Blog Archives
Posted on: January 26th, 2011 by Barbara O'Neal
The Brits get a bad name over food, but I’m here to say there is a lot that’s lovely about British cooking. Saveur Magazine has a feature
today on their website about British Pub Food. I receive their emails and clicked right through to find this lovely menu:
Welsh Rabbit, which I thought for years was Rarebit, no idea why, and is only cheese and toast. How simple and lovely is that?
Roast beef with Yorkshire pudding, served bloody rare, which I loathe. Not a fan of roast beef, though I love the gravy, and that gravy is a wonder with Yorkshire puddings.
Beef and Guinness pie . I once …
Posted on: December 10th, 2010 by Barbara O'Neal
This made me very happy indeed!
Library Journal
(Starred review) O’Neal, Barbara. How To Bake a Perfect Life. Bantam. Dec. 2010. 398p. ISBN 9780553386776. pap. $15.
“Forty-year-old bread maker Ramona Gallagher owns a boulangerie in Colorado Springs, though independence from her restaurateur family members has put a crimp in her financial well-being and in their relationships. Pregnant with her first child, Ramona’s 24-year-old daughter, Sofia, flies to Germany when her soldier husband, Oscar, is burned in an explosion in Afghanistan. Katie, Oscar’s 13-year-old daughter from a previous marriage, comes to live with Ramona after her mother is arrested and forced into rehab for drug use. A surly teen with a dog, Katie adds to the unresolved family issues lying heavily on Ramona’s shoulders. She thinks back on that …
Posted on: April 27th, 2010 by Barbara O'Neal
Almost finished with the new book. In the meantime, I thought you might like this picture. The Book Babes book club read The Lost Recipe for Happiness and sent me some pictures of their feast. Thanks, Diane! (I love the attention to detail, don’t you?)
I’d love to post more. Send me yours!
Posted on: May 21st, 2009 by Barbara O'Neal
It’s a cold winter afternoon, the kind when winter blisters past the windows, turning everything blue. Inside, I am kneading bread. Not in a bread machine but with my own palms and wrists. The dough is whole wheat, heavy and thick, and it takes muscle to punch it down, to knead and fold and press, then turn it, fold it, press it again. Over and over. For such a glutinous dough, it will take ten minutes to break it down, then a couple of hours to rise and lighten, another round of kneading before I nestle it into glass bread pans to rise one more time.
Posted on: March 12th, 2009 by Barbara O'Neal
Readers of The Lost Recipe for Happiness who live outside the southwestern US might not know how to roast chiles. A simple recipe to roast a small batch, along with a link to a good recipe for green chile stew.
