Fostering a new renaissance through creativity, authenticity, spirituality, and art
Don’t you love fresh local & organic fruit when it’s in season? What did we do with this many strawberries? First, 4.5 quarts were sliced thin and put in our dryer overnight. These sumptuously delicious bits make great snacks on long car trips or on strenuous hikes. (See in the photo how compressed they become … Read more
This is so good on nachos with black beans and cheese, or with raw veggies, or on sandwiches… This is best when there are enough people or sufficient enthusiasm to eat all of it fresh. But in the unlikely event you have any left over, storing it in the refrigerator with an avocado pit … Read more
Here are some of the meals we’ve had lately. We’ve been inundated with fresh greens from several local gardens recently, as everything here is on the early side of the growing season. Above is the tuna frittata, fresh greens, blueberries and chips I had for lunch today. Below in respective order find: • Lemon Pepper … Read more
I loved “The Omnivore’s Dilemma” by Michael Pollan. It revolutionized both my thought and my eating/purchasing of food, which is quite something to say. I also liked his subsequent book “In Defense of Food.” I really recommend reading both those books, and this one is especially not a substitute for the first one, but it … Read more
I never really liked asparagus until I learned to roast them. It’s so easy, and they caramelize a bit and are delicious! They are in season in spring and if you haven’t tried roasting them, you’ll be glad you gave it at try. I sure am glad I did! How to make roasted asparagus … Read more
In our yard, a plethora of fuzzy apricots are coming on beautifully, perky peaches are the size of blueberries, and the strawberries
In a recent Rachael Ray cookbook called Book of Ten, she gives her top ten recipes in different categories. This is one of her favorites that she serves her own family. I can see why. Its ingredients are inexpensive and it is quick and easy to make. All that, and it is delicious and … Read more
We had a good time dying Easter eggs and frosting egg-shaped sugar cookies today. It was balmy and lovely outside. We worked part of the time outdoors at the picnic table.
This is no April Fools! Here is one of our favorite “company dinners” that a couple years ago we even made for Easter dinner. The prep of the leeks can be done in advance and the rest of it comes together very quickly at serving time. It is totally delicious. Put this plate together with … Read more
Happy St. Patrick’s Day! Not being a corned beef and cabbage person, I saved our favorite Green Soup recipe to share with you today for some festive food! We eat it all year long, but since it is uncooked fruits and veggies, it is especially great in spring and summer. It is a fresh, light … Read more
For Christmas I got two bread making books from my husband and a bread baking stone from my sister. I’ve never made bread before and never thought I could, but I love an occasional good, expensive, artisan loaf. It took me almost two months to get up the nerve to give bread baking a try, … Read more
[one_fourth].[/one_fourth]
[one_half]
National headline: Miracle: a Clean Refrigerator! You wonder, is “miracle” the right word to describe this? Well not for many of you, I’m sure. But this post is more about getting myself to do something I should do that I keep putting off, and I know most of us have that challenge!
When I featured our meals last summer here and here, people liked it. Here is a sample of our “winter” food; it’s seasonally different; this time of year we’re enjoying tangerines and comice pears instead of watermelon and berries!
Mark Kurlansky has a definitely different take on food writing, more steeped in history and culture and macro-cosmic trend than most. Having enjoyed his two previous history-of-food titles, Salt and Cod, I was interested in seeing his views of 1930’s era food in this country,
Looking to eat more whole grains? This wild rice is a good wintery dish. Sightly heavier than I usually go for, this is hearty rib-sticking fare for cold days. Wild Rice with Bacon 2 thick slices of bacon 1 medium onion, finely chopped 1/2 pound oyster or Shitake mushrooms, washed, patted dry and coarsely … Read more
From previous blog posts, I’ve been requested to share the recipe for these muffins. They are also a satisfying breakfast, full of whole grain and fruit.
