IT’S HARD TO BELIEVE . . . BUT IT’S HERE !
Ohhhhh MY !!!!! It’s hard to believe . . . But it’s here ! The proof for my book has arrived. It’s an amazing feeling to see my dream in front of me. No matter how long it took or how hard it was to do the result is so worth it—seeing my vision come to life—amazing. Do you know the feeling? Tell us your dreams and what
I WASN’T GOING TO MENTION IT, BUT THEN I THOUGHT, WHY NOT?
It’s been an accomplishment I never thought I would/could do. But as the Chinese philosopher Lao Tzu said, “A journey of a thousand miles begins with a single step.” If I had thought about it as anything more than just one step at a time, I’m not certain I would have started—I’m so glad I did. This week I am starting..
NOT ALL SUMMER BERRIES ARE EQUAL
Berries are part of the delight of summer. Whether you mix them with other fruits in a salad or add them to yogurt as a breakfast treat or just pop them into your mouth as a snack they are one of the enjoyments of the season. Over the years I’ve discovered that not all berries are equal—that is . . .
A FEAST TO END THE PANDEMIC
Having a party again is simply wonderful. Every summer, Mark, my husband, makes a gigantic paella and we invite friends to watch the process (trust me, it is a show) and eat the amazing results. The party always occurs between the 4th of July and the 14th, Bastille Day. Are you wondering why we make a paella to . . .
LEMONADE MADE BETTER
Lemonade Is one of my favorite thirst-quenching drinks on those hot days that leave us drained both mentally and physically. I’ve been taking a shortcut and buying organic lemonade, but I find it too sweet so I dilute it 50/50 with water; it’s good and hits the spot. To jazz it up a bit I added . . .
NOW—IS THE TIME TO PRESERVE HERBS
Last summer, I felt like a farmer. I know that’s a big a stretch, but I was harvesting my herbs and finding different ways to preserve them for use the rest of the year. It was such a worthwhile endeavor; every time I opened one of my jars and the explosion of flavor would pour out, I was thrilled I’d had the...
RAW—FLAVORS TO ENJOY
As produce starts to fill the markets I find myself drawn to the simple flavors of the vegetables that are in season. It is the purity and intensity of the single flavors eaten raw that I find so appealing. The fresh flavors of a green salad or a bowl of arugula leaves with a bit of olive oil and lemon juice. Or . . .
FRUIT, WINE, A BIT OF SUGAR—NOT SANGRIA BUT THE ULTIMATE IN SUMMER DESSERTS
During the last two posts I’ve been writing about serving fruits for dessert. It has brought up memories of the long lunches we would have during what seemed to be those endless summer days I spent in the South of France when we all gathered at my grandparents’ home. Lunch was the main meal of the day, we lingered...
FOR FLAVOR—EAT WHAT IS RIPE RIGHT NOW
After the harshness of winter, spring is when the earth warms up enough to allow the new growth of the season to break through and flourish as the first crops of the season. The tastes are fresh and still full of the sun’s warmth—ready for us to enjoy. The first crops, asparagus, lettuce, and strawberries, to name . . .
THE PERFECT DESSERT—WITH NO WORRY
I love fruits and always have. More often than not fruits are served for dessert in France. It is more common there than it is in the US. Finishing a meal with a little sweet is the perfect balance to satisfy our taste buds, but in the US sugar has become our sweet of choice and something we overindulge in. I read...
DID YOU KNOW YOU CAN AVOID POISON IVY AND STILL GET IT?
I’ve been allergic to poison ivy since I was a child. I remember being covered in calamine lotion and being miserable. Anyone who has this allergy knows what I’m talking about—it’s not fun! Since I avoid the plant, when I get it, it’s usually from someone else, like my husband. But the last few times Mark was not . . .
AMAZING RECIPE—NOT QUICK, BUT SOOO EASY!
When we’re in France, lamb is our go-to dish. It isn’t that there aren’t lots of other dishes we love to eat but there is something about the way they cook lamb that is unforgettable. Just outside of Maussane-les-Alpilles in Provence, France, is a restaurant called Aux Ateliers Chez Franck et Flo. They serve . . .
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