Food - Julianne Glatz | Thursday, June 28,2012

Peachy combinations

It’s my earliest taste memory: Climbing our white peach tree to pick a dead-ripe sun-hot fruit. Biting into its flesh, I’d savor its succulence as the warm juices dribbled down my chin. Th

Food - Julianne Glatz | Thursday, June 21,2012

The kindness of strangers

By Julianne Glatz

“…I have always depended on the kindness of strangers.”From Tennessee Williams’ play, A Streetcar Named Desire My circumstances and those culminating in those final words of A

Food - Julianne Glatz | Thursday, June 14,2012

How I spent my summer vacation

By Julianne Glatz

On Memorial Day, I was once again heading to Brooklyn by myself. But this time I was driving our full-sized van, overflowing with camping gear. I’d spend some time with my grandson, daughter and

Food - Julianne Glatz | Thursday, June 7,2012

Scrumptious scallops

By Julianne Glatz

Many years ago, I bought sea scallops. It was a cool day. I came home directly from the store and refrigerated them, but when I opened the bag to start cooking, a nauseating smell hit my nostrils. Eve

Food - Julianne Glatz | Thursday, May 31,2012

The heat is on!

By Julianne Glatz

I’ve heard it over and over: People in the hottest places on the planet eat spicy-hot foods is because it makes them feel cooler. Really? For me, eating spicy-hot food on the high temperature/hu

Food - Julianne Glatz | Thursday, May 24,2012

Prairie Fruits Farm brings its cheeses to farmers market

By Julianne Glatz

I start anticipating them each year as winter melts into spring: Springfield’s farmers markets. It’s not just because of the local produce and products I can buy, although that’s a b

Food - Julianne Glatz | Thursday, May 17,2012

Weapons of mass deliciousness

By Julianne Glatz

It’s performance art. It’s more than a little quirky. It’s fun but also somewhat disconcerting – something that makes you think. And, above all, it’s delicious. It’

Food - Julianne Glatz | Thursday, May 10,2012

Tiny bites of love for Mom

By Julianne Glatz

They’re tiny, oh-so-sophisticated, and utterly delicious: In other words, the perfect ending to a meal or a day of homage to mothers. When I first made petit fours (the name comes from the Frenc

Food - Julianne Glatz | Thursday, May 3,2012

Splendiferous spinach

By Julianne Glatz

“[Do] you really love it?” asked Miss Patty. “Girls nowadays indulge in such exaggerated statements that one never can tell what they do mean. In my young days, a girl did not say sh

Food - Julianne Glatz | Thursday, April 26,2012

Artful artichokes

By Julianne Glatz

Fresh artichokes aren’t local, even though recently cultivars have been developed for home gardeners outside the Mediterranean-type climate that’s their natural habitat (my attempts at art