I’m giddy. You know why? Because the first “Hood Strawberry” signs have started popping up. Heck, I’ve even received emails heralding their celebrated, sweet arrival, which means local berry season has arrived. Continue reading
jury duty, so i’ll write about rosemary french toast
I’m sitting, waiting to be called in for jury duty. The room is pretty quiet, except for Flea Market Flip droning on the big screen TV at the front of the room. Some people are watching aimlessly, others reading books or skimming random stuff on their phones, at least until we have to turn them off. Continue reading
tonight: shepherd’s pie
All weekend long I planned to fix Shepherd’s Pie; first for dinner on Saturday. When time got away and it was 8:00 pm, take-out was a better option.
So, I pledged to serve it for Sunday supper. It didn’t happen. I blame the later – very filling – lunch of tomato soup and sandwiches grilled up with cheddar, Swiss and broccoli slaw. I simply didn’t want anything else. Continue reading
cooking with swiss chard, kale and other spring greens
A trip to the market – or my farmer’s market which opens in 2 glorious weeks – yields an abundance of rainbow-hued Swiss chard and dark blue-green Tuscan kale. These nutrient dense greens have been in the food spotlight for a few seasons. It’s that everything-old-is-new-again thing. Continue reading
chili? yes it is
The calendar says it’s spring, but I’m not buying it.
I was in my granddaughter’s preschool class yesterday morning. It was an early birthday celebration with her classmates. This meant that she got to be line-leader, wear a crown and step outside to check on the weather. Continue reading
tonight: orzo with sun-dried tomatoes and grilled marinated artichokes
If lamb is on the menu, and an invitation to dinner is extended, I’m there. Tempting, slightly gamey lamb studded with garlic and rubbed with rosemary is pretty darn close to heavenly fare. Continue reading
tonight: brisket stew with mushrooms and braising greens
I cooked a brisket. When you cook a brisket, you have meat and more meat, even when you send a large piece home with guests.
We ate meat, we ate sandwich-leftovers, and still there was a chunk in the refrigerator.
radishes are more than crudité
For way too long the common red radish has been relegated to the crudité platter as the token rosy color in a sea of green and orange. My friends, don’t sell the Cherry Bell, Easter Egg or Burpee White short! There’s so much more to this ordinary orb. Continue reading
tonight: polenta waffles with strawberry jam
It was one of those days. I was hungry, but not sure what I wanted. Just like a kid, I opened the refrigerator and stared. I had nothing. Oh, there was plenty in the fridge, but nothing jumped out and said “Eat me, I’ll do a bang-up-job with your hunger game!” Continue reading
journal of the leftover lamb
Lamb was on the menu for our Christmas dinner, and as my life seems to go, plans changed. We ended up feasting on pork enchiladas with red chile.
Let me just say, it was mighty fine. However, I still had a four and a half pound boneless leg of lamb sitting in the refrigerator that I was antsy to fix and devour. Continue reading
thyme, and everything else 