Okay, now that we’re in the homestretch of the $5-per-person dinner menu week, it’s occurred to me that this is both art and artifice. Cooking and eating is always (or should always be) an artistic endeavor, even if it’s just
Hooray! It’s $5 dinner week! Just to recap for those who aren’t in the loop, I’m taking part in the Slow Food USA $5 Challenge this Saturday. I’ll be making a totally from-scratch, sustainably sourced taco feast for friends and
Sorry, sorry, sorry. For those who don’t know or don’t remember where I’m from…my home base is the lovely little state of Rhode Island, which just got smacked firmly with the effects of Hurricane Irene. Our home is actually fine —
It can be done! Actual food — honest-to-goodness, from scratch, unprocessed food — can be served at a child’s birthday party, and it can be good, and the other kids and their families can eat it and enjoy it. I
We had a great weekend. There was lots planned. Much family time. Many outings. Many things to do and places to go. Much food that fell into the category of either “once a year indulgence” or “somewhat out of our
L. has recently begun asking — no, begging — me to make borscht. No kidding. His favorite television show, since as long as I can remember, has been “The Backyardigans;” for those unfamiliar with it, it’s actually a pretty watchable
It’s later in the evening than I would like it to be, folks, and I still have much to do; so tonight’s post will be more of a round-up than a musing, I guess. We had much more pre-bed mayhem
When I posted the April meal plan on the last day of March, I knew there was no way I would have any real concept about what I might be doing on Easter. We tend to be a little loose
Before P.’s birthday, I showed you all my experiment in natural icing dyes and talked a bit about my feelings on the subject of making cool-looking cakes for the kids in the age of food dye awareness. I’m still not