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A Literary Culinary Journal
Search for Rosa Mayland
Food Art: Making Art from Buffet Ingredients
How Sunday Lunch Can Turn into an Art Show
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by Rosa Mayland
- Never shop on an empty stomach.
- Buy in bulk.
- Visit your supermarket as little as needed and make precise shopping lists.
- Don’t buy more than needed. Stick to your shopping lists.
- Make a budget, stick to it, and keep track of all expenses.
- Know your supermarket well and be wise to supermarket tricks.
- Limit your dining out. Eat at home.
- Shop seasonally and locally. It’s cheaper and healthier.
- Avoid all bagged, fancy packaged, ready-to-eat and processed food/meals (unless it is straightforward canned food). Avoid junk food unless it’s a treat you make at home from time to time.
Swiss food pyramid.
- Eat more frugally (smaller portions) and only when you are hungry.
- Eat less meat, but more sustainable fish, cheese and eggs.
- Emphasize grains, legumes and vegetables (understand the food pyramid).
- Make double batches when you cook — one batch to eat straight away and one to freeze.
- Recycle leftovers and don’t waste food.
- Always stock your freezer with a selection of ice-friendly food, your kitchen pantry with imperishable and your spice cupboards with lots of condiments.
- Drink lots of tap water. Limit your consumption of alcohol, coffee, tea, sodas cut out most bought beverages. They represent a large expense.
- Take an interest in foreign and exotic culinary dishes, as they use bargain ingredients and small quantities of costlier ingredients.
Related articles
- Rosa’s Musings: 13 ways to eat on a budget and improve your health at the same time
- Your Budget-Friendly Guide to Healthy Cooking
- Navigate Your Way to Healthy Supermarket Shopping
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And here are the winners of the 6 Kuhn Rikon knives at our Expat Expo drawing
by Jonell Galloway
Husband Peter and I and Rosa Mayland, author of our column “Rosa’s Musings,” had a great time at the Expat Expo Geneva on Sunday. It’s a great way to make contacts in Geneva.
- Jonell Galloway at The Rambling Epicure’s stand at Expat Expo Geneva 2011
We had a drawing for 6 red polka-dot Kuhn Rikon knives.
- Kuhn Rikon Knives Drawing, The Rambling Epicure, Expat Expo Geneva
Here are the winners:
Paula Davies-Smith
M. Rowe
Peter Zornow
Sayjel
Alison Farley
Michelle Arevalo-Carpenter
Congratulations. You are now the proud owner of knives made by one of the most reputable brands of cookware in the world, and they’re made in Switzerland!
Related articles
- The Rambling Epicure is exhibiting at Expo Expat in Geneva, Switzerland
- Switzerland: Fribourg-style Cuchaule: Saffron Bread to Eat with Your Bénichon Mustard
- Rosa’s Musings: Swiss Sausage Salad, An Unforgettable Food Experience
- Switzerland: Rosa’s Musings: Butterzopf, The History Of A National Sunday Bread
- Bénichon Mustard, A Fribourg Specialty to Welcome the Cows Coming Home
- Switzerland: Spontaneous Cuisine: Fresh-fruit marmalade and meringue
- It’s apple season: Matefin à la pomme / apple pancakes/pie
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Switzerland: Coop’s Pro Montagna Label: 5 Years of Protecting Traditional Swiss Food Products
Switzerland: Coop’s Pro Montagna Label: 5 Years of Protecting Traditional Swiss Food Products
Please join us on Sunday, October 2nd, at the Expat Expo Geneva, from 11 a.m. to 5 p.m. in Palexpo, Hall 7. We’d love to meet our readers and make our contact more personal.
We’ll have booth No. B8 against the well, and one of our most popular authors, Rosa Mayland of the column Rosa’s Musings,will be present.
Click here for all the details.
Hope to see you there!
Jonell Galloway, Editor of The Rambling Epicure
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The Rambling Epicure Voices
Jenn Oliver writes our column Culinary Chemistry. She has a Ph.D. in science, where she explains the scientific aspects of what really goes on when you cook (the next Harold McGee?). She’s been running a gluten-free blog, Jenn Cuisine, since 2008 and her kitchen is more like a laboratory than a kitchen. She’s focuses her chemical calculations and experiments on figuring out how to make traditionally glutinous food gluten-free.
Esmaa Self writes the Wild Woman on Feral Acres column. She lives on a small farm in Colorado where she employs organic and sustainable methods to grow fruits, vegetables and herbs, raise chickens, bees and fish and where she routinely turns out imaginative, healthy, guilt-free meals from scratch. One of her numerous blogs recounts her farming adventures: Backyard Eggs. She also writes novels and contributes to numerous organic farming and green publications, and runs a sustainable living site, Homeostasis.
Simon de Swaan is Food and Beverage Director at the Four Seasons hotel in New York City. He studied at the Culinary Institute of America and has an incredible collection of antique cookbooks and books about food and eating, from which he often posts interesting and unusual quotes. In his column Simon Says, he gives us daily food quotes from his tomes.
Jean-Philippe de Tonnac is an essayist, editor and journalist. He directed the special editions of the Nouvel Observateur for almost ten years and and has published twenty books. As preparation for publication of his Universal Dictionary of Bread (Dictionnaire universel du pain, Bouquins Laffont, 2010), he obtained a baker’s certificate (CAP) at the Ecole de Boulangerie et Pâtisserie de Paris in 2007, and traveled worldwide to countries where bread held a particular cultural significance.
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ITALIAN-STYLE CINNAMON & RAISIN BISCOTTI
“Biscotti” (pronounced “bee-scoat-tee”) are relatively new to me. Actually, a few years ago (about 6 years ago) I had no clue what they were. That is quite understandable if you consider the fact that I’ve lived all my life in Switzerland and never travelled to Italy (I passed through that country when going to Greece, but I doubt that this can qualify for holidays) nor to America where this speciality is widespread…
I was introduced to these Italian cookies when I received James McNair and Andrew Moore’s “Afternoon Delights” for my birthday in 2003. It was love at first sight. The very second I lay my eyes on the picture that illustrated their “Almond Biscotti” recipe I knew that I had to bake them immediately in order to satisfy my curiosity. Since then I have not seized being a big fan of this crispy treat.
Before I moved away from home and started cooking for myself, I had never really tasted any Italian pastry apart from “Amaretti Macaroons” and knew absolutely nothing about “Biscotti”. Here in Switzerland, the only biscuits that can be compared to them are oven-dried brioche slices called “Zwiebacks”. Although they taste more like sweet bread than cookies and are far from being as sweet or having an identical shape, I always enjoyed eating those delicious rusks.
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. Follow us!
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