Feed your family. Feed your soul.
As these lovely summer days begin to fade and we become immersed in the routines of a new school year, to help me avoid lunchbox fatigue, I’ve got Katie Morford’s Best Lunch Box Ever on hand. I love the leftovers made over section where Katie shares …read more
This week is all about tomatoes and our upcoming demonstration at Elawa Farm in Lake Forest to showcase our Marinara blend which we launched earlier this summer.
This week I finally got back into my own kitchen after our extended trip abroad. I missed our routines around breakfast: my morning pot of fresh brewed coffee on the table, lunch – being creative with leftovers, and dinner – the pleasure of chopping onions …read more
Our summer took an unexpected twist recently. What should have been an annual two week trip to the UK turned into a month long extended stay, due to an outage of the US Passport and Visa system, stranding tens of thousands of people worldwide including my …read more
When I arrived in Yorkshire earlier this month, we were greeted by an unusually warm, settled and balmy stretch of weather. The gift this weather gave us was being able to spend all of our time in my parents’ garden, admiring the view of the …read more
Each summer Meg and I go in different directions for at least 2 weeks, and end up in vastly different time zones, so there’s always a lot of preparation to provide “padding” around our fixed monthly commitments writing the blog, spice blending and all our …read more
Far from putting away my slow cooker this summer, I’m using it regularly so that I can spend time outside of my working hours doing fun things with my girls.
To celebrate the 4th July weekend with friends, we headed out to Governor Dodge State Park in Wisconsin. We organised a “planning” meeting beforehand, a good excuse to eat and drink together while nailing down some crucial details – the food and drink. “I’ll cryovac …read more
Our month long tour of community garden initiatives concluded this week when Meg visited the dedicated garden space for the Julie and Michael Tracy Foundation (JMTF) Urban Garden Program. The purpose of Meg’s visit was to finalize the details for our cooking class for a …read more
Today is an exciting day for our small, young business the zen of slow cooking. Our first wholesale customer, Elawa Farm, is merchandising our zen blends on their beautiful store shelves. Tucked in neatly beside tangy mustards and delicious preserves, fresh produce and flowers, our blends compliment …read more
This month we are wandering our backyards and green spaces for inspiration, not only for recipes but to share our appreciation for home grown food. We asked a good friend and fellow gardener Erin to share how our community garden outreach program makes the efficiency …read more
Baked Beans undergo a transformation from one side of the Atlantic to the other. Back home in England they are either a soggy component of “A Full English Breakfast” (sausage, bacon, egg, toast and baked beans,) or the chewable food of choice for many milk …read more
