When you start separating egg whites from egg yolks, you set up a food waste problem. Since I loathe meringue and find angelfood cake insipid, I need to work a bit harder to use up every stray egg white.
Mid summer, I battle two plum trees to eat, share, and preserve as much of the summer bounty as I can. The trees give me a real run for my money. Freezing sliced plums is the no-brainer approach. But freezer ...
When I set out to buy a plum tree to add to our yard, nature threw me a curve. The variety I had to have required a pollinator. So I returned home with two plum trees (to meet a husband ...
Corn was 25 cents an ear yesterday. How could I resist? So, once you serve corn on the cob, what’s next? Two of my favorites are fritters or pancakes. This, I suspect, was from Bon Appetit Moving from mildly Mexican ...
A list of 10 Superfoods has long hung in my kitchen, touting sweet potatoes. Growing up, the only sweet potatoes I saw on our table were topped with brown sugar or marshmallows. I don’t like sweet on my dinner plate ...
One of my mother’s stand-by sweet treats was dates stuffed with cream cheese and a walnut half. I’ve taken to flavoring the cream cheese with citrus zest or a bit of liquor. Still hard to beat. Who cares that they are ...
There are just two of us for dinner these days, and the lime tree hasn’t adjusted for reduced demand. Or, in other words, we’re inundated with limes. My repertoire of lime recipes is thin: after I squeeze one over my ...
Cloverleaf meet milkweed. I mean, concrete cloverleaf meet organic seeds. Yesterday, I put on my Johnny Appleseed persona and scattered last year’s milkweed seeds at freeway off ramps and grassy verges. Freeway interchanges offer some of the only untended and ...
It’s tangelo season and I can’t bear to toss the fruit rinds after I’ve squeezed my glass of juice. So I’ve been grating the rind into a pie pan of granulated sugar and saving it in a jar. But the ...
My garden is laden with parsnips; my produce box teems with carrots. So, we ate carrot-parsnip mash last night. And, boy, was it good. Equal parts sliced carrots and sliced parsnips, roasted at 425 degrees til tender. Then whirred in ...
In the season of Christmas chocolates and cloying sweet treats, how wonderful is the kumquat. Bite sized, tangy and sweet. Good eaten out of hand, but better when they’re candied. And they’re in season in the dead of winter. My ...
The talking heads on Sunday morning returned, time and time again, to the articulated desire of the electorate that those in government “do their jobs” and “just get things done.” If that’s true, then the electorate has to grow up ...
At year’s end, we yearn for a peaceful, coherent existence in the coming year. We long for an end to division, name-calling, and gridlock. It’s tempting to issue a call for a kinder, non contentious world. But I see a ...
The mythical Phoenix was reborn out of fire. Paradise California has been through the fires of Hell this fall, virtually destroying the town. The last count I saw was that the Camp Fire had destroyed some 9700 homes. The city ...
Turns out, the world didn’t stop, breathless, while the Founding Fathers met on the Atlantic seaboard to foment a revolution. West of the Revolution gives us a glimpse of what else was happening on this continent out West in 1776. Author ...
