I miss my Mom's apple pie. It was the best. I know that to be true and I remember it well. She never told me the recipe, but she said it was the New England apples that made it great. Without good apples, there was no reason to make it. As they say, one bad apple can spoil the pie.

Sometimes we miss the foods that we have a fond memory of.

I remember the Jordan Pond House, in Bar Harbor, Maine, and their popovers with local jam. The super lofty, hot popovers were always well worth it, even when you were being attacked by bees while you waited on the lawn. For me, it will be impossible to ever have a better popover than those I remember having with my family. The restaurant also served the simplest menus for dinner: your choices were chicken, lobster, or the vegetarian option, fish. Sadly, no more dinner service is offered, but you can still go for popovers and bees.

Sometimes we remember an eventful meal.

One of the first memories I have of a meal event was when I was very young at a large gathering. There were many, many tables and some tables of kids. Some cousins, relatives, and unknowns were at my table. I remember one kid being pretty outrageous and funny. And because we were all laughing at his antics encouraging him to do more, he was building up to more and more outrageous things.

His last act was to show us how he could pull the tablecloth out, leaving the the plates and cups in place. I don't recall anything about the food, but I vividly remember his Mom coming over and taking him away after the unsuccessful tablecloth magic trick. And my Mom whispering in my ear not to encourage him, with me thinking "too late!!!"

Does the land of enchantment, places you've traveled to, influence your memory of how great the food was?

Was the plate of seafood, which consisted of lobster, crab, shrimp, tarpon and conch, actually that delicious? Or, was it not the taste at all, but the memory of a plate piled so high with local bounty that your eyes couldn't take it all in? I won't ever know as I don't expect to ever go back to, in this case, Honduras.

The question I have been asking myself, is the memory of the dish better than the dish itself? And does it matter?

For sure, the food I cooked in college, like broiled chicken breasts with rice and frozen corn still satisfies, though I can't eat nearly as much now as I did then.

It's these food memories that are some of the very best memories of growing up and being grown up. Every day, every meal, I hope for another memory that I can hold dear to my heart. The food matters, but the people you share it with matters more.

Love what you eat, eat what you love. Life is long, life is short, eat the good stuff!

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This is what I made in college. I didn't have a clue on how to cook a chicken. My goal was for it to taste good and to make it quick.

A broiling pan or any pan will work. Keep the pieces apart for even cooking. Turn the broiler on and....

See the Broiled Chicken Easy Recipe here!

This is not my Mom's recipe. And it turns out not Marian's mom, either. But, it is another Mom's recipe. Pick your apple variety carefully as it makes a big difference to the final taste!

Striving for the best, is to me, better than consistency. So try different apples and mix them up, too!

See Mom's Apple Pie Recipe by Marian Burros here!

From one of my favorite little cookbooks, "The Breakfast Book" by Marion Cunningham.

2 oranges transform these 16 muffins from plain to Jane! These are just muffins, which are wonderful comfort food.

See the easy Orange Walnut Muffins Recipe here!

These walnuts are addictive. All the walnuts I have ever had have been for recipes like the Orange Walnut Muffin recipe.

Until now. These walnuts are so delicious you will want to eat them out of hand! Not only are they gorgeous, they do not have any of the graininess that some walnuts have when you finish!

And when you add them to your baked goods they get even better! Wow! I love these nuts!

Shop Now for the most delicious California Red Walnuts!

This is one of our favorite everyday honeys ever since we first tasted it on the Big Island. This big jar of honey is great to always have on hand. Not liquid and not hard, more like a smooth, almost butter-like ease of use for spreading.

The large jar is difficult to get from Hawaii on a consistent basis, so we are going to try a new way. Once a quarter we will order it up and bring it in a larger shipment to fill preorders. So, if you love this honey please place your order and we will get it to you!

As we take a walk amongst the mac nut trees in search of the perfect bee picture on the Big Island, we also learn about the life and times of bees and beekeeping on modern-day Hawai'i. Here are our Tales From the Hives.

Walking in the grove of nuts we forget how great our jobs can be. As the holiday season passed and we prepped for the unknown of the year to come, we were able to take a quick trip to The Big Island of Hawai'i.

This is where our friends who make Big Island Bees buzz, Garnett the beekeeper and Whendi the artist who fills the jars with island wonder, reside.

The Drive:

With typical Island graciousness, they took a day out of their busy lives to take us out to the hives, where the bees were pollinating the great Macadamia Nut Orchards for the big nut farms of Hawai'i. It was wonderful! To see the trees and to see the hives was a very special experience. We met up with Garnett and Whendi early one morning at their warehouse, in the Captain Cook area just south of Kona.

We loaded up into two vehicles, children and all, and headed north towards Volcano National Park. Garnett and Eliza in the lead truck, Whendi and I not far behind in our rental van.

Although we were headed for the Mac Nut trees, as we rounded a bend in the road, we spotted Garnett and Eliza driving back towards us with lights flashing. A quick text back and forth told us that Garnett had spotted some early blooming O'hia Le'hua along the side of the road. We quickly turned around and doubled back - pulling over to the side of the road.

Though Garnett's bees weren't going to feast on Le'hua trees for another few months, we got to see them in their early stage of bloom. To understand the Magic of the O'hia Le'hua tree, Garnett pulled a flower off a O'hia tree and shook it gently over his hand. I had never seen anything like it before! A few stamens fell onto his hand - along with giant drops of nectar. These drops of sweet liquid are the nectar that the bees will soon turn into honey. Eliza put her hand out to catch a drop or two, and she ended up with a huge hand full! Which she quickly licked up - so sweet!

Pele turned the warrior, O'hia, into a tree when he refused to marry her because he was in love with Le'hua. Le'hua was so sad at the loss of her lover, that the gods turned her into the blossom of the O'hia tree so that O'hia and Le'hua would be together forever.

The legend states that if you pick a flower from the O'hia tree, it will rain - the tears of the lovers. Most interpret the legend to mean that rain will fall from the sky. But, from the amount of nectar that fell from that blossom that day, I wonder if the legend really is referring to the copious drops of nectar falling from the blossom - like sweet tears.

Soon after we picked that blossom, it started to rain....

In Search of a Little Bee Action:

After the quick stop and a few pictures, we continued on to our intended destination - a town that was originally a "sugar cane town." As we approached, the weather turned from bright and sunny to cloudy and rainy. It was very Harry Potter-esque - like driving through a portal into another world - as a rain cloud enveloped us and the visibility dropped to just a few hundred feet.

Whendi casually mentioned that this must be VOG - volcanic fog from the local volcano created when sulfur dioxide reacts with oxygen, sunlight, dust particles, etc. - a highly toxic mix...VOG.

Moments later, we turned into the town post office and parked our van. We all piled into Garnett's truck and headed for the mac nut groves. Off road we went - bumping and rocking, down dirt trails, over edges where no road would go. The kids thought it was great!

Garnett somehow knew where he was at all times - and where all his hives where placed. He showed us many different hive locations scattered out amongst the vast reaches of the mac "forests." The whole time, Garnett would feed us interesting facts about the bees and the cycles of the plants they feed off of. It was so interesting!

In the process of cruising around, we also drove through a grove of Eucalyptus trees. Garnett explained to us that the Eucalyptus forest was a "man-made" forest - planted to create OSB for the island.  Alexander, our then 6-year-old son, was listening intently and when he heard Garnett say "man-made" he asked the obvious, "So, all those trees are made out of plastic?" Garnett, without missing a beat, explained that "man-made" meant that the trees were planted by man, and in this case, the trees are planted in straight rows for easy harvesting.

We continued looking for the perfect hive picture . Our desire was to see the "bees in action." The weather when we left Kona was sunny with a few clouds. However, as we arrived at the orchards, the sky disappeared into a cloud bank and a light rain began to fall. Although overcast skies are good for electric pictures, it's not so good for seeing the bees.

When it rains, bees head indoors and don't take well to visitors. In fact, they can get downright ornery, so we had to keep our distance and didn't get to look inside a hive. But, we did get to see the hives from a distance - and the orchards.

It was really beautiful - and much better than the usual island "site seeing"! Plus, we learned so much about bees and trees, plants, and the politics of being a beekeeper these days. Spending time with Whendi and Garnett is always so calming and pleasant.

It is hard to explain in words, but Whendi and Garnett are "one" with the bees and the island, and the bees are "one" with them. Although not everyone gets to take a quick trip to Hawai'i and rub elbows with Garnett and Whendi, you can meet them any time through their wonderful honey.

Pre-order Big Island Bees Lehua Organic Honey here!

...I made after college and after a trip to San Francisco. The trip to the restaurant was motivated by the commercial that BBDO did for VISA which was a brilliant campaign.

This recipe and the cookbook all stem from the original VISA commercials where American Express Cards are not welcome.

That is why I went to Fog City Diner in the first place (and because of the cookbook) and I was rewarded with some really gosh darn good food.

I haven't been there in years, I think it has changed, though I still cook out of the cookbook and always with success.

See the Pork Chops with Ginger Apple Sauce Recipe here!

This is my go to soy sauce for everything. Well, almost everything.

Soy sauce is like great wine or olive oil, with many, many complex flavor profiles. And not all soy sauce is created equally.

Yamaki Jozo Shoyu was founded in 1902 in Saitama Prefecture, about 2-1/2 hours by train from Ueno station in Tokyo. They have three main rules they live by: living and working in the natural environment; using only traceable ingredients grown in Japan; and using traditional manufacturing methods.

Yamaki Jozo is situated in the countryside, surrounded by mountains which provide an ample supply of clear mountain spring water for the production of their Shoyu.

The quality is exceptional, and it starts with ingredients they or their neighbors grow to make miso, tofu, pickles, and shoyu.

Yamaki Jozo has organic certifications from Japan, the EU, and the US and is Kosher-certified.

These are the many reasons why Yamaki Jozo organic shoyu soy sauce has become my new favorite for everyday all-around use.

Shop now for Yamaki Jozo Organic Shoyu - Soy Sauce!

Our friend John loves this sugar, and swears it is the very best for his morning chai.

Pale, delicate, and large-grained, Demerara Mauritius sugar is an English version of turbinado sugar. It gives an appealing sparkle to the tops of cookies, simple cakes, or bread puddings, eliminating the need for frostings or drizzles. Since it has just a hint of molasses flavor, it's also a good choice for hot breakfast cereals, yogurt, or a steaming cup of morning coffee or tea.

Made from Sugar Cane grown in rich, volcanic soil.

Shop now for India Tree Demerara Sugar!

The perfect side for the pork chops! Super simple and results are always great!

See the easy Glazed Carrots Recipe here!

Pepper (Piper Nigrum L.) is grown in Malaysia, predominantly in the state of Sarawak, which accounts for 95% of the production. In Sarawak, pepper is planted on small plots of land, mainly on fertile hill slopes. The tropical climate of Sarawak is ideal for pepper cultivation.

Harvesting stretches from April to September, with the peak season in May and June. Traditionally, up to 80% of the crop is processed into black pepper, with the remainder being turned into white pepper.

Fully ripened pepper berries, yellow to red in color, are harvested for processing into white pepper. The berries are separated from the stalk, filled into jute bags, and soaked in fresh running water to remove the pericarp.

This process of retting takes about two weeks. Thereafter, the berries are washed several times in rattan baskets to remove the stalks and the pericarp (outer layer) before the peppercorns are left to dry in the sun for two to three days.

Shop now for White Peppercorns!

These mashed potatoes are perfect for going with the pork chops and carrots to make a wonderful plate of memories. Not too complicated, home spun dinner diner food!

See the Best Mashed Potatoes Recipe here!

Cumberland sauce is a fruit-based condiment with a rich and storied history. Legend has it that the sauce was created in the late 19th century by a German chef who worked for the Duke of Cumberland. The sauce quickly became a favorite of the Duke's and was named in his honor.

Although some dispute the connection to the Duke, there is no doubt that Cumberland sauce has become a quintessential British condiment beloved by many. It is a staple of the Cumbria region of England and is often referred to as a store cupboard essential.

Traditionally, Cumberland sauce is made with a combination of redcurrants, damson wine, oranges, and lemons. The resulting sauce is rich, tangy, and has a distinct fruity flavor that pairs perfectly with non-white meats such as venison, ham, and lamb. During the holiday season, Cumberland sauce is often served with ham and cold meats, much like cranberry sauce is served with turkey.

It can be thought of as an English alternative to cranberry sauce for those who don't eat turkey. This redcurrant jelly sauce is also great when added to gravy and will enhance any essential pantry.

Shop now for Hawkshead Cumberland Sauce!

These little beans are so smooth when you cook them up! Perfect for that hummus you have been craving.

Chickpeas (aka Garbanzo) are a regular staple in American cuisine. Most everyone has a favorite hummus recipe or three, and they're an almost ubiquitous feature of the supermarket salad bar.

In fact, the humble chickpea (or garbanzo, or ceci bean, or Indian pea...ad infinitum) is an international favorite. It turns up in cuisines from India, South America, Northern and Western Europe. Perhaps their popularity has something to do with their mildly sweet flavor or their unusual shape.

Shop now for Garbanzo - 1209 York Street Beans!

This is one of our all-time favorites every year! Is it because it is the very first cherry of the year for us? Yes. Is it because it is almost always a large-sized cherry compared to all the others? Yes. Is it because it seems to be the easiest on the digestive body? Maybe.

OMG!
" Sweet...delicious...juicy! OMG these are good! Larger order for next year . . . "
-- Ben

amazing!
"Super huge! So sweet, fresh and great flavor! I love them so much. I'll definitely order next year again:)"
-- Sayaka

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