Tag Archives: food

A Culinary Heist in Broad Daylight

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“Stealing a recipe is like stealing a kiss—do it boldly, do it well, and for heaven’s sake, make sure it leaves them wanting more.”

–—Me, just now, in the grand tradition of misattributed wisdom.

Rare is the occasion that finds me speechless, but this may be one of them. I h ave come up with an idea whose brilliance is beyond brilliant, and the only way that I know how to share it is in the context of a comment that Oscar Wilde may have made on January 3, 1882. When he disembarked from the ship that brought him to New York and went to the Customs House, government agents asked their standard question: 

“Do you have anything to declare?“

Wilde supposedly answered: 

“I have nothing to declare except my genius.”

I realize, of course, that I must tweak Wilde’s quote if it is to serve my purpose, and I will do so. I think there’s nothing wrong with doing that. Actually, I think it’s fine and dandy since I have given him credit, though I don’t see why that’s really necessary since the attribution to Wilde is more than likely erroneous. But I will err on the side of my integrity by retaining the probable misattribution. I have changed the quote by one word, albeit a significant one, thereby making it my own. Henceforth, it will be mine. All mine.

“I have nothing to declare except my culinary genius.”

Many of you–my Dear Readers–know about my culinary genius already, because I have hinted at it from time to time. However, my FB followers know about it far better because with them, I know no shame. I post frequent photos of my culinary masterpieces. Truthfully, I like to think of them as Food Porn. Only a few days ago, I shared my unabashed celebration of culinary desire, where a crackling sourdough Margherita pizza stole the spotlight. It had a blistered crust, air pockets rose like tiny golden mountains, bubbling mozzarella stretched into molten strands, and fresh basil leaves fluttered atop like green confetti. And get this. My photo showed it being served up before a roaring kitchen fireplace. It was more than just a meal. It was a hearthside seduction, a slow dance of flavors and flickering flames, teasing all the senses and leaving anyone looking utterly and deliciously captivated.

Inevitably, when I share those food porn photos, at least one person–usually more than one–comments:

“You need to publish a cookbook.”

I decline, demurely.

After all, I have so many other books in the fire that tackling a cookbook has always struck me as more than I can swallow. But things changed just the other day when I took a hankering for some Nuoc Cham-Inspired Meatballs. I love them, and they’re not that difficult to make. I Googled a recipe, and one by NYT Cooking popped up! Hot damn! I decided that I’d go with it. Then I discovered that in order to see the full recipe, I’d have to subscribe, and these days with the price of eggs going up and up and up, I just can’t afford to subscribe to recipes.

I just kept right on Googling, and before long, I discovered the same recipe splattered everywhere. That set me to thinking about Copyright infringements. Not to worry! Did you know that you can’t get a copyright or a patent on a recipe?

“Say whaat?”

It’s true. I won’t get into the (legal) weed(s), but recipes themselves can’t be copyrighted. However, if the recipe involves a unique step or process or if it takes on a literary twist, then it can be.

Unique literary twist???

OMG! Am I literary and twisted or what? I know how to fool around with words. This is super sweet. I’ll play around with one recipe–the NYT Cooking recipe for Nuoc Cham-Inspired Meatballs that I found verbatim on multiple websites without a crumb of credit given on any.

Give me a minute or five. I swear it won’t take long. I’m good with foolin’ around. BRB.

See. That didn’t take long at all. I just came up with a razzle-dazzle literary narrative to go with the recipe:

“I remember the first time I had them—golden, fragrant, and suspiciously addictive. A close acquaintance, let’s call him ‘Brentford Lee’ (because that’s his real name), swore he had perfected the recipe himself. ‘A dash of this, a pinch of that,’ he said, waving his hand like some sorcerer of Southeast Asian flavors. I nodded, politely chewing, my palate deciphering the unmistakable signature of a recipe I’d seen before. Somewhere.

“Of course, it didn’t take much sleuthing to confirm my hunch. The same ratios, the same sequence—right down to the crushed Ritz crackers binding it all together. A carbon copy of a certain prestigious publication’s recipe, passed off as Brentford Lee’s divine inspiration. But could I call him out? No, no. We live in the Age of No Credit, where recipes are pilfered like unattended bicycles and reposted without so much as a footnote.

“So I let him bask in his culinary genius, even as I swirled my meatball in a bit of nuoc cham and smiled. ‘Brilliant, Brentford Lee. Just brilliant.’ Meanwhile, I tucked the recipe into my mental vault—because in this lawless land of recipe anarchy, the only rule is to steal it back.”

I had no sooner drafted that dazzling literary narrative than I realized I was on to something. I could do an entire cookbook, stealing recipes from the world’s most renowned chefs, dress them all up in my literary garb–the recipes, not the chefs though that’s (food) porn for thought, too–compile them into a newfangled cookbook arranged by food categories like Appetizers, Salads, Soups, Mains, and Desserts, publish the book, and file my Copyright.

And just to bring this heist full circle, I’ve decided to submit my proposal to NYT Cooking. I figure, if they’re going to make me pay for recipes, they might as well pay me for the privilege of publishing my stolen ones first. A fair trade, don’t you think?

“I have nothing to declare except my culinary genius.”

Let’s see, I think you, my Dear Readers, deserve a modest tasting menu of what my extraordinarily extraordinary cookbook will be like so that I can pleasure your palate.

APPETIZERS: A PRELUDE TO LARCENY

“Stealing a recipe is like stealing a kiss—do it boldly, do it well, and for heaven’s sake, make sure it leaves them wanting more.”

–—Me, just now, in the grand tradition of misattributed wisdom

Every great heist starts small. A lifted truffle from a posh soirée. A swiped canapé from a silver tray when the host isn’t looking. A recipe, pilfered in broad daylight, then draped in literary velvet until it’s unrecognizable from its humble origins.

This section is the opening act, the whispered promise of what’s to come. Here, I present to you the stolen first bites—the small, seductive preludes to full-blown culinary mischief. Grab a plate. No one’s watching.

SALADS: LEAFY DECEPTION

“A salad is merely a plate of stolen ingredients pretending to be virtuous.”

—Me, again, because who’s stopping me?

Salads are the original confidence tricksters of the culinary world. They lure you in with the promise of health and innocence, then smother you in cheese, nuts, crispy bits, and a dressing so rich it might as well be dessert. They are gilded greenery, whispered excess, a balancing act between penance and indulgence.

And so, in keeping with the Age of No Credit, I present a selection of salads—each one an outright theft, draped in just enough literary flourish to make it legally mine. Grab your fork. Justice is dressed and ready to serve.

SOUPS: LIQUID LARCENY

“A good soup is like a well-told lie—it simmers, deepens, and by the time you taste it, you don’t even care where it came from.”

—A philosopher (probably). Or me (definitely).

Soup is the ultimate culinary illusion—a cauldron of borrowed flavors, a slow-simmered scam where even the simplest broth has a backstory so tangled in history, no one really knows who made it first. And that’s exactly why it belongs in this book.

Ladle deep, my Dear Readers, into the warm, uncharted waters of plagiarism, where the spoons are heavy, the bowls are bottomless, and the only thing hotter than the bisque is the lack of attribution.

MAINS: GRAND THEFT ENTREE

“Behind every great main course is a chef who swiped the idea from someone else first.”

–Not Escoffier, but could have been.

This is where the stakes get serious. The main event. The crown jewel of culinary heists. A place where time-honored traditions meet a well-timed Ctrl+C, Ctrl+V.

Here, I serve up lavishly pilfered plates—steaks seared with someone else’s technique, roasts glazed in repurposed brilliance, pastas dressed in the creativity of long-forgotten hands. And yet, because I have woven them into my own dazzling narrative, they are now mine. All mine.

Bon appétit, legally speaking.

DESSERTS: SWEET, SWEET PLUNDER

“The best things in life are stolen. Ask anyone who’s ever ‘borrowed’ a cookie recipe and never returned it.”

—A confectionery thief with no regrets.

Dessert is the final seduction, the last laugh of the larcenous chef. Here, sugar and butter conspire in broad daylight, drizzled in caramelized deceit, dusted with the powdered sugar of plausible deniability.

From towering cakes to pies with scandalous backstories, I offer you this sticky-fingered collection of confections—every one taken, tweaked, and rebranded with just enough literary flourish to make it legally binding.

Because in the Age of No Credit, the only sin greater than theft is not licking the spoon.

_____________________

Voila! I have just uncloched the sections of my forthcoming cookbook. Maybe I’ll title it Cooking with Oscar. Or how about Culinary Heists of a Wilde Chef? I’ll keep thinking, but here’s the great part. What I’ve disrobed right here in front of you is protected by Copyright already because my blog is Copyrighted. All that remains for me to do is continue scouring the Internet. Whenever I find a recipe worthy of stealing in broad daylight, I shall do so. Then I shall dress it up–or down–in literary flamboyance and insert it into the proper section of my culinary opus in progress.

Food has never tasted this good, and, to think, it all began with my honest effort to find a Nuoc Cham-Inspired Meatball recipe. I guess it just goes to prove that a good recipe is not hard to find.

From Stars to Soil: Embracing My Family’s Gardening Tradition

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“The glory of gardening: hands in the dirt, head in the sun, heart with nature. To nurture a garden is to feed not just the body, but the soul.”

—Alfred Austin (1835–1913; English poet who served as Poet Laureate of the United Kingdom from 1896 until his death.)

The love of gardening runs deep in my veins, pulsing and pumping from my father and my mother.

As far back as I can remember, we always had a garden, even in the coal camp of Cherokee (WV) where I was born. Most folks wouldn’t have been impressed by those gardens. They weren’t much to look at, and they were scattered all over the place. A patch of lettuce here. A patch of scallions there. Potatoes over yonder. Tomatoes somewhere further beyond. Yet, in the midst of the coal dust, the slate dump behind our house, and the rugged landscape, those humble patches of green were our oasis, our source of sustenance, and a testament to the resilience of our family.

We moved away from McDowell County when I was seven, marking a shift in our endeavors. Our gardens transitioned from scattered patches to full-sized plots, big enough to be tractor tilled in early Spring, big enough to lay out rows with a push plow, and big enough to raise high hopes for a bountiful harvest.

While gardening was always a family affair, my father and mother took the lead in deciding what to plant, where. But we all shared in the labor. My dad always headed out to the field after dinner, even though he had worked in the mines all day. He was there on weekends, too. But my mom and all of us kids who were home worked the garden as well. I believe my love for gardening surpassed my siblings. If anyone happened to be looking for me, they knew they could always find me in the garden. Putting in the seeds. Pulling the weeds. Hoeing rows of corn and green beans. Hilling potatoes. Strawing watermelons and cantaloupe. Sitting in the cucumbers, saltshaker in hand, having an any-time snack or watching the night sky fill up with stars.

I cherished everything that we grew in our garden: fiery banana peppers, ribbed bell peppers, towering broccoli, robust cabbage, beige-netted cantaloupes, lacy-topped carrots, creamy cauliflower, towering cornstalks, prickly cucumbers, English peas, slender green beans, curly kale, leaf lettuce, peppery mustard greens, thick pole beans, Irish potatoes, globed radishes, sprightly scallions, juicy tomatoes, and striped watermelons.

Although every garden that we ever had was my most favorite, ever, the one that we had the summer before I turned ten was my favorite of them all. It’s the one that I remember most. To my childhood eyes, that garden was huge, and even now, it looms large. I would say that it was a whole two acres of rich loamy soil, open field, without too many rocks, large or small, woods remaining on one side, reminder of things past.

Besides its size, I recall the mathematical precision in how my father laid it out. After it had been tilled, the garden magically turned itself into a checkerboard of stakes and strings that my dad and I, working together, spaced equally apart, declaring what vegetables belonged where. Then, day by day, sections of stakes and strings came down except for the perimeters defining places that specific vegetables could call home. Each vegetable had its own plot, with the largest reserved for potatoes. Next came sweet yellow corn, all twined and tangled with Kentucky Wonder pole beans reaching for the tasseled tops. And so, it was. Every vegetable had its own place, based not only on our family needs but also on its soil and light requirements.

Adding to the garden’s charm were the meticulously planned paths, a good three feet wide, separating the interior vegetable plots and hugging the garden’s outer edge. My mother and I bordered all the paths with flowers. Most were annuals–zinnias, four clocks, nasturtium, cosmos, and marigolds. Two were perennials–dahlias and gladiolus–boastfully standing sentinel in square clumps on the four corners.

Occasionally, I’d steal away to the garden, finding solace amidst the rows of corn. Lying between them, I’d watch birds circling overhead, imagining how our garden appeared from their lofty perspective. To them, it must have resembled a patchwork quilt with neatly arranged squares against the backdrop of greenery. Paths crisscrossed the landscape, separating plots, while vibrant flowers added bursts of color along the way. The orderly rows of crops, interspersed with flowering plants, spoke of meticulous planning and dedication. In my youthful innocence, I believed the birds were admiring our garden—a harmonious blend of practicality and beauty, a testament to our family’s care and effort.

By mid-summer, when the crops were beginning to peak and the flowers were showing off their heads of brilliant colors, word spread, and people came from miles around to take in its beauty. That summer, our potato harvest was the best ever–thirty bushels or so–most shared with neighbors or admiring passersby. That summer, one potato weighed in at five pounds, caught the attention of a local reporter, and a photograph of my father, proudly holding the potato, found its way into our local Raleigh Register newspaper. That summer, my father put up shelves in our basement so that my mother could proudly display the 3,000 or so quarts of garden harvest she canned not only to meet our needs but also to share with others in need.

Apart from the care we lavished on our gardens, I’m uncertain why they yielded such abundant harvests. However, I thought then–and I think now–that it might have been because my parents always planted according to zodiac signs, moon phases, and long-standing traditions. Regardless of the signs, my father always planted potatoes on Good Friday, believing that it would ensure a bountiful harvest, and it did. But with other crops, I have fond recollections of him and my mother discussing at considerable length the best signs for planting. Cabbage, in the head. Corn, in the arms or thighs. Cucumbers, in the fingers and toes. On and on it went, always piquing my curiosity and making me wonder: Could there be something to this age-old practice that they followed almost religiously?

All of my family’s gardens linger in my mind as fertile fields, ever growing, ever growing. And the spirit of those gardens has followed me wherever I have lived. I have always had my own garden patch. It might have been as simple as a potted plant in my college dorm rooms. It might have been a larger patio patch in the city apartments and homes. Now, it’s my mountaintop, patchworked with specimen evergreens and iris and peonies and hardy banana trees and bamboo. Regardless of the garden’s size and location, the soil has always reached out to my soul just as lovingly as my ungloved hands have reached down into the soil.

Aside from my own love of gardening, I have harvested so much more from those fertile fields that sustained us so joyfully from one summer season to the next when I was growing up. Lessons learned in the fields have sustained and nourished me for my entire life.

I learned all about patience and perseverance as I waited for seeds to sprout, nurtured plants as they grew, and dealt with setbacks such as pests or weather. What an impact that lesson had on other areas of life, including my education and my career.

I learned all about responsibility and commitment. Watering, weeding, and caring for garden plants taught me the value of follow-through, dedication, and fulfilling obligations and commitments.

I learned about teamwork and collaboration as I worked with my family, planning, planting, and maintaining our gardens. Those communication skills and cooperation skills remain among my strongest assets.

Perhaps more important than those invaluable practical lessons, I learned about hope and optimism. Witnessing the cycle of growth and renewal in our gardens taught me that even in difficult times, there is potential for growth and transformation. It fostered my hopeful outlook on life and my perpetual belief in possibilities for positive change.

Above all, this. Gardening as a child and now as a man on the other side of childhood taught me to honor the Divine presence that’s all around us. Gardening connects me to the creative forces of the universe and gives me a sense of reverence for the sacredness of all life. Gardening is a form of prayer that deepens and enriches my spiritual connections and anchors me to a certainty of purpose.

For me, my childhood gardening transcended the mere act of planting seeds and tending crops. It served as a powerful crucible for forging my character and cultivating values that have endured well beyond the gardens that I once knew and still know. Embracing the earth beneath my feet, I learned patience, responsibility, and resilience, laying the groundwork for purpose and meaning. The tender shoots of my childhood gave me a profound appreciation for the interconnectedness of all life, a steadfast belief in the power of hope and renewal, and a deep-seated reverence for the sacredness of the natural world. The seeds sown in my childhood have illuminated my path all along the way, and I am confident they will continue to brighten the paths I have yet to trod.