We’re sharing a taste of
What We’re Having
A Food Chronicle for Discerning Gastronomes
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Loved the Neeps & Tatties
That title caught your attention, didn’t it? Mike Vealey has been my friend, co-conspirator, and traveling foodie companion since before his grown daughters were born. Recently, planning a trip to…
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Making the Double Oak Squirrels’ Acorn Bread
A massive, double-trunked, white oak tree stands just beyond the side porch. The double oak’s wide spread branches and annual crop of acorns makes it an ideally suited home for…
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The Mystery Meat Register: Chapter 1
According to my unofficial poll, about half the people born and raised in Southern Delaware prefer their scrapple fried crunchy all the way through; the other half of Southern Delawareans…
Archive of past posts
Off The Menu
Showcasing some other items that whet our appetites.
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