At Home
It can be done—Zero waste living!
Lauren Singer realizes that this country accounts for only 5% of the world's population and yet it creates half of all its garbage. She set out to do something. With a mindful approach, she believes we can lighten our collective load. She uses a bamboo coffee cup,...
Perseverance
Victor Hugo "Perseverance, the secret of all triumphs"
Vegetables for Breakfast—of course!
Veggie Frittata with onions, peppers, zucchini, precooked potato cubes and Alouette garlic and herbs soft cheese.
Rock Star of Organic Vegetable World
Amy Hepworth— Graduate of Cornell Ag College and owner of Hepworth Farms, 2 hours north of NYC in the Hudson Valley,says, "If you want to eat well, eat fresh fruits and vegetables, whole foods, and quite worrying about it." Way to BE, Amy!!!...
Roasting Cauliflower at High Temp
"Cauliflower and broccoli look similar at first, and the goal is the same when you're roasting them—sweet nuttiness from browning and caramelization—but cauliflower and its cousin romanesco are much denser than broccoli, and thus need to be treated differently to get...
“Perfection Around a Pit”
Apricot Treasure—Tarts, Breakfast fruit, Salad ingredient or Apps. Serve small halves or quarters "squirted" with light strawberry cream cheese. Yummmy! https://www.nal.usda.gov/fnic/apricots
Appetizer Cauliflower Tart Slices
Pick-up slices of any vegetable tart make a surprisingly welcome appetizer. This one has a light bread crumb crust that when mixed with some cheddar cheese and pre-baked creates a perfect base for pan-steamed cauliflower. Cauliflower florets are sprinkled over the...
Broccoli Quiche in Progress
I hate soggy quiche crusts. No need to prebake this one with the added cornmeal in the dough. Broccoli is skillet-roasted and as can be seen, it remains green and tender. Tossed in a little butter sauteed leftover ham. We were so hungry, i forgot to take a photo of...
Zucchini, Zucchini, Zucchini???
Fancy up your garden zucchini with these ez crust, no tart pan needed, tasty veggie'tizers. Here's the recipe. As always, please give me your feedback. Crust 1 cup all-purpose flour 2 tablespoons freshly grated Parmigiano Reggiano Pinch fine salt 6 tablespoons cold...
Cooking Class Gothic
Cornelius O'Donnell and Pat Dugan Long ago when promoting a cooking class for 171 Cedar at Sullivan Kitchen and Bath in Corning NY, I borrowed a couple of "tools" for the photo. I was only just reminded of our fun photo when after hearing a vibrant speaker Dr....