Years ago I worked with a chef named Hosch. He was an extremely talented chef, very quirky, and one of the funniest people I have ever met. I quickly came to understand the meaning of a belly-laugh and laughing until you cry. He kept his coworkers constantly entertained, all the while imbuing us with nuggets of culinary wisdom.
I am thinking about them right now in the colder months because they are so easily grown inside. Microgreens are defined as the edible, immature greens that are harvested about two weeks after germination.
Salt: “a substance so valuable it served as a currency, has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires and inspired revolutions.”
Kombucha epitomizes putting into practice a lifestyle of wellness. The billions of healthy bacteria in a fermented tea drink flavored with luscious berries and ginger embody all the facets of wellness.
Thinking of Spring We are in the midst of a blizzard. Mother nature is dumping heavy, wet snow, yet inside my cozy house the growing stack of seed catalogs is whetting my appetite for summer. Johnny’s Selected Seeds has introduced “the first-ever red-colored Chinese cabbage with full-sized heads.” Park Seed has just introduced a bi-colored […]
This deep ruby-colored globe is as delicately flexible to use in your cooking as it is beautiful to behold.
A parallel exists between beauty, heritage, and function. This spoon was cherished by my grandmother, carved in Norway with the Norwegian art form called Rosemaling.