Posts Tagged ‘recipe’

Recently, I’ve learned a few interesting facts about bananas. As I was enjoying a banana at my desk a few weeks ago, my co-worker Mark Hogan mentioned that apes and monkeys peel bananas the opposite way we do, from the bottom not the top. They pinch the softer bottom and it splits clean. The top stem then becomes a sturdy handle. These mammals are intelligent beings. Maybe humans have been doing it wrong all along? Give it a try next time and see what you think. In my quest to […]

If you remember, a year ago I wrote about my decision to become a vegetarian. Since September though, I’ve introduced two portions of meat protein a week into my diet. I still hold the same feelings about industrial mistreatment of animals and the effects of meat processing on our global environment. When I do choose to eat meat, I buy the free-range, grass feed, humanely treated products. True vegetarians may see this as a  “step back” but I’m trying my best to be accountable while managing my personal health. The […]

Thanksgiving is one of those holidays we all love: it’s all about sharing with one another and remembering all that we are thankful for. And food. If you’re unsure what to make for your vegetarian guests this Thanksgiving or you’re interested in trying something unconventional this year, I have the recipe for you! This autumn-inspired taco is delicious, beautiful in color and you can prepare it in advance. And who doesn’t love a taco station! There are several steps for each component  which I will outline for you. It seems like a lot but […]

It’s mid October and I still have tomatoes on the vine but they’re not turning red. I’ve noticed a few critters getting to some so I decided to take ’em as is and make fried green tomatoes! It was my first time frying up green tomatoes. The combination of soft, tart tomato with the fried crunchy cornmeal coating was delicious. And when you add in a creamy creole dipping sauce you end up with the perfect comfort food. And the perfect snack to eat while watched the classic… Fried Green […]

It’s been so hot and humid. The other day I wanted an ice pop so bad but I knew I didn’t have any. Instead, I pathetically stuck my head in the freezer for a minute to cool down. I remember as kids, my sisters and I would make icy pops at the kitchen table. It gave us something to do and we would anticipate enjoying the cooling treat after the long summer day  playing outside. My mother gave us those small bathroom cups to make our ices with and she […]

I’ve never had much luck with zucchini but this year, the squash gods granted me bounty. I said to myself as I peered down over the plant, “Wow, they look like real zucchinis.” Have you ever seen the plant? The vegetables grow outwards on an angle. They seem to defy gravity. The fruit is bulky yet the large yellow flowers are so delicate. I recently learned from Pam, the Market Manager of Edgemere Farm that there are male and female flowers. Female zucchini blossoms are directly attached to the fruit. […]

I spent some time this past week tackling a big clean out of the basement, which, up until that point, was a very dusty 30x60ft storage space. How does one collect so much stuff?  The plan is to transform the basement into guest quarters, for friends and family that visit this summer. I was sifting through some boxes and came across one labeled books – containing mostly my art history books from college. Distracted and tired from organizing, I started flipping through. A work by Italian Baroque painter Annibale Carracci […]

Previously published in The Wave. A few weeks ago on the drive to my cousin Sarah’s baby shower (Yay! Sarah and Dan!), I was talking with my Aunt Brenda about dieting. I told her since I’m not eating much meat, I’ve been munching on way to many carbs. Brenda said she’s been experimenting, using cauliflower as a bread substitute. “It’s really trendy now Paula, you should give it a shot!” And so I did! If you’re looking for a creative low-carb bread alternative, make a batch of cauliflower “bread”. I was […]

Eggs, for thousands of years and in many cultures are symbolic of birth and renewal. Deviled eggs* are commonly made as an appetizer (pickys!) on Easter Sunday for this reason. My family follows this custom every year. My mother has always used a traditional mix of mustard, mayo and egg yolks for her deviled eggs. She garnishes with a sliced black olive and paprika “for color”, as Flo always says. But there are many contemporary variations – you can use combinations of garlic, horseradish, pickles, turmeric, relish, chilis, salsa, thyme, cilantro, […]

My brother-in-law JUMBO says it’s like eating a salty wet sponge. This is highly upsetting to me. He and other olive-haters are missing out on one of the most delicious of Italian pleasures. The olive tree is native to the Mediterranean region, Asia, and Africa. It was one of the first trees harvested by humans some 7,000 years ago.  Now, it’s grown in warm climates worldwide. There are hundreds of cultivars with distinct, rich, savory flavors. Olives are commonly served in all manners of deliciousness – marinated, cured and stuffed. They’re […]