Feed your family. Feed your soul.
Growing our own vegetables comes with a degree of uncertainty since they’re susceptibleto the extremes of the elements: like this year and our hot, dry summer. I crossed my fingers and toes, and waited patiently for our lone tomato plant to blossom.
Some months ago, not long after the inaugural recipe in my slow cooker, I found 3 rapidly deteriorating bananas in the kitchen. I’m sure I’m not alone in this type of discovery. These bananas were extremely ripe, perfect for making banana bread.
As an ex-pat and a home cook in France, Julia underwent something of a transformation and re-invented herself, on a personal journey to “make things happen”. Her evolution as a culinary ambassador to French cooking in America during the 1960’s left a legacy – accessible …read more
The Zen of Slow Cooking mindful. nourishing. relevant. simple. delicious. Slow Cooking with the sacred intention of slowing down and creating more peace and harmony in the kitchen, is the essence of The Zen of Slow Cooking. Six years ago, Meg Barnhart was searching for …read more
My Mother My Mother was a fabulous cook – the kind of cook who experimented in the kitchen, shopped organic way before it was fashionable and was an early subscriber to Bon Appetit. She read two papers each day and clipped interesting recipes from the …read more
The connection I flirted with the idea of a slow cooker and put it on the back burner as “one for the future”, until I met Meg with her compelling story.
