Feed your family. Feed your soul.
Saffron is noted as a spice “worth its weight in gold” and I am in the extremely fortunate position of working my way through a 1oz tin from Rumi Spice, a perk of my job. A large pinch of Rumi’s hand picked saffron threads make …read more
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.
As my family already knows, I am definitely not a short order cook. I will happily plan make eggs on toast or a quick pasta pesto for dinner, but whatever it is we all sit down to eat the same meal.
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.
Last week we wrote about Sara, mom of Owen who was diagnosed with type 1 diabetes 4 years ago. To kick off this month’s series of diabetes friendly recipes Sara shared a chicken tagine with butternut squash which I served to my own family this weekend.Â
Week 3 of summer break and metaphorically speaking we’re juggling Grandma, summer camp and work schedules.
