home eco-nomics for the rest of us
Hi, folks. It’s been a beat… years. But hey, I’m still here. And so are you. Whew. Tomorrow is Election Day 2024 in the U.S., and like others, it’s gotten me thinking and feeling all sorts of things. Here’s one: apple crisp with beans. Okay, …
Like sunshine, of course, This egg yolk pillowed in white. Tomorrow may snow. This morning’s temps are in the teens. The sun seems ever so slow to rise. I wonder how it is for the wild things. Do they, like me, feel themselves willing …
I for one am pretty excited to start celebrating Juneteenth, a holiday I’d known little about until finally a critical mass of citizens rattled our collective malaise around systemic racism in America. One thing I know: I’ll be making something from The Taste of Country Cooking …
Onto this stage of culinary crisis, enter “quarantine greens.” Super-hero of the food world, this infinitely variable blend can keep you in fresh-ish greens for months. You may already have been making some version of this, maybe after seeing the New York Times beans with …
I’ve been thinking a lot about work lately. About work as career, as vocation, as the thing that defines you to a person you’ve just met (the “and what do you do?” question). About how it’s the workplace that gives a lot of us our …
Holy smokes, folks, check out this awesome resource to help us make fact-based, truly good kitchen choices re: climate change. For the planet today and for the kids, too! A few surprises to me: Cheese (oh how I love cheese) is sometimes worse, in terms …
When did cooking just plain rice get to be so fraught? An ancient food, eaten in many of the world’s poorest places, people have been making rice for centuries. Wait, millennia. And they’ve been making it in circumstances that most of us (with indoor water …
No-electricity cooking at home is seldom planned, unless of course you’re undertaking some Scouts project in the back yard or live off the grid. Kudos to you, if you are/do. For most of us, most of the time, no-electricity cooking is foisted upon us under …
The upside of back pain: the mocktail – discovering creative alternatives to wine. I don’t know how it happened, but my back’s messed up. Finally, on Mr. Hollywood’s expert urging, I went to the doctor. Wow, they’ve got good drugs. The doc put me on …
One of my favorite appetizers or snacks is a vegan street food from southern France called socca. It’s made with garbanzo bean flour, and although it looks like flatbread, there’s no gluten in it. Best of all, no recipe necessary! Here’s the formula: 1 C. …
Ah, leftovers, lovely lovely leftovers. I’m talking here in the widest, most general sense, from the sandwich half-eaten and the refried beans that didn’t make it to the pan of enchiladas to that tablespoon of chopped parsley you didn’t use for garnish and garlic clove …
Here’s the thing about pumpkin pie. The crust. Really? Despite a conscientious pre-bake and all those shenanigans, the only sometimes worth-eating part of a pumpkin pie crust is what sticks out above the custard, and that – with apologies to all you pastry kings and …
