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
Tag: food
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
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