It was one of those days when I arrived home, had nothing planned for dinner, opened the fridge and proceeded to pull out everything edible.
When W and I first became engaged, back in the winter of 2011, I was dreaming of an Autumn wedding.
Standing over the cutting board, slicing olive flesh off the pits, I am drawn to contemplation once more.
In between eating roasted pumpkin and winter squash in everything possible because it’s already November, I finally used up all the garden’s eggplants.
My first year in college, after a long winter of heavy snow and hibernation in semi-remote Eastern Oregon, I trekked home for my first annual Easter weekend visit.
Each year at the beginning of the holiday season, I try to reflect on the people and experiences for which I am grateful.
If my hair looks slightly more orange than usual, it’s because I’ve been eating winter squash every meal of every day for the past four plus weeks.
I cooked my first winter squash this week, a delicata from the garden.
In winter all the singing is in the tops of the trees where the wind-bird with its white eyes shoves and pushes among the branches.
I took a real slow down in the days after Christmas and into the first part of the new year and in that time I gave this space a little update.
Winter is the time for drinking chai, and by chai I mean all the warming winter spices blended and infused into tea.
In the health, wellness, and fitness community, we often hear all about the macronutrients (fat, protein, and carbohydrates).
When choosing new seed varieties late last winter for the upcoming growing season, I somehow convinced William I needed another type of winter squash to grow.
Like many people, I struggle in winter and it usually hits full force in early to mid-February.
Apples & Spice Oatmeal wi a touch of Chamomile flowers While so much of the next few weeks and months is uncertain, one thing that is not is that we’ll all feel (and emerge on the other s…
Following in the footsteps of my last post, I’m creating lots of quick and comforting meals lately.
For a few weeks in the late winter or early spring, I inevitably begin cooking more simply, or more simply than I usually do, and turn my meat and potatoes-snubbing nose towards the flavors of home…
A perfectly simple yet healthy winter warming pumpkin soup with a few benefits of leeks and ginger.