I have been waiting for strawberries to be in season for quite some time. We had a long, rainy winter and they came almost a month later than they did last year. Freshly picked strawberries are so dark, juicy and sweet, and in my opinion, are best enjoyed as is. The only problem is that these sweet little miracles mold fast, typically within 2-3 days, so you have to figure out a good way to preserve them. Read More
In preparation for a lecture we are giving tonight about eating in season, I started thinking about when I first learned of this concept when I was living in upstate New York. I understood why it was important but I honestly had no idea what was in season when. Since we could and did buy any type of produce we wanted year round in the grocery store, it was actually difficult for me to figure out how to put this into practice. I ate things like tomatoes, asparagus and berries in the winter and didn’t know when they actually grew fresh in the region in which I lived.
I have been dreading and procrastinating doing spring cleaning in my house. The task just feels overwhelming and the last way I want to spend a full weekend day, especially with our random bursts of sunshine lately. But as the sun shone in through my windows today and the dust and grime in my house became ever more apparent I realized I needed to get serious about this. I sat down, made a list and decided to just break it down and do a little bit each day this week. All of a sudden this task didn’t seem quite so daunting. Read More
You may have noticed that almost all of the recipes I post are vegan and gluten free. While I don’t categorize my diet to be strictly under either of those labels, that tends to be how I eat most of the time and it is how I cook for my personal chef clients. I don’t think either gluten or animal products are inherently bad, i just tend towards eating mostly plants for their health benefits as well as my food preferences. Read More