God Bless you all! Hoping my food blog site will be last to be removed in these End Times. Stand strong in the faith in Jesus Christ! He is the Way, the Truth and the Life..No one gets to the Father except through Him..
The town of Santa Monica was launched by two entrepreneurs: Colonel Robert S. Baker, who made a fortune in mining equipment before taking up cattle and sheep ranching, and Senator John P. Jones of Nevada, owner of silver mines. They purchased land along the coast, hoping to develop a prosperous industrial port. An eloquent auctioneer initiated the sale of the first town lots for the new city on July 15, 1875 with evocative imagery:
… we will sell at public outcry to the highest bidder the Pacific Ocean draped with western sky of scarlet and gold; we will sell a bay filled with white winged ships; we will sell a southern horizon, rimmed with a choice of purple mountains carved in castles and turrets and domes; a frostless, bracing, warm yet languid air braided in and out with sunshine and odored with breath of flowers.
Although Baker and Jones built a wharf and railroad, their dream of a port city ultimately failed. Rather, the natural scenic and environmental assets extolled by the auctioneer set the new city in a new direction as a beach resort and an attractive place to live. (smconservancy.org)
The town of Geyserville retains the ambiance of a bygone era. Located in the beautiful Alexander Valley, the town owes its name and beginnings to the discovery of geothermal springs in the Mayacamas Mountains just east of town.
The area became a tourist attraction, with the town providing lodgings and provisions for the tourists. Cattle, grain, pears, and prunes thrived in the lush valley and the area’s rich, gravelly soil proved an ideal location for wine grapes. The wine boom of the 1970s led to vineyards replacing the fruit orchards, and today the valley is a verdant sea of vines.
Main Street Geyserville still holds the charm of 100 years ago in its historic buildings. From wooden boardwalks to Wild West storefronts, Geyserville charms its visitors with world-renowned wines, contemporary restaurants, quaint bed and breakfast inns, boutiques and vintage chic mercantiles. (sonomacounty.com)
It wasn’t that long ago April 18th, 2018 that I wrote to you guys and let you know that the doctors said that I have Type II Diabetes. It started from that alarming 4am call by the nurse to go to the ER because my Glucose levels were through the roof at over 600 ml.
By the time I reached the hospital, my blood levels had dropped to 300 ml, but they were certain I had diabetes and that long term I would have to be on medication and possibly even have to take insulin.
Today, I am here to tell you that I am no longer taking medication. My blood levels are in normal range under 100 ml after fasting and after eating around 120-130ml.
I will use this platform to tell you what I did myself, but honestly this is nothing short of a Miracle and all tribute I give is to Jesus Christ Himself. Thank you Lord!!
Now let’s get to business and discuss what changes I made and how you can make these changes to help you improve your life.
Our modern steakhouse has two direct ancestors, the beefsteak banquet and the chophouse. Both arose, interestingly enough, in mid-19th century New York City, a town that got the best beef cuts the country had to offer because only there did diners have enough money to pay for them. Beefsteak banquets were primarily men-only political affairs, held as candidate fundraisers or to celebrate a recent victory. They got their name from what was served: sliced beef tenderloin, each piece placed upon a slice of white bread like an open faced sandwich. The bread slices, however, were rarely eaten and were mainly stacked besides each plate as an informal scorekeeping system for how much beef was consumed by the participants. No self-respecting gourmand wanted to fill up on bread when there was so much beef and beer available!
Chophouses were only slightly more civilized. They appeared in New York City in the mid-1800s to cater to merchants and clerks in need of a hot meal. By all accounts, chophouses were dark and dusty affairs: one of the more celebrated houses was named “Cobweb Hall,” after the décor. These restaurants served a more diverse menu than the beefsteaks. Mutton chops, lamb kidneys and sizzling strips of bacon were all served, alongside mealy baked potatoes and the ever-present tankards of British ale. As one reporter put it, “Those who don’t care for steaks can have chops, those who don’t care for chops can have steaks.” Dessert was apple pie, mince pie or a wedge of Stilton cheese.(history.com)
Thai cuisine is a simple yet clever combination of Eastern and Western influences harmoniously combined into that je ne sais quoi. Sour, sweet, salty, bitter and spicy flavours work together to make each dish come alive. Thai food varies depending upon the area or region of Thailand the dish originates from. These regions include the north, northeast, south and central.
Historically, aquatic animals, plant and herbs were popular ingredients included in most meals. Large quantities of meat were mainly avoided, thanks in part to the Buddhist background, and instead strips of meat were flavoured with herbs and spices, or meat was cooked or roasted and then shredded.
Traditional Thai cookery involved stewing and baking, or grilling. However, the area that is now Thailand, Laos, Burma (Myanmar), Cambodia and Vietnam were settled by the ancient Chinese an estimated 1,400 hundred years ago. With the migration of Chinese people into Southeast Asia, frying, stir-frying and deep-frying of food became more popular techniques, and to this day pad thai (fried noodles) and khao pad (fried rice) remain classic Thai dishes.(tasteofthailandfoodtours)
Fusion Cuisine is actually not new. It has been around for a couple of decades. Chefs started to merge cuisines around the ’70s. Culinary legends like Wolfgang Puck among others introduced this concept. He actually laid down the foundation for this technique. He is the brains behind the common culinary fusions and pairings. An example of which is the fusion of European cuisine with Asian cuisine, commonly referred to as Eurasian cuisine. This was easy for Chef Puck because of his knowledge of both cuisines. He was originally trained in Europe, but he is thoroughly familiar with the Asian dishes. Eurasian basically combines two cooking techniques and dishes, so you can end up with poached tofu, for example, which generally mixes European and Asian method of poaching.
Over the years, fusion cuisine restaurants emerged all over Europe. Many of these restaurants were established in urban areas. In fact, you would likely find these restaurants still offering the same mixed cuisines. Urban areas are actually prime spots for fusion cuisine restaurants since these are also the areas where cultural integration is more predominant. Thus, people are more acceptable of the combined culinary dishes (multiculturalcookingnetwork)
The roots of Rutherford—the historic grape growing center of the Napa Valley—actually stretch south of its central location in Napa Valley to Yountville, where George Yount settled in1838. Yount, an explorer and pioneer, was granted 11,814 acres by Mexican General Mariano G. Vallejo as repayment for a variety of services.
This land was called “Caymus Rancho,” and extended north from the western foothills of Mt. St. John to what is now the intersection of Zinfandel Lane and Silverado Trail.
Yount had three granddaughters. Elizabeth married young Thomas Rutherford in 1864. As a wedding present, the newlyweds received 1,040 acres at the northern end of Yount’s land grant.
While Yount is considered to be the first to plant wine grapes in Napa Valley, it was Thomas Rutherford who made a serious investment in grape production and winemaking. From 1850 to 1880, Rutherford established himself as a grower and producer of high-quality wines.(rutherforddust.org)
Soul Food is a term used for an ethnic cuisine, food traditionally prepared and eaten by African Americans of the Southern United States. Many of the various dishes and ingredients included in “soul food” are also regional meals and comprise a part of other Southern US cooking, as well. The style of cooking originated during American slavery. African slaves were given only the “leftover” and “undesirable” cuts of meat from their masters (while the white slave owners got the meatiest cuts of ham, roasts, etc.).
We also had only vegetables grown for ourselves. After slavery, many, being poor, could afford only off-cuts of meat, along with offal. Farming, hunting and fishing provided fresh vegetables, fish and wild game, such as possum, rabbit, squirrel and sometimes waterfowl. Africans living in America at the time (and since) more than made do with the food choices we had to work with.(aaregistry.org)
There are two main theories as to who invented the Reuben sandwich, both of which involve the name Reuben. One theory is that the sandwich was first made at a New York City restaurant called Reuben’s Delicatessen sometime around 1914. Another theory holds that the sandwich was made and named for a man named Reuben Kulakofsky, who frequently dined at the Blackstone Hotel in Omaha, Nebraska. (reference.com)