One of our favorite ways to use the Paderno Vegetable Pasta Gizmo is for a south-or-the-border version of pasta. Try it once and you’ll be hooked. Black Bean Soup is the sauce, but a more traditional mexican meat sauce with chicken or ground beef would be just as delicious. Nothing however, is more satisfying than spinning fresh … Continue reading
Fresh local organic corn is finally joining blueberries in neighborhood markets and farm stands. We bought some beautiful ears last week during a trip to Keene, New Hampshire. More on that later. Got it in my mind that raw pureed corn kernels could provide enough body and richness to substitute for some, perhaps all, the … Continue reading
Jen began a yoga practice a year or so ago by asking “What if (it) is as easy as breathing?” Humans learn some complicated things without being taught and incorporate them unconsciously into daily lives. Our most natural and perhaps best methods of learning are by imitation and trial and error. Most of us walk … Continue reading
This excellent salad featuring avocado and made with fresh lettuces and herbs is a complement to any meal. As noted in the cookbook from which I adapted it, the secret to a truly fine salad is crisp cold greens. Chilling it and the dressing in the salad bowl 2-3 hours before serving insures that it … Continue reading
We’ve been trying to support wineries that produce organic whites, specifically Chardonnays. The organic wine display at Whole Foods seems to have expanded over the last year or so and the folks who staff the wine section are optimistic about a trend towards more and better, but sometimes we miss, giving us the opportunity to … Continue reading
Maggie Beer’s Burnt Fig Jam is a favorite. Coming from Australia, it’s expensive and not easy to find, so about once or twice a year I give making my own the (college) try. We’re getting close…. The trick is courage: letting it burn enough. Fig jam is great on scones, delicious with cheese, and makes … Continue reading
BLT Salad is the most requested summer-pot-luck dish we make. It debuted at a party 20 years ago and quickly snuck past-season, appearing on countless Soccer, Hockey, and Lacrosse pre-game team dinner tables, at family reunions, onto December Party sideboards, Valentines Day Celebration tables, spring picnic blankets, and back around to lazy summer dinners when … Continue reading
“Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep.” – Scott Adams. I’m not really a “Dilbert” fan, but I like what cartoonist Scott Adams had to say about mistakes. Several (OK – 10, maybe more) years ago I mashed the Thanksgiving Day potatoes within an inch of their lives. … Continue reading
Tarte Provencale will remain in the repertoire for the rest of my baking days. Rustic and sophisticated… special… one of the best things coming from the kitchen! Had a slice – looking forward to another tomorrow. Don’t be dissuaded by the unusual combination of ingredients: make it as written then tweak it to suit your tastes, providing … Continue reading
You know the revolution has been successful when an almost 81 year old grandmother who doesn’t want anything for her birthday (except maybe a massage, tickets to Paris, and certainly cake and singing) is getting a Paderno Vegetable Pasta Gizmo. She’ll love it. Better, she’ll use it with pleasure. Perhaps not as much pleasure as … Continue reading
Gluten Free Gus 