2002 Articles in the Boston Globe
Homemade goodies a satisfying gift
December 12, 2002
There is something satisfying about making a gift of food. If you have time to bake and make the cookies everyone salivates for, great. However there are also wonderful recipes for snack mixes, granola, or spiced nuts that can be made in bulk in very little time. If you don't have time to cook, but still want to give something with a personal touch, you can hunt, gather, and pack to create a thoughtful gift.
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Japan's lunchbox fare pleases eye, palate
November 13, 2002
FUKUOKA, Japan - ''Tadaima!'' (I'm home!) Yuriko and Satoshi
Kawasaki cry as they remove their shoes and tumble into their
house after a hard day at kindergarten. ''Okaerinasai!'' (Welcome home!)
replies 40-year old Misako Kawasaki. She empties their school bags and
brings their Ultraman and Hello Kitty lunch boxes into the kitchen.
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In Italy, fine dining is done at home
October 24, 2002
You would think a trip to Italy for a food lover would send her scrambling for guides to the endless trattorias, ristorantes, andosterias. When cooking is your passion, however, what can be better than staying in a house with a kitchen? My family recently took a house in the small town of Magliano in the Maremma in
southwest Tuscany. Here, with the sea on one side and the
ochre-colored hills on the other, we had a daily choice of fresh fish
or the regional specialty, wild boar. A large picnic table with a grand
view from a tiled terrace became the setting for all meals.
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In Japan, being in hot water takes on a whole new meaning
August 18, 2002
NAGANO, Japan - Bathing in Japan is not just about getting clean. It is as
much about transmitting culture as it is about relaxation. Children may bathe
with their parents until they are 7 or 8 years old. Friends will make an outing to a hot spring for a day of soaking and lounging, scrubbing themselves until their skins glow. At public baths, women soap up the cloths and wash each others' backs and grandchildren do the same for their grandparents.
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Satisfy sweet tooth with juicy watermelon
August 8, 2002
This is high season for the most refreshing fruit ever cultivated: watermelon. According to the National Watermelon Promotion Board, cultivation probably started about 5,000 years ago in Egypt. A member of the squash family, watermelon is said to have come to the United States through Africa during the slave trade in the mid-1600s. Florida, California, and Texas are the leading states in watermelon production, and there are hundreds of varieties. Internationally, China is the major grower, followed by Turkey and Iran.
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On hot day, cold noodle dish goes down easy
June 27, 2002
It's really summer now - too hot to eat, too hot to cook.
You need something easy to make and digest.
It should be appetizing, cooling, and nutritious.
In many Asian countries, noodles are considered a snack food
or a light meal. In summer, they are served cold, often with a tangy
dressing.
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Yard sale cycle can spin out of control
June 13, 2002
What do a bread machine, electric wok, heart-shaped waffle maker, Tater Twister, and avocado-green fondue pot have in common?
They all seemed like a good idea at the time! A wedding present? Spur-of-the-moment buy? Mother's Day (Father's Day) present? What was your excuse? Whatever the reason, these contraptions that ended up hidden in the back of a cabinet often show up in your spring yard sale. Just as often, they're at the new owner's yard sale, with the same dust and neon-colored price tag, the following spring.
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Smooth and sweet, pudding's a treat
June 6, 2002
Mmmmm, pudding. Creamy, sweet, and smooth. Soothing, simple, and easy to digest. No wonder pudding is often a child's first dessert, or a sweet offering when we're ill. Often it's the first thing a child learns to cook.
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There'll always be room for gelatin
February 14, 2002
Admit it. You miss those old Jello-O salads. Remember the desserts? Mini-marshmallows, Cool Whip, nuts, and pineapple suspended in luminescent layers of primary colors like prehistoric species in amber. Open the fridge and the multi-layered form comes to life when the reverberation of the door sends it quivering. Cherry-flavored Jell-0 with banana slices. Tuna aspics on the buffet tables of the '50s. Molded gelatin salads of every conceivable variation at potlucks.
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Making sushi can be fun and easy
January 17, 2002
Making sushi at home may seem fussy and complicated, but it need not be. It needs virtually no cooking, is inherently low in fat and nutritious, and can involve the guests in preparation. A temaki zushi(hand-rolled sushi) party is fun and an authentic way to eat sushi at home. When the Japanese are not eating sushi at restaurants or ordering in gorgeous, costly platters of nigiri-zushi(nuggets of vinegared rice topped with slabs of sashimi-raw fish), they serve temaki zushi to friends and family.
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