Feed your family. Feed your soul.
I like opposites, the hottest summers against the coldest winters, city living so long as we have a rural retreat, and so leaving behind the concrete and straight lines of our Chicago landscape is easy but then so is returning.
Fresh picked peas and strawberries taken straight from our Community Garden are the perfect finger food right now for my young girls living in the city. As always, my mind is on expanding my culinary repertoire. So when the raspberry canes are giving up their ripe …read more
Eating outdoors is a simple pleasure and with all the new growth that sprung up in May we almost have a covered, shaded terrace on which to sit protected from the warm sun.
Last week I did my own first, self administered cleanse. Inspired by Meg and the benefits she feels from a Mindfully Fed seasonal cleanse gave me the curiosity to try. I was confident to figure out my own approach, sticking to all single whole food ingredients.
Lately whenever my back is turned, my preschooler, Connie, mixes up some culinary potion under the kitchen table. In just seconds she can confine the entire contents of my baking shelf to just one bowl, leaving a telltale trail of powders and sticky mess across …read more
May seems unusually busy. We’ve shed our Winter skin and seem to be racing towards Summer at a rate of knots. Awash with school socials and graduations, field trips and fundraisers, it is also the month in which Everest was first conquered by Sir Edmund …read more
If you’ve been following us throughout April, it’s time for our finale for Autism Awareness Month. We worked hard to create a visual recipe format for non-readers using our chocolate cake, and build a library of techniques that we hope to share with you in …read more
As a child I would bike up to the moors to pick wild blueberries (bilberries), and run through the bluebell woods remembering every fallen tree or boggy patch from previous visits. Even today my desk is deliberately positioned in front of the window facing outward …read more
We are debuting our visual Chocolate Cake recipe this week. Providing access to a more user friendly format for non-readers has been a key intention for the Zen of Slow Cooking. In the future we hope to produce one visual recipe a month.
Exploration ends in discovery. When we met and became co-creators of Meg’s brainchild, The Zen of Slow Cooking, a whole year of discovery lay ahead of us. On our first anniversary, we are celebrating a year-long exploration of the Zen business opportunities which continue to evolve.
Today is the Spring Equinox marking the beginning of Spring. It’s a little early, but now that my new marker for planting seeds, St Patricks Day, has passed I’m pushing my first lettuce seeds into the ground.
Earlier this month we had the pleasure of hearing Jeanne Pinsof Nolan of The Organic Gardener speak locally. I’m particularly in awe of her and her team’s achievements within the city of Chicago bringing “beautiful and productive organic edible gardens” within reach of us all.
