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B is for Bok Choy Soba Salad
When I began my monthly veggie challenge, I didn’t plan to make it alphabetical. But as soon as Stewart brought home January’s artichoke, the idea took stubborn root. So now we have month two, brought...
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Gluten-Free Bananacot Cake
In my post on making sugar-free jam, I mentioned that I am able to easily metabolize large quantities of sugar. The same does not go for flour. I’m not gluten intolerant to the degree of many folks I...
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Cauliflower Pie in the Sky
Today we did airport things. Very soggy airport things . . . You know how it is. The waiting. The opportunity to spend way too much money on way too much food. Mostly bad food, at that. This time I...
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C is for Celery Citrus Salad
We are having warm spring temps here. It’s almost 80 degrees! That pleases me for many reasons, mostly having to do with the garden and a long list of dirt-digging tasks. But it’s also a perfect day...
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D is for Daikon Carrot Pickles
It’s month four of my personal veggie challenge, in which I am learning to appreciate vegetables by getting better acquainted with least one of them every month. Somehow my challenge guidelines...
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E is for Eggplant Caponata
Shae is in Alaska for another week, so she asked me — Spike, the guest-blogging porcupine — to handle her monthly veggie challenge post. If you remember, she is working her way through the vegetable...
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F is for Fennel, Grapefruit, and Mesclun Salad
This is a somewhat labor intensive salad. Still, I should have been able to pull it together in less than an hour, not the four days it ended up taking. I got distracted — by fruit, by summer, by the...
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October Unprocessed: My Three Rules
I’ve met Andrew Wilder, the proprietor at Eating Rules and the host of the October Unprocessed challenge, only once. At last year’s BlogHer Food conference, I tried to stab him with a giant fork. We...
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Curried Zucchini Apple Soup
Last week, we spent a night at the rustic West Point Inn on Mount Tamalpais. I am shaking my head that it was a first-time visit for me, considering that I grew up here and the place is pretty much in...
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A Family Tradition: Blanched, Butter-Roasted Almonds With Salt
Yesterday, I made three pounds of buttery, salty roasted almonds. It’s a family thing — if a slightly complicated one. My biological dad’s mom taught my mom how to make them. My mom and dad split up...
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Gin & Meyer Lemon Marmalade Cocktail
Over the past few weeks, I’ve put up four big batches of Meyer lemon marmalade, thanks to a late, heavy harvest from my friend Mary’s enormous backyard tree. Each batch filled nine jars, leaving just...
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California Bay Nut Brittle
I was out for a walk at the end of September when I noticed fallen purple jewels all along the trail. They were the ripe fruit of the California bay laurel tree (Umbellularia californica), also known...
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