So…I think we all know, quintessentially, what St. Patrick’s Day dinner is supposed to look like. Corned beef and cabbage, however you may choose to cook and/or consume them, are the centerpiece of most March 17th tables (or at least
Category: Feeding kids
You guys…I’m helping Jamie Oliver. Okay, not DIRECTLY. Jamie himself may not even know I’m alive. But I’m helping the Jamie Oliver Food Foundation, which is probably the closest brush I’ll ever have with J.O. himself. I was invited to
This is installment #3 in the “Fridge to Fork” series. If you’re interested, here are #1 and #2. I’ve mentioned this whole-wheat pasta with beets and goat cheese before, and posted the exact recipe — but it’s so easy to
I’ve wanted for a long time to share a conversation that I had with my grandmother several months ago, but it never seemed to be quite the right time. Other posts overtook my good intentions; other topics became “more important.”
I have no idea how it happened that I ended up $30-$50 over budget for almost three full weeks in a row in February, but this has got to stop. Oh, sure, I made up for it, mostly; but the
I’ve needed to take one of those occasional breaks that I think almost every writer really must have in order to stay passionate, or at least productive. I’d post at least once a day if this blog were the only
There’s been a lot of chatter these past few days about France and French parenting. If we are to believe the hype of the day, the French do EVERYTHING better than we do — they’re thinner, more stylish, more cultured,
I owe you all TWO FULL WEEKS of food waste reporting. Sorry about that — I have been keeping track, as promised, and I haven’t forgotten that I need to publish the results for weeks 3 and 4. It’s just
February in New England is a pretty hit-and-miss month. The weather can be anywhere on the spectrum from downright horrible to (as it is now) unseasonably warm, and rarely does it settle right in that sweet spot of picturesque, snow-covered