This morning I misted the orchids. None are blooming right now, but an orange catteleya I received as a gift several years ago is budding, as is my favorite epidendrum, which offers up a host of delicate, greenish, spidery blooms… (READ MORE)
Having grown up in the New York metropolitan area without much in the way of traditions of any kind, I was not familiar with Hoppin’ John. I am fairly certain that the first time I heard of it was from… (READ MORE)
As you can see from the photo, this tender arugula was not likely to make it through the night (temperatures forecast to be in the mid-20s). It is a cause for great celebration that it made it through last weekend’s… (READ MORE)
These cookies are loosely inspired by the peanut butter cookies from the Joy of Cooking because those were my first peanut butter cookies. 1. Soften a half cup of vegetable shortening (preferably organic), then cream with 1/4-1/2 cup of sucanat… (READ MORE)
Yesterday I received a rather negative email in response to my posting a suggestion on a list serve connected to a religious organization that people write to their elected officials about the health care bill pending in the Senate. I… (READ MORE)
When I googled (that should not be a verb) “holiday madness” this morning, I got one million three hundred thousand hits. Yikes! Most relevant websites are about surviving shopping, over-eating, family, and travel. Madness in such a situation is a… (READ MORE)
This is dense, moist, sweet, and fairly healthy as Thanksgiving type treats go: 1. Beat together: 1/4 cup walnut oil (or safflower or canola if you are avoiding nuts) 1/2 cup sucanat 1/2 cup maple syrup dash of salt 2. … (READ MORE)
I was first taught how to make cranberry sauce in 3rd or 4th grade. We made the recipe off of the back of the bag, which recipe I am fairly certain is still on the bag of “conventionally grown” cranberries. … (READ MORE)