Wednesday, April 4, 2012


Fritta is just such the perfect meal--the protein of eggs, delicious cheese--whichever kind suits you palette or empties your cheese box, and veggies. I really do love vegetables so much. And i love thinking my meals with the full flavor of vegetables, giving a break from the easy solution of meat. So this frittata was made for my dad's 83rd birthday. It suited my need for meal-made-in-advance. I was happy for the ability to make my parents a meal without spending time in the kitchen, not being able to chat. This was a frittata with zucchini, potato, and gruyere cheese. And the zucchini were, yes, so delicious.

Tuesday, March 6, 2012

Trying new grains

Freekah. This is greenwheat, that has been harvested short of fully mature and toasted to stop it from growing, thereby capturing more goodness. The goodness is a better glycymic level, it claims four times better than brown rice--that is saying somethin'. And the goodness is higher protein.

How does it taste? Good! Not terribly strong, and certainly not offensive. Filling, and that was nice. This warm winter salad had seared chunks of butternut (which had been baked off earlier in the day, could have been leftovers), with crushed garlic and sauteed purple kale with whole pistachio nuts and currants. Salt and pepper when we sat down to eat.

Tuesday, February 14, 2012


It's just the way it goes: catering clients ask for a delivery at 7:15, we deliver it at 7:15, and they still are not here 30 minutes later. Life as a business owner...

Saturday, February 4, 2012


It's a good February day: rain and snow and lots of indoor cleaning and best of all, some knitting. I finished these socks for my friend Rebecca. We will see how happy she is when she gets them tomorrow.

Saturdays are lovely

Satudays are lovely when they start with a breakfast like this. Arugula and goat cheese omelette. A good omelette pan serves up a better omelette than most retaurants around here!

Sunday, January 22, 2012

Etsy, oh you're so fine, you're so fine

I added a couple things to my shop.  My stationery will be next.
Please pass this on to all you know

Saturday, January 21, 2012

Secret Asian Soup

Okay, it's not secret. It's a bit outside our normal comfort zone of the typical Chicken Soup. Here is what happens: you wander down the road of making a good chicken soup. But, when you get to the proverbial fork in the road, instead of staying the course, you step onto a new, narrow path. It's lined with bamboo stalks.. And into the stock pot, already filled with carrots, celery, zucchini, and onion goes ginger and sambal manis and garlic ... Oh, and some coriander on top.

Tuesday, January 10, 2012


It's still not too cold out, but sitting fireside and eatting nice bowl of fettucini with a lovely sauteed chicken and mushroom sauce feels good and right!

Monday, January 2, 2012

Ooh, THIS is good

I am not big into promoting any certain bran or product: we all have our personal favorites, who am i to say that this one is the best. So, i wont say it's the best. Well, i need'nt--it already one "gold" in the Los Angeles International Olive Oil competition of 2011. Oh, my, it is scrumptious. They say the olives are picked and go to press within 2 hours! It is stunningly, differently delicious. A product of Chile, and their website is, Look for this one, you will be happy!