2020 Merry Christmas



“And above all, watch with glittering eyes
the whole world around you
because the greatest secrets are hidden
in the most unlikely places.
Those who don’t believe
in magic will never find it.”
Roald Dahl

Shine On

Backstory of Beef Wellington



“The only thing I am afraid of is fear.”
Arthur Wellesley

You’ve got to take your hat off to the 1st Duke of Wellington. Not only did the feisty Irishman vanquish Napoleon, he twice became prime minister and lend his name to the infamous Wellington boot as well as giving us the delicious Beef Wellington to remember him by.

Field Marshal Arthur Wellesley was born in Dublin, May 1, 1769 into an aristocratic Anglo-Irish family. At age 12, he was sent to school at Eton in England. His father’s death that same year threw the family into financial turmoil. Arthur’s mother withdrew him from Eton to be schooled in Belgium and France. She saw such little promise in her son that she felt the military was the best career choice for him. In 1787 at age 18, he was commissioned as an ensign in the British Army.

An outstanding British soldier and statesman, he was one of the most important military and political leaders of 19th-century Britain. Rising to prominence as a general during the Peninsular campaign of the Napoleonic Wars, he was promoted to the rank of field marshal after leading the allied forces to victory against the French Empire at the Battle of Vitoria in 1813.

Following Napoleon’s exile in 1814, he served as the ambassador to France and was granted a dukedom. During the 1815 Hundred Days War, he commanded the allied army, which together with a Prussian Army under Blücher, defeated Napoleon at Waterloo. His battle record is exemplary; he ultimately participated in some 60 battles during the course of his military career.

Wellesley died from a stroke on 14 September 1852. On his death, he was once again hailed as the hero of Waterloo. Queen Victoria even described him as ‘the greatest man this country ever produced’. He was given a state funeral in London and was laid to rest in St Paul’s Cathedral, next to Britain’s other military heroes.

So, how does all this history relate to Beef Wellington? Well, it seems the Duke of Wellington was quite indifferent to food. However, he did love a dish of beef, mushrooms, truffles, Madeira wine, and pâté cooked in pastry. The Duke loved this dish so much, it had to be served at every dinner. Therefore, his chefs named the dish in his honor.  Some also speculate the dish was named after him because the fillet of beef, wrapped in puff pastry finished product looks like a highly polished Wellington riding boot.

Beef Wellington, like many other dishes, has a debatable story of origin. Many different experts cite England, France, Ireland, and even Africa as the possible birthplace for the dish. Although, several contend that France is the most likely origin for the dish since wrapping meat in pastry is a technique that has been practiced in France for a long time, even before the dish became popular.

This tenderloin of beef in puffed pastry was first made famous in the USA by the TV chef, Julia Child. Her cook book, Mastering the Art of French Cooking was immensely popular in the USA. She presented a version of the well-known French fillet of beef in crust, which she entitled, Filet of Beef Wellington on TV in her New Year’s Day 1965 show.

Thanks to the success of Childs’ Beef Wellington show, the dish became hugely popular in North American social circles and was repeated in a large number of magazines and cookbooks, including the very influential, White House Cookbook.

To Americans, unaccustomed to the English idea of meat in pastry, Beef Wellington must have seemed like quite an exotic dish. It can be an intimidating and complicated dish to put together. But, thanks to cooking shows and YouTube, anyone with a desire to cook this fancy feast can put together a beautiful and tasty Beef Wellington.

Shine On

Birthday Celebration



“Life should be lived with a smile on your face
and no one does a better job
of putting one on my face than you.”
Happy Birthday!


Shortly after our Thanksgiving dinner together, I asked my son what his plans were for his upcoming birthday. He planned to spend his birthday with his girlfriend and wanted to spend the following day with me to celebrate.

In a normal year, I would take my son out for a birthday dinner at his favorite restaurant. Unfortunately, most of the restaurants have closed due to the pandemic. I offered to cook and bake whatever his heart desired.

He had never had Beef Wellington nor my famous family recipe of noodle kugel.  He also wanted me to make his favorite dessert I make, Chocolate Mousse. So, with that request, having never made Beef Wellington before, I had time to learn how to make this classic traditional English comfort food.

I spent hours watching YouTube videos of dozens of chefs from around the World share their techniques for Beef Wellington. Taking notes and making a long list of ingredients required, I spent one day just shopping at a half a dozen stores for all the ingredients for my son’s special birthday dinner.

The recipe I ended up using was Gordon Ramsay’s, which seemed to be the most popular among Michelin star chefs. The few changes I made to Ramsay’s recipe is, refrigerating the prepared beef tenderloin a day before rolling it up in the puff pastry. I also cooked it almost 40 minutes because the tenderloin I had bought was 2.5 pounds and required more time in the oven.

Here are some photos from my son’s birthday celebration:

Shine On

Looks Can Be Deceiving

“It’s not what you look at, it’s what you see.”
Henry David Thoreau


On my daily walks along the Esplanade there’s a house that has a fairy garden with tiny figurines. One of the figurines has one of Henry David Thoreau’s famous quotes, “It’s not what you look at, it’s what you see.” This quote points out the difference between the senses and perception.

Our senses give us information and facts but does not always allow us to perceive or experience the item our eyes see. For example, I might see a tree as a plant with stem, and branches and leaves. But, what I might perceive is a natural beauty that represents thousands of years of evolution or the hand of a higher power at work. I might look at a painting and view a canvas with brightly painted colors and brush strokes. But, what I see is a mastery of beauty, passion or a story that touches my mind and my heart.

I think what Thoreau was telling us was to not only view the world around us from a sensory input means, but more importantly to see beyond the shapes, colors, and lighting to the inner meaning and beauty contained in the world around us. Thoreau wants us to understand that it is often the unseen or the perceived that is far more important than the seen or input from our eyes. We should take in the world around us with our mind’s eye rather than just our physical eye.

Our awareness of the objects around us is informed and fine-tuned by any number of factors—our strength and energy levels, our sense of confidence, our fears and desires. Being human means seeing the world through your own constantly shifting lens because as we all know, looks can be deceiving. 

Shine On