use an original sweetener – my favorite being maple – but that’s for YOU to decide.  I also add bourbon because I’m, well, me!

Sweet Potato or Yam, Ma’am?

Tis the season…and Oh, the drama!  Which is it?  They are NOT related, and another fun fact, the sweet potato isn’t even related to the potato!  First, let’s scientifically (but not TOO scientifically) differentiate:

Sweet Potato:    Originated in Central/South America.  A relative in the Morning Glory family.  Skin a plethora of colors.  Flesh a plethora of colors – the lighter the starchier.   The bad news is…you can never tell the color of the flesh until after you buy them!

Yam:        Originated (and 95% still comes from) Africa/Asia.  A member of the Lily family.   Mostly soft fleshed.  Can grow to over 100 pounds!  Sweet Potatoes are frequently mislabeled in the US because African Americans called them Yams as they resembled them.  Yams are hard to get in the US.  You’d have to go to an international market.  You WILL see sweet potatoes labeled as yams in grocery stores.  But if you look closely, they are also labeled sweet potatoes, because it’s the law.  A wonderful use of sweet potatoes, on the menu now at Lula’s for Lunch…and More! Catering is our Roasted Sweet Potato Salad! You can order as a side with your lunch or entree at  Yummy Yummy!!

Some Lent Learnin’

Entree Curried TilapiaLula’s Curried Tilapia

So, for lots of us (and the grocery stores) fish is in store for the next few weeks – and I want to give you a helpful tip to keep your at home fish from being tough and dry.

Fish (any kind) contains ALOT of water and has a very loose protein structure that makes cooking fish a delicate process.  You just don’t want to over cook fish, because fish, more than any other protein, has dramatic “carry-over” cooking.

What is carry over cooking?  Well…you follow instructions when roasting meet to “let it rest” to re-absorb juices, right?  Well, it’s also finishing the cooking process right there on the counter.  That’s why most cookbooks/instructions tell you that medium rare is 130 degress…but they tell you to pull your meat from the heat at 125 degrees.

Same for fish, and funnily enough, when you cook your fish at a higher temperature, the carry over cooking is much more dramatic (ex. salmon at 250 degrees reaching a 125 temp will raise another 7 or so degrees sitting on the counter for 5 minutes, but salmon cooked at 450 degrees to 125 will raise another 27 degrees after 5 minutes!!  SO…..UNDERCOOK your fish at a LOW temperature and let it rest just like you do meat, and you’ll have moist, flaky, perfectly done fish!!  You’re welcome.  -Lula

Some Lentil Learnin’

10,000 years and counting…they must be good, right?  And they’re an absolute POWERHOUSE of nutrition!  Lentils contain the highest protein content of any vegetable other than soybeans (negligably higher)…fat free…cholesterol free…higher in folate than any other non-fortified food…and a really good source of iron (make sure you eat the lentils with Vitamin C foods so you get maximum absorbtion of the iron: tomatoes, green bell peppers, etc).

Simmer (bubbles JUST breaking the surface – I call it “smiling”) your lentils without salt – as salt toughens the skin.  Add the salt at the end to taste.  One part lentils to 3 parts liquid is a good place to start if you want maximum absorption.  The Red Chief tends to be my favorite, as it gets mushy and I like to puree it for a “fine” soup, but beware, they turn yellow, they are not red after they’re cooked!  Golden Lentils cook more quickly if you’re short on time.  French green lentils (Lentille du Puy) contain less starch so they’re firmer when they’re  cooked.  Brown lentils are cheap and easy to find.  They take alot longer to cook though – around 45 minutes because they have tougher skins.  These days, though, you can find multiple varieties of lentils in almost any grocery store!!

“Money” Greens

Collard Greens, which are eaten year round down south but particularly on New Years Day, are eaten that day because they supposedly bring good financial health, as they resemble money when folded.  I want you to be “armed and ready” for the new year so you’re getting this offer in plenty of time!   Collards (as well as Tuscan Kale, Kale, and Mustard Greens) are absolutely LOADED with good for you vitamins A, C, K, and Calcium, as well as contain a good amount of antioxidants and protein (3 grams per 1/2 cup cooked), no fat, and are incredibly low in calories.  They are in the broccoli family.    Enjoy! – Lula