Thanksgiving is my favorite holiday and has become increasingly so the older I get. Not only is it the start of the festive holiday season but it’s an opportunity to take a breath and consciously sit and think about all I am grateful for. That sounds trite but making memories and revisiting traditions helps to cement this gratitude. Usually we begin the day with a very early start involving the local YMCA Turkey Dash. Next we head home and watch Macy’s Thanksgiving Parade on the TV with a glass of champagne in hand. Then, as the National Dog Show is starting, the Thanksgiving turkey is shoved in the oven and we sit down for a game of Christmas-opoly, charades and other silly games.
The practice of roasting a turkey is not much of a big deal to a Brit, because we grew up enjoying ‘Sunday roasts’ most weekends. So when Thanksgiving comes around I try to think of different ways to prepare the turkey, just for the thrill. Here are a five ideas I have tried out with reasonable success. And a sixth for good measure.
Continue reading “Thanksgiving Turkey – Six Ways To Make It More Interesting”
I have a confession to make. I have never been to Casablanca. In fact, I am writing this blog about Moroccan Tagine without ever having been to Morocco or experienced authentic tajine. When I say I haven’t experienced it, I mean I haven’t had the pleasure of cooking it in that unmistakeable cone-shaped earthenware pot. I haven’t shared a traditional communal tagine in a mountain village and I haven’t been to Marrakech and haggled for one in the local markets. Clearly, after considerable research today, I have missed out on an unforgettable lifetime experience! In fact, I am starting to think that once Covid’s over I need I need to start planning a vacation to Morocco and not just because I have a crush on Humphrey Bogart…
Continue reading “Moroccan Tagine…in Casablanca as time goes by”
Well this is it. I’ve been putting off writing this blog for a long time. There’s only one meal left on Flavorly’s menu that I haven’t touched on in some form or other when discussing regional cuisine. And it’s Peri-Peri Grilled Chicken. Why have I left this amazing dish until last? Because it is a classic example of South African cuisine and since Chef F and the Fourie family hail from this beautiful country, I feel they are far more qualified to talk about it than I. However, by coincidence I did have the opportunity to spend a few years working in South Africa in my 20’s and have some very fond foodie memories. So, this blog is a kind of homage to that period of time in my life. In that spirit I will share with you three of my favorite culinary experiences from those days.
Continue reading “South African Cuisine – Postcards from the Rainbow Nation”
Today was a day much like any other day during Covid. Except that I have become more appreciative of my free time at the weekend now that I work full-time during the week. Today I caught up with some girlfriends over brunch at The Oaks Kitchen & Bar in the Cane Island Community. I don’t know what it is about brunch, but I could quite happily eat Eggs Benedict for brunch every Sunday whereas I would tire very quickly of eating any other meal with the same regularity. I am spoiled for choice of brunch venue here in Katy, Texas and I suspect it is much the same in other parts of the country. But brunch wasn’t always a ‘thing’ and its origins are interesting.
Continue reading “Brunch is a Portmanteau! How do you like your eggs?”
We are so very excited to announce that we, Healthy Gourmet Your Way, has changed our official rebranding to EatFlavorly. The change includes both our visual identity and corporate mission. It comes as the culmination of a series of recent changes in the meal provider marketplace and accommodates a shift in interest among our target demographic. This shift reflects a transition from “diet-specific” meals to a more “culinary experience” focused decision-making paradigm. We would love to share with you the thinking behind this rebrand and introduce you to our new website and mascot “Chef F”. Therefore, read on to follow our journey…
Continue reading “Announcing Our Official Rebrand to Flavorly!”
Eatflavorly and Clothed by Faith (and its sister organization Closets for Schools) have a very special relationship. They are tied together in philanthropic spirit by a desire to improve the lives of others. They also share the same family spirit: The Fourie family. Continue reading “The Story of Clothed by Faith”
On November 5th every year the British celebrate ‘Bonfire Night’ or ‘Guy Fawkes Night’. This is an outdoors night time celebration that involves fireworks, sparkers, a bonfire and the construction of a straw ‘Guy’ that is ultimately tossed on the fire. Inevitably Guy Fawkes Night is also associated with some very typically British dishes such as Bangers and Mash or Shepherd’s Pie. Interestingly while the celebration has evolved into innocent family entertainment, its roots are macabre.
Continue reading “Guy Fawkes Night: Remember Remember The 5th of November”
Houston’s hit a cold spell this week. With temperatures plummeting suddenly into the 50’s I’ve lit a fire and am suddenly in the mood to cook up a batch of soups and stews. When looking up recipes I stumbled upon some interesting theories about what we can eat and drink to help raise our body temperature. I also learned what ‘thermogenesis’ means…
Continue reading “Thermogenesis – Food and Drink to Warm you up this Fall”
In the next few days Eatflavorly is going to be introducing a new meal – Buffalo Wings three ways.
It occurred to me that even though Buffalo wings are a wildly popular finger food in Texas, I had actually no idea why there are thus named. Are they made out of buffalo? Does a buffalo have wings? What better reason to write a blog than to educate myself on this quintessential Super Bowl sustenance. Turns out, there’s more than one story behind the name.
Continue reading “Are Buffalo Wings Made out of Buffalo?”
Connecting through Dublin on both my outbound and return flights between Houston and England, I feel compelled to write about Irish food. I could pretend that I took a little trip into the verdant glory of the Emerald Isle. I could make out that I enjoyed a few days sampling the delights of Irish cuisine while knocking back a few pints of Guinness…
But the reality is, all I saw was the inside of Terminal 2 (although I did at least get to enjoy a traditional Irish cooked breakfast). Not to be deterred, I will use my imagination instead and with a bit of luck take you on a journey through the kitchens of Ireland in my imagination.
Continue reading “Irish Food Culture on the Emerald Isle and in the Air”