In winter, when the outside world can be less than inviting, I take the opportunity to snuggle up to the stove and cook comfort food. Stocks, soups and stews gently simmer, infusing the house with savory scents.
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What if you really could ensure a prosperous future by eating plenty of leafy green vegetables? I am beginning to think this concept may have come from common-sense reasoning as opposed to superstition.
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Check out the link to my Mountain Xpress article all about sweet potatoes!
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I have a lot of experience making cookies, but not so much experience with political activism. My safe estimate is over 100, 000 cookies baked, and probably 30ish rallies and protests.
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I’d like to make the case for Stand-Up Dinner. Not all the time, or even very often, but every once in a while it makes sense to eat while standing. Cider making evenings are just such an occasion in our household.
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I have done an informal survey asking folks what disappears first off the buffet table. It is always the deviled eggs. Spanakopita triangles come in close second. It seems the most labor intensive, time consuming dishes disappear the fastest.
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There are friends who grow apart, and those who grow together. One of my oldest and best friends lives in San Diego. We talk often, and try to visit at least once a year. We wear the same clothes, read the same books, and enjoy the same (sometimes obscure) entertainment unknowingly. When we do compare notes there is always a thread of common experience.
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They were known in the neighborhood for their tree growing prowess. Apparently 7 years ago Harriet had a seed in her breakfast fruit that was beginning to sprout, and instead of tossing it in the trash she stuck it in soil and the resulting tree was now sporting hundreds of ripe yellow grapefruit.
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I won’t lie - making Caramel is tricky! But you can do it and it makes an amazing addition to stuffed french toast.
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MMMMMMMM. French toast for 2 people or a crowd spending the night. You can use any type of bread – Challah makes the best French Toast because the bread itself made with lots of eggs, but most any bread will be yummy with this filling in it.
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This stew is hearty yet manages to feel light at the same time. It is chock full of veggies, but it doesn't take lots of time to prepare. I like to serve it with our french bread brushed with a little garlic butter and an arugula apple salad for a fantastic fall supper.
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Pumpkin in my chili was inspired by Jeff Armstrong, a long-time baker and friend at West End. He kept telling me that his family put pumpkin in their vegetarian chili. I thought it sounded strange at first, but the more I imagined what the flavors and textures would be like together the more I wanted to try it. It is delicious!
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I grew up going to parties and potlucks, and my dad would often bring this incredibly good cheesecake. Everyone always oohed and aahed over how good it was and asked for the recipe. Then he would laboriously write the recipe on an index card for them. He kept it pretty simple and straightforward with this classic sour cream topping.
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It’s the kind of salad that you make on Sunday and then eat all week long for lunch. You can substitute any green veggie you like for the broccoli – try finely chopped raw kale, steamed green beans, or baby spinach.
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