The Blooming Platter’s “Vegan Q & A Tuesday” with Nava Atlas

It’s time for Q & A Tuesday, The Blooming Platter’s first Tuesday focus on a “featured force” in the vegan culinary world shamelessly adopting  Donald Lipton’s Q & A format from “Inside the Actor’s Studio.”

Nava for webFeatured Force: Nava Atlas

Nava Atlas has written many well-known vegetarian and vegan cookbooks, most recently Wild About Greens, Vegan Holiday Kitchen, and Vegan Soups and Hearty Stews for All Seasons.  Her site, VegKitchen, is one of the leading web resources for vegan recipes and plant-based kitchen tips. Nava is also a visual artist, whose work has been shown nationally in museums, galleries, and alternative art spaces, and is part of numerous museum and university collections. Specializing in limited edition artist’s books, her personal work deals with themes of gender and social justice. You can see more of her work at Nava Atlas Art. Nava lives in New Paltz, NY, not far from her beloved NYC.

Q & A

What is your favorite word?
When I first saw this question, I though it was for any favorite word, and I immediately thought of a couple of my favorite words, for no rational reason at all, barnacle and brackish. But then I realized you were looking for culinary words. I suppose if one were so inclined, one could eat barnacles that grow on a ship’s bottom in brackish water, but that wouldn’t be me. So to make a long story short, my favorite culinary word is bountiful. I guess I like “b” words in any case.
What is your least favorite word?
In terms of culinary words, my least favorite words are things like “steak” or “pork” which turn animals into the “absent referent,” a term coined by Carol J. Adams.
What turns you on?
Again, I’m assuming you’re referring to food … I’m mainly turned on by vegetables. I’m a passionate veggie lover and have rarely met one that I didn’t like.
What turns you off?
Meat or anything that looks like meat. Yuck.
What sound or noise do you love?
A stew gently bubbling. Though I must say I enjoy the gentle sizzle that happens when you deglaze a pan.
What sound or noise do you hate?
The annoying sound of a teakettle whistling.
What makes you curse in the kitchen?
When I’m in the midst of making something and realize I’m out of a key ingredient for which there’s no ready substitute — like ginger, for example.
What profession other than your own would you like to attempt?
As you know I’m already involved in several professions — I’m a visual artist (http://www.navaatlasart.com) and a complete literature geek and nonfiction writer (http://www.literaryladiesguide.com); and in addition to producing a cookbook every year or two, I also run a very large veg food site, VegKitchen (http://www.vegkitchen.com). But if I could wake up one morning with another new skill, I’d love to be able to play the fiddle. I’ve always fantasized about that. But I’m not talented musically, so I’ll have to be content with listening to fiddle music and playing the air fiddle.
What profession would you not like to do?
I would not like to teach. I do like speaking, so it’s not about shyness, but as a natural introvert, teaching would suck all the energy out of me.
If heaven exists, what would you like to hear God say when you arrive at the pearly gates?
If there were such a thing as pearly gates or an all-powerful God or Goddess, I’d like an explanation as to why so many people are sentenced to a life of suffering and why there is so much injustice in the world.

Nava ChiliQuick Black Bean and Sweet Potato Chili

With the addition of sweet potatoes, this easy chili is filling and warming. Baking or microwaving the sweet potatoes ahead of time cuts down on both the preparation as well as the cooking time. Serve with stone-ground whole grain tortillas — they’re great for dipping into the chili, or even for grabbing some of it, soft taco style. Serve with a simple salad and/or a side of sautéed greens or steamed broccoli. Adapted from The Vegetarian Family Cookbook.

 Serves: 6 or more

2 medium-large sweet potatoes (about 1 1/2 pounds)

2 tablespoons extra virgin olive oil

1 large onion, chopped

2 to 3 cloves garlic, minced

1 medium red or green bell pepper, diced

5 cups cooked or three 15- to 16-ounce cans (drained and rinsed) black beans

One 28-ounce can diced tomatoes (try fire-roasted)

1 or 2 small fresh hot chiles, minced,

            or one 8-ounce can chopped mild green chiles

2 teaspoons good-quality chili powder

2 teaspoons ground cumin, or more, to taste

1 teaspoon dried oregano

1/4 cup minced fresh cilantro, or more, to taste, plus more for garnish

Salt to taste

Bake or microwave the sweet potatoes until just firm. When cool enough to handle, peel and cut into 1/2 to 3/4-inch dice. Set aside until needed.

Heat the oil in a large soup pot. Add the onion and sauté over medium heat until the onion is translucent. Add the garlic and continue to sauté until the onion is golden.

 Add the remaining ingredients except the cilantro and salt. Add 1/2 cup water, bring to a slow boil, then lower the heat and cover. Simmer gently for 15 minutes.

Add the sweet potato dice and continue to simmer for 10 to 15 minutes longer, or until the vegetables are tender and all the flavors are nicely melded.

Stir in the cilantro, then season gently with salt. If time allows, let stand off the heat for an hour or two, then heat through as needed. Top each serving with extra cilantro, if desired.

 

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Blooming Platter “Vegan Q & A Tuesday” with Laura Theodore aka the “Jazzy Vegetarian” + Laura’s Spaghetti and Wheatballs Recipe

November whizzed past and it’s already that time again…

Based on Inside the Actor’s Studio host’s James Lipton’s famous “Q & A”–after the Proust Questionnaire–“Vegan Q & A Tuesday” is The Blooming Platter’s  first Tuesday feature on a creative force in the vegan culinary world.  Read more about “Q & A Tuesday” HERE.

Laura Theodore in Turquoise SweaterFeatured Force: 

Laura Theodore

[See below for Laura’s Spaghetti and Wheatballs recipe.]

Laura Theodore is a television personality and radio host, vegan chef, cookbook author, and award-winning singer. She is the creator of the Jazzy Vegetarian, and author of Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious and Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites. Laura is the on-camera host and writer of the Jazzy Vegetarian Television Series on PBS and hosts the weekly show, Jazzy Vegetarian Radio. Ms. Theodore has appeared on ABC, NBC, CBS, and USA Networks and has been featured in the NY Times, Family Circle, NY Daily News, NY Post, Readers Digest and VegNews.

Laura Theodore and Jazzy Vegetarian have been honored with a

2014 Special Achievement Taste Award

and nominated for three 2014 Taste Awards, 

including a VIEWERS CHOICE AWARD:

“Best Home Chef in a Series”

Please consider voting for Jazzy Vegetarian here!     

1. What is your favorite word? Delicious

2. What is your least favorite word? Burnt

3. What turns you on? I love the smile on the faces of friends and family when I have served them a meal that they truly savor. Makes me feel like I have accomplished a good deed!

4. What turns you off? Creating a new recipe that I am SO excited about and it just does not taste right. Well – if at first you don’t succeed try again!

5. What sound or noise do you love? Hearing friends and family (at our dining table) raving about the dinner while I am in the kitchen prepping the next course!

6. What sound or noise do you hate? Me, cursing as I drop food or utensils on the kitchen floor when I am trying to do too many things at once!

7. *What makes you curse in the kitchen? Me – dropping food or utensils on the floor when I am trying to do too many things at once!

8. What profession other than your own would you like to attempt? Broadway producer. I love musicals.

9. What profession would you not like to do? Doctor or Nurse

10. If heaven exists, what would you like to hear God say when you arrive at the pearly gates? Glad you are here! I am looking forward to hearing a song and tasting those Spaghetti and Wheatballs!

 

Laura TheodoreSpaghetti and Wheatballs

Makes 3 to 4 servings (12 to 14 Wheatballs)

By Laura Theodore

 

1 1/3 cups lightly packed, fresh soft whole-grain bread crumbs (see note)

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/8 teaspoon sea salt

1/2 cup chopped walnuts

2 cups chopped mushrooms

1/2 cup diced onion

3/4 pound whole-grain spaghetti (see note)

3 cups prepared vegan marinara sauce

Preheat the oven to 350 degrees F. Line a medium baking pan with unbleached parchment paper.

           

Put the bread crumbs, Italian seasoning, garlic powder, and salt in a large bowl. Put the walnuts in a blender or food processor, and pulse to process into coarse crumbs. Add the walnuts to the bread crumbs and stir gently to incorporate.

Put  the mushrooms and onion in a blender or food processor, and process to a chunky purée. Add the mushroom mixture to the walnut/bread crumb mixture and stir to incorporate. Spoon out about 1 1/2 tablespoons of the mushroom mixture and roll it into a ball. Continue in this way with the remaining mushroom mixture. Arrange the wheatballs on the lined baking pan. Bake for 25 to 30 minutes. Gently rotate each wheatball and bake for 12 to 16 minutes more, or until they are crisp and golden.

Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but firm. Drain the spaghetti well.

Meanwhile, pour the marinara sauce in a medium saucepan. Bring the sauce to a simmer over medium-low heat. Gently add the wheatballs to the sauce, one at a time, cover, and simmer for 7 to 10 minutes.

To serve, put one-quarter of the spaghetti into each of four pasta bowls, and top with three or four wheatballs. Ladle marinara sauce over the top and serve immediately.

NOTES

·         To make fresh bread crumbs: Put 3 to 4 slices of whole-grain bread in a blender or food processor and process into coarse crumbs.

·         You may use your favorite gluten-free pasta in this recipe.

 

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Blooming Platter “Vegan Q & A Tuesday” with Caryn Hartglass + Caryn’s Vegan Baked Potato Pancakes (Latkes) Recipe

Based on Inside the Actor’s Studio host’s James Lipton’s famous “Q & A”–after the Proust Questionnaire–“Vegan Q & A Tuesday” is The Blooming Platter’s  first Tuesday feature on a creative force in the vegan culinary world.  Read more about “Q & A Tuesday” HERE.

 

Caryn HartglassFeatured Force: 

Caryn Hartglass

[See below for link to Caryn’s Vegan Baked Potato Pancakes (Latkes) recipe.]

Caryn Hartglass is the founder of Responsible Eating And Living (REAL) a nonprofit organization that combines science with practical knowledge from real life experiences to help people understand the affects of food choices on health and environment.  Prior to REAL, Ms. Hartglass was Executive Director of EarthSave International. She has appeared on Dr. Oz, Geraldo At Large, 20-20 and CNN, and hosts the weekly IT’S ALL ABOUT FOOD show on the Progressive Radio Network. Ms. Hartglass, with Bachelor and Masters degrees in Chemical Engineering from Bucknell University, worked in the semiconductor industry for 20 years.  A classically trained singer, she has performed in opera and musicals in the United States and abroad and has won two international voice competitions (France, South Africa).

More about Caryn, her nonprofit REAL, her radio show and her newest project The Swingin’ Gourmets can be found at the links below:

http://CarynHartglass.com

http://ResponsibleEatingAndLiving.com

http://prn.fm/shows/lifestyle-shows/its-all-about-food

http://SwinginGourmets.com

1. What is your favorite culinary word?

Aroma.  I love returning home and smelling the aroma of the previous meal, the pleasant fragrance of teas, baked goods, soups, whatever has been prepared.  I love the delicious smells while cooking – caramelized onions, a whiff of herbs and spices.  Our neighbors always tell us they are envious of the aromas coming out from our apartment.

2. What is your least favorite culinary word?

Deboning!  As someone who has not eaten animals in over 25 years, this term is unpleasant on so many levels.  Just visualizing the process, I wonder how anyone could do it without thinking about who they are doing it to.

3. What about cooking turns you on?

Creating beautiful, delicious, nourishing, health-promoting dishes that people enjoy eating.

4. What about cooking turns you off?

Appliances that are supposed to be convenient with bad tasting results, like the Keurig Coffee and Tea Makers. I’ll take a French press and a tea pot any day.

5. What sound or noise in the kitchen or around the dinner table do you love?

The silence of people focused on eating something delicious.  It’s best when there has been a lot of wonderful conversation, a dish is served and everything goes quiet.
6. What sound or noise in the kitchen or around the dinner table do you hate?

Complaining. I don’t like hearing people complain – about anything.

7. What makes you curse in the kitchen?

I move quickly in the kitchen, sometimes too quickly. I am very annoyed with myself when I skip a step or leave out an ingredient.

8. What cooking profession other than your own would you like to attempt?

Food manufacturing.  My partner Gary and I are always talking about vegan products we would like to manufacture.

9. What cooking profession would you not like to do?

Working in a fast food, chain restaurant, (not vegan of course!) serving burgers, soda, greasy fries, junk food.

10. If heaven exists, what would you like to hear God say when you arrive at the pearly gates?

“You were right, it is all about food!”

 

Caryn Hartglass's Baked Potato LatkesVegan Baked Potato Pancakes (Latkes), gluten-free

Just in time for Chanukah or “Thanksgivikah” since Chanukah and Thanksgiving fall on the same day this year, I offer one of my very favorite recipes, Baked Potato Pancakes. I am not a religious person but I love holidays and holiday foods.  We’ve been making potato pancakes in my family for decades.  First I figured out how to make them vegan, without eggs. Then I learned how to make them gluten-free.  And finally I came up with a great way to may them without frying them and using all that oil!  This recipe is so good I made a food show on how to make them.  Recipe and food show video can be found HERE.
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Blooming Platter “Q & A Tuesday” with Robin Robertson + Robin’s Linguine Thai Pesto

Robin Robertson--portrait

Based on Actor’s Studio host’s James Lipton’s famous “Q & A”–after the Proust Questionnaire–“Vegan Q & A Tuesday” is The Blooming Platter’s  first Tuesday feature on a creative force in the vegan culinary world.  Read more about “Q & A Tuesday” HERE.

 

Featured Force: 

Robin Robertson

(See below for Robins’s Linguine with Thai Pesto recipe.)

Robin Robertson has written more than twenty cookbooks, including the bestsellers Quick-Fix Vegan, Vegan Planet, Fresh from the Vegan Slow Cooker, Vegan Fire & Spice, Nut Butter Universe, and One-Dish Vegan. A longtime vegan and former restaurant chef, she writes the Global Vegan column for VegNews Magazine and has written for Vegetarian Times, Cooking Light, Natural Health, and other magazines. Robin lives in the Shenandoah Valley of Virginia. Her website is www.robinrobertson.com.

1. What is your favorite word?

Amuse Bouche.

2. What is your least favorite word?

Gastropub.

3. What turns you on?

Preparing a special meal for friends.

4. What turns you off?

Being out of a needed ingredient I can’t find locally — especially when craving a certain recipe.

5. What sound or noise do you love?

“Mmmmmm…..” (when someone eats my food)

6. What sound or noise do you hate?

The crash of a glass or plate falling – especially when full of drink or food.

7. *What makes you curse in the kitchen?

Burning my arm on a hot pan usually does the trick.

8. What profession other than your own would you like to attempt?

I’d like to own a B &B (but only if I didn’t have to do all the work myself!)

9. What profession would you not like to do?

Anything that involves numbers.

10. If heaven exists, what would you like to hear God say when you arrive at the pearly gates?

*Lipton’s question #7 is always “What is your favorite curse word?”–and the answers are always colorful– but I reworded it since this is a “family show.”

Good job!

Robin Robertson--Linguine with Thai pesto

Robin’s Linguine with Thai Pesto

Redolent of garlic, lemongrass, and pungent herbs, this Asian-style pesto makes a fabulous fusion dish when combined with linguine. Most of these ingredients, including the slender, hot Thai chile, are available in supermarkets. Thai basil can be found in Asian markets, as can any of the other ingredients that your regular market may not stock. To make this gluten-free, use gluten-free pasta or rice noodles. This recipe is from Nut Butter Universe by Robin Robertson © 2013.  Used with permission.

 

Gluten-Free Option

Soy Free

Serves 4

 

2 large cloves garlic

1 Thai bird chile, halved lengthwise and seeded

1 stalk lemongrass, white part only, chopped

1 teaspoon natural sugar

1/2 teaspoon salt

1 cup Thai basil leaves

1/2 cup cilantro leaves

1/2 cup parsley leaves

1/3 cup peanut butter

3 tablespoons water

2 tablespoons fresh lime juice

12 ounces linguine

1/2 cup chopped roasted peanuts

Combine the garlic, chile, lemongrass, sugar, and salt in a food processor and process to a paste. Add the basil, cilantro, and parsley and process until finely ground. Add the peanut butter, water, and lime juice and blend thoroughly, scraping down the sides of the bowl as needed. Set aside.

Cook the linguine in a large pot of salted water just until tender, about 12 minutes. Drain, reserving about 1/2 cup of the water.

Toss the pasta with the sauce, adding a little of the hot pasta water, if necessary, to thin the sauce. Garnish with peanuts and serve immediately.

 

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Inaugural Blooming Platter “Vegan Q & A Tuesday” with Bryanna Clark Grogan + Bryanna’s Indian-Spiced Lentil Salad

Based on Actor’s Studio host’s James Lipton’s famous “Q & A”–after the Proust Questionnaire–“Vegan Q & A Tuesday” is The Blooming Platter’s new first Tuesday feature on a creative force in the vegan culinary world.  Read more about “Q & A Tuesday” HERE.

Bryanna cropFeatured Force: 

Bryanna Clark Grogan

(See below for Bryanna’s Indian-Spiced Lentil Salad recipe.)

Vegan since 1988, author World Vegan Feast & 7 more vegan cookbooks, Bryanna has devoted over 40 years to the study of cooking & nutrition.  She developed the recipes for Dr. Neal Barnard’s Program for Reversing Diabetes, & contributed recipes to Howard Lyman’s No More Bull!Cooking with PETA. She has appeared at Vegetarian SummerFest, Vegetarian Awakening, Portland VegFest, McDougall Celebrity Chef Weekend, VidaVeganCon, & Seattle VegFest. She also runs a small library branch and likes to bellydance & read mysteries. She lives on Denman Is., Bc, Canada, with her photographer/baker husband Brian, dog Phoebe, & cats Ringo & Sadie. She has 4 grown kids, 2 stepsons and 7 grandchildren.

 1.  What is your favorite culinary word?

It would have to be “Umami”– the Japanese word for “The Fifth Flavor”, which means, more or less, “the essence of deliciousness”.  Isn’t that wonderful?

2.  What is your least favorite culinary word?

“Superfood”—there are no “superfoods”!  It’s a marketing ploy. 

3.  What about cooking turns you on?

I think part of it is the creativity and inventiveness, which often leads to a wonderful dish or meal. Sometimes I wake up thinking about some idea for a dish that I want to make. One can compare it to painting, but we cooks can enjoy eating our creations!  There is also the mystery—how will it turn out?  Will it live up to expectations?  And, in addition, there is the pleasure of discovery—learning the science of cooking, how ingredients work together, what methods improve the result, etc.

4.  What about cooking turns you off?

Hmmmm… that’s a tough one.  The clean-up, perhaps?

5.  What cooking or dining sound or noise do you love?

There are many. The “snap” of breaking celery or snap peas; the sizzle of breaded marinated tofu sliding into hot olive oil; knife on wooden cutting board as one chops onions, etc.; the “glug” of wine being poured into a sauce; the quiet clinking of dining utensils during a lull in the dinner conversation, when guests are enjoying their food so much that they cease to converse.

6.  What cooking or dining sound or noise do you hate?

Slurping!

7.  What makes you curse in the kitchen?

Cutting myself; spilling something messy, such as oil or tomato sauce; finding out I turned on the wrong burner; burning something.

8.  What cooking profession other than your own would you like to attempt?

Rather than being a cookbook writer, from the limited amount of teaching workshops I’ve done, it might be very satisfying to be a cooking teacher.

9.  What cooking profession would you not like to do?

I would not like to do anything that entailed making the same thing, or few things, over and over.

10.  If heaven exists, what would you like to hear God say when you arrive at the pearly gates?

“One of the perks here is that you can have anything you like to eat, you won’t get fat, and you can have full access to the Heavenly Kitchens, if you like.”

Bryanna’s Indian-Spiced Lentil Salad

 Indian lentil saladServes 6

 5 1/2 to 6 cups cooked or canned brown lentils, drained (or 2 cups dried)

4 small carrots, peeled and grated

6 large green onions, chopped

3 stalks celery, with leaves, chopped

1 red bell pepper, seeded and diced

1 medium cucumber, diced (I use the English type that you don’t have to peel)

DRESSING:

1 cup Mango Salsa (see homemade recipe and notes below recipe)

3/4 cup Low-Fat Oil Substitute for Salad Dressings or broth from cooking chickpeas

6 tablespoons olive oil

1/3 cup cider vinegar

1/4 cup fresh lemon juice

1 1/2 tablespoons brown sugar

1 tablespoon dried mint leaves (or 3 tablespoons fresh, chopped)

1 tablespoon dried cilantro leaves (or 3 tablespoons fresh, chopped)

2 teaspoons tandoor masala

1 teaspoon salt

 If you are starting with dried lentils (which do not need pre-soaking):

Pick over the lentils to remove debris or shriveled lentils, rinse, and drain. Cover with water or broth and boil for 2 to 3 minutes (to aid in digestion). Reduce the heat and simmer gently, covered, until tender. Depending on the variety and age, cooking time may take anywhere from 10 minutes to 1 hour.  They should be tender, but firm, so do not overcook them or let them get mushy.  Drain them well (handling gently) and cool completely, then measure out.

To make the salad:

Combine the first 6 ingredients carefully in a salad bowl.

Whisk the Dressing ingredients together well, or mix them briefly in a blender or with a hand immersion/stick blender.

Fold the Dressing into the salad. Cover and refrigerate. Try to bring the salad to room temperature before serving.

To serve, I pile it on top of some organic greens and garnish each serving with sliced fresh mango and avocado.

Nutrition (per serving): 397.3 calories; 32% calories from fat; 14.6g total fat; 0.0mg cholesterol; 625.7mg sodium; 1194.7mg potassium; 53.1g carbohydrates; 17.8g fiber; 12.3g sugar; 35.4g net carbs; 18.6g protein; 8.4 points.

 

EASY MANGO (OR PEACH)-TOMATO SALSA

3 cups diced fully ripened tomatoes, roughly pureed in a food processor or with a hand immersion/stick blender

2 cups diced fresh mango (or use ripe peaches instead)

1/4 sliced green onions

1 tbs minced jalapeno pepper, seeds removed (optional)

2 1/2 tsp. grated fresh ginger or one tsp ground ginger

1 tsp salt

1 1/2 tbs. lime juice

Mix ingredients together well and refrigerate until using in a covered container.

 

Commercial Mango or Peach and Tomato Salsas:

D.L. Jardine’s Peach Salsa

PC [President’s Choice, a Canadian brand] Mango and Lime Salsa

Pearson Farm Georgia-Style Peach Salsa

Victoria Fruit Salsa

 

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Introducing “Vegan Q & A Tuesday”–The Blooming Platter’s First Tuesday Feature on a Creative Force in the Vegan Culinary World

Look for the first edition tomorrow, September 3!

James Lipton and Hugh Jackman, "Inside the Actor's Studio."  Photo Credit: The Hollywood Reporter
James Lipton and Hugh Jackman, “Inside the Actor’s Studio.” Photo Credit: The Hollywood Reporter

What?  “Vegan Q&A Tuesday”

A snappy 10-question online interview with vegan bloggers, cooks, authors and others involved in the vegan culinary world.  The format is slightly adapted from the one James Lipton developed for Inside the Actor’s Studio on Bravo TV.

To my way of thinking it is one of the best programs on T.V.: a slower-paced interview program that started as a craft seminar for students of the Actor’s Studio; a master class that allows each guest to engage in a dialogue with Lipton in a couple of side chairs on a stage.  They cease being celebrities and become artists and teachers.  The content is all craft, no gossip.  Near the end of the interview, Lipton conducts a Q & A adapted from French TV personality Bernard Pivot on his show “Apostrophes” after the “Proust Questionnaire.”

Who? My first six guests for the fall and winter line-up are Bryanna Clark Grogan (September), Robin Robertson (October), Caryn Hartglass (November), Nava Atlas (December), and Laura Theodore (January).

When?  The first Tuesday of every month.

Where?  Right here: The Blooming Platter of Vegan Recipes, mywebsite/blog devoted to vegan cooking with occasional lifestyle posts.

Why?  To connect people and ideas by revealing insights about each guest and his or her culinary points of view in a fun, fresh way.

What Else?

With each interview, I will publish one of my guest’s recipes along with a photo of the prepared dish and, of course, the guest.

What are the Interview Questions?

I stay true to Lipton’s Q & A with two caveats: I ask my guests to answer the questions from a culinary perspective, and I slightly adapted #7.

  1. What is your favorite word?
  2. What is your least favorite word?
  3. What turns you on?
  4. What turns you off?
  5. What sound or noise do you love?
  6. What sound or noise do you hate?
  7. *What makes you curse in the kitchen?
  8. What profession other than your own would you like to attempt?
  9. What profession would you not like to do?
  10. If heaven exists, what would you like to hear God say when you arrive at the pearly gates?

*Lipton’s question #7 is always “What is your favorite curse word?”–and the answers are always colorful– but I reworded it since this is a “family show.”

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