Monthly Archives: June 2012

to kale with it

I threw my hands up in the air and said “to kale with it” for a couple reasons this week. First, I had gone to the farmer’s market and I was lured in by the seduction of all that gorgeous

to kale with it

I threw my hands up in the air and said “to kale with it” for a couple reasons this week. First, I had gone to the farmer’s market and I was lured in by the seduction of all that gorgeous

supergrain. super tasty.

You can’t swing a magazine that includes recipes these days without hitting an article about quinoa  (pronounced KEEN-wah). Bon Appétit had an article on grains in their June edition as did Fine Cooking. And certainly for good reason. Don’t let the

supergrain. super tasty.

You can’t swing a magazine that includes recipes these days without hitting an article about quinoa  (pronounced KEEN-wah). Bon Appétit had an article on grains in their June edition as did Fine Cooking. And certainly for good reason. Don’t let the

when life hands me cherries

For me, it’s a sure sign that summer has arrived when fresh, local cherries hit the fruit stands. Not only is this a defining moment, it’s a tasty one too. So it couldn’t have been more appropriate when my husband

when life hands me cherries

For me, it’s a sure sign that summer has arrived when fresh, local cherries hit the fruit stands. Not only is this a defining moment, it’s a tasty one too. So it couldn’t have been more appropriate when my husband

perfecting the perfect food

Not long ago I posted about making my own Greek yogurt – about keeping food whole, knowing what’s in it, and rising to a culinary challenge – basically embracing my inner control-freak. Well, this post certainly falls right in that same

perfecting the perfect food

Not long ago I posted about making my own Greek yogurt – about keeping food whole, knowing what’s in it, and rising to a culinary challenge – basically embracing my inner control-freak. Well, this post certainly falls right in that same

not just for astronauts anymore

Recently I helped throw a 60’s beach party-themed celebration for a 50th birthday. It was fun researching all the foods that made their grand debut during this time (think spray cheese and Doritos) but one thing I was struggling with

not just for astronauts anymore

Recently I helped throw a 60’s beach party-themed celebration for a 50th birthday. It was fun researching all the foods that made their grand debut during this time (think spray cheese and Doritos) but one thing I was struggling with

greek to me

I’m a bit of a control freak – ok, a lot of a control freak – and that definitely extends into my relationship with food. But part of that is being a purist too. And the best way to keep

greek to me

I’m a bit of a control freak – ok, a lot of a control freak – and that definitely extends into my relationship with food. But part of that is being a purist too. And the best way to keep

not-so-plain-jane vanilla

Those that consider vanilla to be the ugly stepsister to flavors like chocolate and strawberry have clearly never had good vanilla – whether it be the ice cream or the extract. It’s amazing what a splash of really good vanilla

not-so-plain-jane vanilla

Those that consider vanilla to be the ugly stepsister to flavors like chocolate and strawberry have clearly never had good vanilla – whether it be the ice cream or the extract. It’s amazing what a splash of really good vanilla