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!

jonny makes... millet cakes!

one day i came home from a hard day of work; hungry, tired, puzzled about life.

something was cooking, i could smell it in the hallway...

jon had spent the evening preparing incredible savory millet cakes!

they were soo delicious!!!!!

millet is a major food source for much of Asia and Africa and although in the US it is commonly associated with bird feed...it's not just for the birds!

millet in bulk runs $.99 a pound (and a pound is a LOT of millet)--so grab a sac of millet and get creative!

neat beets!

it turn(ips) out, unemployment yields fresh opportunities!

I am now a weekly volunteer at the Fair Food Farmstand in Reading Terminal Market.

we carry goods from over 90 local farms and artisans in the Southeast PA region!

even special products sometimes like emu eggs.

I bought one and will cook with it this week!

lessons from a window

(window of Kanella Restaurant)

"Only by adhering to these three principles is it possible to create true gastronomy."  

Perhaps too, some of this can be applied to life, though, I often struggle with the second point.  What's the harm in experimenting every time you cook?