delicious gratitude

thanksgiving was absolutely delicious thanks to the culinary wizardry of the one, the only, petra tanos!

she started us off with a cheese plate featuring major deliciousness including a "Mt Tam" cheese by cowgirl creamery.

then we graduated to this insanely delicious fennel soup topped with a medley of olives and capers

the main course was pappardelle pasta topped with sage, walnuts and butternut squash--an absolutely unforgettable combination--mmmmm, still thinking about it!

then we had this amazing radicchio, endive, blue cheese, pear salad to round things out. holy freshness.

i am so thankful for petra, for my mom, my dad, for jonny, for all of my friends and frienemies, for the delicious foods of the world, for being alive!

thanks, world!

creative recycling machine

a few weeks ago we went to see a steel chamber designed to make recycling cathartic...and fun.

the idea is; someone stands on one end behind bullet proof glass - they are the "target" (or there is no target) and the person on the "throwing" end, throws glass into the chamber to break it down and prep it for more efficient recycling. win win situation whereby aggression is released via broken glass in a contained vessel.

I really didn't have it in me to throw glass and break it...

but it was neat to watch, never the less.

want more? peep this .

taste the rainbow

in my humble opinion, rainbow swiss chard tops skittles any day as far as tasting the rainbow is concerned.

my favorite way to prepare it is simple.

1) rinse and chop the chard

2) saute some crushed garlic in olive oil, add the chopped stem pieces first and then the chard

3) let the oil coat the chard, stir, add a tiny bit of Bragg liquid aminos

4) cover for a bit until things look softened, but not too wilty

5) top with a little lemon juice and ENJOY!