AWE = Art, Wellbeing and Edibles.
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, …
The Baltic Blitz continues… Blinis are a holiday treat in many traditions hailing from Eastern Europe and Russia. In older times they were considered a symbol of the sun because of their round shape and were served at the end of winter to celebrate the coming …
This scrumptious little spread is creamy, buttery, herbalicious and highly snackable for nearly any occasion. It doesn’t have the crumbly texture of French Boursin but it’s still ding dang delicious and great for any edible vehicle that can transport it to your mouth. The …
“One of the most calming and powerful actions you can do to intervene in a stormy world is to stand up and show your soul. Struggling souls catch light from other souls who are fully lit and willing to show it.” . -Clarissa Pinkola …
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 …
Judging from the cleaned and possibly licked-out ramekins we cleared from the tables at the end of the night I think this cheesecake may have been the favorite course of September’s Estonian Dinner. Creamy with a hint of tang, it’s great with a fruit sauce or …
Our monsoon rainfalls in the upper Midwest this summer have resulted in a bumper year for mushrooms….we take those silver linings whenever we can. The Northeastern U.S. on the other hand has probably experienced a crummy year for the moisture-loving fungi, I believe the Midwest has squeezed every …
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 …
Another salad from Pascale Beale who I had the pleasure of meeting and experiencing her cooking class last fall. This seemed like a good salad for the season as plums are beginning to roll in and at least some greens are holding their own. …
All rice is not equal. I have had creamy rice before, but this was another branch in the tree of amazing grains. People from Anson Mills in South Carolina were at the Seed Savers Exchange Annual Conference last weekend, and beforehand they offered to mail …
Last weekend we ventured up to the old haunts of Minneapolis to help my dear friend Julie JAO with an evening of speed painting performance in her studio. Some of you may have seen her speed painting the signature stick figures but now she’s moved …
In the Upper Midwest of this hemisphere we’ve had a lovely reprieve with mild temperatures this week, but the mercury will be rising soon and we know many of you south of us are scorching. Time for a little refreshing break. This is an …
Avocados are nearly a perfect food. They’re creamy, tasty, filled with nutrients and healthy fats, rich in omega-3’s, and they go with so many different kinds of dishes both sweet and savory. Lately we’ve been eating them with a spoon out of the …