Quote of the Week

“When we are no longer able to change a situation ... we are challenged to change ourselves.”        
Viktor Frankl (1905–1997)

 

Spinach Artichoke Pesto

April 23rd, 2014 1 Comment

  While we were in Michigan’s Upper Peninsula in February we ate lunch at a little place called Steep Creek Cafe (and White Cap Kayak Trips) in the Ironwood and I seem to recall we licked out the bowl that this dip was served in.  Having only the three ingredients listed in the title to go on, I came home and ran with it making a slightly different rendition that is very green and not half bad. Is it hummus?  Is it pesto?  Is

read more...

Pickled Asparagus

April 16th, 2014 3 Comments

  Despite the occasional April snowstorm our landscape is about to explode into electric GREEN.  It’s been patiently waiting and waiting and the time is nigh.  Later this week I’ll plant my onion sets for green onions —I keep harvesting the shoots throughout the spring and the bulbs keep producing more.  But I rely on others with more space for growing the asparagus, especially since I don’t know where the secret ditch patches are around these hills.   A few

read more...

Coconut Ginger Lime Rice

April 10th, 2014 6 Comments

  This is a little recipe from Food Renegade with a few adaptations.  Light but a tad rich, it will be a great one for an evening meal on a hot summer’s day.  I used canned coconut milk but if you have access to fresh I’m sure it would be divine.   A person could also make this into a sweet lime rice by adding honey, nuts, a fruit puree or dried fruit. A person could eat that for dessert,

read more...

Laundry Soap

April 2nd, 2014 4 Comments

  This past weekend was the annual sisters get-together, and though we ate heartily and well…I have no photos or recipes from it to share with you.   We were totally undocumented! We spent our days and nights eating, joking, laughing, nibbling, shopping, imbibing, laughing some more, and sharing (but not much sleeping), and life was good.  Returning to our day-to-day lives is never easy and as we each travel homeward the melancholy can seep in.  This brought to my

read more...

Mushroom Wild Rice Soup

March 26th, 2014 No Comments

  This was a Comfort Meal in the deli, a bowlful of both Brothy and Filling.   It’s another soup with the tangy buttermilk-secret-ingredient, added at the end when the soup has cooled slightly (so it won’t curdle) and with the addition of a little baking soda to reduce the acidity (so it won’t curdle). The baking soda trick can also be used is to make beans more easily (and quietly) digestible.       Tamari is a great addition

read more...

Fuul in Spring

March 20th, 2014 No Comments

  Question: What does one eat when coming home after weeks on a ski sabbatical? Answer: Whatever is in the house because the catering has not yet begun and we blew our wad for the winter.  I think it’s time to revisit pintos and Pinto Fuul because my sister fed it to us on our way home, and since then I’ve been utilizing my big bag of pintos making various versions of it.  Today it was with feta cheese, yesterday

read more...

Red and Green Potato Croquettes

March 10th, 2014 1 Comment

    Croquettes enable you to eat mashed potatoes with one hand and no fork. Isn’t that what everyone has been asking for?   Last week we found ourselves driving home in the midst of another blizzard, perfectly bookending the trip with driving north in the snowstorm at the beginning.  I suppose we did yearn for the snow to come with us and prolong our skiing affair…and this was another reminder to be careful what we ask for!  Countless times

read more...

Favorites February 2014

February 27th, 2014 5 Comments

  The 2014 American Birkebeiner ski marathon will forever be known as the Death March (not literally, no one died during it). Eighteen inches of snow Thursday night before Saturday’s race wreaked havoc for organizers, groomers, plowers, travelers, volunteers, and everyone else in the area—even a 4-wheel drive 4Runner struggles with a foot and a half of wet sticky frozen water!  Eighteen inches of snow also created a soft and punishingly slow course (despite the careful grooming), and this meant

read more...

White Bean Dip with Rosemary and Sage

February 17th, 2014 4 Comments

  Racing is a curious thing.  To the observer it makes no sense at all—people spend loads of money to travel to a location, sleep on floors (or wherever), rise early after not sleeping well, venture out into often uncomfortable conditions, stress and adrenaline courses through their veins, then they push themselves beyond their limits until weary, cramping, frostbit or nauseous….this has never has looked very fun to me.   But there is something about pushing, something about stretching beyond

read more...

Atole and Pinole

February 10th, 2014 No Comments

  Sunrise at the Sand Point Cabin.      .   Warmth on a sled. .   Corn.  Soaked in the mineral lime.  Dried.  Ground.  Mixed with a sweetener and cinnamon. . Atole is generally made from toasted masa (corn hominy flour soaked in lime) or ground rice grains and mixed with hot water or milk, cinnamon and sugar. It is often served at celebrations like Day of the Dead and Christmas. Pinole comes from the Nahuatl word pinolli for cornmeal.

read more...
Page 18 of 30« First...10«1617181920»...Last »