When we escaped to the cabin in the woods, my goal was to cook for the sake of cooking, to enjoy the process and to revel in slow meals. Since the cabin kitchen was on the smaller side, and since our plan was to sequester ourselves in coziness, I had to be more intentional, more prudent. Each ingredient needed to flow from one meal to the next. Tacos are a great decoy for leftovers.
In honor of Black History Month, this is my own humble nod of gratitude for the history the black community built and enriched. This is my own nod of gratitude toward the immigrants, who like my grandmother’s family came to America and worked harder than anyone, planting their traditions into American soils. It’s a nod to those who were here long before any of us, who valued the many resources this beautiful chunk of land had to offer.
I closed Instagram. Instagram with its beauty and inspiration and mindless scrolling. Instead, I finally braced myself for the news- those stories I had been keeping safely at my periphery, understanding the gist but not digesting the magnitude. Oh the painful symbolism of oppressed natives while the rest of us feasted on plump turkeys and ate gluttonously on potatoes and… Keep Reading
The creeping vine has begun to reveal a bright, blazing red. The blankets linger on the couch in the darkness of the mornings, tossed aside after cuddling in the evening’s chill. Soups and ciders have begun to be appealing again, and the bed has doubled with the thickness of comforters and quilts. It’s fall, but my mind keeps wandering back… Keep Reading
We drove through the streets of Philly with the immediacy of a getaway car. We were not, however, escaping. We were on the hunt for a very specific purveyor of bánh mì. Some people cook big batches of food on Sunday (like this grain bowl). Others, like my longtime friend Heather, buy enough banh mì to ruin the structural integrity of a plastic… Keep Reading
“I knew you must be special,” she said, “because he told me he had a new ‘lady-friend.’” I beamed back at her, like an idiot, imagining the Urban Farmer telling his mama about me. Then I gushed on and on about our first encounters, the butterflies, the impatience, the will in my heart for the universe to make our paths… Keep Reading
“Put a beet on it” might be the new “Put a bird on it.” Between the bold color, the natural sweetness and the ability to endure a long winter in storage, the beet has risen in popularity from its humble beginnings as that odd pickled staple at my Czech grandmother’s table. And “Put a beet on it” I have! From waffles,… Keep Reading
“How do you feel about chestnuts?” I asked Jill, who was coming for dinner in a few days. “Like…I like them roasting over an open fire? I actually have no idea!” Though we sing about chestnuts roasting every year, and the lyrics help put us in that holiday spirit, how many of us actually eat these hearty nuts? If my friend… Keep Reading
“One must maintain a little bit of summer, even in the middle of winter.” ~ Henry David Thoreau In the middle of August, we gathered to celebrate the farmers, the fields and the bounty! As autumn enters gracefully, let us cling to the little bits of summer we can, perhaps all year long. Here’s the menu recap: A Mint Themed Dinner… Keep Reading
There’s a lot of time to think when watering an acre of organic heirloom vegetables. I took a few turns with the hose while the farmer was busy with bees and helping other green thumbs and good hearts. I tried to embrace the effects of the sunshine, forming some sort of mental reserve for the gray winter months ahead, but… Keep Reading