A Word On Food: Pizza Joints

A friend pointed out that today’s date; 4.20 was perfect timing for my show titled, “Pizza Joints”. It took me a second or two… but now I get it. Heads up! Hit the “Listen” button to hear the remainder. Thanks All! “A Word On Food” airs on WLRN every Saturday around 8:30…

A Word On Food: Chocolate

Almost everything in life seems to have two sides. Its ups and its downs. Love almost inevitably suffers loss. Salt finds its way into the sugar bowl. Men are from Mars and Women from Venus. The apple Eve gave Adam was the fruit that spoiled a Celestial Garden. Where oh where can…

Steak Sauce

When I was a little boy I spent a lot of time holding my breath. I was at a difficult age and in a difficult time. Our mother and father had split up. It was a long stretch of confusion. One of the ways I tried to escape it was … underwater….

Beurre Blanc

From the Intro: Those among you who speak French or are culinarily ‘in the know’ know that beurre blanc means “white butter”. Beurre blanc is one of the mainstay tools in many chefs repertoire. It is a classic sauce and one cannot know haute cuisine without beurre blanc. I had no idea…

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