by Judy Alter | Feb 28, 2021
Yellow fin tuna Who knew that the subject of tuna salad was fraught with so much emotion! Yet a long—and I do mean long—thread on the Facebook New York Times Cooking Community page demonstrates the intensity of feelings. As someone who has eaten tuna all my life,...
by Judy Alter | Feb 18, 2021
Salmon croquettes I am amused that on Facebook you occasionally see a picture of a platter of salmon croquettes, with the caption, “Does anyone still eat these?” I am here to shout, “Yes!” A childhood memory and still a favorite food today. Just made a small batch—one...
by Judy Alter | Feb 16, 2021
Our house on the second day of snowmageddon So many are in so much worse condition than I am that I wouldn’t think of complaining. I have power and water—cold, but not hot. But I have devised a dish-washing method—heating water in the electric kettle and using my...
by Judy Alter | Feb 14, 2021
The house of my growing years Last night I was reading the opening of Jacqueline Winspear’s memoir, This Time Next Year We’ll Be Laughing, when I came across the passage where she talks of the land of our growing and how it is filled with meaning for each of us....
by Judy Alter | Feb 11, 2021
When my children were little, we spent many a happy weekend—and sometimes a week at a time—at a guest ranch near Ben Wheeler, Texas owned by good friends. Charles Ogilvie taught radiology at the Texas College of Osteopathic Medicine, and his wife, Reva, ran the...
