Feed your family. Feed your soul.
This week, as Meg begins another seasonal cleanse with Frances Murchison of Mindfullyfed (more on this next week), I’m busy filtering my thoughts for our summer vacation. Now at the end of January, just when the drudge of winter is beginning to take its toll, …read more
Last July I celebrated my 50th birthday with a trip to Peru. In addition to hiking the Inca Trail I used the trip as a research mission, to gather spice and recipe inspiration for our Zen of Slow Cooking venture.
January is when many people appraise their lifestyle and choose to change gear, an appropriate time to hit the “reset” button.
After a long day I walked through my front door yesterday evening to a welcoming and seasonal smell: the mulling of wine. We’re branching out. The new recipe made it’s intoxicating debut in our new little red 2 quart Crock Pot, rather than the 6 …read more
As a host at Thanksgiving, having a house full of guests and dinner to prepare can be anxiety inducing even for the most proficient of home cooks. You will be grateful to wake up to this big pot of creamy overnight oatmeal, prepared Thanksgiving eve and …read more
Thanksgiving illuminates some of the things we are appreciative of. Aside from the obvious, one of the unexpected surprises which I’m personally thankful for and which has consumed me this year is being propelled into a working partnership and friendship with Meg.
We’ve been sharing our contrasting Halloween traditions. For Meg, Halloween was a long anticipated event. There just wasn’t the variety and quantity of candy available today, so it was a real treat to fill up bags with sugary bounty. As a child I didn’t go …read more
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.
