Yes! How are those lemons looking? They should be glossy and soft, smell good and lemony, and there shouldn’t be any mold. Are we good? Did we make it? Now try one. Just cut off a bit of the rind, and put it right in your mouth. And that’s what you do with preserved…
what to do with preserved lemons
Yes! How are those lemons looking? They should be glossy and soft, smell good and lemony, and there shouldn’t be any mold. Are we good? Did we make it? Now try one. Just cut off a bit of the rind, and put it right in your mouth. And that’s what you do with preserved…
peach cinnamon butter
I’ve been following this pretty beautiful train of thought on twitter, something started by the photographer Penny De Los Santos. I can’t say I follow too much on twitter, but I check in and I read along here and there. Penny has just moved to New York, and in support of her journey and new…
at the market: radishes
Radish-es! (I’m singing here, a little off key)I can not stop singing your praises. You are, in essence, love with a root and a leaf. Round or cylindrical, sensual in your crunch and shocking bite, I will love you forever. These, in no particular order, are some of my favorite things about radishes. 1. Radishes…
wordsworth and radish butter
And giv’st to forms and images a breathAnd everlasting motion! not in vain,By day or star-light, thus from my first dawnOf childhood didst thou intertwine for meThe passions that build up our human soul;Not with the mean and vulgar works of Man; Radish Butter Combine 1 softened stick of butter with 6 finely chopped radishes,…
Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 