I swore I wouldn’t take the bait. There have been plenty of opinions rolling around the universe about the now-infamous Time Magazine cover, and I wasn’t going to add mine to the mental clutter being churned out daily on the
Category: Parenting
Sometimes making lots of different recipes all the time has its drawbacks. For one thing, when my kids were super-little (not that 3 and 5 are ripe old ages, but you get my meaning), my mother remarked once or twice
Note: This is installment #4 in the “Fridge to Fork” series. Here are installments #1, #2, and #3 for those who may want to read a matched set. Since at the moment, we’re fully entrenched in a gluten and casein
“No bread?” my father inquired, half-facetiously. “No milk? No Velveeta? But these things are the staffs of life!” Dad’s theories about the various foodstuffs that may, at any given time, be considered “a staff of life” are a running family
When I started writing this blog – just about a year and a half ago, give or take – I was the mother of two typically developing boys in a family with no dietary restrictions whatsoever. Or so I thought.
On Friday, I shared this article on the RRG Facebook page. If you don’t have the time or the inclination to click the link and read through, it’s a NY Times piece about the things that have been found in
Sheesh, it’s April 1? I almost didn’t post the meal plan on time! Actually, if we’re getting technical about it, I DIDN’T post on time. I always try to get you the next month’s plan by the last day of
I’ve been thinking. Dangerous, I know. But it seems to me that in this life, in order to change, in order to grow, in order to be constantly learning and evolving…you’ve got to be able to change your mind. Oh,
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
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