I’m back in the herb garden today. After meeting an inspiring international chef and writer a couple of days ago, I’m convinced that I need to modify my herb stock to maximize their impact. I occasionally purchase dry herbs, grow some of my own and buy fresh as my top option. Are you fresh and fresh-only, …
Despite the dark shadow that’s been cast over the great sport of baseball lately, I maintain my loyalty. I love baseball. Once again, the cookery made another transformation this week — to family dugout. Batter Up! For the first grade baseball cake batter, the team chose chocolate for the bat and vanilla for the ball. …
My falafel goes under cover with chilled jajik. This recipe is worth doing time in the cookery. Jajik (cucumber/yogurt sauce) 1 medium cucumber dash of salt 2 cloves fresh garlic 1 cup plain lowfat yogurt 1 teaspoon lemon juice 1 teaspoon extra virgin olive oil Freshly ground pepper 1 teaspoon fresh dill weed Peel cucumber, …
Not exactly the musical scale . . . but the Middle East met the Hudson Valley for dinner last night. Anchored with a cumin-seasoned sirloin and couscous dish, I served falafal sandwiches here in the Hudson Valley. Stuffed into whole wheat salad pockets, we smothered them with our cucumber yogurt sauce. The kids love falafel. …
March was a mixed bag for movies. Mind you, I rarely get to the new releases so you’ll see some dated films here. What I’d love to hear is what’s showing in the French countryside, Ms. N.? Here’s a recap of the movies I squeezed in around all the writing, reading, chopping, prepping and cooking: …