A simple sound, smell, action or flavor - a hug from a grandbaby, my wife's smile on our wedding day or a "drank and pack of nabs" - can activate memories of long ago.
Getting a group to agree on where to belly up for breakfast, lunch and dinner will become a bit harder in coming weeks.
Christian Bennett, owner of Van Gogh's Microbrewery, had a desire to brew high-quality beer and pair it with gourmet pizza. After almost a year of preparation and hard work, the first and only microbrewery and restaurant opened its doors for dinner in Statesboro earlier this month. Developing a menu from scratch had its set of obstacles, and coming up with Van Gogh's flagship beers presented its own set of hurdles.
BRUNSWICK - Georgia waters are now open for commercial and recreational harvest of food shrimp.
Many folks who attend church rarely - or not at all - tell me Christians don't know how to have fun.
In ancient times, before "inventive spelling," young minds were required to learn phonics and spelling rules. We even had word lists on which we were tested weekly - words we not only had to spell correctly but define and use properly in a sentence.
Any time I am invited to a party or potluck event that requires a dish, I almost always go with my "famous" meatballs and sauce. This no-fail dish always gets rave reviews from friends and family. Just last weekend I made up a Crockpot full to bring to a work function and they were a hit. I especially look forward to the part where I get to tell people that they are made with turkey - not beef. I often get puzzled looks and many "no way!" comments because it's hard to believe. But - "yes, way" - it's turkey.
Mention steak-and-kidney pie to a native Brit, and you can actually witness his or her mind go misty with longing.
The marquee of the old Avon Theater has been neglected for so long, it's a delightful surprise to see it light up Broughton Street, all its letters intact.
It's been bang-up year for the Gaslight Group's Brian and Jennifer Huskey.
I have drooled while watching The Food Network's Bobby Flay and others cook a piece of beef called a tri-tip. Now that I've cooked and eaten one, I know why I was drooling.
When told the Americans were hopelessly surrounded at Bastogne, Belgium, and ordered to surrender on Dec. 22, 1944, the 101st Airborne Division's acting commanding general, Brig. Gen. Anthony McAuliffe responded iconically to the German commander by saying, "Nuts!"
What you use to wash down your meal is as important as the barbecue, seafood or pork fried rice.
That was my friend Mercedes' post to my Foursquare check-in that I was enjoying a baby octopus salad at Ta Ca Sushi & Japanese Fusion.
Only a few desserts excite me - my wife's special banana pudding, blackberry cobbler and fresh-baked chocolate-chip cookies. If biscuits are served with a meal, I save mine for later then enjoy it with local honey or cane syrup. That's my typical dessert.
If my wife wasn't such a good cook, I'd be 50 pounds lighter. I'm not blaming her, though.
My English IV teacher, Reomia Unold, said ambrosia was the food of the gods. I disagreed and told her so. She shook her head and sighed.
I'm often asked why I don't write other commentaries. It's better to write about things you know about, and it's easier to do it when it's something most folks can agree on - like food.
Basic training in 1973 at Fort Jackson, S.C., was not a culture shock to me. Daddy was a Marine, so I grew up under strict supervision and was used to being dropped for pushups or called a maggot.
Back in the Stone Ages - before hot wings were invented to satiate armchair quarterbacks, and when pro-football games were on Friday, Saturday or Monday and did not interfere with Sunday church services - football fanatics chowed down pounds of cheese, summer sausage and tater chips during the game.
Sometimes at a public gathering someone will privately comment on one of my food columns. Most are kind, telling me how much they agree with my assessment of steaks, seafood or certain restaurants. Others tell me up front I got it all wrong about which is better - North Carolina, Georgia, Texas, Memphis, Kansas City or St. Louis barbecue.
The other night, I enjoyed a microwave corn dog.
You probably wouldn't notice the place if you passed it a hundred times, maybe on your way to Lake Mayer for a picnic, or coming back from a shopping trip at The Pig in Sandfly - unless you have an eye for Spanish and a taste for delectable baked goods.
Running a restaurant is hard work. Just ask Estella - aka Dr. Estella Edwards Shabazz, city alderwoman for Savannah's 5th District.
When my wife and I were preparing for our first child, we attended a bunch of classes about birthing. They told us our daughter wouldn't develop a sense of taste for the first year or longer.
Jams, jellies and fruit preserves always have been an essential part of what I considered dessert - a cathead biscuit smothered with butter and homemade jam, jelly or preserves.
I chose the infantry because I love being outdoors. For years, I shivered in icy arctic winds, roasted under a blistering desert sun, melted under a thick jungle canopy or suffered from hypoxia on some remote mountain top.
Other than Atkinson's peanut-butter bars and the orange-slice jelly candies I enjoyed as a kid, I've been good about keeping candy at arm's length. But when I was stationed in Italy, I discovered that European chocolatiers take chocolate to a whole new level. Had my unit not rotated to Fort Bragg early, I might now be diabetic.
I prefer to buy organic fruits, veggies and meats. Rarely can I afford that, however, so I at least want it fresh. If I can't get it fresh, the next acceptable level is frozen. If I can't even get it frozen, I'll accept canned, depending on what's on the label.
It recently occurred to me that I've avoided any deep discussion on ethnic foods, so let's talk.