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I became a vegetarian over thirty years ago, so food issues have long been of interest to me. I do not want to eat drugs or poison, and I really hope others don’t want to either. GMO’s (genetically modified organisms) must be labeled or banned here like they are abroad, so we know what we … Read more
I met my friend (and blog reader) Lorraine (see bottom photo) for lunch at the famous Bloodroot restaurant in Bridgeport, CT. I’ve been in Connecticut for over 20 years and had heard of this iconic feminist vegetarian/vegan restaurant since before I moved here, but I had never been before now. We really enjoyed ourselves and … Read more
This recipe couldn’t be more easy. The result is very custardy in texture, and the leftovers taste just as good it does fresh from the oven. Leek and Gruyere Quiche 4-6 leeks, chopped, white part only 1 tablespoon olive oil 1/2 teaspoon salt 6 large eggs 2 1/2 cups whole milk 1 tablespoon of cornstarch … Read more
My husband, an avid organic gardener, took me today to the third annual Heirloom Seed Festival. We heard some good music, talked to some wonderful people, and came away with lots of tomato plants, some sweet peppers, and flower seeds. We had a great time!
This is a very easy and useful dish to have in your back pocket because it is both quick and delicious. We are partial to the shrimp from Argentina sold by Trader Joe’s as they have much better flavor and texture than other varieties. Thyme and Garlic Roasted Shrimp 2 tablespoons olive oil 10-12 … Read more
A lot of what you see here already has these recipe links on the blog: Red Lentil and Vegetable Soup Salmon Cakes Crustless Seafood Pie with Celeriac Mash Baked Eggs Over Power Greens A Better Banana Bread Baked Winter Squash Soup Watercress, Pear and Walnut Salad Roasted Asparagus Roasted Carrots Roasted Strawberries Vegetable Soup with … Read more
This is destined to become a favorite! For the Dressing: 1/4 teaspoon fine grain sea salt 12 fresh rosemary leaves (the spiky needles), minced 1 medium garlic clove, peeled 1 teaspoon sugar 1/2 cup organic sour cream 2 1/2 teaspoons white wine vinegar freshly ground black pepper to taste For the Salad: 3 large … Read more
Except for hummus, I’m not much of a chickpea eater so I’m venturing on some new ground here… This serves two as a main meal or four as a side dish. Chickpea and Avocado Salad 1 can chickpeas, drained and rinsed 3 celery stalks, diced 1 small head of broccoli tops, blanched 3 handfuls … Read more
Our youngest loves this. It is best fresh so make it when you have enough people around to polish it off right out of the oven. (You can keep it warm for about an hour in a turned off oven until serving time if you wish.) Sweet Potato and Bacon and Cheese Bake 8 … Read more
I was given a ticket to see Ina Garten (the Barefoot Contessa) live and what a nice present it was! I had a perfect seat, front, close, and center in the…
Here, you can see the Easter eggs we dyed today, only a dozen this year. We like to use the wide rubber bands saved from broccoli and leeks to get fancy designs.
We don’t “do” white flour very often, but if you are going to make an exception, this is the way to do it! I highly recommend these melt in your mouth morsels!
As discussed yesterday, here are the photos I took last fall at Young’s Lobster Pound, in Belfast, Maine. And check out the lobster roll I had.
This delicate soup is delicious on its own and also terrific as a base ingredient added to all sorts of other things. It is even good in a mug for breakfast!
Happy St. Patrick’s Day! This pea, pesto and arugula soup is good any day, not just perfect for March 17. In the winter this versatile soup is good served…
This cobbler is more like delicious biscuits over fruit than the sweet crumble topping type of cobbler, and it is much better than strawberry shortcake.
After reading the above book (you can read my blog of What the World Eats here) last January, I have been noticing how our family’s consumption compares with