I’ve struggled with the concepts of change and control for as long as memory serves.
Each day I face a dilemma sometime between the hours of 11:30 and 1:00.
The feature article in the Portland Mercury this week implores readers to “Eat Your Vegetables!”.
This summer, I’ve noticed a distinct – and seemingly permanent – change in how I approach cooking.
There are hundreds of varieties of panzanella, the classic Italian tomato and bread salad.
Sometimes it takes me 45 minutes before I’m intriguted enough by a recipe to feel ready to head to the farmers’ market.
The ease I referenced in my last post has stayed with me in the kitchen this week.
I used to sporadically watch Jeopardy and my favorite segment was always the cringe-worthy question and answer sessions between Alex Trebek and the contestants.
When thinking about how to prepare beets, roasting them is a given.
I sometimes dread when the clock turns to noon.
We viewed the 4th of July as the official kick-off of our summer in Brooklyn.
When we returned from our honeymoon, we faced the end of vacation woes: an empty fridge, piles of laundry, and exhaustion.