Father’s Day in Australia and New Zealand is the first weekend of spring. The days are getting longer, the sun warmer and we are finally out of the winter food doldrums with spring’s glorious bounty. There are so many great things to pick from for a special meal for dear old dad.
June of 2016 brought about a flurry of media activity surrounding the idea that migraineurs had low levels of some vitamins compared to non-sufferers. The good news story was based on some preliminary findings presented at a conference. When researchers present findings of studies at conferences they are usually results that have yet to be published in the scientific literature. Therefore they have not passed the rigors of peer review; the quality control mechanism for research and we need to consider the results cautiously. Keep on reading!
The 2014 movie Chef is a family favourite. It was definitely on high rotation for my boys. Sure there was lots of great food, but at it’s core it’s a father and son journey. A father and son’s boy’s own adventure where they discover things about themselves and their relationship over a shared experience. In this case a food truck.
When I first met Stuart, he was prone to nocturnal leg cramps. We’ve all had them, that jolt in the night from the intense pain of the calf muscle cramping up for no apparent reason. Migraineurs can have these across many nights, so much so that it becomes just a part of their life.
The kitchen of my grandmother was filled with contradictions. She was Italian but my grandfather was Ukrainian. She would effortlessly blend these two culinary cultures so that most meals consisted of comforting foods from each. This achievement went under recognized by most of us as the reality of the situation was my grandmother wasn’t the best cook. She didn’t really feel comfortable in the kitchen. Keep on reading!
I was having a bit of a look at my writings over the past few months to figure out where I should be taking us on this journey. The thing that stood out to me was the number of times I used negative verbs like stop, avoid, remove and limit, in contrast to helpful verbs like consume, eat or binge. It’s been a big blog of “don’t do this” and “don’t do that”. Well, other than the whole series on chocolate.
I’ve decided to make a change towards positivity. Not what we shouldn’t be doing, but what we can be doing to reduce the frequency and severity of migraines. They say that to change a mindset you need to do something for at least 5 weeks. So here we go, a change to positivity and things we need to do more of. Keep on reading!
About 20 years ago my sister gave me a pressure cooker for Christmas. My response was “Hey, it’s a pressure cooker?!?” cue forced smile. She laughed at me and said “You know, you are going to love it.”. That was a dubious endorsement as my sister is not known for her culinary skills. She also provided me with a copy of Lorna Sass’s Great Vegetarian Cooking Under Pressure, which by the way is still in print. Keep on reading!
So I’ve been on a bit of a blogging chocolate kick for the past few weeks. Of course I was focusing on all the lovely sweet things that can be done with chocolate because that’s what my family wants. People have been polite with their comments regarding chocolate, both here and on my Instagram feed.
I view the comments section of my blog as a place for conversation. You know, the kind of conversation that we might have at a dinner party. It’s suppose to stretch all of us. And thanks to fellow blogger Dangerspouse I’ve been able to stretch my use of chocolate to some ripping good savoury dishes. Keep on reading!
Hard to believe, but we are two months into our journey to tame the migraine beast. If you’ve been playing along at home we’ve covered a lot of ground over the past eight weeks. So let’s start with a recap, then we’ll treat ourselves with some chocolate. Yes, you heard me right, chocolate, because my friends, there is no scientific reason or evidence that chocolate is a migraine trigger. Keep on reading!
“The flavour rule is that flavour rules.”
The baker Peter Reinhart has a most eloquent way of describing the greatest challenge for food creators, from home cooks to master craftspersons to commercial manufacturers. No matter how healthy it is, if it doesn’t taste good, we’re not going to eat it. Keep on reading!