AWE = Art, Wellbeing and Edibles.
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 …
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 …
Fresh herbs are amazing. A-mazing. I’ve been putting Thai Basil in my drinking water lately, just leaving it in the glass and refilling to let it mildly steep throughout the day. It’s such a refreshing beverage that my curiosity was aroused of the medicinal …
It’s amazing to eat produce when it is still warm from the sun. These ingredients of summer that I’m finding in my garden or the Farmer’s Market—cucumbers, tomatoes, cilantro, onion—there is just nothing like fresh and connected to the vine or the soil sometime in the …
Colorful tasty vegetables or herbs ground into a paste…’pesto’ is a loosely used term. The word pesto comes from the Italian word ‘pestare’ meaning to pound or crush. Texture has such an impact on the way we perceive and taste a dish, and crushing or pureeing helps create a …
A ridiculously simple snack it is, yet it’s been a (sometimes daily) staple for us when we need a no-grain high-protein crunch. If you’ve ever done a cleanse-diet or a few weeks of eliminating sugars and grains and reducing carbs, you know the near-desparation that can set in as …
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 …
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, …
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, …
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. …
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 …
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 …
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 …
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 …
Yay, another pea soup! I knew that was what you were going to say. We’ve had a week of spring-emerging: from chill to rain to sunny days which means the buds and grass are finally beginning to explode in greenery. I even saw blooming …
Many gardeners in these cold climates overwinter their parsnips in the ground, letting the back-and-forth thawing-and-cooling spring weather sweeten their starches into sugars. So when little else is local in early April of the upper Midwest…parsnips can be found. Related and similar to carrots (they look like an albino carrot), …
I’m beginning to understand why people do this. A year ago I signed up for my first cross country ski race on a 12.5 kilometer classic-only course. Having started this sport as a not-so-young adult it was not an obvious trajectory for me …
I finally got a good photo of the Ukrainian jackets at the International Paralymic Championships here at Telemark, they’re beautiful. I wish I would have had a cool jacket to trade with him… Twenty countries! For more amazing footage check out the …
A few more shots of ABR in Ironwood, Michigan. Datsa lotta wood. I forgot to bring my coffee cup out to the ski-in cabin the first night so I made it in a jar in the morning. The heavy cream went in …
