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 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.
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 - I love eating flowers. Their bright colors and sweet yet bitter flavor add vibrancy to meals from simple salads to [...]
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 [...]
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 [...]
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.
“A vi'let on the meadow grew, That no one saw, that no one knew, It was a modest flower. A shepherdess pass'd by that way-- Light footed, pretty and [...]
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 [...]
You've probably noticed the growing sense of urgency and the desire to move, go faster, do things quicker in the air lately. People seem a little more anxious, a little [...]