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Food is Personal

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Author: Alex Gardner

Hello folks, I have been a cook, starting at 16 years old, a house painter, photographer, sales presenter, and had a restaurant for a time. I may have solicited you on the phone for one product, service or another. I have photographed your children in school and captured memories of their weddings. When I was active, you could find thousands of musician or band photos on my photo site. The Blues is my jam.

Walk and Eat with this Aussie Style Meat Pie

by Alex Gardner on February 24, 2021February 24, 2021

Cultures all over the world have some version of the savory meat pie. From down under is the Australian Meat Pie.

A Guiso by any Other Name

by Alex Gardner on February 19, 2021February 19, 2021

No, not another meatloaf, Guiso, that’s what. Hamburger soup? I found out that Guiso actually means stew.

Tasty Sourdough Bacon Cheese Batard is Addictive

by Alex Gardner on February 12, 2021February 13, 2021

“Loving bacon is like shoving a middle finger in the face of all that is healthy and holy while an unfiltered cigarette smolders between your lips.”

My Aus-Ion Wrought Iron Pan Review and Seasoning

by Alex Gardner on February 8, 2021February 8, 2021

Today I received my 9 inch Aus-Ion 9 inch Deep Skillet with Satin Finish. It was made in Australia and is a 3mm thick iron pan similar to the carbon steel cookware produced in France.

Make Tasty Smoky Peruano Beans with Pork Neck Bones

by Alex Gardner on February 2, 2021February 2, 2021

Needing something to fill my stomach today, I loaded up my fairly new Instant Pot with the pork necks, onion, garlic, and water.

If it Can’t take the Heat, Do Not Put It in the Oven

by Alex Gardner on January 11, 2021January 11, 2021

If it Can’t take the Heat, Do Not Put It in the Oven. Polypropylene is really not meant for a hot oven. Take my word for it, just don’t.

Sourdough Discard Crackers are Crispy and Addictive

by Alex Gardner on January 8, 2021January 8, 2021

The spot for me is a deep golden brown that if left a minute two or longer becomes actually burned. Topped with sesame seeds, course salt, and fresh cracked black pepper. I am addicted.

Individual Ferments make the Perfect Personal Pizza

by Alex Gardner on December 30, 2020December 30, 2020

One of the good things about making one personal size pizza at a time is that there is no more to gorge on. On the other hand, making one personal pizza at a time means there is no next piece even if it tastes great.

Tamales and the White Guy Volume 1

by Alex Gardner on December 19, 2020December 19, 2020

My job was to stand outside on the patio where I would wash and soak the corn husks in hot water.

Toum, a Lebanese Garlic Sauce for Everything

by Alex Gardner on December 17, 2020December 17, 2020

This sauce is very simple with only garlic, salt, lemon juice, and water. It is called Toum, a traditional Lebanese sauce that presents similar to a strong garlic mayonnaise.

Posts pagination

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Recent Posts

  • Walk and Eat with this Aussie Style Meat Pie
  • A Guiso by any Other Name
  • Tasty Sourdough Bacon Cheese Batard is Addictive
  • My Aus-Ion Wrought Iron Pan Review and Seasoning
  • Make Tasty Smoky Peruano Beans with Pork Neck Bones

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