AWE = Art, Wellbeing and Edibles.
The Upper Peninsula sunsets have been spectacular here in the sub-zero air. This is the view from just outside our cabin, right next to the outhouse that I did not include in the photo—you’ve already seen numerous scenic outhouse photos over the years. These …
This recipe was given to me by my friend Deanna who passed it along from her doctor who I think got it from writer Susan Weed. Deanna scribbled it on a cracker box and I’m finally getting around to making it. It’s a great …
Spice mixtures, they are limitless! Chinese 5 Spice, Za’atar, Harissa, Shichimi, Jerk, Chermoula…like musical notes creating an infinite number of songs, the combinations and variations of spices are equally endless. Baharat is the Arabic word for ‘spices’, and spices they are. Generally the …
I came across my post from 2014 that sounded perfect for the simpler meals of post-holiday excess so we’ll give it another go around. This little recipe was initially from Food Renegade that I made with a few adaptations. I used canned coconut milk …
I recently came across a recipe for Vegan Nacho Cheese at Brita Britnell’s food blog: Life, One Meal at a Time. Always looking for special-diet options for catering I gave this a try. Yum! I did make a few modifications to increase the creamy …
. Beginning in Sälen and ending in Mora, Sweden, the 90 kilometer Swedish Vasaloppet is one of the largest ski races in the world. Tens of thousands of skiers pilgrimage to Sälen in mid-March to ski, enjoy the spectacle, and some to winter camp along …
Pickled cauliflower would be great in the summer heat but I’ve been enjoying the brightness of this veggie alongside my denser fall foods like squash, stews, and slow cooked meats. There are countless versions of marinated brassicas, though many of us don’t have access …
Are you in need of some simple meals during this season of heavy holiday feasting? Rice and steamed vegetables with this sauce could be your dinner tonight. Maybe add a little tofu or chicken for protein. Then drink some tea, take a walk, breath good air. Sleep …
Chermoula is one of my favorite flavor bombs of all times. To quote a comment from my friend Heather on my Chermoula post of years ago: “One word…MAGIC. This little gem creates magical alchemy with anything it touches. And I have been introducing it …
Another Autumn treat from 2011 that needs rediscovering… Pancakes aren’t just for potatoes anymore. I love potatoes, but there is something endearing about supporting the Underdog. The humble rutabaga, or ‘Swede’ as the Brits call it, can look huge and weird in the produce section, often …
My sister puts the fun in cookies. I remember when I was very young the production of Christmas cookies was an all-afternoon artistic blitz. My older sisters would spend hours on their colorful sculptural creations…or at least the first dozen or two were works …
I’m seeing so many of these ingredients at the Farmer’s Market it seemed like a good time to re-post this little chutney treat from November of 2011. Enjoy! Chutneys-–pungent enough to raise your eyebrows, but sweet and savory enough that you close your …
I made this salad for my second-ever wedding that I catered on my own many years ago, it was a good mix and I’m kind of amazed I don’t cater with it more often. Those first weddings were so memorable—I wanted to provide awesome …
Cauliflower has been experiencing quite the celebrity status over the last few years because of its sturdiness and mild flavor that make it a decent grain-substitute when ‘riced’. Pizza crusts, pilafs, salads, as pasta—cauliflower has found its way into many low-carb experiments. …
. My boat! We found this cutie resting near the shores of Lake Superior in Bayfield, Wisconsin. There is not much downtime in the summer for Scott and me but we did manage a quick trip to hang out on Lake Superior, our …
Oh, just a few more flowers. And butterflies. It’s the time of year when summer has peaked and you can feel the pendulum heading the other direction, when sunlight and flowers feel finite. At least that is what we’re feeling here in the north …
Here was another moment where we leaped into producing a large amount (330 servings) of an untested recipe that had been Frankenstein-ed together from multiple other recipes. Sometimes there just isn’t time and you have to rely on the lessons learned from all the other mistakes you’ve done …
When creating a catering menu that highlights locally grown ingredients there is a certain amount of ambiguity that is necessary, especially if the menu must be decided upon months in advance. No one can possibly know what will be available at an exact date so I cannot promise any …
I did say I would try this, did I not? Spice combinations on popcorn—there is a world of tasty additive ideas out there. From Za’atar to Parmesan-Rosemary, Caraway-Mustard to Lemon-Curry, or Chipotle-Bacon-Drippings to Dill-Cumin, there are endless flavor variations to amend your puffed maize. Not that there is …
