This fall, I’ve been gathering, storing, and roasting our native bay laurel nuts. For Christmas, I decided to invent a recipe for bay nut brittle.
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Food
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What to do after putting up a tree’s worth of Meyer lemon marmalade? Add some good gin, a splash of triple sec, a hint of mint.
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Yesterday, I made three pounds of buttery, salty roasted almonds. It’s a family thing — if a slightly complicated one. My biological dad’s mom taught my mom how to make them. My…
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Last week, we spent a night at the rustic West Point Inn on Mount Tamalpais. I am shaking my head that it was a first-time visit for me, considering that I grew…
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I’ve met Andrew Wilder, the proprietor at Eating Rules and the host of the October Unprocessed challenge, only once. At last year’s BlogHer Food conference, I tried to stab him with a…
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This is a somewhat labor intensive salad. Still, I should have been able to pull it together in less than an hour, not the four days it ended up taking. I got…
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Shae is in Alaska for another week, so she asked me — Spike, the guest-blogging porcupine — to handle her monthly veggie challenge post. If you remember, she is working her way…
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It’s month four of my personal veggie challenge, in which I am learning to appreciate vegetables by getting better acquainted with least one of them every month. Somehow my challenge guidelines morphed…
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We are having warm spring temps here. It’s almost 80 degrees! That pleases me for many reasons, mostly having to do with the garden and a long list of dirt-digging tasks. But…
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Today we did airport things. Very soggy airport things . . . You know how it is. The waiting. The opportunity to spend way too much money on way too much food.…
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In my post on making sugar-free jam, I mentioned that I am able to easily metabolize large quantities of sugar. The same does not go for flour. I’m not gluten intolerant to…
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When I began my monthly veggie challenge, I didn’t plan to make it alphabetical. But as soon as Stewart brought home January’s artichoke, the idea took stubborn root. So now we have…