Jun. 4, 2009 2:38 pm
Updated: Jun. 8, 2009 7:30 am
How do you know what's inside a sealed package? By reading the label, of course. But if there's no label then you take your chances and hope for the best. That's what happened to me the other day during my campaign to use up what's in the freezer before I shove in anything new.
May 29, 2009 11:56 am
Updated: Jul. 12, 2009 8:22 pm
When I was a kid in Southern California, gardening meant pulling weeds when I'd rather be body surfing. It was a chore, a burden, and occasionally a punishment. Okay, often a punishment. Later, when I watched a housemate work in her little flower garden planted in the hard scrabble side yard of…
The garden in May 2009.
The mint that ate my garden.
Chive flowers + salad = genius
I love chard's colorful stems.
May 27, 2009 10:35 pm
Updated: Jun. 8, 2009 4:52 pm
I didn't cook dinner. I chopped and I sliced and I rolled, but at no time did fire come into it. Not that I have anything against fire. Fire is good. It certainly makes eating most animal protein less creepy. And truth be told, one component of my dinner came into contact with heat at some…
Fresh spring rolls with mango and chili sauces
Spring rolls before the wild rumpus began.
May 13, 2009 11:25 am
Updated: Jul. 4, 2011 5:32 pm
I did a bad, bad thing. I baked a rhubarb coffee cake in the company kitchen. What's so bad about that? I could only make enough to feed my department, yet there was more than enough aroma to go around. And there's where I committed a crime against hospitality. You cannot invite the nose but…
Meet Dedo, the guardian of the rhubarb.
My, what big ears you have.
Freshly picked rhubarb ready for a wash.
I'm surprised there was rhubarb cake left to photograph.
May 11, 2009 10:46 am
Updated: May 18, 2009 7:28 pm
My favorite way to spend Mother’s Day is by playing in the dirt. And why not? The apple tree is blooming, the peonies are leafing out, the herb garden is filling in, and the ferns and hostas are almost completely unfurled. So working in my garden is pure pleasure for me. Therefore I’m not…
Roasted Asparagus with Cherry Tomatoes
May 5, 2009 9:14 pm
Updated: May 18, 2009 7:34 pm
Cinco de Mayo usually takes me by surprise. Coming home from work and cooking a normal dinner during the week is a big enough deal, but add the challenge of coming up with a thematic meal and my denial reflex kicks right in. Yet this year I actually pulled it together. Surprised the heck out of…
Cinco de Mayo dinner
May 5, 2009 9:43 am
Updated: May 5, 2009 7:21 pm
Monday night dinner is usually a clean-out-the-fridge affair. And knowing that I’d be cooking on Tuesday for Cinco de Mayo, I was especially motivated to use up the accumulated odds and ends from the weekend. Too bad the guys already ate almost everything in sight. Must have had something to do…
Apr. 28, 2009 12:57 pm
Updated: May 4, 2009 8:13 am
It’s early Saturday morning. The birds are cranked up to 11. I’m wide awake and struggling with my conscience: it looks like we’re in for a rare sunny day but it will be half over by the time the rest of the house rolls out of bed. Why do I care? Because there’s heavy lifting to do in the…
Cinnamon bread soaking up the custard.
French toast fried in butter. Oh my heart.
Strawberries and mango salad.
Powdered sugar-dusted bribery.
Apr. 13, 2009 8:49 pm
Updated: Apr. 14, 2009 9:32 pm
When life gives you lamb, it's time to go Greek.One of my favorite traditional Easter dinners is leg of lamb encrusted with rosemary, thyme, and coriander, with new potatoes roasted right in the pan. It's always wonderful the first night. But what about the next day? Cold roast lamb holds…
Apr. 7, 2009 3:50 pm
Updated: Apr. 8, 2009 2:19 pm
Thank you for waiting so patiently for this follow-up to my original post, The Egg and I. It's been a couple of years since I pulled out my pysanky supplies so I hope you'll forgive my rusty technique. But as promised, here's a basic tutorial for waxing and dyeing Ukrainian Easter eggs.
Pysanky: basic supplies
1. Design in progress
2. Waxing the white
3. After the yellow dye
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