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Tortilla Soup
May 4, 2014

Yes, again. Tortilla soup for dinner. From yesterday's leftovers. What a great camping trip! 

 

 

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Tortilla Soup
May 3, 2014

It seems like a million years ago that I made this for a different camping trip, way back in 2010. That dinner went so well that I'm doing it again, for my daughter's 3rd grade camp out potluck, four years later. Basically the same procedure this time, but with canned tomatoes instead of fresh. This summer's delicious locally grown ones haven't hit the markets yet.

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Sunset Magazine October 2013

Mushroom Lasagna
march 9, 2014

Now that it's finally raining, mushrooms seem an appropriately seasonal ingredient, especially since green garlic arrived in our CSA box this week. Usually two things that go well together, I'll try it in place of the leeks I don't have and see how it goes. This recipe appears on p. 81 of last October's issue of Sunset Magazine. 

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Sunset Magazine October 2013

Mushroom Lasagna
october 13, 2013

Actually called Mushroom and Fresh Herb Lasagna, this recipe appears on p. 81 of this October's issue of Sunset Magazine. We never get mushrooms in our CSA box, so it is a real treat for me to buy some and make this!

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click here to buy the bookFresh Pasta with Cabbage and Mushrooms
june 12, 2013

The combo of cabbage and mushrooms sounds weird to me...but it isn't. Beata Zatorska's recipe is quite delicious!  As is Rose Petal Jam, a memoir of her early years in rural Poland. It is beautifully photographed and wonderfully written. Plus it's all about her Grandmother, a constant cook and canner. She reminds me a bit of my own Grandmother, who rarely cooks and never cans any more.

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BloodOranges

Polenta and Blood Orange Sorbet - may 9, 2010

Polenta is a rather intensive affair, when cooked at home from dry crunchy grit. The traditional recipe calls for near continuous stirring, for half an hour to fourty-five minutes. Deborah Madison offers a more modern walk-away version, but it needs to sit in a double boiler for an hour and a half, after two separate pots of water are brought to a boil, one at a time, on top of each other, all before the grit even comes into play. At my house, a cooking time that long and with that many steps could only be accomplished with very well orchestrated planning, which is not my forte.

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Lemongrass

Stir Fried Mushrooms, Spring Leaves and Lemon Grass - april 15, 2010 

This morning I realized our butter was rancid, but only after I'd taken the first bite of my bagel.  I also realized that the whole wheat bagels I've been buying and pawning off on the kids are just downright nasty too - like a combination of chaff and what I would imagine Metamucil tastes like, and not the pink lemonade or berry blast flavor either. It was that kind of breakfast. Luckily, because we eat so many vegetables and fruits, I don't need to worry about things like Metamucil. At least I'm feeling good about that.

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