I don’t follow recipes. Why then you might ask, “Do you have so many cookbooks?” Fair question. Cookbooks are for me narratives, sometimes exotic, sometimes familiar, always poetic. Here is a fantastic example, from Bangkok: Recipes and stories from the Heart of Thailand by Leela Punyaratabandhu: My great-grand parents always greeted guests with a silver… Read More I don’t follow recipes: I love Cookbooks
My friend, Linda gave me a dozen fresh eggs this morning. My obessive love of eggs is no secret. What a happy gift! At the end of the morning yoga session while everyone was enjoying a peaceful savasana, I was planning lunch. My leftover rice from last night already had quiet ambitions of becoming a… Read More Gift of Eggs and Kimchi Fried Rice
Last weekend our yoga book club met to talk, practice, eat, watch a documentary and talk some more. The three hours flew by. Jacqueline lead us through a beautiful asana practice inspired by mantras from the book. We talked about the difference between ambition and greed, between pain and suffering. We talked about what we… Read More Wobblyogi Wednesday: Book Club Workshop and Eats
We relied on a “Try The World” box to take us to Morocco on a cold Indiana night. In texture, the meal was perfect to fight cold weather soft, creamy, stewed and warm spiced. In flavors, however, the meal invited early September to the plate, the few weeks between summer and fall, to the plate,… Read More Chicken Tagine and Orange Blossom Rice Pudding
Many thanks to the Wishful Chef and her recipe for Baked Banana Chocolate Wontons. Big hit with my 14-year-old. We are inspired to try other fillings. Crunchy, guilt-free snack. How rare! Place a slice of banana and a few chocolate chips on a wonton wrapper piece. Fold over. Seal with water. Place on baking tray… Read More Recipe Test: Baked Banana Chocolate Wontons
A spur of the moment made-up recipe that worked well. Writing and sharing the recipe so I don’t forget. 1 bag frozen Smelt (thawed out) 1 teaspoon each turmeric, chili powder, coriander and salt [you can add any spice mix of your choice, for example, Cajun would be tasty too] 1/2 cup of besan (chickpea… Read More Crunchy Fried Smelt
Baking as a stress relief. A dry cake to be washed down with drinks, sustain voters and celebrate democracy. This story about the cake is from the Washington Post by Daron Taylor: After making it through one of the most bitter and divisive campaign seasons in generations, maybe we could all use a slice of… Read More Election Cake – #makeamericacakeagain
This month’s Southern Living Magazine includes a recipe for pumpkin pie, in addition to other classics like sweet potato and pecan. I used store bought pie crust to save time. The filling is enough for two deep dish pie crusts. For me, the combination of summery lemon cream cheese and fall pumpkin spice make the… Read More Weekend Eats Experiment: Pumpkin- Lemon Cream Cheese Chess Pie
Don’t miss this extraordinary exhibition about ordinary things, like dirt and spoons. Here is why… This local studio to gallery recipe grows out of a Catholic farming family in Indiana. Artist and inorganic chef, Charles Gick, has been perfecting the cracked earth recipe since his childhood on the farm, drawing with a stick on summer… Read More Inorganic Recipes from Artist Charles A. Gick
This Monday, I have no weekend food exploits to report. School has begun, summer is waning. Sigh. Saturday, at home, we had a fun and messy summer dinner together of grilled king crab legs on the porch. It involved crab legs, rolls, corn, coleslaw, butter and not much else. A rare combination of easy and… Read More Chicken Meatballs – Gluten free and Versatile
