Peas, Please! A New Look At An Old Food
snow peas Peas. We either love them or hate them. Personally, I love them, and there is really nothing like the taste of peas plucked straight off [...]
Mini Herb Or Fruit Clafoutis
Clafoutis, a dish popularized by Julia Child, are easy to make and endless in variety (see notes). Just think of them as mini quiches without the crust. They can be [...]
Charwan Mushi (individual egg custards)
Charwan mushi is a simple savory custard that makes a great breakfast or elegant addition to dinner. These custards are steamed, not boiled, giving them a soft, smooth texture.
The Energetics Of Edible Flowers
This is a *living blog* and I will be adding to it regularly. If I have already written a blog about a particular flower, I will link it in [...]
Violet Creme Filled Crepes With Blueberry & Violet Sauce
Violet Creme Filled Crepes With Blueberry & Violet Sauce - I love eating flowers. Their bright colors and sweet yet bitter flavor add vibrancy to meals from simple salads to [...]
Spring’s Energetics–The Season Of The Wood Element
Welcome to Spring! When does Spring really begin? For most Western cultures, we correlate the start of spring with the spring equinox, around March 20-21st. But all of us [...]
Hot & Sour Soup
hot and sour soup
Rhubarb–Spring’s Clearing And Cooling Vegetable
Grandma June had a monstrous rhubarb plant that covered the edge of pathway leading to berry patches. Every Spring we harvested the stalks for strawberry rhubarb pie, jellies, jams [...]
Mulled Red Wine With Rosemary
Chilly weather means warm drinks and mulled wines are a classic. Serve at holidays dinners or after a day on the snowy mountain. Explore different [...]
Sorrel Soup
Bright sorrel is one of my first spring greens to pop up. Actually, it grows strong in the spring, dies back in the heat and comes back in the fall...love it. Sorrel's strong sour flavor helps to stimulate and decongest the Liver and Gallbladder after Winter's heavier foods. Use it in dressings, to flavor eggs or as an usual soup.