Category Archives: Food

about cooking and eating

Curinary miscellany

After watching baristas make beautiful designs on my cappuccino, I decided to try it myself. Larry said it looked like kindergarten cappuccino.  With this particular cappuccino, I made Kenji Alt-Lopez’ BLT, which includes bread sautéed in bacon fat, and thick, … Continue reading

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The newest addition to my cooking

We have been following the advice of Dr. Cowan for almost 10 years now, ever since Larry came down with several mysterious and serious health issues in 2009. Dr. Cowan was the only one who came up with a coherent … Continue reading

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Monday poem

I rarely do two poems by the same poet in a row, but I came across this poem from James Galvin’s latest book and really like it. Wildlife Management I All the trees kept their own counsel without any wind to … Continue reading

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A late summer recipe

Looking at a row of jars of freshly made jam is a summer pleasure. Especially when the jam is such a lovely golden color. Each year, with pears from my friend’s tree, I make this simple and delicious recipe. The whole … Continue reading

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Summer recipe

This recipe makes a soup that is like a bowlful of summer. I adapted it from one of my favorite cookbooks, Annie Somerville’s Field of Greens. She has you make a vegetarian stock with the corn cobs (adding a potato, some … Continue reading

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Favas!

Fava beans are one of the most rewarding crops–giant beans, like the one’s from Jack and the Beanstalk–go into the ground in the fall or spring. Soon they pop up tall and full of flowers. Then the many branched stems have many big … Continue reading

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Two quick chicken recipes

Once in awhile, it seems like I take whatever is in the fridge and create something tasty. The other night it was leftover rice, a few chicken thighs, some butternut squash, mushrooms, onions, fennel, and green beans. I sautéed the … Continue reading

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Best Beans

Instead of a vision of sugarplums, how about a simple, inexpensive and wonderful meal that lasts for days. I set myself the challenge of making a pot of vegetarian beans that taste as good as ones cooked with a ham hock. … Continue reading

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Tomatoes, tomatoes

Romas, Early Girls, Heirlooms, they’re all at their peak. When I see them glistening in their red and orange and gold skins, I can’t resist them! I spent a whole day elbow deep in roasting, saucing, canning about 40 pounds of … Continue reading

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Out in the world

Today I decided to try a new Vietnamese restaurant for lunch. It just happened to be on my route. I had one of the wonderful Vietnamese egg pancakes full of shrimp and bean sprouts on which you pile lettuce and … Continue reading

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