Well, in case it isn’t abundantly clear from every possible news media outlet, Valentine’s Day is tomorrow.
Admittedly, I’m sort-of an eye-rolling grump on the subject (for instance:cut flowers. Most of them are cultivated under horrifying working conditions, flown thousands of miles, die after a week and are laden with pesticides. Because nothing says “I love [...]
My friend Heather studied abroad in Seville for a year when we were in college. Her host mother, Julia (pronounced: ‘Hoo-lee-a’)(or maybe it was Julieta?), spoke only in Spanish to her and also told Heather that she was her favorite of all the host students she’d ever had, which was quite possibly true.
In contrast, my [...]
In the kitchen I have a lovely, oversized wooden cutting board that my brother gave us as a wedding present. It lives on the counter next to the stove, where it is used practically every day, and washed with some frequency. People who know about these things say that you ought to oil your wooden [...]
Whenever one of us sits at the bistro table in the kitchen, the dog stamps her feet and wags furiously and wufs at us. She’ll look at us, and then to the the jar of dog bones on the counter. At us, then the bones. She’ll stamp her feet some more, and make all kinds [...]
This year for Thanksgiving, Andy suggested telling everyone we had already made plans with other people, then staying home and eating pizza in our sweatpants instead.
I can’t say I entirely disagree with this idea; in fact, nothing sounds more appealing to me right now staying home all day and doing absolutely nothing, not exerting ourselves [...]
Ever since I started baking bread, I had wanted to learn how to make baguettes—those lovely long loaves with crackly crusts and pillowy middles, perfect foils for soups or cheeses or satisfying as-is: a soft, steaming interior with softened butter, or without.
I had thought that baguettes were something you had to come to like a [...]
If and when you first start thumbing through cookbooks (or the internet) for eggplant recipes, you are going to be faced with a question: To Salt, or Not to Salt?
What I mean is: some recipes call for salting your eggplant after you have sliced and/or diced and/or peeled it and letting them sit in a [...]
For as long as I’ve been making pesto, I’ve always been annoyed by how quickly the pesto turned brown. The flavor was fine, but as soon as you stirred it into pasta, or left it out in a bowl, it would turn an unappealing, unappetizing shade of brown.
I tried putting saran wrap on top. That [...]
For three years now I’ve been walking the dog on the same path through the woods.
For three years we have walked through a litter of leaf and pine-straw, the seasons melting together like butter; the chorus of frogs in summer, the hushed early-darkness of winter.
And for three years I haven’t really noticed the woods, not [...]
I have a recipe for a raw blueberry sauce to tell you about (so simple & fresh; similar to this) but first I have to tell you about a goose, since it’s because of the goose that we became the lucky recipients of a gallon(!) of freshly-picked blueberries.
One of our friends lives in Lake Waccamaw. [...]