Bread, Salt and Wine: An exploration of food of the mobile life

 Biscuits and Gravy is a staple at the American Breakfast Bar. However, who doesn't like breakfast for dinner?  When briny gravy thick as wallpaper paste flavored with overly-saged chunks of fatty sausage won't do, I offer to you an updated, Adult version of Biscuits and Gravy that will satisfy even your most mature of dinner pallets.   I had a hankering for something warm and soothing for dinner last evening. My usual go-to's of beef stew or clam chowder were not available. It's November after all, and I am at the edge of the world living in a little trailer in the desert.  Before 4 PM the only sorta-grocery store is meager in supplies at best most days and after 4PM they are nonexistent due to the lack of demand by the virtue of our remote location in the deserts of Southern Utah and the inconsiderate nature of the management by the concessionaire at Lake Powell who doesn't care for the people who do call this place their work and home in the offseason.  I wanted

Chris German's version of a UCONN original There was a time when winter lasted most of the year for me and the only way to ward off the frigid New England night, or so I thought, was a visit from DP Dough. Last night, I got a visit once again from that famed culinary conundrum and it remined me how far I have roamed from the Hills of Storrs, CT. Winter came to the desert last night and with it, snow capped hills complete with cactus and coyotes. It reminded me that I walked away from winter when I left Connecticut what seems to be a life time ago.  But as happenstance would have it, I was in the process of reliving another winter tradition that made the cold nights at UCONN a little warmer for me back in the day.  In doing, so I relived a memory that helped me develop my winter weight which saw me through the frigid Northern winds of UCONN and ensured I could survive the icy walk of death to that 8 AM Friday morning lecture.   DP DOUGH , a mashup of Italian, American, Mexican, and

  There are lots of ways to cook a burger these days. Propane, wood, pellets, solar. By far and away, Charcoal beats them all with its flavor, its fire and it's fun .  Charcoal at work- YUM! When I was a little boy, my Dad would wake up in the predawn hours to fill a rusty red weber grill with a pile of Kingsford briquets soaked in lighter fluid. The cigarette would hang from the corner of his mouth as he poured the black dusty wads of chemically pressed charcoal into the belly of the  crumbling rusty kettle as he prepared to make us what we called  “solinol”.  Solinol (or as the Hungarians call it, Szalonna ) is a throwback to the old country where a chunk of fat back is slowly smoked and roasted at the end of a long fork over a campfire and blotted into fresh crusty rye bread before being served to salivating children. The Solvacks handed this gem down to his Granddad and my Dad handed it down to me and a few years back I donned the fire gloves and fork to roast a piece of pork

 You may have been checking out some the many advertiser I have enlisted for this site and some make sense while others don't.  Dog collars, sailboats and coffee all rank high on products that are synonymous with what most people think is my way of life. There was a time however, pretty recently, that I thought of giving up sailing and getting a job as a chef.  I'm told I am pretty good cook and to be honest, I've always wanted to be one. As a little boy I dreamed of being a pizza maker and would love the time I got to make food for friends and family.  But alas, I am just a sailor and writer.  The good part though of running a website is I get to choose my ads and advertisers and you will notice if you look, that there are some great food producers who advertise on this site. Here are a few links that I think your should check out if you love food the way I LOVE food. 

This is our adventure in pressure canning