Tue May 26, 2009
Strawberry-Rhubarb Clafoutis catches some rays at breakfast
Sometimes I get a little over-zealous at the farmers’ market, especially in the late-Spring. I stock up on gorgeous gem-colored cherries, tangy-sweet blueberries, pints of radiant red strawberries, baby beets and rainbow chard, forgetting I made dinner plans or agreed to go to a wine tasting later in the week. As I’m unloading my bags and stuffing my crisper until it’s spilling out the seams like Jack Sprat, I realize I’ve bought way more than I’ll have time to eat without a little strategizing. (And sadly there are weeks I don’t realize this until I the strawberries begin looking like a fifth grade science experiment.)
Tue Apr 21, 2009
Strawberries from Harry’s Berries@ the Hollywood Farmers’ Market
Sometimes I think I want to just throw in the towel. Writing is hard work, and some days the last thing I want to do, after a full day writing and editing for work, is to sit in front of the computer while the last hours of sunshine and warmth recede into purplish sunsets. To me a bad day writing is like a bad day cooking—you’ve still got something you created in front of you, but do you really want to eat it?
Tue Apr 14, 2009
A couple of years ago I didn’t know peas had a season—the only ones I’d ever ate came from the freezer section of the grocery store. They were a standby veg, little green orbs best reserved for swollen ankles and pot pies. But peas are so much more than the Jolly Green Giant would lead you to believe (that deceptive behemoth has lied before, you know). Peas are nature’s indicator species, announcing spring’s arrival louder than any of the birds chirping away the morning news outside my window.