A recent but brief 36 hour trip to Atlanta allowed me to tour my daughter’s college campus, Kennesaw State University, catching up on how her studies were going and to lay the groundwork for her last year, which entails a 6 week summer session in Montepulciano, Italy. I of course will be visiting her…another opportunity for travel /food blogs! Finally getting the chance to see where she has been spending her time on her studies was a fun experience and it was pleasantly mild early December day in the greater Atlanta area.


Lauren at Kennesaw University

An added bonus to the Atlanta trip was joint schedules coincided with long term friends Byron and Cheryl being in town and finally connecting in person for the first time in almost 4 years.
There was also another reason to celebrate at our dinner that night….Facebook.com had been abuzz for weeks with Byron’s exploits of making a “hole-in-one” on a recent golf outing. Some of the more humorous postings included:
I had a doctor's appointment this morning and when I checked in at the front desk, the receptionist asked me if there were any changes since my last visit. I pondered the question for a moment and then responded, "Why yes, there has been. I recently made my first hole-in-one!"

The famous shot at rest!

Yeserday I got an email from a wealthy man in Nigeria.wanting me to help him move his fortune out of the country and offered a big payment for my part in the plan. I replied and asked him how he got my name, and he said he heard about my hole-in-one!
For those of you who are not major golfers, suffice it to say this is one of the Holy Grails of golfing…and always a reason to celebrate. One thing I learned is that the lucky golfer who makes his or her “hole in one” has the privilege of paying for drinks for everyone in the club house bar. Byron’s good fortune continued…there were very few people in the bar!

Cheryl and Byron

Dining with the Galways is always a pleasure. Dinner that night was Moroccan Beef…wonderfully seasoned with great sides. Now just a little history…both Byron and Cheryl are major gourmands…even back in the early 80s (or was it the late 70’s??) Cheryl would pull a recipe out of the latest Southern Living magazine each month and whip up excellent dinners or desserts. I always looked forward to a new Southern Living magazine coming out!

Over the years Cheryl has amassed quite the collection of family (I think there are even some in there from Cheryl’s “Big Momma”) and personally acquired recipes from friends and other sources. With the computer age…and online websites like http://www.epicurean.com/ , keeping a recipe book or collection has become superfluous as chefs and amateur chefs alike digitize their collection.
Cheryl, who I might note works for Whole Foods in a marketing capacity, was concerned that her collection and recipe folder might ultimately fade from existence. So while scanning some of her cherished recipes, she happened on the idea of using the recipes and the recipe holder artwork as a “super graphic” art backdrop at selected Whole Foods.

First you scan….

Then…. a perfect back-drop for Southern Dining
Great ideas that can be implemented in your on home or kitchen…and if you stop in an Atlanta Whole Foods that features these recipe inspired back-drops ,,,now you know where they came from.
But back to our dinner…it was exceptionally tasty …with a great wine selection … and food inspired conversation.

Byron’s dinner Inspiration – Moroccan Beef

The Galways even had a custom spice cabinet built into their kitchen…a good investment for a couple that loves to cook.

The “deluxe” spice cabinet and yours truly

It was a memorable evening that brought “family” back together again and as we enter the early part of 2012 , I hope that you have an enjoyable year filled with family and friends and good dining. I was very pleased to have the chance to be with my daughter and Byron and Cheryl as the year came to a close. However, 2012 gives each of us the opportunity to create new adventures…try new recipes and dining spots and explore the world ! Happy New Year!!

Our trip to Tuscany began as all our trips have, with research and more research. Experience has shown us that a thorough plan with a trip itinerary provides the foundation for a more enjoyable and relaxed trip. However, this year our research took us "outside the box" of traditional tour guide books to books such as” A Culinary Traveler in Tuscany" by Beth Elon among others.

As we read and studied our books, we noted with particular interest the author's mention of local osterias and trattorias in the many hilltop and seaside villages of Tuscany. As our research continued, we found that our itinerary was being developed based on places where we thought we might like to eat. The more we researched, the more anxious we became to start our trip. Our taste buds longed to savor the flavors of authentic traditional Tuscan cooking. And so begins this, the first in a series of blogs designed to share with you our joy as we ate our way through Tuscany "from one meal to the next".

The flight was smooth and we touched down at Leonardo da Vinci-Fiumicino Airport right on schedule. Having cleared customs and picked up our rental car, we headed up the A -12 on our way to Sovana, a medieval village in southern Tuscany. The village itself is small and is home to two interesting churches: St. Maria and the cathedral of Santi Pietro e Paolo. These are a "must see" if you visit this wonderful village. Sovana is also home to the first eating stop on this year's trip, Taverna Etrusca.

But, before the long anticipated evening meal, a riposo was in order to be followed by a visit to the neighboring town of Sorano, an ancient Etruscan settlement sitting high on a tufa ledge. The drive to Sorano was a welcome challenge, with breathtaking roads cut through tufa rock complete with Etruscan tombs and arched niches for urns and ashes. It was well worth a few "s" turns to visit this very beautiful village of arches, alleys and flowers.

Returning to Sovana, we enjoyed a walk around the village ending with dinner at the Taverna Etrusca.

Facing the Piazza del Pretorio, the Taverna welcomes its visitors to a warm and comfortable dining area. Though renovated, the charm and authentic atmosphere of the medieval period of history has been maintained. The restaurant participates in the '0 km" project, which means they buy local food stuffs whenever possible, assuring freshness and the best local ingredients.

Having been seated at a comfortable table for two, we began our perusal of the menu as we enjoyed a delightful puree of potato served in a martini glass. Blended with tasty herbs it was a delightful preparation for the marvelous culinary adventure we were about to take. The menu provided a multiplicity of choices. Our waiter demonstrated a thorough knowledge of the menu as he answered our questions about various selections.

Our decisions were difficult because there were too many good items from which to choose. After what seemed like forever we were ready to order. Edie chose gnudi con tartufi neri. Gnudi is considered by some to be a type of gnocchi, while others describe it as “the filling without the ravioli”. The ingredients in this gnudi were ricotta cheese, spinach and a little flour. A delicious sauce of delicate herbs completed this fantastic dish. I ordered pici (farro) al maremmeno served con ragu al cinghiale e scorza d'arancia caramellate. Pici is thick rolled pasta sort of like fat spaghetti, made with faro flower and in this case served with wild boar sauce with caramelized orange zest. This dish is considered to be a local variation of pasta con cinghiale served in the Maremma region of Tuscany. To complement our dinner choices, we ordered a bottle of a bianco di Pitigliano (a white wine from the nearby community of Pitigliano). The perfectly cooked al dente pasta was showcased in sauces which featured tastefully combined herbs and spices. For the contorni, we shared a serving of spinachi con bianco uva passa and pinoli (spinach with white raisins and pine nuts).To satisfy our sweet tooth, for dolce, we concluded diner with crema cotta con cardamom agrumi con carmella crocante; an absolute delight for our taste buds.

We capped the evening with a relaxing stroll through the village as we listened to the singing of the birds and the tolling of the church bells. It was a sweet serenade to the end of a perfect day in Tuscany. The adventure would continue the next morning with a trip over country roads through the Maremma to the coast and then north to the city of Viareggio on our way “from one meal to the next”.

Buon Appetito
Edie and Dave
www.fototoscana.com

Tradition is back! It worked at Thanksgiving with record sales of our delicious turkey dinner gifts. By popular demand, Beef Wellington Christmas Dinner Delivered is back on the menu. Our customers enjoy in pastry entrees such as salmon en croute or chicken Wellington, but none is as elegant as our Ole Christmas Dinner - Beef Wellington. Four rich courses feature cream of tomato basil soup (delicious and pretty on the table) along with triple chocolate parfait. For those customers who have a taste for lamb, be sure to review this Christmas Dinnery Delivery. Tender lamb shank in rosemary mint sauce served with four courses including bistro mushroom & sherry wine soup and creme brulee parfait for dessert. Finally for the steak lover, consider our fillet mignon Christmas Dinner Menu. The steaks are Certified Angus and include lobster bisque and raspberry cordial parfait. Delicious! If you would rather let them choose their menu and desired delivery date, consider our Dinner of the Month programs. Food Gifts from GourmetStation are your answers for elegant, unique gift giving. Oh,don't forget our 15% savings. Visit the site for details.

It is my pleasure to introduce our guest writer, Carolyn. Carolyn is from Austin and enjoys writing about food. She has chosen a topic we've all wrestled with from time to time....how to making food for kids healthy and fun. Here's what Carolyn has to say:

If eating healthy wasn’t hard enough, add in a picky kid, and it can seem like a nightmare. You make a plan, get the ingredients, and spend precious time making sure everything is cooked just right only to hear, “I don’t like it.” Making healthy meals for kids doesn’t have to be an ordeal.

With a little planning, you can make delicious and nutritious meals that everyone will love. It might seem impossible now, but your kids will be eating healthy in no time if you make a few simple changes. Here are three easy steps to make healthy meals that even the pickiest eaters will love.

Step 1: Stick to the familiar

If your kids had it their way, they would be eating their favorite dishes for every meal. Many kid’s choices aren’t the healthiest, but you can use their preferences to your advantage. Unhealthy meals are just a few simple changes away from becoming good-for-you favorites. If your kids love chicken fingers (and what kid doesn’t), you can use this healthy recipe to cut out half the fat without losing any flavor. Substituting a few ingredients and changing to a healthier cooking method are simple methods to make their favorites healthier.

Step 2: Make it fun

Kids love to play with their food, so why not let them? It’s important to draw the line between play time and mealtime, but introducing new healthy foods can be easier when you make it fun. Choose a day and make it New Food Day. You can try zucchini on your first day. It’s tasty and packed with antioxidants for good health. You’ll also need halved cherry tomatoes, cream cheese, or peanut butter, small pretzel rods, large pretzel sticks, and string cheese. Work with the kids and make mini scooters out of the ingredients. When you’re done playing, the scooters make the perfect healthy snack. Pick a new food and activity every week, and your kids will be clamoring for healthy ingredients in no time.

 Step 3: Be a good example

Kids learn by imitating you, so set a good healthy eating example. If your kids see you shoveling down a donut every morning, they will learn that’s the right food to eat for breakfast. Instead, plan your meals in advance and make sure you have time to make them healthy. Start out cooking some healthy kid-tested recipes and move on to more complex and “adult” meals from there. It’s important to choose nutritious recipes and ingredients, but you also need to watch your portion size. The healthiest meal doesn’t matter if you eat four servings in one sitting. Most recipes will tell you how many servings they make, so use this information as a guide to know when going back for seconds is too much.

Picky kids won’t stop you from eating healthy if you follow these simple steps. Altering favorites, making eating fun, and setting a good example will help make sure you never hear “I’m not eating this!” again.

When I was young I bucked tradition thinking it was boring, repetitive, etc. But as I get older and live in an inconsistent world, I see that the consistency of tradition is a good thing. So I’m with the program now!

We recently received a frantic call from one of our customers in the Southwest. We were about 2 hours from launching our Thanksgiving Dinner Gift home page and menu page. This customer thought perhaps we would not offer a Thanksgiving Dinner For Two this year. Her Mom had a debilitating disease that would not allow her freedom in the kitchen anymore. And Dad, well he just flat out does not cook. Mom and Dad live on the other end of the country from this customer, so there was no opportunity to pop in and whip up a delicious dinner for Mom & Dad. So our Thanksgiving Dinner Delivered to the Northeast saved the day. And it felt good to be able to help this family connect at this special time of year – with…our food!

So here’s how it works. The Thanksgiving dinner for two is complete with butternut squash soup, baguettes, smoked turkey breast (about 1.5 lbs.) dressing, gravy, oven roasted veggies & pumpkin pie. Heating tips are on the web and also included with the package, but they are very simple – Heat the soup on the stove top and the rest of the dinner heats in a 350 degree F oven over the period of about 70 minutes. That’s it! If you want to get fancy, we also recommend wine for turkey.

The only thing not included in our meal box is a football game – there are plenty of those on tv. Oh, we forgot to mention – go to the site and enter the promo code for Free Shipping.

Happy Thanksgiving.

Don't you just love this time of the year? Once autumn is upon us we can all be forgiven for getting just a tad excited - the Holiday Season has arrived! Suddenly Halloween is upon us, Thanksgiving just around the corner, Christmas hot on its heels and New Year right behind just to cap it all off - quite exhausting, but great fun for all of the family, whatever their age!
Yet some years, as much as I love the tradition of these celebrations, I like to experiment a little with something different. So this year I want to share with you a few ideas for some alternative holiday season recipes.

Informal Supper Party

For a hassle-free evening choose something that can be prepared ahead of time such as my Confit of Duck with Port & Sour Cherry sauce. Served simply with baked jacket potatoes and a nice big dish of potato & vegetable gratin, you will have plenty of time to enjoy yourself with your guests. This dish would be especially suitable for Halloween, Boxing Day or perhaps a casual New Year's party.

Thanksgiving & Christmas

A traditional roast turkey with all of the trimmings is what we have learned to expect on one or even both of the biggest celebrations of the holiday season. But let's ring the change and try something different this year. If you are one of the many who absolutely must have a roast bird, then how about trying a roast goose instead. This bird is more gamey than turkey and a good deal richer so serve a modest portion balanced with a wide selection of seasonal vegetables and traditional accompaniments.
Or if like me you like to have a complete break from poultry occasionally, then a Beef Wellington makes a very impressive alternative. Although this recipe is quite time consuming, almost all of the preparation can be done in advance leaving just the baking to be done before serving.

New Year

It's much easier to be adventurous on your choice of menu for New Year as thankfully, tradition doesn't clearly determine this one for us! And as most folk have been over dosed on poultry by this time, it's the perfect opportunity to choose something different. Last year I cooked a slow braised venison casserole. Not only was it utterly delicious, but best of all it can be cooked twenty four hours in advance! And as a token gesture to tradition, try serving it with a good old Scottish side dish of bashed neeps'n tatties.

And finally I want to share with you a recipe that without fail, I cook every Christmas, sometimes for the big day itself, other times for Boxing Day - Slow Roasted Shoulder of Pork. This is so very easy, and absolutely delicious. Although the recommended cooking time is 10 to 12 hours, I sometimes put it in the night before and let it cook for anything up to 24 hours.

Slow Roasted Shoulder of Pork

INGREDIENTS
Serves 8-10
1 small whole, boned shoulder of pork, about 6-7lb (2.75-3.25kg) in weight
salt & freshly ground black pepper
juice of 2 lemons
3 tablespoons of olive oil

METHOD

• Preheat the oven to 450°F/230°C/Gas mark 8.
• Rub one tablespoon of oil really well all over the surface of the pork. Season with the black pepper and then generously with the salt (this helps the skin to become really crisp) and rub it into the surface firmly.
  
• Place the pork onto a wire rack in a roasting tin and roast for 30 minutes until the skin just starts to crackle up. Take the pork from the oven, pour over the lemon juice and two tablespoons of oil. Now turn the oven down to 250°F/120°C/Gas mark 1/2. Leave the meat to roast for 10 to 12 hours. During this time, baste several times with a little of the juices in the roasting tin.

Now you can virtually forget about the pork for the rest of the day (or night!).

• Approximately 45 minutes before the cooking time is up, turn the heat back up to 450°F/230°C/Gas mark 8. Then just leave the joint alone until the crackling is really crisp and brown. Take the pork out of the oven and leave it standing on the wire rack.
• If the crackling is not really, really crisp by now, simply remove the string and then cut it away from the joint and place back on the roasting rack, fat side down. Pop back into the oven for a further 15 minutes or so until it has crisped completely.

I hope that perhaps some of my recipe suggestions will prove suitable for the festive period, but whatever your choice, traditional or alternative, I wish you all Happy Holidays!

Business took me to Secaucus, New Jersey for the better part of a week…so I managed an escape from New Jersey one evening....caught a local bus into the Port Authority and  navigated my way down to the London Terrace apartment and coop complex to meet my dinner date Kim. London Terrace, located between Ninth and Tenth Avenues and 23rd and 24th Streets was completed in 1931 and at the time was the largest building complex in the world…that of course did not last long.

London Terrace. ..formerly the world’s largest building complex

A plus for many of the apartments is views of the High Line elevated park. This project capitalized on elevated railroad tracks…left derelict for decades and now through a motivated citizenry …renovated into an elevated walkway-park through the lower end of Manhattan. It really is a wonderful perspective when walking through this part of town. Make sure to go as every season on the High Line is revealing.

A walk on the high Line

The High Line: The High Line is located on Manhattan's West Side. It runs from Gansevoort Street in the Meatpacking District to West 34th Street, between 10th & 11th Avenues. Section 1 of the High Line, which opened to the public on June 9, 2009, runs from Gansevoort Street to West 20th Street. Section 2, between West 20th and West 30th Streets, opened June 8, 2011.

Innovative hotel built over the high Line

For park information, please call the High Line Information Line: 212-500-6035

http://www.thehighline.org/about/park-information   

Kim and I headed out from the London Terrace on that chilly October night and walked down to our destination - . Salinas, located at 136 Ninth Avenue, between 18/19^th, through some light misty showers.

www.Salinasnyc.com

Sophisticated and warming...the bar area up front gave way to a long hallway to the main dining area in the back of the restaurant.

The best is yet to come…

Seated near the fireplace…the rain pattered gently on the glass retractable roof….which in summer provides alfresco dining. I was glad for the fireplace that evening as the flickering flames… added extra warmth.

Outdoor dining in fair weather

Because the influence of the restaurant is Spanish…I tried the Sangria…to pair with my Pollo Otonal…grilled local chicken  with de la ganja beans, green onions, Serrano ham, red Swiss chard and baby carrots, garlic and a preserved lemon emulsion. It was a savory delight.

Kim tried the Pimentos del Padron for an appetizer-fried shishito peppers & sea salt – but be forewarned, some of the peppers are very mellow and others carry quite the hot punch!

But the highlight of the evening for both Kim and I was the Crema de vino caramalizada made with Rioja red wine crème brulee, toasted nuts and vanilla cookies. We shared…I suggest getting one each!! It was that good. The red wine base made for a less sweet and more sophisticated taste profile.

Kim …

Kim and I caught up career and travel plans after dinner...the fireplace an added reason to avoid venturing back out into the misty night, but as we prepared to leave we were met at the front door by Chef Luis Bollo. He was genuinely interested in our dining experience and wanted feedback on our experience that evening.

A little background on “your Chef”

Luis is a native of San Sebastián (Basque Country), Spain and is an acclaimed chef by numerous national culinary magazines and newspapers. After honing his culinary skills at  prestigious restaurants with Michelin 1, 2 and 3 stars in Europe, he moved to New York City to open a contemporary Spanish restaurant, where he received many accolades by food critics for his innovative cuisine. Highly acclaimed for brining new Spanish cooking to the US he was recognized by Gourmet magazine, the New York Times USA Today, New York Post, New York Observer, Food and Wine and New York Magazine.

If you find yourself in NYC and want a romantic dinner under glass with a warming fireplace than I suggest  Salinas. ..restaurante de tapas.

In the last three years I have made several almost identical trips to Arizona, largely because there is such much to enjoy there  with great scenery and wonderful cuisines….Starting in Tucson to visit long term friends Lyn and David we headed to dinner at our favorite spot Gavi…

Gavi…located near the foothills

Located near the foothills…the Italian fare is excellent and the views are memorable...even better at night in the cooler months when the multiple fireplaces are roaring…but certainly not outdone on the enclosed patio area with the large windows thrown open during a summer thunderstorm in summer…the smell of creosote permeating the air.

Lyn and David have a great upper deck patio with views of the Rincon mountains…a favorite spot for catching up …before or after dinner….and as a graduate of the UofA …it always nice to go “home.”

Before or after dinner views…

From Tucson to Phoenix….another favorite spot in Phoenix is the  Desert Botanical Garden…I caught a Chihuly exhibition there a few years ago…

A Chihuly grows in the desert

a true visual delight among the giant Saguaro cactus….and the friendly quail. You can grab a casual lunch under the cooling boughs of mesquite and palo verde trees…and watch the quail com a begging!

Hungry quail..up close and in person

Phoenix Desert Botanical Garden

1201 N. Galvin Parkway

www.dbg.org

Stopped  for dinner in Scottsdale…but before dinner…my dining companion wanted to check out some Southwest jewelry stores…Scottsdale is scenic…upscale and a great place to shop.

When the hunger pangs hit…or you finish shopping among the great Scottsdale boutiques…give “Cowboy Ciao” a try…”modern American cuisine”…and grazing through their appetizers, I was fond of the seared scallops and beet risotto, although the wild boar meatballs with chanterelle mushrooms looked intriguing as well…next time!.

Cowboy Ciao

7133 East Stetson Drive

Scottsdale, AZ 85251

www.CowboyCiao.com

After a few nights in Phoenix it was off to Sedona for some hiking among the vortexes….

“If you go hiking…make sure your hiking companion does not wear cowboy boots…the result can be “slip slidin away”

And a short drive from Sedona is the legendary old mining town of Jerome…

“From a roaring mining boom town to ghost town to a vibrant art colony”….

Jerome is a national historic landmark and my favorite dining spot in Jerome is the “Asylum”….at the Jerome Grand Hotel….. “As the highest public building in the entire Verde Valley, the views from the Hotel are breathtaking. The restoration of the five story Spanish Mission structure started in 1994 by the Altherr Family and continues today.” Check out their website listed below for more information on the hotel where Asylum is located..

Seek Asylum…you’ll be glad you did

The Asylum offers great fare and views…formerly part of the United Verde Hospital in its earlier incarnation..circa 1927….Every time I visit I order the Famous Asylum Butternut Squash Soup…the first time I had it, I asked for the recipe, assuming there is no way they would release it. I was surprised when they pointed me to their website…and I am glad to pass it along.

 http://www.theasylum.biz/#_Welcome

You’ll want two bowls…it is that good!

Recipe By Richard D. Pasich Executive Chef/Owner

Servings: 6 Preparation Time :2:00

Ingredients

2 large whole butternut squash -- roasted

1 each white onion -- chopped

2 each poblano peppers or green chili equivalent -- roasted, peeled

6 ounces Oak Creek Amber beer or similar

2 cups chicken stock

1/2 cup brown sugar

1 tablespoon garlic -- minced

1 pinch cinnamon

1 pinch nutmeg

1 serrano chili -- minced fine

1 cup heavy cream

salt and pepper to taste

Preparation Method

Cut the squash in half and remove the seeds. Place in shallow roasting pans with water and roast at 400 until very tender, apx. 45 minutes or more. Remove from oven and cool. Roast, peel and de-seed poblano chiles. Preheat skillet until scorching hot. Saute onions and chilies, then de glaze with beer. Add chicken stock, peeled squash, and remaining ingredients except for the cream. Simmer together for 30 minutes then puree. Remove from heat and slowly fold in the heavy cream.  Add salt and pepper to taste.

On this particular visit my dining companion, Colleen and I were able to meet the proprietors, Rich Pasich and Jen Nagel…friendly and devoted restaurateurs, they make sure your dining experience is special!

http://www.theasylum.biz/#_Welcome

Jerome is close to Sedona-Prescott-Flagstaff and with art galleries and hikes in the local mountains behind the town, you can easily occupy a three day weekend . Check out the : Jerome Art walk every first  Saturday too.

Spend a weekend….enjoy the ghosts, the history and the food of Jerome…a lot of entertainment packed into an old mining town!

 A hospital from the past becomes a haunted hotel television sensation…

Jerome Grand Hotel

200 Hill St.

The Asylum Rest.

http://www.jeromegrandhotel.net/

Next stop for me will be Flagstaff this coming February…for a little Grand Canyon…a little Arizona Snow Bowl skiing and a little meteor crater.

Can’t get enough of Arizona…a four seasons state…for your peace of mind.

An ethereal light show in Sedona….

House-Autry  Mills has a lot to brag about – 200 years of being in business. How many brands can claim 200 years, or even 25 to 50 for that matter. It all started back in 1812 when the House family migrated from England to Newton Grove, North Carolina. The millstones for the original mill were shipped across the Atlantic from England to Wilmington, North Carolina, and then ferried up the Cape Fear River and transported by oxcart and mule team to the original mill site in Newton Grove. The House mill grew and eventually merged with the Autry Brothers Mill Company in 1967 to form what is now called House-Autry Mills. In 2001 they relocated their mill to a state-of-the-art facility in nearby Four Oaks, North Carolina. What’s their product? Corn meal and seasoned breadings and coatings for seafood, chicken, pork & veggies.

So how does a company celebrate 200 years of being in business? Well, why not a contest! House-Autry is compiling a cookbook of the best Southern recipes and you have a chance to be a part of it all. They’re looking for recipes that  incorporate at least one House-Autry product and the  stories and traditions behind these special recipes. The best recipes will be included in the cookbook and possibly featured on the House-Autry Mills  Facebook page, YouTube page or website.

Calling All Southern Cooks
To participate, click on the link above and follow the instructions. The deadline is Nov. 1, 2011. Don’t be shy. I know you’ve got a few recipes floating around in your family. If you don’t remember the back-story, call your Mom, call your Grandmother. Don’t be shy. Get in the action & have some fun with House-Autry.

Whether you're a French student or not, you're probably like me...constantly seeking new and high quality film. The French know their way around a kitchen, they make great wines, and they're also excellent at movie making.

Best Colleges Online have compiled a list of 14 movies every French student should watch - and that includes you. I won't spoil the surprise of the list by saying anything except a few words about #14 - bottoms up.

La grande illusion (1937)

We would be remiss not to include one of the greatest French films ever made. La grand illusion is not only a cinematic masterpiece, but an engaging look into France’s history and society in the WWI years. Focusing on a group of officers taken prisoner during the war, the movie reveals their class relationships and struggles as they plot an escape.

Click here to see the rest of the list! Enjoy.