FOODWORTHY

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Here’s an easy way to test that your grill is ready.  Once the coals have gone gray, remove the grill and place your palm at grill level.  You will be able to gauge if the coals are at the proper temperature by how long you are able to keep your hand above the coals.

HOT (SEARING) = 2 SECONDS

MEDIUM-HOT (GRILLING) = 3 SECONDS

MEDIUM (GRILLING) = 4 SECONDS

MEDIUM-LOW (COVERED COOKING) = 5 SECONDS

LOW (COVERED COOKING) = 6 SECONDS

On another note, I suggest checking out the photography of Peter Sutherland.  His work makes the everyday seem a bit more stylish, without the obnoxious or precious element that usually attaches itself.

JANUARY: blood oranges, grapefruit, guava, kiwi, kumquats, mandarins, oranges, pears, quinces, tamarind, and tangerines

FEBRUARY: avocados, blood oranges, grapefruit, oranges, pears, tamarind, and tangerines

MARCH: avocados, blood oranges, grapefruit, guava, oranges, and tamarind

APRIL: avocados, grapefruit, oranges, papayas, rhubarb, and tamarind

MAY: apricots, avocados, blueberries, cherries, mangoes, oranges, papayas, peaches, raspberries, rhubarb, and tamarind

JUNE: apricots, blackberries, blueberries, boysenberries, cherries, lychees, mangoes, melons, nectarines, passion fruit, peaches, papayas, raspberries, and strawberries

JULY: apricots, blackberries, blueberries, cherries, currents, lychees, mangoes, melons, nectarines, peaches, raspberries, and strawberries

AUGUST: blackberries, blueberries, cherries, currents, figs, gooseberries, huckleberries, lychees, mangoes, melons, nectarines, peaches, plums, raspberries, and strawberries

SEPTEMBER: apples, dates, figs, gooseberries, grapes, huckleberries, mangoes, melons, nectarines, peaches, pears, plums, raspberries, and strawberries

OCTOBER: apples, cranberries, dates, figs, gooseberries, grapes, kumquats, pears, persimmons, plums, pomegranates, quince, raspberries, and star fruits

NOVEMBER: apples, clementines, dates, grapefruit, grapes, kiwi, kumquats, mandarins, oranges, pears, persimmons, pomegranates, quince, star fruits, tamarind, and tangerines

DECEMBER: blood oranges, clementines, dates, grapefruit, guava, kiwi, kumquats, oranges, pears, persimmons, pomegranates, prickly pear, star fruits, tamarind, and tangerines

Maggie Beer: Australia's Alice Waters

Verjuice; Verjus: An acidic, slightly sour liquid made from unripe grapes, though less commonly from apples.  The origin is French (vert jus), for green juice, and takes its name from the green grapes that were thinned from the vine before ripening, resulting in a high-acid and low-sugar grape.  Similar to lemon juice or vinegar, verjuice is used in the preparation of sauces, salad dressings, with mustards to boost flavor, and as a deglazer.  A staple of the Middle Ages, it has recently made a comeback.  The Australian cook Maggie Beer has popularized it more recently, making it a rather common ingredient in Australian restaurants. Known as ab-ghooreh in Persian cusine, it is still popular in Northern Iranian and Azerbaijani cuisine, as well as in Syria where it’s Arabic name is husroum. Verjuice can be refrigerated for up to three months.

I have found two great sources for anyone interested in entering a cooking contest.  

Foodreference.com & Contest Cook