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During the 1970s in the early stage of the sushi boom in California, most people did not like the thought of raw fish and nori, so a smart unknown California chef created the now famous California Roll.calzone (kahl-ZOH-nay) – An Italian word meaning “a trouser leg.” It is a pizza crust rolled out and topped with all the ingredients of a normal pizza except tomato, then folded over to a half-moon or crescent-shaped turnover.

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It is an historical fact that the laborers who built the Great Wall in China were fed sauerkraut to prevent scurvy and other debilitating diseases that come from eating only rice.

Europeans were devouring stewed cabbage during the cold winter months because it was one of the few staples available when the ground produced little else.

(There’s a theory that the cheese owes its name to the manner in which two bulbs were attached by a string and suspended from a beam “a cavallo” as though astride a horse.) It takes at least eight months to age Caciocavallo cheese properly, achieving a sharper flavor in about two years.

Caciocavallo is a good complement to stronger wines, and widely used for grating over pasta.

Celebrations are wonderful and there’s nothing better than celebrating with your Adventures in Odyssey friends!

This Birthday Bash Kit includes plenty of printable decorating resources that can be personalized, plus party ideas, games and tips for creating a fun Adventures in Odyssey party experience.

The Caesar salad was once voted by the International Society of Epicures in Paris as the “greatest recipe to originate from the Americas in fifty years.” Cajun cuisine (KAY-juhn kwee-ZEEN) – Cajun food is essentially the poor cousin to Creole.

Today it tends to be spicier and more robust than Creole, utilizing regionally available resources and less of the foods gained through trade.

Some popular Cajun dishes include pork based sausages such as andouille and boudin; various jambalayas and gumbos; coush-coush (a creamed corn dish) and etouffee.

The true art of Louisiana seasonings is in the unique blend of herbs and spices that serve to enhance the flavor of vegetables, seafood, meats, poultry and wild game, along with a “Cajun” cook that knows how to blend these spices.

caciocavallo cheese (kah-choh-kuh-VAH-loh) – This cheese is said to date back to the 14th century, and believed by some to have originally been made from mare’s milk.

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