I see why they do it in the south and of course, it goes without saying, in the UK. Taking time for afternoon tea is an immeasurably nice way to spend an hour or so in the afternoon. And if you’ve got a girlfriend to catch up on some gossip, all the better. The Harrison… Read More Taking Tea | Afternoon at the Harrison House
pomegranate = olive green; blackberry = purple; blueberry = …blue; beet = pink; turmeric = yellow; dandelion = almost nothing Playlist included Stay Young, Go Dancing, by Death Cab for Cutie.
I returned home after a lengthy trip to Texas to find spring had sprung: the daffodils were spent and the ferns unfurling. Nestled amongst said ferns on the shady side of the porch were dandelions, just emerged, with slender leaves and nary a flower in sight. Which of course meant they are at their peak… Read More Risotto of the Week | Spring Broad Bean and Foraged Dandelion
Mama said there’d be days like this. And when there are, you might consider adding a bit of lemon balm to your evening cocktail. It’s been used since the middle ages to reduce stress and anxiety, and promote sleep. Plus with a lovely lemony scent, and pretty toothed leaves, it makes a gorgeous garnish. Sometimes,… Read More Persephone’s Drinks Cabinet | Sugarplum Soother
It is a great pleasure to identify edible plants, trees and flowers to include in my culinary endeavors. Most recently I rang my neighbor’s doorbell to ask if he wouldn’t mind if I picked a few bowls of berries from his Juneberry tree (a.k.a., saskatoon, shadbush, sugar plum, service berry, et al) in return for… Read More Backyard Foraging | Juneberry Muffins
I think this stuff is fantastic. Only available from mid-May to mid-June, this fish tastes nothing like a farm-raised salmon. This is a fish that’s done some work swimming. Tonight, Hades seasoned it with salt and pepper and a few drops of olive oil. He grilled it outside on an oak plank covered with fennel… Read More Friday Night Grill | Copper River Salmon
While I was in Germany and France last month, just about everywhere I went, sandwich boards proclaimed in German or French “Lust auf Spargel?” “Fin de l’Asperge!” And it seemed every bistro and restaurant had specials celebrating the edible spring perennial. And truly, it is best savored when it is fresh and local. I enjoyed… Read More Spargel Pasta | Asparagus in Cream Sauce