Friendly crowd along Cocoa Beach's riverfront for final shuttle launch, July 8, 2011

I drove up on the spur of the moment to watch the last launch of the last Atlantis shuttle at Cape Canaveral.

Despite the threat of this 135th launch being scrubbed and memories of 3-hour traffic jams getting out of there, I wanted to give it a shot.

I’m ever so glad I did. This was history, America and my Florida – all rolled into one.

It was too cloudy to see it even from Vero Beach, a possible stop on the way for usually clear vantage positions.

I arrived at my “secret spot” – I won’t need that term again – off U.S. 1 along the river south of the Causeway bridge in a residential stretch in Cocoa. From that vantage point, I had a terrific view and got to talk with the nice folks from the neighborhood – many of whom had ties to NASA.

Meet Ed, ex-NASA worker

Ed DiChristina, retired NASA shuttle worker /photo by Jan Norris

The informal get-together of neighbors at this particular spot drew Ed DiChristina, a retired NASA worker. He had worked “from the start” of the shuttle missions at Cape Canveral as an external tank cryogenic systems engineer. He began at the Cape in 1979, before the first launch, when testing began in earnest, working dozens of shuttle missions afterward.

Patch from 1992 shuttle mission STS-53

Along the riverside, set up on a folding table, he had assembled a mini-exhibit, filled with clippings, memorabilia and models he had collected over the years.

His prizes from the batch included a shuttle patch from STS-53, a 1992 Discovery flight. The patches flew with the astronauts, and were given to all the shuttle workers once the mission was complete.

It came with a letter thanking him for his work, signed by Col. Robert Cabana, shuttle pilot — and DiChristina’s neighbor. Cabana would make four flights.

“He’s the Kennedy Space Center director now,” DiChristina said.

Early days were risky

DiChristina explained his own job. “We filled up the tanks for the launch.I was there when it was all by ‘scratch.’ We were learning as we went,” he said. “It was very risky, yes. It was scary the first time they were launching the vehicle.”

He said everyone was nervous for the first blast-off. “People weren’t sure about the impact of that first launch. No one was anywhere near the blast zone.” They did all they could with multiple ground tests, checklists and back-ups, but ultimately, the success of the first launch brought relief to the ground crews.

Each launch got better, he said, and after a while, they knew what to expect. Or thought they did.

The Challenger disaster changed everything. “After the Challenger, it was different. That broke the innocence. It opened the eyes of many people,” he said.

He’s proud of what America accomplished with the shuttle, he said. “I’m really sad to see it end. We were exploring. And there will be a lot of people out of work. Now, the Russians will have to take us up there, I guess. I hope they keep up a space program.”

‘You never get tired of seeing them’

Roger Naumann, final shuttle launch party host, in Cocoa Beach

The small viewing party here, complete with picnic foods and flags and dogs, was organized by Roger Naumann, whose still unfinished dock provided a viewpoint for many of his neighbors. He’d gathered the neighbors over the years to watch launches of shuttles and rockets from the riverbank across the street from his home.

“A lot of the people around here work at NASA, or have some ties to it,” he said. He’s involved with the theme parks, and creates faux rock formations used at places like Disney World’s Thunder Mountain.

“I’ve lived here for 12 years. I’ve seen probably 15 or 20 launches,” he said. “I can’t remember them all – but you never get tired of seeing them,”he said.

He was excited about watching the last one, “I couldn’t miss it” – but sad, too. “I think it’s going to be beautiful. It’s a disappointment to see it come to an end, though. I think, the space program is important for America, and now we’ll have to depend on other people to take us up. It’s going to be bad for Florida’s Space Coast, too.”

Another observer was overheard: “This is just wrong. We are the Space Coast.”

Danes drive from Key West

Donald Blackmer, Kim Hammer, Annette Hammer, Linda Blackmer, Lesse and Kristian Hammer at the final launch of shuttle Altantis, July 8, 2011

Another viewer at the launch was Anette Hammer, from Holstebro, Denmark. She was with her husband Kim, and two sons, Lesse and Kristian. They were guests of Donald and Linda Blackmer, who live in the neighborhood.

She was a college exchange student, living with the Blackmers in Cocoa Beach, when she first saw a shuttle launch.

“I was here 28 years ago,” she said. “I saw one of the first shuttles. Now, I’m back, with my family. I wanted them to see this. It’s been wonderful to show my boys my experience. They have heard about it over the years.”

Countdown halted at T-minus 31

As the countdown neared, the crowd drifted to the riverbank and onto the dock. A radio tuned to the NASA control room blasted the countdown and chatter between the crew and ground control. At 31 seconds, the countdown was halted. Veteran watchers knew this could mean five more minutes or five more days of waiting.

The countdown resumed – the technical glitch was fixed. The crowd counted down, all eyes glued to the launchpad area northeast of the bridge: “Ten. Nine. Eight…”

Shuttle Atlantis blasts off on final mission, July 8, 2011 /photo by Jan Norris

A white cloud of smoke billowed from the ground beyond the bridge. A white and orange column of fire was visible amidst the smoke, and the noise began to rumble as far-off thunder. The rocket climbed into the clouds, visible only a few minutes.

Everyone waved their flags or caps. Cheers and applause went on for a minute as the rocket blasted into the clouds. Not many eyes were dry – everyone watching could say, “I saw the last shuttle launch.”

The Space Coast - what's next?

Florida lobster on the reef /photo courtesy Dayo Scuba, Orlando at www.scuba.cc

Divers, get ready to bag ‘em. Florida’s two-day mini-season for taking lobsters begins Wednesday, July 26 at 12:01 a.m., and ends Thursday, July 27, at midnight.

One of the most popular spots for diving for lobster is the Florida Keys. The Florida Keys National Marine Sanctuary and Florida Fish and Wildlife Conservation Commission will have a booth starting July 22 at mile marker 106 bayside, on the Overseas Highway, to provide all the info you’ll need to catch the limit allowed.

An annual event

Florida’s commercial lobster season starts August 6 and runs through March 31. Before that, however, the recreational fishermen and divers are allowed to catch up to 12 lobsters per person, per day. (Six in some areas of the Keys.)

There are dozens of rules and regulations regarding size limits (divers must carry a measuring device at all times), prohibited harvesting areas, and limitations on methods of taking lobster enforced by the Florida Fish and Wildlife Conservation Commission. For links to rules on lobster harvesting in Florida, and more information about the mini sport season, go here.

Deck 84 cooks the catch

If you’re lucky enough to haul in some “bugs” – the Florida name for the spiny lobster (Panulirus argus), the chef at Deck 84 in Delray Beach will prepare them for you. Bring cleaned lobster tails to the restaurant, July 27-31, and choose the preparation you want: grilled, with mango butter; steamed, with drawn butter;  lobster salad with fruits and greens; “picnic” lobster flash fried in a tempura batter; or lobster with linguine and a basil cream sauce. You’ll get two sides with the dinners, which range from $12 to $15 per entree.

Deck 84

• 840 E. Atlantic Ave., Delray Beach
• 561-655-8484; Deck84.com
• Open daily for lunch and dinner.

Unsure of variety, but these mangoes on a friend's tree weigh 2.5 pounds and are said to be ultra-sweet.

Several varieties of mangoes are coming in right now in South Florida, where we’re having a bumper crop from backyard trees. A visit to a friend’s house  in Lake Park this weekend revealed some giant mangoes on a tree that they had severely cut back in fall. The surgery must have made the tree happy because it’s loaded with new growth and abundant fruit. An adjacent tree is finished with its yield this year – it has the small, round red mangoes that aren’t quite as sweet as the giant fruits pictured.

Giant mangoes in Robin's backyard

I wouldn’t want to get clonked on the head with one – the fruits weigh from 2 to 3 pounds and each provides almost a quart of fruit.

Not a pickler

My friend isn’t into pickling and putting up fruit – too bad. Green mango pickles are a treat in wintertime; used on salads with Asian dressings, they’re delicious. They go very well with pork and game, too. A green mango pie is like an apple pie, with a more exotic flavor. You also can eat them with salt and lime in wedges.

Use your favorite apple pie recipe to make a green mango pie.

More ideas for cooking mangoes are in tropical fruit cookbooks – available locally at the Mounts Botanical Garden gift shop (531 N. Military Trail, West Palm Beach; 561-233-1700).

Green mango pickles

• 3 large green mangoes, peeled, cut into slices or chunks
• 2 cups cider vinegar
• 1/2 cup kosher or sea salt
• 4 cups sugar – light brown or white, or a mix totally 4 cups
• 6 cups water
• 1 teaspoon five-spice powder
• 1/2 teaspoon ground cloves
• 6 1-quart canning jars with lids.
• Canning pot

Prepare mangoes; put in sterile glass jars. Put remaining ingredients in a  heavy non-reactive saucepan. Bring to a boil; stir until ingredients are dissolved. Cool slightly before pouring over mangoes in canning jars. Seal and process according to the jar manufacturer’s directions.

Store cooked pickles, sealed, in a cupboard for up to 6 months; refrigerate after opening.

Makes approximately 6 1-quart jars.

Discovery Shuttle on the pad - ready to launch

All of the Boomers can tell you where they were when they watched Neil Armstrong take the first moon walk. All of us Floridians can tell you where we were when learned of – or saw – the Challenger’s disaster. Even from West Palm Beach, its split contrails signaled something was amiss; those of us at The Palm Beach Post watching from the parking lot or roof of the building knew this, having seen so many go up successfully.

I’m driving up in a few minutes to watch the last shuttle launch (if weather permits). It’s a matter of pride for Florida to have had the launches at our very own Cape Canaveral.

For years, friends of mine lived in Cocoa Beach – everyone who lived there knew someone who worked on “Cape” so could get to see early launches through the passes they handed out. Both Challenger and 911 changed that.

NASA ran an online lottery to give out tickets to those wanting a closer view, but even across the water from the Cape where most of the million people who are expected are to watch, the launch is still impressive enough. The ground shakes, the noise rolls across the water and there’s a tremendous pride in seeing it soar upward, turn and drop the boosters. Read my friend Ken Steinhoff’s account of the last launch I attended.

A food tradition: Launch day beans

NASA archives photo shows Norm Carlson dishing up post-launch beans /NASA.gov

I know the “other” food angle, too – the one other than Tang (which went up with John Glenn). It’s all about Launch Day Beans.

Seems the test director of early launches, Norm Carlson, brought in a Crockpot of beans cooked with ham with some cornbread to share for a post-launch pot-luck. This was after the first shuttle launch on April 12, 1981. These were served in the Kennedy Space Center “firing room.”

They were gone in no time. For the next launch, Carlson brought in two Crockpots full of beans. The number of Crockpots continued to grow with each launch, till he got wise and bought an 18-quart Crockpot just for Launch-day beans and moved the feast to the floor above.

After he retired, NASA personnel took over the tradition, and according to the archives, no less than 60 gallons of beans are prepared for the engineers and staffers handling the launches today.

To salute the last launch, here’s the recipe for Norm Carlson’s Space (Launch) Beans that NASA provides. Godspeed, Atlantis!

Norm Carlson’s Space Beans Recipe

• 6 pounds Great Northern dried beans
  10 pounds ham cut into cubes, plus ham bones
  3 pounds chopped onions
  2 stalks celery
  1/2 shaker lemon pepper
  1 teaspoon Liquid Smoke

Cover with water in an 18-quart electric cooker and cook 8-12 hours.

(Recipe courtesy KSC website.)

Guava

Learn all about your backyard fruit at the annual Tropical Fruit Festival put on by Friends of the Mounts Botanical Garden Saturday. Hundreds usually attend the festival at the Mounts complex in West Palm Beach, co-sponsored by the Rare Fruit Council’s Palm Beach chapter.

Chef Allen Susser

Cooking demo with Susser

Along with dozens of displays of fruits, trees and fact sheets about tropical fruit gardening and cooking and preserving the fruits, Chef Allen Susser of Miami will give cooking demos at 11 a.m. and 1 p.m. using tropical fruits.

Susser’s, a James Beard award winner, is one of the original “Mango Gang” chefs who got their name by using Florida’s bountiful gardens of tropical fruits. Susser focused on mangoes, and wrote a guide book called The Great Mango Book: A Guide with Recipes.

Tropical fruit know-how from Gene Joyner

Retired horticulturist Gene Joyner also will be on hand with a fruit display. Those who’ve toured Joyner’s “Amazing Acre” – his backyard planted with hundreds of tropical fruits and plants, know his reputation as an expert on the methods of growing tropicals in finicky South Florida.

A lecture on “Fruitscaping” – landscaping with tropical edibles, will be given by Dr. Jonathan Crane.

It’s a chance to meet growers and master gardeners, as well, and bring questions about growing fruits and edibles in the backyard.

Don’t miss the Garden’s Gift Shop – there are numerous cookbooks for sale here that teach the use of tropicals in the kitchen.

Mamey sapote

Longan berries

Tropical Fruit Festival

• Mounts Botanical Gardens, 531 N. Military Trail, West Palm Beach
• 10 a.m. to 3 p.m., Saturday, June 25
• 561-233-1757; mounts.org
• Cooking demos, 11 a.m. and 1 p.m.; fruit tree sales, lectures, live music and tastings all day.
• Cost: Free for Mounts members; $5 for general public.

Chesterfield Hotel Palm Beach a picture of comfortable luxury

PALM BEACH – On the island, where visitors have their choice of the grand dame, The Breakers, or the Four Seasons or Ritz nearby, I love the Chesterfield Hotel, and recommend it often to friends who ask where to stay in Palm Beach. It’s a true English B&B format, and the cozy rooms are pretty and comfortable.

The hotel is a historic building and modifications to the rooms are in the decor – not reconstruction. Several suites are available, and 41 other rooms built to accommodate two or four. It’s one-of-a-kind, which always pleases me when I travel. The traditional English touches are welcome – a full English breakfast is included in most stays, and you can take it on the patio or poolside – or have it delivered to your room. Afternoon tea is well known here – mostly for the unique scones prepared by the hotel chef.

Rooms and suites decorated individually

Historic property

The 1920s 52-room hotel gets raves for its European appeal – it’s among the “Small Luxury Hotels of the World.” The decor is comfortable English elegance; rooms are decorated individually. Free wi-fi throughout the hotel is a nod to the modern age, but the friendly staff is Old-World accommodating.

A tropical-landscaped pool area is nice this time of year for sunbathing, though public beaches are only a short walk or bike ride away. A bike shop will rent cyclists a bike to take advantage of the path that runs along the Intracoastal Waterway behind private mansions.

Other activities include boating, fishing and diving from nearby marinas; spa services; museum outings at Whitehall, the Flagler Museum, or the Norton Museum of Art in West Palm Beach.

Near Worth Avenue

The hotel sits in the middle of the town’s downtown area – blocks from Worth Avenue with its shopping, galleries and restaurants, and the bridge leading a short distance to the downtown West Palm Beach shopping and nightlife areas of Clematis Street and CityPlace.

You may not want to leave the hotel for people-watching; the hotel’s famous Leopard Lounge attracts a crowd on weekend nights with live entertainment. (Don’t miss a glance at the painted ceiling if you choose not to go for dinner or drinks.)

The hotel’s special for the 4th of July includes a free stay for Monday, July 4th – if you book a 2-night stay for the weekend before. Queen rooms start at $130 per night.

Chesterfield Hotel

• 363 Cocoanut Row, Palm Beach
• 561-659-5800; www.chesterfieldpb.com

The tropics are heating up. (Well, to be perfectly honest, they’re more like simmering. Disturbance 94L probably isn’t going to amount to much. At best, it might drop some much-needed rain.) The photo above came from Central Florida Hurricane Center, a website for weather geeks I’ve found to be a good source of info in the past.

I’m taking a much needed long weekend, and am in Crystal River messing with manatees.

So in case you missed this post from yesterday, and because the Tropics are already heating up with action, here’s the link to the Hurricane Preparedness Post. I urge you not to wait on this stuff – it’s a hassle when you’re working against a clock and facing long lines and empty shelves.

Get ready!

You’ve Got a Frond /photo by Jimmy Barron

This site is not just about food, but about my home state of Florida – and its many sights. So today, to change things up, here’s a photo page – some nice shots from in and around Palm Beach County. Want to share yours? Put their links in your comments so we can see them, or go to my Comment page and email them to me and I’ll post them here.

Palm trees and parrots

Our state tree is a sabal palm, but South Florida’s is the coconut palm. Look very closely on the fronds above and you might see the wild and loud Quaker parrots (they’re the same color as the fronds) that hang out in coconut trees and squawk their way around town in flocks. This tree was taken at the Oceanside Farmer’s Market on the Intracoastal Waterway in Lake Worth.

Pelicans always picturesque

Gliding in for a landing /photo by Jimmy Barron

Down here, we call them the aerial Beach Patrol – squads of brown pelicans can be seen daily, flying in formation up and down the shoreline, skimming the Intracoastal Waterway and Loxahatchee River, and scouting Lake Okeechobee.
Their wing spans are 6 and 7 feet across – they don’t look terribly aerodynamic until you see how graceful they are at simply gliding. They are, however photogenic and I believe at one time a newspaper editor here once put a moratorium on pelican “wild art” photos, since it seemed we had one a day.

Pelican afloat /photo by jimmy Barron

They are apt at fishing and eat several pounds a day by diving head first on their prey and using their lower beak and pouch as a seine. But they’re not above hand-outs, of course, and eagerly wait on pilings at docks, and bob behind boats that even hint they might have extra bait to throw out.

Right here, mister! /photo by Jimmy Barron

Sadly, injured pelicans are frequent visitors to our many marine wildlife rescue facilities along Florida’s coastlines. They are often tangled in discarded fishing line, which traps them so they can’t fly or swim properly. Their legs and feet get hooked and infected. Save the pelicans! Never discard fishing line overboard – and pick up any you find that’s washed up on the shore. Discard it in a closed container so it doesn’t entangle birds at landfills, either.

Yellow heads mean mating mode

Brown pelican in mating colors /photo by Jimmy Barron

The pelicans are white-bellied when they’re young, and get darker feathers as they mature. Their head feathers turn yellow in winter – it’s their mating plumage. Another pelican moment: They don’t sit on their eggs, but stand on them instead, using the huge webs of their feet to warm them. They roost and nest in the mangroves and low trees primarily on spoil islands. Once endangered, their populations are healthy again, thanks to the banning of DDT pesticide, which created thin egg shells; and breeding and relocation programs.

The Heron and the Gator

Blue heron with gator escort /photo by Andy Spilos

Friend and amateur photographer Andy Spilos took this shot at Jonathan Dickinson State Park in Hobe Sound right at the boat ramp. He said he was only shooting the great blue heron and didn’t notice the alligator in front of the bird until he saw the blown-up photo. Hard to tell if the gator had the chops to take on this size bird – though with gators, you never know.

Jupiter lighthouse

Jupiter Lighthouse /photo by Jimmy Barron

A landmark for seafarers and landlubbers alike, the pre-Civil War Jupiter lighthouse overlooks Jupiter Inlet. Many a rum-runner relied on this light for safe passage.

It lights the way into one of the most treacherous inlets in South Florida. The narrow Jupiter Inlet intersects with the Loxahatchee River currents and Intracoastal Waterway and brings pause to even experienced boaters. Even on a calm day there are formidable waves tossing beween two rocky jetties. Smaller boats simply go south to the calmer, wider Port of Palm Beach.

The beam from the working lighthouse, restored completely in 2000, is visible up to 25 miles at sea. The lighthouse sits on a small hill surrounded by a waterfront park. A museum shop has a number of gift items – remember it at Christmastime if you’re looking for Florida-themed gifts.A small cafe is attached.

Tours of the lighthouse are given Tuesday-Sunday, and Wednesday nights it’s open for a “sunset” experience by reservation only.

Dressage and polo in Wellington

Dressage at Polo, halftime /photo by Jimmy Barron

On a recent Sunday in Wellington at the International Polo Grounds as guests of the Ritz-Carlton Palm Beach, we took in a polo match. The Moet flowed, and the weather was extraordinary. During halftime, fancier horses high-stepped it around the field in a dressage exhibition. If you haven’t seen a polo match, it’s definitely worth a trip; the Sunday brunch they offer is recommended.

Lake Okeechobee

Sunset at the Lake Okeechobee pier /photo by Jimmy Barron

There’s a very special place in my heart for Lake Okeechobee. This sunset shot was taken during a bike ride along the lake’s rim on the Lake Okeechobee Scenic Trail (LOST). Long before I was cycling along the Lake, or Lake O, as it’s commonly referred to, I was fishing it and camping on its banks. It’s gorgeous out there at sunset, especially in the winter months or during the full moon. It really saddens me that so many people in South Florida who live so close to the Lake have never even seen it.

New this year is a high-wire show, a celebrity cooking challenge, a kid’s strawberry-stemming contest  and a corn dog-eating contest.

Concerts, fair rides, strawberry-cooking contests and more are part of the festival that’s grown each year.

Strawberry recipes

Chef Alan Bergman of Johnson & Wales University provided a couple of tasty strawberry desserts for our readers to get them in the spirit.

Make-Ahead Strawberry and Raspberry Pudding

(Note: Begin 3 days before serving.)

• 2 pounds strawberries, cleaned, sliced
• 1-1/2 pints fresh raspberries
• 1/4 cup sugar
• 1 cup raspberry puree
• 12 slices white bread, crust removed
  
• 4 ramekins (or a muffin tin
• Butter for greasing tins

Mix berries, sugar and ½ of the puree. Slice 10 slices of bread into small logs; reserve two pieces whole. Line greased ramekins (or tins) with sliced bread, leaving no gaps. Cut remaining bread to fit top of ramekins. Fill ramekins with berry mixture, add other half of puree into each ramekin. Place cutout bread on top and press tightly. Cover with plastic film and refrigerate for three days. Remove from ramekin by turning puddings out onto serving plate. Serve with freshly whipped cream; garnish with mint leaf if desired. Makes 4 puddings.

Toasted Pound Cake Balsamic Strawberries with chocolate Sauce

• 1 pound strawberries, cleaned and sliced
  
• 1-1/2 teaspoons Balsamic vinegar
• 3 tablespoons sugar
• 4 slices prepared pound cake, sliced ½ inch thick
  
• 1 tablespoon chocolate sauce

Place cleaned and sliced strawberries in a bowl; add sugar (to taste) and mix. Add balsamic vinegar and mix. Chill for 3 hours. Toast pound cake untill golden brown and warm. Mix berries and spoon over pound cake. Drizzle with warm chocolate sauce and serve with ice cream dollop, if desired.

Makes 4 servings.

(Recipes courtesy Chef Alan Bergman, Johnson & Wales Miami Campus)

But for cooks who live in South Florida, a number of local stores, greenmarkets and other sources for uniquely Florida gifts.

Here’s a look at some to consider.

Food stuffs

Always a sweet gift, honey is a true prize from Florida. We have three notable kinds, among a large number: Orange blossom, preferred for its sweet, floral flavor by many chefs; palmetto honey, a unique smooth, herbal flavor; and the king of honeys and my personal favorite, tupelo. Tupelo, from the Apalachicola region, is considered the purest honey in the world – its unique make-up means it never crystalizes. You can buy some at the Palm Beach Gardens GreenMarket on Sunday from the Florida Honey booth, hit a honey stand on your way back from the Panhandle (there’s one around Panacea), or online – Amazon carries a Florida-based brand.

As a cook, I always appreciate spices. A number of spice folks sell regularly at area greenmarkets. so check them out and pick up a few interesting blends (you can taste them on the spot). Alternately, the Spice and Tea Exchange in Boca Raton’s Mizner Park has a number of spices, teas, and sugars to make anyone a more flavorful cook.

As a hostess, I also appreciate good cheeses. The coolest shop for these is The Cheese Course, also in Boca’s Mizner Park. The knowledgeable staff there can turn you on to pairings of wines with the cheeses from around the world, and let you taste, as well.

For the semi-pro

So your friend thinks they want to go pro – maybe make cupcakes or bottle a hot sauce or salad dressing. Local cookie maker, Lori Saitz offers How to Go Pro Coaching — teaching food entrepreneurs how to produce and market a product and handle state codes and legal issues as she has done with her successful Zen Rabbit Cookies. Contact her for a gift certificate for a one-on-one coaching session by calling  561-889-8195 or via email at: Lori@ZenRabbitBC.com

Rent a commercial kitchen for your friend (or play caterer yourself and throw a major party!). Chrissy Benoit runs The Production Kitchen in West Palm Beach – contact her at 561-833-3585. In Tequesta, the Mise En Place kitchen is yours to rent – call Stacey and Mike Webb at 561-676-8716.

Cookbooks

The Junior League of Boca Raton celebrates 10 years with their Savor the Moment- a lovely representation of South Florida entertaining recipes, and a James Beard Cookbook award winner for its classy look and the CD included – a real bonus.

Florida food writer Linda Gassenheimer has a new book out on Florida Keys cooking: The Flavors of the Florida Keys. She’s a Miami gal – hear her on the radio on WLRN from 1:30 to 2 p.m. Thursdays. She talks to a lot of local chefs to get their recipes and food insights for the update to the 1991 book.

Looking for a literary tie? Marjorie Kinnan Rawlings wrote her classic,Cross Creek Cookery in 1942, an old Florida cookbook I particularly love.

Steven Raichlen’s classic, Miami Spice: The New Florida Cuisine is highly recommended, as is Three Guys from Miami Cook Cuban- a great resource for Cuban flavors.

I’ll go ahead and plug my little book while I’m at it: Florida Morning Glory – recipes from Florida’s bed and breakfasts. Brunch, breakfast and hors d’oeuvre recipes in a compact little tome.

Check back and I’ll list more – or share your favorites in the comment section.

*Disclosure: While I get no money from any local purveyors for mentioning their products, I am linked to a free program through Amazon (anyone can join it) and if you click through to Amazon from my web site and actually buy a product, I earn a miniscule percentage per order. (Wish I sold their cars!) I guarantee a jar of honey’s profit doesn’t come close to how much it costs me to produce my web site. I provide the links as a courtesy for my readers – that’s it.