Loire chateaux gardens
Château de Chenonceau visitors look over some of the gardens originated in the 16th century by Diane de Poitiers and Catherine de Medici as kayakers on the river over which the chateau ...
Janet's Jaunts Blog
Cure before travel
Shortly before heading for New Zealand, I was sick. Fast action was needed to head off whatever it was. First I began taking Cold-Eze, a natural preparation that’s said to work best...
Off to New Zealand
I’m embarking this afternoon on a lifelong quest to spend some time in New Zealand, with a 13-hour flight tonight from LA to Auckland, then on to Wellington. Because I’ll cross the...
Living to see 65
“Two-thirds of the people who have ever lived to 65 are living today.” I saw this quote over my head at an airport, I don’t remember which, but it was in Canada....
Nantes Loire location shapes its food
This fish monger’s stall was one of the busiest early on a Wednesday morning at Nantes’ Talensac Market. The food of Nantes, once at the Atlantic Ocean mouth of France’s Loire River,...
Skye opens for breakfast; dinner to follow
The sign for Skye has tantalized passersby of the Lawnfield Inn in Mentor, near Mentor Avenue and Center Street. The restaurant, named after Scotland’s Isle of Skye is now open for breakfast...
Making a ganache
A ganache is one of those wonderful kitchen treats – something that has a lot of different uses and can be made in just a few minutes and kept up to three...
Off to France
On Labor Day I’m headed back to France, this time to a small section of the Loire Valley where I’ll visit the hometown of Jules Verne and see and see how his genius...
Making ricotta style cheese
Thursday’s Food story will have some great recipes for late season produce, including baked tomatoes topped with ricotta and basil. You can buy ricotta, which is a fresh cheese that should be...
Special butter for fresh corn
Thursday’s Food column makes my mouth water all over again for freshly prepared corn on the cob. While presiding at the ICASI booth at Chardon’s Friday farmers market, Chef John Sheehan handed...
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