Jean Sanders

New Bern

Food Friday Columnist at The Chestertown Spy

Illustrator, Graphic Designer, Food Writer at Freelance

Illustrator, food writer Spy Community Media. Homemade pizza sous chef.

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Articles

Food Friday: Easter eggs

1 week ago | chestertownspy.org | Jean Sanders

Food Friday is on the road this weekend, so you Gentle Readers will have to put up with a re-run of my favorite Easter lemon cheesecake. Mr. Sanders and I are heading to a family Easter gathering in Florida, and Luke the wonder dog is off for a much deserved vacay of his own with his dog pals at the spa. Please indulge me and enjoy our making our favorite Easter dessert. Play nicely at your Easter egg hunts, and let the little ones find the eggs. You can sip on a Bloody Mary or two.
Food Friday: Spring Quiches

2 weeks ago | talbotspy.org | Jean Sanders

It is quite definitely spring. Our trees are leafing out, the dogwood is starting to flower, and tulips are bouncing in the cool April breeze. Everything is looking green and tender – although I was worried about frost overnight because I have planted four stout young tomato plants in the raised garden bed.Our summer tomato sandwiches depend on spring weather. Luke the wonder dog has a spring in his creaky step these mornings – the bushes along our walking route smell extra delicious this spring.
Food Friday: Radishes

3 weeks ago | talbotspy.org | Jean Sanders

Early spring brings us delicious young vegetables: peas, asparagus, garlic, and radishes. Radishes are the pink darlings of early spring. Cherry red, fuchsia, magenta, hot pink, carmine, crimson, scarlet, carnelian, vermilion, coral, cardinal, cerise – I could go through my art supply catalogues picking out the names of vivid reds and pinks all day long – radishes are deeply satisfying to look at, and to gobble up.
Food Friday: Spring Greetings

4 weeks ago | chestertownspy.org | Jean Sanders

Hello, spring! The snow has melted, the flowers are blooming and the sun is rising earlier every morning. Birds are singing show tunes. Here we have been watching clouds of pine pollen dredging every surface with yellow dust. It’s almost April and we are springing with joy for asparagus!Asparagus tartHumans have been gobbling up asparagus for ages. 20,000 year-old wild asparagus seeds have been found at archeological digs in Egypt.
Food Friday: Spring Greetings

4 weeks ago | talbotspy.org | Jean Sanders

Hello, spring! The snow has melted, the flowers are blooming and the sun is rising earlier every morning. Birds are singing show tunes. Here we have been watching clouds of pine pollen dredging every surface with yellow dust. It’s almost April and we are springing with joy for asparagus!Asparagus tartHumans have been gobbling up asparagus for ages. 20,000 year-old wild asparagus seeds have been found at archeological digs in Egypt.
Food Friday: Egg substitutes

1 month ago | talbotspy.org | Jean Sanders

Eggs are the great equalizer: everyone needs them, and everyone has the same horrified reaction to their current sky-high prices. Yikes. I look forward to the days when I can push the shopping cart past the Food Lion’s refrigerated case, and keep on tooling down the aisle, past the eggs, toward the yogurt and the butter. I can bypass the rubberneckers who stand gawping at the signs posting prices, and the scrawled apologies for limited egg supplies.
Food Friday: Full Irish

1 month ago | talbotspy.org | Jean Sanders

“Lá Fhéile Pádraig sona duit!” They say that everyone is Irish on St. Patrick’s Day, so you had best fortify yourself for the long, festive day ahead, starting early, with a full Irish breakfast. You will need to prepare yourself for the onslaught of green beer, corned beef and cabbage, chocolate Guinness cake and Irish coffee, not to mention marching for miles in the nearest St. Patrick’s Day parade. There will be lots to do and see, and you can’t let your energy flag.
Food Friday: Broccoli

1 month ago | talbotspy.org | Jean Sanders

Ah, broccoli is having a resurgence in popularity. Every where I turned this week I ran into another story, another recipe. It’s probably food writers yearning to be set free into the garden – we crave greens and sunshine again. This morning Mr. Sanders commented that even the New York Times was going to town with a slew of broccoli recipes – which is all well and good for him. He delights in broccoli, broccolini and broccoli rabe.
Food Friday: Fat Tuesday

1 month ago | talbotspy.org | Jean Sanders

Shrove Tuesday, also known as Pancake Tuesday, is the last opportunity to use all the precious eggs and fats before starting on the Lenten fast. Pancakes are a perfect way to use up these ingredients. Choose your pancake wisely, as it’s 40 long days until Easter. Are you all fattened up for Mardi Gras? Lent starts on Wednesday, you know. You’ve only got a few more days to parade around, strewing beads and misbehaving, and eating whatever your little heart desires.
Food Friday: Grilled cheese for grown-ups

2 months ago | talbotspy.org | Jean Sanders

It’s another cold and bleak midwinter day and I am holed up wearing a turtleneck, a sturdy L.L. Bean sweater, wool socks, and lined legging – and I am still cold. I think a lesson to be learned is that one should not visit Florida in February, because re-entry to the real world is rude indeed. Mr. Sanders and I drove to Jacksonville Beach, Florida for a few days of R&R with our daughter, and her family of whirling dervishes over the long Valentine’s Day weekend.