The Well Fed Skier

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Spring has arrived; the cycle of life enters renewal. With Spring comes the onset of freshness … freshness in perspective, freshness in vitality, freshness in food. Trees show the brilliant green of new growth, flowers begin to bud. Chicks, ducklings, calves and lambs frolic near…
Richard Anglin
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Why you should care ...
Richard Anglin
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No, a roux is not Australian slang for a kangaroo. Simply put, a “roux” is flour cooked in a fat, typically butter or oil (today preferably extra virgin…
Richard Anglin
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Are you nuts? What kind of question is “do I breathe?” Obviously, I am breathing otherwise I would not be reading this post, I would be dead. My…
Richard Anglin
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Rich and I were taking ski lessons at Sun Valley. Our instructor brought us to a halt on Lower Warm Springs and told us to unbuckle all the buckles on…
Richard Anglin
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Our town sponsored a pre-Thanksgiving “Farmer’s Market” at which we loaded up on just-picked home-grown vegetables. In cutting up the carrots we…
Richard Anglin
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Before delving into wheat, another word about tomatoes. A reader of my last post on tomatoes sent me a link to an article by John Kass in the Chicago…
Richard Anglin
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It’s harvest time, a time for celebrating the freshest of foods, and most especially great tomatoes. Tomatoes are fundamental to the skier diet. How can…
Richard Anglin
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The Well Fed Skier

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