Recently, I’ve struggled with the decision to say something about two links that have been circulating pretty widely around the old interwebs: This one, about a mom who was sent home a note from her kid’s preschool reminding her that
Here and now, we officially enter THE HOLIDAY SEASON. *Cue scary organ music* It’s time to make sure all that Thanksgiving planning is done. And Christmas shopping. And decorating. And baking. And wrapping! It’s time to do ALL THE THINGS!
Every year. Every single year. It happens every darned year, and you’d think I’d know by now not to expect that it’ll get better, but I can’t help it. I’m an optimist. I keep thinking that THIS year will be
The timing of this is so funny. Today my email inbox and my Twitter feed both filled up with word of a new food advocacy opportunity — joining the fight against Dannon Yogurt’s use of cochineal coloring in their yogurts.
Whenever I’ve mentioned to people that I shop almost exclusively at Whole Foods and my farmer’s markets, I’ve generally been met with one of two reactions: 1) Disbelief; or 2) The assumption that my grocery bill is sky-high, and therefore
Whew! It’s been a while since I’ve managed to get a Lunch Logic post up for you. Forgive me; the end of the school year and the beginning of summer have been busier than I would have guessed. The good
I won’t promise that anyone will stay clean when they eat these. Caramelized Banana and Toasted Marshmallow Skewers 2 large bananas 12 marshmallows (I use organic, dye-free ones without HFCS) Approximately 1/4 cup brown sugar Cut the bananas into 9
Summer means grilling and grilling means kebabs. Okay, maybe not for everyone, but there’s something appealing about the idea of having a whole meal sort of contained on one stick. Like a meal-sicle. Only not as gross as that sounds.
Sometimes you have to loosen the reins a little bit. This is a gut-check moment, I think – it’ll be different for everyone, and it’ll be based on your kid’s personality or what you (or they) happen to be up
Quick moussaka probably sounds impossible, and in all honesty, it is. A real moussaka is a slow-cooked, time-intensive labor of love — layers of eggplant, seasoned lamb, bechamel, and tomato baked until beautifully gooey and satisfying. My friend Kristen has