Archive for the ‘Other’ Category

Coconut Pumpkin Freeze

October 13th, 2015 4 Comments
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    If I called this ice cream you wouldn’t even want to try it because you don’t have an ice cream maker or churn.  It’s too thick to be called a smoothie.  Whatever the name might be, here it is and it’s tasty as-is or could be amended with your favorite additions like cocoa powder, cardamom, clove, ginger, lemon, other frozen fruit, or the countless smoothie options.     My friend gave me a bunch of organic bananas that were on the

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Lemongrass Pork Patties

September 22nd, 2015 1 Comment
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    How do you learn about a culture?  Travel to the region and wander around indulging in street food. Street-vendor food in Mexico like the carne asada tacos in Hermosillo and churros in Tepic shaped some of my greatest food memories ever and have influenced my food choices my whole life.  Street food is always what people miss about their home countries, and after tasting these lemongrass wonders I would almost make the monumental effort to overcome my fear of flying over an ocean to experience real

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Favorites August 2015

August 26th, 2015 2 Comments
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    “A single, ordinary person still can make a difference – and single, ordinary people are doing precisely that every day.”                                                                                                                    — Chris

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Avocados—another Helper

August 4th, 2015 2 Comments
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  Creamy, silky AND healthy, the Alligator pear, aquacate, manzana del invierno, palta, or avocado, is one of those incredible fruits we should be getting down on our knees and giving thanks for every day. A Superstar. A Helper.   Limes and avocados are two of the main reasons I simply cannot eat only locally here in the Upper Midwest of the United States.  They are two of my favorite entities on this planet and no one I know except my friend David Cavagnaro, a

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Favorites June 2015

June 30th, 2015 4 Comments
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  It’s late June so time for the willow weavers to converge on our town at the 2015 Willow Gathering: A North American Conference focused on the art of the Willow.  People traveled from all over the U.S. and Canada to learn weaving techniques and enjoy each other’s company.  And to eat good food.   This basket was a gift to me from one of the Danish instructors, Eva Seidenfaden, as a thank you for providing them with nourishment throughout the week.  Lucky

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Asparagus Kale Salad

May 26th, 2015 3 Comments
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  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 then reflecting the green to our eyes.  But its most amazing superpower—maybe the most amazing superpower ever—-it converts sunlight into food, trapping the solar energy which excites an electron in the chlorophyll that transforms carbon dioxide and water into glucose and oxygen.

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Western Indian Spinach

May 19th, 2015 No Comments
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  Tis the month of spinach and greenery and our livers are thanking us for being drawn to these deep rich colors then serving them up for dinner.  Right now the local spinach is delicate and young, you barely need to add anything.   A side of black tea with a splash of milk looks on the menu as well.  We grew up drinking black tea with a bit of milk and sugar—our father bicycled across the British Isles in the 1940′s and brought back with

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Favorites April 2015

April 28th, 2015 No Comments
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      “These are the Best Days of our Lives”   This calligraphy is what I wake up to in the morning and see before going to sleep every night.  My friends Greg and Jenny brought it back from China and now it lives in a frame above the bed spanning the entire width.  We’re such a forgetful species, we need our regular reminders—-not just for the good days, but even (and most especially) when the times are turbulent or uncertain.      

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Roasted Chicory

April 21st, 2015 8 Comments
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  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 is almost meaty.   I know there are at least a few individuals who don’t love coffee: my honey pie, his brother, my cousin Barb, and maybe three or four more people who don’t care

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Cabbage Parsnip Slaw

April 8th, 2015 2 Comments
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  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), they’re often cooked into soups, boiled and mashed with potatoes, or roasted in the oven with other vegetables.  They do well in kimchi and can be added to your favorite juicing mix—especially with ginger, spinach and fruits.  Nutrition-wise

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