Author Archive

Cardamom Chicken

June 23rd, 2015 No Comments
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  How do you describe cardamom?  Such an curious flavor, ‘A hint of camphor, eucalyptus, and lemon’, it is one spice that does not hide—like dill, saffron and caraway you really must intend to add this flavor, it will not go quietly.  But that’s okay, because there’s no need to be quiet when you taste like cardamom.   Originating in southern India, it’s a key ingredient of garam masala and is used in many Indian dishes both sweet and savory, even in coffee.

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Salsa Verde…version 564

June 17th, 2015 No Comments
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  Spending time in Mexico led me to believe that all salsa verdes included tomatillos.  But no…if you follow the latin-based language back across the ocean salsa verde looks a tad different.  Still ground into a potent green sauce, Italian and Spanish salsa verde usually involves anchovies, parsley and capers.  Garlic and lemon are a friendly addition to this mix as well.     Capers are the pickled edible flower buds of the caper bush (or Flinder Rose), though there are other seeds that can be used.  What’s

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Ginger Beet Lemonade

June 10th, 2015 7 Comments
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  Once again I find myself wrapped tightly in the schedule of catering events and I’m not able to do justice in writing the experiences of the last ten days on our adventure into the south.  This sunset tells the story much better than I ever could, it was the gift given as our group gathered to celebrate our friend, teacher, family, mentor, writer and artist Mary Kay Parker Deen. .       . These angels are trees in Bay St. Louis, resurrected

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Avocado Strawberry Salad

June 4th, 2015 No Comments
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    NOLA a.k.a. the Rebirth City. I’m traveling with friends this week to New Orleans and Bay St. Louis, visiting friends and eating delectable dinners everywhere we go.  Not much time for words so I’ll let the photos speak for themselves.         A sweet morning on the porch while we visited my friend Beatriz who owns the Fairchild House B&B on Prytania in the Lower Garden District.     It was recommended we take the ferry across to Algiers and

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Asparagus Kale Salad

May 26th, 2015 3 Comments
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  It’s Spring and there is no getting away from recipes about spinach, kale, eggs, nettles, peas and asparagus…so just get used to it.  Embrace the green.  Green is good.  There’s a lot of green activity going on right now by that greenifying chlorophyll, absorbing the blue and red then reflecting the green to our eyes.  But its most amazing superpower—maybe the most amazing superpower ever—-it converts sunlight into food, trapping the solar energy which excites an electron in the chlorophyll that transforms carbon dioxide and water into glucose and oxygen.

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Western Indian Spinach

May 19th, 2015 No Comments
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  Tis the month of spinach and greenery and our livers are thanking us for being drawn to these deep rich colors then serving them up for dinner.  Right now the local spinach is delicate and young, you barely need to add anything.   A side of black tea with a splash of milk looks on the menu as well.  We grew up drinking black tea with a bit of milk and sugar—our father bicycled across the British Isles in the 1940′s and brought back with

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Nettle Mint Iced Tea

May 12th, 2015 5 Comments
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  When life gives you nettles, make nettle tea. I have this greenery growing in my front yard so have been experimenting with ways to eat it…and being careful of its little injection needles full of histamines that give it the ‘stinging’ name.  They say if you firmly grip the stems it will crush the needles and not allow them to penetrate the skin.  My friend told me that if I said to myself ‘you will not sting’ then they would not sting.

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No-Grain Cottage Cheese Pancakes with Lemon Zest

May 6th, 2015 1 Comment
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  More woodland flowers from a walk on the bluff top, a pair of Bloodroot blooms.  This North American native is a member of the Poppy family and the root was used as a dye for baskets and clothing.  Here are more tidbits about the medicinal uses of this beautiful Bloodroot, or Sang de Dragon.       I can’t stop eating these little buddies!  High protein and no grain—this has been a handy breakfast treat as I try to eat less carbs.  I made them without

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Favorites April 2015

April 28th, 2015 No Comments
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      “These are the Best Days of our Lives”   This calligraphy is what I wake up to in the morning and see before going to sleep every night.  My friends Greg and Jenny brought it back from China and now it lives in a frame above the bed spanning the entire width.  We’re such a forgetful species, we need our regular reminders—-not just for the good days, but even (and most especially) when the times are turbulent or uncertain.      

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Roasted Chicory

April 21st, 2015 8 Comments
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  Coffee lover that I am, I have to secretly admit I’ve been enjoying this dark liquid lately.  That’s right, roasted chicory is carving a new spot in my heart.  It has similar components to a coffee description–acidity, body, aroma, bitterness, sweetness, aftertaste–and a deep rich satisfaction that is almost meaty.   I know there are at least a few individuals who don’t love coffee: my honey pie, his brother, my cousin Barb, and maybe three or four more people who don’t care

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