Category: Eat
Farmer’s Market Farro Salad
Ingredients 3 cups farro 3 cups chicken broth 2 large beets and greens, peeled and chopped into 1/2 inch chunks 1 tablespoon fennel herb, chopped and/or 1/2 cup fennel root, chopped 2 garlic cloves or 1/4 cup garlic curls, chopped 1 red onion, chopped… Continue Reading “Farmer’s Market Farro Salad”
Savory muffins
A great way to use up scraps of cheese, salami, and veggies in the frig during the Covid impasse. This recipe is adapted from the Naff Caff coffee shop in Queenstown, New Zealand where they are served as an alternative to sweets before an… Continue Reading “Savory muffins”
Touch me … feed me … understand me
She looked me in the eyes and shook her head, fingers still grasping in my my direction. I handed her my napkin … she shook her head no again.
Lemony Pasta with Peas, Parmesan and Prosciutto
Times like these call for desperate measures … cooking from scratch and gulp, improvising! using what’s been sitting in your pantry or refrigerator for weeks or months (years?) and not going to the grocery store every other day. Everytime I come across a fussy… Continue Reading “Lemony Pasta with Peas, Parmesan and Prosciutto”
Teton Strong 