California Bay Nut Brittle
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.
Food
Gin & Meyer Lemon Marmalade Cocktail
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.
A Family Tradition: Blanched, Butter-Roasted Almonds With Salt
[spacer height=”10px”] Yesterday, I made three pounds of buttery, salty roasted almonds. It’s a family thing — if a slightly
Curried Zucchini Apple Soup
Last week, we spent a night at the rustic West Point Inn on Mount Tamalpais. I am shaking my head
October Unprocessed: My Three Rules
I’ve met Andrew Wilder, the proprietor at Eating Rules and the host of the October Unprocessed challenge, only once. At
F is for Fennel, Grapefruit, and Mesclun Salad
[spacer height=”10px”] This is a somewhat labor intensive salad. Still, I should have been able to pull it together in
E is for Eggplant Caponata
Shae is in Alaska for another week, so she asked me — Spike, the guest-blogging porcupine — to handle her
D is for Daikon Carrot Pickles
It’s month four of my personal veggie challenge, in which I am learning to appreciate vegetables by getting better acquainted
C is for Celery Citrus Salad
We are having warm spring temps here. It’s almost 80 degrees! That pleases me for many reasons, mostly having to
Cauliflower Pie in the Sky
Today we did airport things. Very soggy airport things . . . You know how it is. The waiting. The
Gluten-Free Bananacot Cake
In my post on making sugar-free jam, I mentioned that I am able to easily metabolize large quantities of sugar.
B is for Bok Choy Soba Salad
When I began my monthly veggie challenge, I didn’t plan to make it alphabetical. But as soon as Stewart brought