Feed your family. Feed your soul.
In week 2 of our Zen Light recipes this month we’re taking advantage of a dish which is perfect for overnight preparation. Vindaloo has it’s origins in Southern India and a hint of a tang presides from the red wine vinegar, a legacy of the Portugese …read more
Continuing our month of family traditions, Meg starts her Christmas morning by baking a sausage, egg and cheese strata.
A warm pile of corn tortillas, leftover shredded meat or black beans, a jar of fresh locally made mango salsa and our endless supply of homemade hot sauce is all that’s needed to open the taco bar for dinner in our house. Once open, my kids …read more
As these lovely summer days begin to fade and we become immersed in the routines of a new school year, to help me avoid lunchbox fatigue, I’ve got Katie Morford’s Best Lunch Box Ever on hand. I love the leftovers made over section where Katie shares …read more
When I arrived in Yorkshire earlier this month, we were greeted by an unusually warm, settled and balmy stretch of weather. The gift this weather gave us was being able to spend all of our time in my parents’ garden, admiring the view of the …read more
To celebrate the 4th July weekend with friends, we headed out to Governor Dodge State Park in Wisconsin. We organised a “planning” meeting beforehand, a good excuse to eat and drink together while nailing down some crucial details – the food and drink. “I’ll cryovac …read more
We hope we’ve laid the foundations for a little more zen in the kitchen this month with tips from Meg’s friend and chef John des Rosiers on how to chop an onion and some homestyle tips to mincing the aromatics and shredding the veg.
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.
