An incredibly tasty, a true comfort dish using seasonal and local fall and winter ingredients.
I have a handful of routine no-bake cookie and energy bar formulas I frequently use to make tasty (and still nutritious) treats and snacks.
Fifty recipes for holiday and winter entertaining, nourishing yourself through the season, adding sparkle to your meals, and gifting.
While I’ve spied a few crocuses and daffodils making their way from the wintry soil in my regular jaunts around the neighborhood lately, winter seems to have settled deep within my bones.
It was one of those days when I arrived home, had nothing planned for dinner, opened the fridge and proceeded to pull out everything edible.
When W and I first became engaged, back in the winter of 2011, I was dreaming of an Autumn wedding.
Standing over the cutting board, slicing olive flesh off the pits, I am drawn to contemplation once more.
In between eating roasted pumpkin and winter squash in everything possible because it’s already November, I finally used up all the garden’s eggplants.
My first year in college, after a long winter of heavy snow and hibernation in semi-remote Eastern Oregon, I trekked home for my first annual Easter weekend visit.
Each year at the beginning of the holiday season, I try to reflect on the people and experiences for which I am grateful.
If my hair looks slightly more orange than usual, it’s because I’ve been eating winter squash every meal of every day for the past four plus weeks.
I cooked my first winter squash this week, a delicata from the garden.
In winter all the singing is in the tops of the trees where the wind-bird with its white eyes shoves and pushes among the branches.
I took a real slow down in the days after Christmas and into the first part of the new year and in that time I gave this space a little update.
Winter is the time for drinking chai, and by chai I mean all the warming winter spices blended and infused into tea.