::Editor’s Note: I will be out of town eating my way up the Eastern Seaboard this weekend. As a special Memorial Day gift, I’m leaving you with one of the most disgusting vintage recipe cards I’ve ever seen Surly post. Enjoy and be safe out there!::

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A truly entertaining vintage meal, complete with dancing poultry, pineapple spears, and questionable spherical objects that could be grapes, olives, or marbles.

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There is a great deal of comfort in the fact that food can be relied upon.
In these times of frankenfoods and polymer injected baked goods, we can be held hostage by the sneaking suspicion that nothing is “real” anymore, but there are those times when vegetable meets butter, meat meets fire or grape meets wine glass that we feel a connection to all that has gone before us.

I know everyone has one of these dishes. It’s easy to prepare, doesn’t make too much of a mess, it’s easy to serve, and everyone loves it. My answer to this is “Gran’s” lasagna. I’ve prepared it to take to neighbors following a funeral, taken it to potluck dinners, made it in response to a request for a special dinner and, most importantly, it has become a Christmas Eve tradition.
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This is my favourite pasta dish. The no cook sauce is prepared ahead of time to allow the flavours to meld, and the avocado and sesame seeds give it a unique and rich taste. The fact that it is vegetarian is just and added bonus. You will not miss the meat in this dish.

::This is a current press release from Native Sun Natural Foods Market. We appreciate them sharing their news with our readers. ~Editor::
Native Sun Natural Foods Market believes special diets deserve special attention.
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Gourmet adventures in bad food photography from the 1970′s.
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On February 22, I had the good fortune to be invited to the taping of Diners, Drive-Ins and Dives at 13 Gypsies in Riverside. Tonight, the show will air on the Food Network.
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The recipe which follows here is a perfect example of what can happen when a cook uses what they have on hand and a few convenience items combined with very fresh ingredients.

::I’m proud to host Barry B. Doyle, photographer and food enthusiast, as our guest blogger today. His photography always amazes me, but never more than when the subjects are his own beautiful and masterful creations. Please continue through to the end for a link to Barry’s other work and publications. Thanks Barry! ~Editor::    

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