As commonly grown as kohlrabi is across the world (it’s a turnip cousin, after all!), it is surprisingly difficult to find these days. In gardens galore, I believe, kohlrabi at the market reminds me of an afternoon of “Where’s Waldo?” This super amazing cruciferous has an origin and nature the same as that of cabbage, broccoli, cauliflower, kale, collard greens,…
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Spring is here. Spring reminds me green. Bright, fresh, and green. Herbs galore. The zesty delight of cilantro and the intoxicating flavor and aroma of basil ~ with LIME ~ formulated together for another dish of amazing green goodness. Spring Zoodle Salad 3 large zucchini squash, spirlazed or “noodled” sea salt 1 large bunch…
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I adore salads. Fresh. Green. Crisp. Gooooood. I crave them. Yet, sometimes it’s just too cold. I like the cozy goodness of a nice warm meal in my belly. Thus, a salad with lots of greenery, but with the more than welcome accessory of nourishing warmth can and does soothe my soul – not to…
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Just a few years ago, I was introduced to the delectably sweet surprise of Japanese sweet potatoes. These suckers are amazing. Deep purple on the outside, and rich and buttery yellow on the inside, the starchy sweetness is indescribable. Here in my neck of the woods, they are really hard to come by, and,…
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This is the mother of all meals ~ Béchamel sauce (/bɛʃəˈmɛl/ or /beɪʃəˈmɛl/;[1] French: [beʃaˈmɛl]), also known as white sauce, is made with a roux of butter and flour cooked in milk. It is one of the mother sauces of French cuisine. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese). Thank you, Wikipedia. Inspired by Sarah Fragoso‘s recipe in…
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It’s definitely not a mystery nor a surprise that I am a creature of habit. Once I get myself into the groove of things, it often seems that the groove lines become deeper and deeper on a daily basis. And in the words of the great Katy Perry, “there’s no goin’ back!” This trait of…
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