Author Archive

Lemon-zest Ade with Szechuan Pepper

July 5th, 2016 1 Comment

  In the Upper Midwest of this hemisphere we’ve had a lovely reprieve with mild temperatures this week, but the mercury will be rising soon and we know many of you south of us are scorching.  Time for a little refreshing break.  This is an easy lemonade utilizing the best part of the lemon—the oils in the peel.  Make a simple syrup and voilá, you have a concentrate for quick beverage assembly.     Adding Szechuan pepper to a drink….when

read more...

Favorites June 2016

June 28th, 2016 No Comments

  Ah, late June—the season of the Willow Weavers! This year’s Willow Gathering focused on traditional basket work and hosted instructors Joe Hogan from Ireland, Katherine Lewis from Washington, Karen Tembreull from Michigan and Joanna Schanz from Iowa.  They led their participants through in-depth projects that left them famished for their lunches.  It’s amazing how much energy is required for this kind of concentration.      Joe brought them though the process of building a traditional lobster basket trap; they go

read more...

Sankt Hans Aften

June 21st, 2016 6 Comments

  Sankt Hans Aften St. John’s Eve, Midsummer, Summer Solstice (“sun stands still”)….whatever the name, it’s a good celebration: good food, friends, and a bonfire on a short summer’s night.   My friend Dennis Larson is an avid celebrator of this Danish version of a midsummer festival.  He invites the world to his yard to feast, fest and enjoy one another’s company as we’re visited by the slimmest night of the year and the hope is that all revelers will

read more...

Avocado Smoothie

June 14th, 2016 No Comments

    Avocados are nearly a perfect food.  They’re creamy, tasty, filled with nutrients and healthy fats, rich in omega-3’s, and they go with so many different kinds of dishes both sweet and savory.  Lately we’ve been eating them with a spoon out of the shell-like skin with no seasonings, or maybe a little lime and salt, and enjoying how filling and satisfying they are by themselves.   You can add avocados to almost any smoothie, the green fruit makes

read more...

Thai Chicken Patties

June 7th, 2016 1 Comment

    It’s true, there was a similar post last year about lemongrass pork patties, but when something tastes this good it’s okay to do variations on a theme. I made these buddies small for a tapas-style potluck, but you could make them larger for full servings or into little balls served on skewers.  The small ones were handy for post-meal snacking, tasty even when they were cold.   Outdoor dinners, they might be the best part about summer.  Serve

read more...

Plantain Cracker-Chips

May 31st, 2016 4 Comments

  Nothing like trying out new recipes on a few hundred people…   There was a request for plantains at a large graduation party a couple of weeks ago.  I’ve made simple chips before by slicing the starchy fruit and either frying or baking the cute seasoned circles as a side dish.  A friend recommended I try these which were a whole new territory and more like a cracker.  The recipe she sent to me is from the blog Paleo Mom,

read more...

Sweet Bean Hummus

May 24th, 2016 2 Comments

  My little Sweet Bean. A few weeks ago a friend asked if I would concoct a hummus out of local ingredients for a celebration at the Farmer’s Market.  They wanted to serve hummus in lettuce leaves which is a traditional Iranian dish of spring, but because the group intended to bring focus to reduction in fossil fuels we looked for ingredients we could use from our region.  This took a little pondering.   Basic Hummus is made from garbanzo

read more...

Asparagus Bacon Fettuccine

May 17th, 2016 1 Comment

  These are the foods I had so this is what happened for dinner.  You can’t go wrong with asparagus and bacon together so really this is more of a reminder to you than it is a formal recipe.  It probably falls into the Vague Recipe category where there is much leeway given to what you have and it assumes you know some general guidelines of putting things together. I know that vagueness drives some people crazy.  I actually looked

read more...

5-Spice Rhubarb Crisp

May 10th, 2016 6 Comments

  Spices that launched a thousand ships.  Aren’t they beautiful?   Five Spice Powder is used extensively in Chinese and southeast Asian cooking, often as a rub with meats like duck or in sauces and stews, and as many foods do it has now spread to all corners of the culinary planet.  Though there are variations including the addition of ginger and peppercorns, the commonly used five ingredients are: Sichuan Pepper Star Anise Cloves Cinnamon Fennel or Anise Seeds Aromatic,

read more...

Milkweed Seed Bombs

May 3rd, 2016 4 Comments

  Remember this little guy from two years ago?  We did figure out he was a guy by the dots on the wings, check out better pictures here to see the visual differences of male and females.   Spring is a great time to plant milkweed to help these buddies flourish and continue their remarkable migration to Mexico.  Monarchs can’t survive without milkweed, it’s the one plant that larvae will eat so this is where they lay their eggs.  The reduced growing habitat

read more...
Page 5 of 28« First...«34567»1020...Last »