AWE = Art, Wellbeing and Edibles.
Cute tiny grains. Bright orange carrots. Summer days. Good. Quinoa is a relatively forgiving grain to cook. I loosely measure 2 parts liquid to 1 part quinoa, but if you rinse it well and pour a random large amount of water into the pot you …
Nuts! Always a handy item for snacks or an appetizer table. The many crevices of walnuts and pecans hold the herbs and sugar nicely so very little of the good stuff falls away. I tried these without the cayenne and they seemed a bit …
A quick jaunt to Colorado on Amtrak helped me remember that trains are an awesome way to travel. Everyone is relaxed, friendly, unparanoid, and relatively diverse. The leg room in coach is luxurious and the small stations have free long term parking. Perhaps it’s time you consider an Amtrak adventure? …
I referred to this pickling recipe in the Carrot Flowers post a few years ago and the Quick-Pickled Vegetable Salad last year, but I thought these beauties deserve their own page. These are one of my favorite stand-byes for antipasto trays—they’re surprisingly bright and zesty, and the …
I used to make a similar tofu at the deli, crusted with ground pumpkin seeds, cornmeal and 5-spice. I simplified it in this version but it still has that hint of exotic with the Big Five to add to your sandwich or stir fry. …
Every culture has their flatbread—tortillas, crepes, roti, pita, gözleme, mana’eesh, msemmen, naan—the list of edible wraps from around the world goes on and on. This garbanzo flatbread, a.k.a. farinata, socca, torta di ceci or cecina, is common in Italy, France and northern Africa where garbanzos abound. …
Also known as ‘Seven Flavor Chile” because there are usually seven ingredients (shichi = seven), shichimi is a Japanese dried-spice mixture that can be cooked into dishes or added at the end for a complex punch of flavor. Though regions and families have their own ingredient combinations and proportions, most shichimi contains chiles, …
Black Bean paste is a Chinese condiment used in many a dish (hoisin sauce, stir fries, Asian BBQ, noodles), and a secret ingredient of those from Team Umami. It’s bold and tangy and can bump the flavor factor of your sauces manyfold. It can be really difficult to …
The Montreal River…not frozen. There aren’t many places that can survive a week of temperatures hovering around 40 degrees (F) with multiple days of pouring rain and still have trails with skiable snow. ABR in Ironwood, Michigan is such a place with their dedication …
Completely inspired by Magnus Nilsson of Fäviken in Sweden, these crisps are simple with a most intriguing look. In his cookbook Fäviken, Magnus explains that he started with thicker versions using more types of seeds, then evolved the crisp towards thinner version using only flax. His cookbook photo …
Fritter me this. You can make a flavorful mash of nearly anything then fry it up and call it a fritter. British fritters are often coated in a batter before frying, but U.S. fritters mainly consist of main ingredient with some kind of binder (like egg, flour …
Since I’m on a cozy-roll these few weeks, here are a few more images of warm, glowing contributions to the feeling of hygge. This is my lampshade made of agates, I’ve shown it before but as we’re now fully in midst of the chill and long, …
photo by David Cavagnaro Squash, potatoes, onions, coconut milk, herbs, chili and curry paste…that’s what I had so we’ll see where this goes. It could be good. This dish was an experiment on a chilly afternoon and though it probably dips into the ‘vague recipe’ territory, I …
An extraordinary project has been happening in our little town this year. Our resident English stone-guru Ted Wilson is building a dry-stone arch bridge with the help of Sean Smyth from Missoula, MT who travels around the country working on complex stone projects like this. Dry-stone is an ancient building …
This is a full-flavored simple soup for a fall day, and especially great for the dreary chill that arrives in this part of the northern hemisphere as we shift into late October. And it’s orange. That should cheer up nearly anyone. I roasted …
Green and creamy-frothy on the tables of our favorite little Mexican restaurants, we have spent many a delicious moment speculating about the ingredients of this green condiment. Emulsified oil, figured that out. Some kind of chile, yep. And beyond that we weren’t sure if …
We recently spent a number of days at the Solarium Hostel in Ft. Collins, Colorado. A tropical indoor commons, large shared kitchen, yoga in the basement, a stream and bike path in their back yard…this was a great place to hang out and meet …
A colorful and tasty salad for your dinner, yes, but first I need to show you a large grey cat. I’m thinking of making a t-shirt or a poster of these paws, they’re perfect. Scott and …
Tulsi, India’s Queen of Herbs, revered for centuries as a sacred plant and used both medicinally and in worship, is thriving right here in my garden. Native to India it is traditionally grown in pots in every Indian home and I am just beginning …
These little veggies were served at the Seed Savers Conference dinner and have now been in my refrigerator for over two weeks….and they still look and taste fantastic! Once again I set myself up for the situation where I didn’t know exactly what I …