Monthly Archives: February 2012

Technique: How to prepare Swiss Chard

Posted on February 29, 2012 by Maureen Abood
Chard chopped POST

Like any green, leafy vegetable, Swiss chard requires a good rinse before it is trimmed. I like to dunk chard in a deep bowl of cold water, swish it around, pull it back out and do the same again in … Continue reading →

Posted in Techniques | Tagged | 4 Comments

Ingredient: Swiss Chard

Posted on February 28, 2012 by Maureen Abood
Swiss chard rainbow POST

Swiss Chard is not easy to find in northern Michigan in February, so when I called Glen’s Market after dialing up every other grocery store closer to home, I was excited to hear that they had a few bunches and … Continue reading →

Posted in Ingredients | Tagged , | 10 Comments

Favorite Things: Enameled Cast Iron cookware

Posted on February 27, 2012 by Maureen Abood
Creuset pot with lid POST

They’re big. They’re heavy. And they’re beautiful. But above all, enameled cast iron pots are a pleasure to cook with. That’s because of the heat-retaining properties of the cast iron, and the enamel that forms a non-stick style coating. Cast … Continue reading →

Posted in Favorite Things | Tagged , | 10 Comments

Postcard from Up North

Posted on February 24, 2012 by Maureen Abood
Bay shadowy sunset park bench POST

Joy is that kind of happiness that doesn’t depend on what happens. ~ Monk David Steindl-Rast (Winter twilight, as though it’s painted on Little Traverse Bay.)

Posted in Picture Postcards | 15 Comments

Soft-scrambled eggs with asparagus; let the Lenten fast begin

Posted on February 22, 2012 by Maureen Abood
Soft scrambled eggs with asparagus POST

One of the more memorable Ash Wednesdays of my career was when I was just out of college. I was hyper-involved in social justice causes at St. John’s, the Catholic student parish at Michigan State. Hours I didn’t have to … Continue reading →

Posted in Stories and Recipes | Tagged , , , | 24 Comments