Eating and living locally . . . mindfully . . . simply.
I’m not sure if I’ve mentioned it on this blog before, but I’m a member of Collective Bias. This means I get paid to shop and give my opinions! Is that not the coolest gig or what? Instead of complaining about corporate America I get to tell them directly what I think. Recently the opportunity for a Morton Salt shop came up. Which was lucky for me, because I was running out of sea salt and had been intending to {Read More}
It’s time to call Elmer Fudd. Remember the bitten tomato I shared earlier this week? My cantaloupe vine was also chewed off at the stem. And more tomatoes are half eaten. I originally thought it must be squirrels, because we have a fence around our garden. But two days ago I went out to water and a bunny rabbit scurried through the fence and out our yard. It must be a small bunny or one that can make itself small because there {Read More}
Pesto. Pizza. What’s not to love? My basil plant kicked the bucket, so I used chive pesto instead.
When we think about the 60s, it’s easy to fantasize about the retro aprons and think about how people cooked back then. After all, a common mantra among real foodies is “if your grandma wouldn’t recognize it as food, don’t eat it.” The I Hate to Cook Book by Peg Bracken blows that notion right out of the water. Originally published in 1960, this updated and revised edition includes a foreword by her daughter Jo. Instead of the happy housewife, {Read More}
This is a recipe from The I Hate to Cook Book, which was written in the 60s and is actually quite funny. It was recently re-released. I tried not to adapt the recipe too much.
From time to time, I’ve taken liberties with this Simply in Season experiment. Like when I had guest posters make the cranberry recipes because I’m allergic to cranberries; or decided to forgo the persimmon recipes because I couldn’t find them locally. When I first saw the Cream Soup recipe, I thought to myself, “Cream soup? I only use that for green bean casserole.” Recently, I received a review copy of The I Hate to Cook Book and what do you know? LOTS {Read More}
“It smells like a fungus. And not a good fungus, either.”
The famous quote from DH when he saw me slicing the okra. See, we do have a lot of fungus/fermentation going on in our house, between his beer and my cheese. But it was still funny.
This is similar to the naan I made the other day. Super easy, with a great flavor! FOR PRINTABLE VERSION CLICK HERE: Grilled Bread 1 1/4 cups warm water 1 tsp active dry yeast 1 1/2 cups bread flour 1 1/2 cups whole wheat bread flour 2 Tbs olive oil 1 tsp salt 1 Tbs fresh herbs 1 tsp garlic (minced) 1/2 tsp pepper 1. In a small mixing bowl, stir together water and yeast until dissolved. 2. Add flours, {Read More}
I work for an organization that does community development internationally, and am on the board of an organization that does it in the United States. And yet I have trouble defining what exactly “community’ is. The women in the photo above are learning about nutritious foods. I met them when I was visiting Bangladesh in 2004. Right before I left on the month-long trip, I bailed my first husband out of jail for the second time for a DUI. Two {Read More}
Simply in Season offers 5 simple green bean sides. Who says they’re only good drowned in butter?
