The smell of this freshly baked bread and squash spread makes it almost too good to resist cutting into immediately!
Every day there is a new struggle to make sense of the loss. To find moments of sweetness and light where there seems to be neither. To find the tender bits and savor them.
I promise to tell stories tonight, and to sing a bit and tell a couple of dirty jokes. I promise to cook from my heart, even though it’s a little heavy right now. I promise to break bread with strangers and embrace them as friends.
Join me next Thursday night at ChefShop.com for a Winter Farmers’ Market Class, where we’ll talk about just why local grains, dried beans and fresh produce make winter a culinary wonderland.
We ate this tonight, and the house has this remarkable cinnamon-saffron-lamb fragrance that is so enticing I wish there were such a thing as smell-o-vision.
I will admit there are times when I think “Jesus CHRIST I’m going to need a thousand recipes for boiled water, STAT!!”.
Be fabulous at your next holiday cocktail party with these easy, low-maintenance crowd pleasers.
In this class at Pacific Culinary Studio, we’ll make Brined Turkey Two Ways, Sage Cornbread Stuffing, Roasted Yams with Garlic, Bacon and Greens, Maple Pecan Pie with Whisky Cream, and Cranberry-Orange Chutney.
Celebrate Food Day! I’ll be making a delicious and inexpensive Smoked Salmon Potato Salad with ingredients collected from the market. We will be at the Co. City Farmers’ Market today, October 19th, from 4-5.
After the punishing heat of a Mediterranean summer day, people re-emerge from their homes to eat and drink. Join us at ChefShop.com, where we’ll recreate the tradition of the sunset supper.