There are disadvantages of working freelance from a home office. But not many. Besides conference calls in my workout clothes and being around when the kids come home, the greatest advantage is using my lunch hour to cook for myself. No one else’s palate to please. No wrinkled-up noses from the kids at the sight of …
Read more “Freelance Lunch: Polenta with Mushroom and Green Bean Saute”
Jesus this week has been a blur. I cooked, I know I did and yet nary a post to show for it. My man is out of town. There was football (i.e. soccer) tournaments, school picnics and neighborhood association meetings to attend. Oh, and yes, I have a job. I could have sworn I went out of …
A few years back, we lucked into an oddly affordable Knightsbridge apartment while visiting London. On a random walk about, I stumbled onto Yotam Ottolenghi’s eponymous restaurant in Belgravia and I was beside myself with joy. I love how he lets the true flavors of ingredients speak for themselves. His use
My friend, Stephanie, from ComposedCo called me last week and asked if I could make a gluten-free, dairy-free vanilla birthday cake for her son’s 10th birthday party. Hmm. Before agreeing, I presented the following caveats. First, I don’t generally eat gluten-free so I have no idea what the bar for great tasting gluten-free
Many moons ago, when I was a wee 20 something traveling to Europe for the first time, I tasted what I consider to be my first tomato. I was at a rooftop restaurant on the isle of Santorini in Greece, a perfect setting for my romance with
Sunday mornings are not complete without perusing the New York Times’ What to Cook This Week Column. This luscious tray bake is inspired by Melissa Clark’s Tarragon Chicken. I love tray bakes because they are super easy and lend