AWE = Art, Wellbeing and Edibles.
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 …
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 …
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 …
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 …
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 …
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), …
The International Paralympic Committee’s Nordic Skiing World Championships, right here at Telemark Lodge in Cable, Wisconsin near our winter home-base. The paralympic equivalent to the World Cup, this is the championships for athletes from around the world competing in biathlon and cross country skiing. …
If it’s going to continue to be gray outside, it might as well snow a little—and it is! White flakes are showering down and I’m grateful for even a small change in these overcast days. Here’s a tasty and healthy little snack for the holidays. …
“When it is dark enough, you can see the stars.” — Ralph Waldo Emerson. . This week’s quote can be taken different ways, but it seemed good for the long nights of the solstice season. Our weather pattern has been stuck in a dreary, foggy, …
This is a stone tile creation by Scott of limestone and onyx. A fun little bathroom design and another photo distraction to entertain—like the previews before the movies, sometimes they are the most captivating part of the show! Speaking of star anise… A couple of months ago I heard …
I often trot through our nearby wooded parks and recently stumbled upon this fire pit. Most of our trails were built by volunteers in the mountain biking community…can you tell? Knowing some of this crew I would guess this pit will be used well into the winter …
My sister and I recently went to this display of Flora Metamorphicae, 4,000 flower sculptures created by six Norwegian artists. The flowers travel the world and the displays are changing and unique to the surroundings in which they reside. Each flower is different, some resemble …
(A visit to the Niagara Escarpment, more photos below…) Close your eyes and open your mind to let ketchup become more than you think it is. That red puree we think we know so well has origins in China (doesn’t nearly everything?!?) as a …
… Fresh tarragon with sugar was not my original idea, but reading it in a menu convinced me this was the meal I wanted to attempt to recreate for a Scandinavian dinner for my friend Dennis, the generous Dane who loves to host elaborate festivities. The Faroe Islands …
Nutmeg Iced Tea is great for a summer’s day, so here are photos of a divine location to relax with a glass—a gazebo co-created by Scott and metal-master friend Hung Van Pham. This is the initial design in miniature, before it took an evolutionary turn to include metal. The top…not …
These orange lumps turned out to be great munchables. We served them at an event as a gyro substitute with yogurt tzatziki, then the next day we ate them as leftovers, and the day after that I packed a few along for a road trip …
How is ‘beetroot’ different from a beet? Not. You’ve already heard me say what I’ve said for decades….beets are back. They are back stronger than ever and people are asking for them—I even served a beet salad at a wedding last summer. Don’t be …
Maybe not something you do every night, but these gems are stunning on a plate. I recently made these as a garnish for a wedding dinner to be set atop the saffron rice pilaf next to the pesto green beans. Color!! We eat with our eyes …