Food Histories'R'Us

Some people's children read novels, some read comic books, mine read histories of food. Go figure! The nut doesn't fall far from the tree. And we are all nuts for food, apparently.

Riley checked The Story of Chocolate out of the library this week and has been telling us all about how the Mayans fermented the cocoa beans, how Daniel Peter and Frederic Nestlé (but he prounouces it to rhyme with trestle) invented milk chocolate, and how M&M is named for (Forrest) Mars and (Bruce) Murrie. At least he knows me well enough to know that if he asked for a package of M&Ms the answer would be 'no.' Instead he asked if I could make him some xocolatl, the spiced Aztec hot chocolate.

The Mayans made chocol haa; the Aztecs, after they conquered the Mayans, made xocolatl. Xocolatl comes from the Aztec language, xococ meaning sour or bitter, and atl meaning water or drink. Bitter water. That's a far cry from our milky hot chocolate drinks, but he's adamant: "Make it exactly the way it says in the book." Okay fine. Here goes...

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Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

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Culinary Adventures with Camilla

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