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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 … Continue reading
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 … Continue reading
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 … Continue reading
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 … Continue reading
Ingredient: Farm Fresh Eggs
Every so often during culinary school, we took field trips. When northern California is your playground, and food your subject, field trips are a pretty exciting thing. We went to Sonoma to learn about wine, of course, and had a … Continue reading
Postcard from Up North
The best remedy for those who are afraid, lonely or unhappy is to go outside, somewhere where they can be quiet, alone with the heavens, nature and God. Because only then does one feel that all is as it should … Continue reading
Lebanese Sugared Donuts: our pazcki, our beignet, our Fat Tuesday
Sitto woke up very early in the morning to mix her dough on baking days. She used a big blue roasting pan and loved to feel the dough come together between her hands. Once the dough had risen properly, she … Continue reading
Happy Valentine’s Day
St. Paul said it right in a letter to his friends: “And now these three remain: faith, hope and love. But the greatest of these is love.” Do you have sweet Valentine memories? Mine include little boxes that my father … Continue reading
Postcard from Up North
If each man or woman could understand that every other human life is as full of sorrows, or joys, or base temptations, as full of heartaches and of remorse as his own…how much kinder, how much gentler he would be. … Continue reading
Strawberry Rose Valentine Dream
I was fortunate enough to grow up with a dear friend who taught me a lot about enjoying life’s simple pleasures. Cindy comes from a long line of simple-pleasure-seekers, people of the land who had an apple orchard downstate and … Continue reading
Posted in Stories and Recipes
Tagged chocolate, Family, Harbor Springs, Michigan, Rose Water, Strawberries, Up North
7 Comments
Favorite Things: Zeroll Ice Cream Scoop
Growing up in Lansing, Michigan may not have provided gustatory excellence where restaurants were concerned, but when it came to ice cream, that town has always served it up. Barn Hills, where every kid wanted to have a birthday party, … Continue reading
Postcard from Up North
There is something beautiful about all scars of whatever nature. A scar means the hurt is over, the wound is closed and healed, done with. ~Harry Crews (Bay Street drinking fountain from a natural spring in Harbor Springs, still bubbling … Continue reading
Pita Crisps with Labne & Za’atar
You’d think I’d have appetizers on the brain like all of the other food writers because of the Super Bowl this weekend. While what we’re making certainly qualifies as game-day delicious, I’m thinking of them for other reasons entirely. Instead, … Continue reading
Ingredient: Pita Bread
I don’t know that I have adequately stressed one critical essential to the Lebanese style of eating: whether it’s kibbeh, tabbouleh, hummus or just olives and labne on your plate, the thin, soft piece of bread in hand to scoop … Continue reading
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