AWE = Art, Wellbeing and Edibles.
Finally a little northern hemisphere winter magic… Happy New Year to you all! Favorites December 2015 . . Blooming wonder . . Danish restaurant magic Höst . . Watercolor for your digital world . . Butternut Gnocchi sounds good …
Last week my friend Frances hosted an afternoon of German star-making at her studio in the country. These crafty projects can be so relaxing and even addicting. You need to concentrate enough to follow the steps in the correct order, and this necessary …
It’s been grey and drizzly for days…a perfect time for comfort food. We made Sauerbraten for the Edible Alien Theatre’s Faeries: Autumn Feast many years ago, it was ideal for a chilly fall eve. This (artfully) fuzzy frame is captured from a video shot in …
Apple Cider Syrup was the first recipe posted on this site and it seemed like time to give it another round. Last weekend I was one of the guest demo chefs for the local foods extravaganza “FEAST” in Rochester, Minnesota and the obvious item for …
Is this not one of the most beautiful of Maple Syrup images? Crystalline and glittery, maybe I could wear it as a necklace. Bees would like me. This crystal sat around for many weeks waiting for me to take a photo and it remained …
Definitely one of the Star Trek outer space variety of vegetables. Tiny cabbage-like heads on stalks, these at the Farmers Market have had their giant leaves removed. Usually Brussel sprouts are harvested after a frost which sweetens these cruciferous buddies. Years when I have grown them …
Happy Birthday to this blog—4 years and post #200!! Thanks for participating in this experiment with me! I am not one who is naturally drawn to measuring or documenting so this has been quite a practice of observation and attempts to translate foods into something others might enjoy or …
. My friend Annette made this up years ago, served it at a potluck, and little did she know that I would promptly take her idea and run with it for the next fifteen years. It’s simple, delicious, and the perfect combination of sweet-spicy-tangy-creamy and …
I cannot stop eating this soup. It’s brothy, spicy, and loaded with all the good things. I suppose I have to include a disclaimer about the name so I’m not practicing medicine without a license …but you’ll want to be stocked with ingredients as the cold …
It’s been an incredible fall, brilliant leaves and sunny days hovering right around 70 degrees. Last week gave us the first drizzly gray day we’ve had in weeks and it was almost a relief—I can handle only so many perfectly cheery sunny days before I crave some good …
There is something about the slow cook that sweetens everyone. Roasted garlic becomes less sharp, deeper, sweeter, and in some ways more powerful of a flavor in dishes— a more enduring flavor. Roasting is also a way you can preserve garlic to extend its life. Maybe …
If I called this ice cream you wouldn’t even want to try it because you don’t have an ice cream maker or churn. It’s too thick to be called a smoothie. Whatever the name might be, here it is and it’s tasty as-is or could …
Za’atar is a delicious and versatile condiment originating in the fertile crescent of the Middle East. It generally is made from oregano, sesame seeds and salt, and variations may include other herbs like sumac, savory, cumin, coriander, fennel or caraway. Like so many regional condiments or sauces, …
Picadillo is a traditional Spanish and Latin American dish that one could call a ‘hash’. Ground meat, olives, dried fruit, and veggies sautéed together and served with rice or in tacos. How handy is that? A way to use your regional ingredients in a delicious one-dish wonder …
How do you learn about a culture? Travel to the region and wander around indulging in street food. Street-vendor food in Mexico like the carne asada tacos in Hermosillo and churros in Tepic shaped some of my greatest food memories ever and have influenced my food choices my …
Is ‘herb’ a verb? It is now. I was recently asked to provide some desserts for a party in late September, a request I usually decline because I’m not baking-inclined, but they wanted the entire event to be gluten free so my empathetic …
First a little blast of color from local edible flowers. These are a pile of late summer flowers grown by my friends at Canoe Creek Produce that I used as garnish on salads and an appetizer for a wedding a couple of weeks ago. I …
It’s kind of a chutney, kind of a móle, kind of a ketchup…don’t let the label inhibit you. It’s tasty and it goes well with warm things, that’s the most important thing to remember. Anchos are dried Poblano peppers. They generally have only the …
“A single, ordinary person still can make a difference – and single, ordinary people are doing precisely that every day.” …
Purple lisianthus from the Canoe Creek Produce at the Farmer’s Market. I hear they’re difficult to grow because they are slow to germinate, but it is so worth the wait. I’ve found myself sitting and just staring at them over the last week and a …