Episode 007- Many food guys share their dreams about one day lining up their passion for food into some sort of food-related business.  James Glucksman is a guy who did just that.

After years of kicking the idea around, this native New Yorker wound up leaving his job as a business consultant and opening up a lodge on the other side of the world!  It’s called Pen-y-bryn Lodge in Oamaru, New Zealand.  He does all the cooking for the place including making many of the operation’s own cheeses, sausages, etc. He’ll share his story of how all that happened and he’ll also share the story behind his mother’s fruitcake recipe.

You’ll recall that in Episode 004  I explained how I had a hankering to make fruitcake for the holidays this year.  When my mother could not find her recipe, I asked some folks in a Facebook  group called Cookbook Junkies for suggestions. Glucksman suggested his mom’s recipe.  It sounded intriguing, so I chose that one to make.  After weeks of lovingly fortifying it with cognac and letting it mature, I finally got to eat it.  In this week’s show, you get my reaction and the reaction of my decidedly non-fruitcake liking family.

I also used new recipes for an Italian holiday treat called struffoli and for molasses cookies.  On Christmas morning, I also made a ham and cheese strata for breakfast.  It is a very easy, hands-off recipe that is perfect for breakfast or brunch.  For Christmas dinner we had lasagna. We still have quarts of sauce and leftovers in the refrigerator.

Santa brought me two books that I have been wanting too! The Mad Feast|An Ecstatic Tour Through America’s Food by Matthew Gavin Frank and Food 52 Genius Recipes by Kristen Miglore.

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