Herbes de Provence is a classic cooking blend from, as the name suggests, the Provence region in southeastern France. It hit my radar early in my gardening adventures, because it was one of the few recipes I could find that included lavender as an edible spice. When I...
Does this vegetable make you joyous to the point of defending your territory to enable eating it? Do you even recognize it? If you’re guessing it’s a cabbage, you are not alone. But actually this is radicchio (Cichorium intybus), a cultivated chicory and a member of...
There are some store-bought things that just annoy me — they’re expensive, they’re full of crappy things, they’ve got packaging not conducive to proper disposal, and they’re so easy to make at home. One such species are the most of the milk...
I know we’re often fed up about all the food rules — eat this, don’t eat that, only eat that in relation to this, alternate all the thises and thatses to maximize the something elses… But in the last few weeks I’ve stumbled upon a new rule you...
Baby, it’s hot outside… Here are a few more ways you can use your freezer to help beat the heat. lemon cubes As I wrote earlier this spring, lemons have been my favorite fruit since I was a tiny baby. And I was lucky enough this spring to have a couple of...
Just before the once-in-a-thousand-years heatwave hit the Pacific Northwest, I wrote about beating the heat with a blender and a freezer. (And my beloved watermelon gazpacho recipe.) Today I want to talk a little more about the freezer half of that duo — before the...
