Monthly Archives: February 2012

Technique: How to prepare Swiss Chard

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 …

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Ingredient: Swiss Chard

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 …

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Favorite Things: Enameled Cast Iron cookware

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 …

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Postcard from Up North

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

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 …

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