Barb has been a student of The Chopping Block for almost two decades transforming herself from a picky eater to executive chef at her imaginary restaurant called Spork. When she isn't in the land of make believe, Barb chronicles her food life in her blog, Felt Like a Foodie. Barb continues to take classes every chance she gets and is eager to share her food adventures with you.
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Recent Posts
Adobo: Verb, Noun or Adjective Part 1
Language and parts of speech always fascinate me. I look at words with multiple meanings and get caught up in how they are used in a sentence or how to put action to the word. This interest started ...
The spring rain makes everything so lively and exciting. It invigorates me almost as much as the sun. With every raindrop, I start to anticipate all the lovely things that will hopefully grow from my ...
How do you preserve a memory? Are yours sparked by pictures? Can you inhale a certain aroma and be taken back in time? Maybe there is a particular sound that uploads a hard drive in your mind? It is ...
I think it would be fair to say that lately there has been a little sticker shock at the grocery store. The factors can be explained by higher wages, supply and demand disruptions caused by the ...
As we start another year filled with bright eyed enthusiasm, have you set any goals? Usually they are based on growth and living a better quality of life. These resolutions are meant to be inspiring, ...
A Charcuterie Tree and Other Attempts to be Christmas-like
'Twas the week before Christmas, when all thro' my kitchen, Planning some great food to make the Grinch’s head spin, Recipes were viewed and lined up with care, In hopes that my pantry would not be ...
When there are hundreds of articles this week detailing how you should prepare for Thanksgiving, why should you read this one? Because this is one that will really save the day! You don’t need a ...
Now that fall is here, there is one food that seems to be trending over and over… pumpkin. Actually, it is all about the pumpkin spice and not the authentic food. My question is why don’t we start ...
