AWE = Art, Wellbeing and Edibles.
Soul by Todd Richards was a winter acquisition from Redbery bookstore in Cable, WI—one of those awesome small independent bookstores that we need to keep alive. It was hard to resist the warming menus and ingredient lists when it was 20 below outside. Tangent …
What to do with old food magazines? For years they sat on the shelf and I would occasionally peruse them to search for a new concept or favorite old recipe, but mostly they just sat there taking up space. Last winter I declared them …
Just living is not enough… one must have sunshine, freedom, and a little flower.” . ~Hans Christian Andersen First, a few delectable moments of spring from last weekend. While we sisters visited inside our little rented getaway house, outside these beauties …
A Springtime Soirée. My friend Patsy and I have a little tradition of setting a date then seeing what we have in our fridge, freezer, or pantries to create an evening of delicious Small Bites. It might be a cup of pintos, salmon, broccoli, …
This is a super-duper easy way to enjoy the creamy pudding sensation with a bonus of a protein boost and without worrying about ‘breaking’ the custard. We were enjoying this and musing that everything can benefit from adding chocolate, que no? Well, maybe not grapefruit. …
Cheery and light, this is a great soup for any season. But first, a few more pictures of SNOW. Keweenaw Peninsuala style, that is, as in 274 inches this year (yep, that’s right…nearly 23 FEET of snow!). So far. …
Let’s face it, I’m kind of lazy. I love skiing in the woods and being surrounded by snow-laden trees, appreciating the incredibleness of our world, and once I get moving I love the action. But honestly, what I also love is the wearied-muscle-relief of …
The warm weather of the weekend brought everyone out of the woodwork. Some items don’t fit in our little freezer-cooler so they live in the snow, apparently it piqued the interest of a small neighbor in the hood who took advantage of the higher …
Oh Deborah, we love you. As I mentioned earlier, I’m in a phase of sorting through the cookbooks—culling then re-exploring the ones that are staying. Different foods catch our eye at different times, so it’s a great experiment to pull out the books and …
Rick Bayless again comes to the rescue providing interesting foods. He does pretty dang well at trying to give the real story of these foods, and the love of Mexico comes through in his writings. This provides good reading and happy thoughts on these chilly …
We made a version of this soup in the Deli but I seem to have misplaced the recipe so I’ve been trying to recreate it lately. I started with the basic ingredients of a classic peanut soup—peanut butter or ground nuts with sweet potato …
It’s easy to spend hours reading books by Rick Bayless. Restauranteur author, educator, and host of PBS’s Mexico: One Plate at a Time….needless to say he’s a busy guy. Rick has lived and still spends time in Mexico, and does a respectful job at …
My sister sent this link to me and it sounded delicious so I gave it a try at Thanksgiving. And whaddayaknow…it WAS DELICIOUS! These are great as a side dish, or skewered with adorable bamboo skewers on a holiday hors d’ oeuvres table. I …
Last spring I came across the recipe of a peach-leaf infused Crème Brûlée featured at Chez Panisse and I thought it sounded divine and vowed to try it sometime in the summer. In our region of the Upper Midwest few peach trees can survive but …
So many veggies to fritter, so little time. Shred them up, add eggs, seasonings, and something floury, then fry or fry-and-bake. It’s a great way to eat veggies when you’re craving something decadent. The photo is from a breakfast at the Dug Road Inn …
While perusing the NOPI cook book I noticed Burrata with Blood Oranges and Lavender Oil looked divine. I suppose that sparked the motivation to make this savory oil drizzled on a fruit—-sometimes we have to take inspiration wherever we can and utilize that which …
This book made me so happy. I’m involved in other activities so that I fall behind on the goings-on of the larger Food World, but perhaps that keeps me from becoming jaded and makes the discoveries that I do encounter even more magical and …
There are innumerable pickling directions you can go, most regions of the world had either a fermentation process or made fermented liquids (like vinegar) to quick pickle and lightly preserve. I’ve been reading about Korean versions of pickled veggies and getting excited to try …
It’s handy to find leftover hominy in the freezer, it goes so well in soups and other dishes. Recently I needed to make something tasty for a potluck dinner and found all of these ingredients within easy reach. Numerous other additions could fit with …
