When I read a food article like Helen Rosner’s “The Female Chef Making Japan’s Most Elaborate Cuisine Her Own,” (from which I swiped “sensory strobe light”), I think I’m not trying hard enough. Very few exotic ingredients, so little “plating,” so much grabbing and going. But then I realize we’re lucky enough to eat really… Continue reading “Sensory strobe light” from a simple soup
I went back to work half-time at the end of May (with a 6 to 8 hour weekly commute) and did not foresee this benefit: Stoic the Vast has vastly expanded his cooking repertoire. He’s baked a toothsome whole wheat-oat bread for years and, likewise, always been in charge of fluffy omelets with sautéed peppers… Continue reading Two cooks are not too many; curried chicken and cauliflower
“If I got this in an expensive restaurant, I’d be really happy with it,” said Stoic the Vast on first tasting this elegant and easy zucchini soup, adapted from a skinnytaste.com recipe. That’s our highest praise. If we’d paid real money for it (instead of “just” raising or buying the groceries), we’d still like it… Continue reading Best summer soup ever!
So on Day 101 at the Y I was 15 pounds lighter than 101 days previously, I co-taught a Silver Sneakers class and then went to a 60-minute kettle bell demonstration. All in my purple tutu with LED lights (3 speeds). Lessons learned: A tutu on big hips sticks straight out like a ruffle on… Continue reading Girls just want to have fun, #101daysagymrat
Today is Day 70 of my intended 101 consecutive days at the YMCA. I’d allowed myself a day off every week (like Lent), and I’ve taken 4 of those in the 7 weeks (tornado warnings, illness and really rotten tired) so far. The shape of my body is slowly changing — I’ve lost a few… Continue reading Day 70 of #101daysagymrat; 10 pounds in 10 weeks; me, too
The name for this Israeli dish sounds like a ’50s doo-wop group but learn it anyway. The name has its origins in the Arabic word for mixture and came to Israel with Jewish immigrants from North Africa. It’s a tasty, healthy meal with a kick. Also easy, did I mention that? The most challenging part… Continue reading Shakshuka! What? It’s OK — you know the ingredients even if you don’t recognize the name
We waited longer for figs than for a baby. The latter took just under 3 years; the former, more than 25. And this year, booyah!, we have figs. Figs to eat out of hand, figs to freeze for making preserves and figs to cook. Assuming figs grew in Eden (fig leaves, remember?), why would anyone leave,… Continue reading Fresh, fabulous figs