Caregiving from my kitchen
Sometimes I wonder how anyone ever came to eat rhubarb in the first place. It looks much like celery, but the outside is green to pink to red. (When you cut it, the inside is still green.) You can’t eat the leaves, which are toxic. …
An updated, natural (and improved!) version of the onion dip we all grew up with – sweetly and intensely onion. Wonderful for holiday entertaining! When I was a child, back in the Sixties, one of the recipes that Everyone seemed to make was California …
Gingerbread Spice – a simple blend to make at home, and then use in all kinds of recipes for that quick gingerbread flavor. All right, this is sort of a quick one thrown in along the way… I’m playing with ideas for gingerbread …
Behold the humble onion! Workhorse of the kitchen, flavor base of soup and stew, pungent addition to stir fry and salad – but so rarely given a starring role. French Onion Soup, certainly – but people are often distracted by the bread and cheese, and …
The really cool thing about a CSA or Farm share is that sometimes you get vegetables you never ate before. The really confusing thing about a CSA or Farm share is that sometimes you get vegetables you never cooked before…