Though there are countless things we can’t do right now, one activity perfectly suited to our current situation is drinking.
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Cooking under quarantine is definitely different. In the past, mid-recipe I might run out to the store to get fresh tarragon. No more. If it’s not under my roof, it doesn’t exist. We are all re-learning what it is to make do with what we have in the cupboard.
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This recipe balances veggie goodness with creamy decadence and is the perfect answer to chilly fall days. Though this dish tastes wonderfully rich, it is surprisingly health conscious.
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I’ve been grilling up a storm but far and away my, and my family’s favorite grilled meal, is pizza. Yes you can make pizza on a grill! No it won’t fall through the grates! High heat from below gives the crust a solid crunch and a chewy center. A bit of char adds smokey notes.
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Come feast on food themed memoir, fiction and poetry on June 6th at Johnny Cupcakes during Boston’s third Lit Crawl. With readings by Grace Talusan, Dariel Suarez, Artress White, Crystal King, and Michelle-Marie Gilkeson and FREE SNACKS it will be an unforgettable evening!
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The beauty of this recipe is its simplicity. In a mere dozen minutes, I can pile in raw ingredients and go on about my day knowing a miraculous transformation is happening in my CrockPot.
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February 19th @ 8pm at the Oberon Theater.
Resistance Mic!, is a series of intimate, curated evenings where a diverse collective of artists will take the stage to perform truth to power in these troubled times.
Launched on November 9, 2017—the one-year anniversary of the day after the 2016 election—Resistance Mic! is part of the A.R.T. of Human Rights series, an ongoing collaboration between the American Repertory Theater and Harvard Kennedy School’s Carr Center for Human Rights Policy. The host is Timothy Patrick McCarthy.
Why? Because it’s awesome! Stop hibernating! Meet new people! Expand your mind!
How? Come join me for an evening with authors Susan Bernhard, Winter Loon, Katrin Schumann, The Forgotten Hours, and James Charlesworth, The Patricide of George Benjamin Hill .
When & Where? At the Newsfeed Café in The Boston Public Library on 2/7 @ 6 pm and at The Goodnow Library in Sudbury on 3/13 @ 7pm
Writers are secretive creatures. We congregate covertly in coffee shops and library cubicles, furiously tapping at our keyboards, or scratching in notebooks, working on what we are sure, in the frenzied moment, will be the next great American novel…
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Eating well takes time and effort. As much as I love spending time in the kitchen, sometimes I just want to heat and eat. When it’s cold, I want something warm, nutritious, and easy. Soups and stews fit the bill perfectly. It takes nearly the same amount of time to make a large batch as a small one. By filling a soup pan to the brim with soup I have several pints to stock in the freezer.
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I’m always delighted in the mushrooms that erupt from beneath soggy leaves and yellow pine needles every October. This year, a relatively wet summer has resulted in a bumper crop of fungus.
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When the weather gets chilly and I get hungry I crave soup. Thick, warm, satisfying goodness that goes down easy and warms every nook and cranny. Pureed vegetable soups are my favorite. A hearty spoonful of creamy vegetables that slip and slide their way down is like a cozy blanket for my belly.
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When I’m faced with a dearth of ingredients and hungry mouths, sometimes I order a pizza but more often than not, I rise to the challenge. I’ve been cooking all my life so I can always muster up something edible, but sometimes I hit on combinations that become family favorites.
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Sandwiches, the original fast food, are easy, packable, and a summer staple, but are best when freshly made. After a few hours, bread goes soggy, cheese dissolves into tomato, and lettuce turns squishy. All these things that make most sandwiches unappetizing, are exactly what makes pan bagnat delicious and the perfect take-along meal.
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Exactly when I fear the snow will never melt, chives sprout to remind me that spring is on the way.
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My typically wound-up husband completely relaxes the moment he steps aboard a sail boat. Unfortunately, to witness this miraculous transformation I must be there. Sailing for him is freedom and excitement. Sailing for me is boredom and occasionally fear of death.
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In third grade, I was assigned as homework to prepare my favorite meal for my family. I chose to make liver and onions. An odd selection for an eight-year old, but my experience with food was limited.
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Few foods evoke such a feeling of luxury and mystique as truffles. The image of a lone forager and his prized pig tromping at dawn through mist covered woods to unearth the lumpy treasure is not merely a romantic picture.
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