Feed your family. Feed your soul.
Last week’s recipe found us admiring the colorful spices in a Moroccan souk. This week’s is driven by my love of Middle Eastern food, fueled locally by an international grocery store at the end of a strip mall on the north side of Chicago.
My youngest, Connie, has been noodling around with the idea of becoming a vegetarian for some time, however it still came as a bit of a shock when she announced her new regime just moments after finishing the apple pie and cream course of our turkey – with …read more
In wrapping up our month of breakfast recipes we turn to comfort food this week. A hot breakfast with eggs evokes a real sense of well being in our house, possibly because it means that we all have time to actually sit and commune.
the zen of slow cooking heads East to Turkey this week to champion grains and lentils in a fiber dense, nutrient rich soup.
What do you do when you have an abundance of something? Give it away, swap it for something else, or keep it in the hope it will get used sometime in the future.
