A young friend who’s working harder than any human bean should have to, says clients buying her family farm’s CSA subscriptions often ask what to do with chard. You can cook it like fresh spinach or you can take a couple of extra steps to fix this Lebanese Swiss chard from therecipehunters.com. It may… Continue reading And I don’t like chard . . .
I was diagnosed with breast cancer just before Christmas (yeah, Happy Holidays!), and that’s been my excuse for everything I don’t feel like doing ever since. Like eating well or exercising or going to bed at a reasonable time. “I oughta be able to do this — I have cancer!” Obviously, that’s not going to… Continue reading The new normal; chard-crab quiche
Is there any more effective time machine than a Christmas tree? The first ornament that was mine and only mine was given to me by my maternal grandmother, Christmas of 1952. I pull out that silver cardboard horse to hang it up and, bam!, I’m 7 years old in Watsontown, PA, waiting with dread for the… Continue reading Holiday time machine; 12 vegetables of Christmas
How does a pumpkin get from being a decoration to one of the best ingredients you can keep in your freezer? First of all, pick out the right kind of pumpkin. Our neighbor Frank Myers used to share what he called cheese pumpkins with us. They were such a pale orange they were almost white, and… Continue reading Punkin for pie. Also soups, pasta dishes, bread, etc., etc., etc.
This would be the day for going stark-raving, nutso, bat-crap, screaming like a banshee, inhaling everything in sight, edible and non-. The air is like damp, gray wool. I’m reading William Styron, the master of depressive darkness. It’s Daughter’s Day and one daughter won’t answer the phone, the other had her daughter answer rudely. I’m afraid… Continue reading A fine day for running off the rails; roasted asparagus with a college education
I hurt in places where I didn’t know I had places. Specifically, my triceps, my upper and lower abs. That’s from Pilates, and it actually feels kinda nice, when I shift in my seat, to be reminded that I made it all the way through a fairly brutal class yesterday.
No matter how carefully Stoic the Vast may plan, we always end up with extra yellow summer squash and not enough zucchini. I adore the latter, tolerate the former. Cooked yellow squash feels to me like raw squid must — oogly, googly and slickery. Zucchini, on the other tentacle, is more self-possessed, holds its shape… Continue reading Slow-cooker zucchini soup — use 2 pounds of the stuff in a single delicious recipe