FAST FINDS
Wrong Side Up = Oh So Right
Just over a month ago, my husband celebrated his birthday. He’s not one to be sensitive about his age, but just in case, I won’t actually spell out how old he is. Besides, I like to joke that despite the fact that he is getting…
Read MoreAnd The Winner Is
Thank you to everyone who participated in the Share Our Strength Taste of the Nation Napa Valley ticket giveaway! I can not express how touched I was by all of your warm words, whether it was a comment, a tweet or a message offline, and…
Read MoreShare our Strength by Playing the Name Game
I am a mother. You probably know that by now. Every day, I do my best to make sure that my daughter and son have the healthiest food possible. I work hard in the kitchen not only because I love it, but because I want…
Read MoreThe Easy Way to Eat a Pomegranate
There’s something alluring about pomegranates. On the outside, you have a beautifully flushed skin, and on the inside, gorgeous, crimson seeds that glisten. What a unique fruit! Would you believe me if I told you that I wanted pomegranate centerpieces when I was planning my…
Read MoreCookin’ The Mint : Part III : A Sweet Ending
Part 3 of 3, this post shares the sweet treats at the Chocolate Bazaar of Standing Ovations: Cookin’ The Mint. Click here for Part 1 (event overview) and Part 2 (cocktail reception). I’ve always been thankful that I do not have any food allergies. And…
Read MoreCookin’ The Mint : Part II : A Vault of Culinary Treasures
Part 2 of 3, this post takes a closer look at the Cocktail Reception of Standing Ovations: Cookin’ The Mint. If you missed Part 1, see photos and an overview of the event here. Okay, I lied. In my last post, I left off promising…
Read MoreCookin' The Mint : Part I : Celebrating San Francisco's Culinary History
Part 1 of 3, this post gives an overview of Standing Ovations: Cookin’ The Mint. Parts 2 & 3 will take a closer look at the food and wine presented that evening. San Francisco is a city rich with history, a culture all its own.…
Read MoreBeef: It's What's For Dinner
It’s what’s for dinner tonight…and tomorrow night…and the night after that. We’ve been eating a lot of beef lately. I feel like I live in that ad campaign. I feel surrounded by beef! Grass-fed beef. Let me explain. My parents-in-law have this wonderful tradition of…
Read MoreA Toast to Beauty
There is nothing like the love of a mother. There is nothing more beautiful than the bond that a mother and child can share, one that can be passed from generation to generation. On this Mother’s Day, I wanted to take a moment to toast…
Read MoreGood Things Come in Small Packages
Mother Nature gives us many gifts. Every single day. Some come wrapped — little presents just waiting to be opened. Like corn. My family cherishes this present from Mother Nature, and in childlike fashion, we usually tear right into them, ripping the packages open to…
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When Life Gives You Strawberries
We are at the height of the strawberry harvest season in California. For the last few weeks, whenever I walk into the market, I have been practically stumbling over strawberries larger than the size of my nose. Have you noticed these California Giant Berries in…
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Grilled Balsamic-Garlic Crusted Pork Tenderloin
Grilled Balsamic-Garlic Crusted Pork Tenderloin gets lots of flavor from a simple marinade. This family favorite recipe is a go-to for grilling season!
Read MoreIf You Can't Stand the Heat…{Part I}
In my last post, I may have grumbled a bit about the crazy weather we’ve been having. You must forgive me, because we really do get spoiled here in California. By this time of year, we are usually well into our summery weather, with a…
Read MoreBecause of El Nino
Once February rolls into March, I typically start thinking beyond hearty comfort foods and dishes that deserve long hours in the oven. By this time of year, we have moved on to lighter fare. We usually start grilling again in earnest, and eating meals outdoors.…
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Cooking with Ambrosia
This whole week, I could not stop thinking about the extraordinary honey that I wrote about in my last post. I also couldn’t stop eating it. I ate it plain, on my English muffins with peanut butter and bananas, and over yogurt. The smooth, dark-amber…
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