Culinary Calendar – July

Culinary Calendar – July

July is National Picnic Month – which makes sense in light of the fact that it is also National Baked Bean Month, National Hot Dog Month and National Ice Cream Month.

I love a good picnic (I am scheduled to attend two in the next week) but I can’t say I’m terribly excited about baked beans being on the menu. I’m not a baked bean fan – never have been. I love bean salad or mashed beans or bean stew. But there is something about baked beans that I have always found slightly disquieting and a bit wrong. The texture maybe? Apparently July is also National July Belongs to Blueberries Month – which may or may not be true but is awkwardly phrased and just a bit presumptuous of the Blueberry Lobby. I’d like to know how the hot dogs, baked beans and ice cream feel about this territorial smack talking.

But I think we can all agree that making July National Culinary Arts Month is unlikely to cause a throw down between food or create culinary controversy (unless some other month feels slighted in some way). I think maybe NPR thinks June is National Culinary Arts Month because every other piece I seem to hear lately is food related. Not that I mind or am complaining. Just an observation. Here’s hoping it continues throughout this celebratory time in culinary calendar.

But what are we celebrating on the long July days? Lots of things, my friends. Lots of things and here are is a break down of the first few days to whet the food fun appetite!

  • July 1 is National Gingersnap Day and my parents’ anniversary now that I think about it. I don’t know if they would accept a box of gingersnaps as the appropriate gift but I may give it a go.
  • July 2 is National Anisette Day but I can’t imagine why.
  • July 3 is National Chocolate Wafer Day and while I am never adverse to a bit more chocolate in my life, wafers are a bit lightweight and insubstantial for something as robust (or which should be as robust) as decent chocolate. A chocolate wafer always risks being – chalky or dusty.
  • July 4 is National Barbecue Day which seems a logical extension of National Picnic Month. Good way to tackle two culinary holidays with one food festivity. Multi-tasking! That’s my motto
  • July 5 is National Apple Turnover Day but I will be far too busy at my gargantuan family picnic to notice. Have a turnover for me.
  • July 6 is National Fried Chicken Day and again, this makes perfect sense in light of July being National Picnic Month. Nigella has said – several times over the course of several series’ that fried chicken is the prefect picnic food. And she is not wrong.
  • July 7 is National Strawberry Sundae Day for those who need more specifics than National Ice Cream Month. Or maybe just those who need an excuse for more ice cream. Don’t bother making excuses. It’s hot. That is reason enough. Dig in. Enjoy.
  • July 7 is National Macaroni Day and there are many ways to celebrate it. Macaroni salads for – yes, you guessed it – picnics. Macaroni necklaces to keep children occupied and then beaming with pride when parents wear them. Come on, Dads! Macaroni jewelry isn’t just for Mom anymore. Pretend it’s puka shells and channel your inner David Cassidy (oh dear – I think I just dated myself)

So as you can see – July is a real heavyweight on the culinary calendar and I haven’t even mentioned National Milk Chocolate with Almonds Day (which strikes me as unnecessarily fussy), National Pina Colada Day (which I believe should be a weekly event), National Caviar Day (which seems oddly timed), and National Penuche Day (which I shall have to look up).

So see you ’round the picnic table and then back here soon for more food holiday fun!

Macaroons of My Dreams

I suppose the only proper way to celebrate Macaroon Day (May 31) would be with the most wonderful macaroons you could lay your hands on.

Now, it just so happens that the most wonderful macaroons you could lay your hands on (and I brook very little debate or argument on this) is a particular bakery in Rome – specifically the bakery with no sign on the door at the corner of on Via del Portico d’Ottavia (on the corner across from the school). I don’t know the actual name of the place. Few people do and there’s no sign any way. *

All you need to say is ‘the burnt bakery’ or the ‘bakery in the ghetto’ and everyone knows where you mean. This is it, in all its signless glory (and possibly the one and only time I have seen it without a line winding out the door.

And the macaroons? DIVINE.


*a bit of research reveals the name is either Antico Forno del Ghetto or Pasticceria “Boccione” Limentani but I can almost guarantee no one will ever call it either of those in conversation and you will never need to know the name.

Bite-Size Trip Down Memory Lane

I was digging through some old pieces I’d written a lifetime ago and I came across this bit from 2009 – which I think I still rather like:

“Street food is more than just a tasty morsel eaten on the run. It’s great food plus the thrill of the hunt. It’s the absolute bliss of realizing you’ve reached the corner of Broadway and 17th just as the Wafels & Dinges truck has pulled up. If you think ‘bliss’ is laying it on a bit thick, this is because you have not had a dessert waffle from Wafels & Dinges.”

Musing on Great American Pies Month

February is, apparently, Great American Pies Month. It may or may not surprise you to know that it appears to have been the brainchild of Crisco brand shortening.

But ignoring the brand behind the idea, the idea of a Great American Pie got me thinking. A ‘great’ pie would be a well-made, delicious pie no matter what the cultural origins. So what makes a pie an American Pie (movie notwithstanding).

Continue reading “Musing on Great American Pies Month”

Getting Ourselves Sorted After Being Hacked

After a very disruptive hacking of our previous website, we’re working hard to get a shiny new site up and running. We even managed to save some of our favourite posts – which we are restoring this week.

But hey, we can restore that stuff and keeping talking about our favourite things. Namely, what we eat & where, how we cook it, why we cook it that way. We can still be asking questions, seeking suggestions, making declarations (both grand and silly) and exploring food history, sharing ideas and recipes all while putting things right.

People sharing a meal, photographed from above

So, enjoy the classic posts we’re restoring and keep up with us in real time over on Facebook or Twitter (come on, no one calls it X do they?).