Feed your family. Feed your soul.
Dried and fresh herbs are suitable in different ways for slow cooking. Rather than using one as a substitute for the other I use dried during the cooking process for flavor and perk up the final dish with the addition of aromatic fresh herbs.
I never imagined, 29 years after my mother ran the Show of Summer (now part of the American Flower Show) at the Chicago Botanic Garden, that I would be on the Esplanade with Jane running our own show – the zen of slow cooking – at their …read more
A cloudless sky, steel blue water and me with my girls on the beach is what “school’s out for summer” is all about.
In the early days of getting to know my slow cooker, I understood it to be the fix-it-& forget-it gadget which favors meat based all day cooking recipes. But Meg and I discovered that it can accomplish so much more.
Mulligatawny Soup, the first in our trio of recipes from the Midwest Palliative & Hospice Care Center cookbook this month, was submitted by Lila Bondy.
Excerpt from Changed by a Child authored by Barbara Gill… “I lay looking out the window from my bed in the maternity ward of a Minneapolis hospital on a Monday morning in the last week of March. The sky was leaden and the ground was …read more
It’s almost 2 years since we took our debut whole spice infusion, Moroccan Tagine, to Anthropologie in Highland Park for a wellness event. At the same event we also met our amazing photographer Kerri Sherman and formed a friendship that would bring our spice blends …read more
The linoleum floor tiles of Nana’s & Pop’s 1950’s duck egg blue painted kitchen/diner, worn thin by the foot traffic on a never-ending quest for cups of tea, remained untouched until the new millennium.
Flour Bakery carries the tagline “make life sweeter…. eat dessert first!” Well I wasn’t so sure about that but was certain that my love for a freshly baked loaf of bread and sweet pastries at breakfast would not die.
My Mother was approaching her 40th birthday when I was born. The family lore is that my birth came with an aura of joy and happiness. And no one was more excited than my 11 year old sister, Ann. After 11 years of being chased …read more
“Recently there has been something of a vegetable boom. It started in the fifties with Elizabeth David, who championed vegetables in their own right, not just as adjuncts to meat.” I concur with Jane Grigson’s sentiments in the introduction to the first edition of her Vegetable …read more
I was free to putter around in my community garden last Sunday, on a scheduled but very relaxing “annual work day.” It was the perfect pairing of purging and planting. I’m committed to growing my own, organically, in support of Earth Day every day.
