Gotta Eat, Can't Cook

September 10th, 2013

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Syria: A Terrific Moment for International Relevancy

Abraham Lincoln said it clearly only 150 years ago: “With public sentiment, nothing can fail. Without it, nothing can succeed.” That line has held true through history, and it sure applies to what we as a unified world choose to do about Syria – and our future.

Just look at what’s happened since the Syrians used chemical weapons on their own people on August 21^st. International outrage continues to rise while opposition to a retaliatory strike has become nearly unanimous. Even here in the US, where the thought of going it alone is still on the table, the world’s public sentiment is echoed loudly by congressional support that diminishes by the day and public opinion that is in the distinct minority. Read more »

September 8th, 2013

Blog, Kid-Friendly Recipes

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Empowering Kids in the Kitchen: Microwave Cooked Grilled Cheese Tortilla

One morning years ago, my then 10-year old daughter wanted to make a sandwich to bring to school for lunch. The only problem: no bread.

No big deal. We dug through the fridge, found some sliced turkey, shredded cheese and a tortilla and turned that into a Read more »

September 4th, 2013

Blog, News

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No on Syrian Strike: Norms and Consequences

We should not strike Syria in response for their use of chemical weapons on their own people for two reasons: norms are not laws and consequences were never identified before the weapons were used.

First, President Obama was very careful to say that Syria violated international “norms”, not international law, Read more »

September 2nd, 2013

Blog, Dorm Room Food

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Dorm Room Food: Here’s What I’ve Got, What Do You Need?

Colleges and universities are humming back to life. Some students are just starting out completely new dorm life. Here’s a first of-a-kind video and picture book just for iPad that’s dirt cheap ($3.99), provides practical help, and is a conversation starter. Like any conversation, someone has to lay down the first line. That’s what this book does. But, really it’s about you and what you want to know how to make using just a microwave, refrigerator and simple utensils. Let me know – bruce@gotta-eat.com – and together we’ll help others help themselves as quickly, easily and flavorfully as possible.

August 28th, 2013

Bar Drinks, Blog

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Papa’s Pilar Mai Tai – All in Pictures

How much more fun could it be than to write about my favorite spirit, a writing hero and an inspiring drink-making legend – all at once?

First, the rum. Papa’s Pilar is a tribute to Ernest “Papa” Hemingway and his “never a spectator” love for life – a love he shared with friends aboard his “Pilar” Caribbean traveling fishing boat. You bet, I got a wry smile reading how, just like Hemingway, Papa’s Pilar is billed as “Bold, well-traveled, uniquely American”. Read more »

August 11th, 2013

Blog

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Ramen Smash! Dorm Room Snack by and for College Students

“No, Dad.”

My oldest son stopped tapping on the computer, but still had his back to me after politely enduring me telling him about a ramen noodle recipe I’d just put together.

“Here’s what we do.” He still didn’t turn around but showed me with his hands out to his side. “We leave the ramen bag closed, hit it a couple times to break up the noodles, open the bag, add the stuff in the flavor packet, close the bag, give it a quick shake and eat ‘em. Done.”

“No water?” Read more »

August 6th, 2013

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My Pioneering Role Model Mom

Like a rumbling multistage rocket ripping with purpose to a world beyond, positive role models boost, guide and inspire us to heights not even they could ever imagine. My greatest role model is my dear ol’ mom.

Mom is an only child. I don’t remember ever meeting her parents. They died when I was young. But I sure heard stories of how my mom was influenced by them.

Most significantly, when Mom was 12 growing up in Santa Paula, California, just inland of Santa Barbara, she told her parents she wanted to be a nurse. Her dad had little formal education but a lot of common sense as a successful businessman and lemon rancher. He suggested, “Why not be a doctor? They’re the ones who make the important decisions.” Read more »

July 22nd, 2013

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“Tasting the Tour” with Cherries, Blueberries and Peaches on Top – All in Pictures

The 100^th Tour de France wrapped up three incredibly exciting weeks of road racing with a spectacular first ever late evening finish in Paris last night. Terrific stuff – kind of like ending it all with a big fat red cherry on top.

As a tribute to a fantastic close to what I think is the toughest endurance sport event on Earth, here’s an easy-to-make summer fruit compote made with fresh Read more »

July 9th, 2013

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“Tasting the Tour” – Food From the 100th Tour de France Route, Part 4: Pan Seared Sea Scallops

After a well-earned day of rest following a week of fast-paced racing through France capped by eye-bugging climbs up the Pyrenees, the Tour got back on the road today ripping their way from Saint-Gildas-des-Bois to Saint-Malo in northwestern France. (For more information about the, click the picture below for a link to the official Tour de France site. For friendly, personalized help about traveling to Saint Malo – or anywhere else in France – click this link.) Read more »

July 4th, 2013

Blog

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“Tasting The Tour” – Food From the 100th Tour de France Route, Part 2: Provencal Vegetable Tian

I got a good wry smile out of this line from SBNation.com regarding today’s stage 6 of the Tour de France from Aix-en-Provence to Montpellier: “A relatively short 176.5 km trek across flat land should see this year’s sprinters shine once again”.

A relatively short 176.5 km (110 miles) – ripping the pedals at over 30 mph average? Ow! Read more »