Phenomenal. That’s what this sauce is. Allow me to brag a little bit on this one, because I knocked it out of the park. I enjoyed making and eating this sauce more than I can say. Usually, I serve lamb chops over greens or rice, but tonight Josh asked me if I could make a…
4-5 bunches organic parsley 2 bunches fresh organic mint 3/4 cup fine bulgur wheat or quinoa 2 large tomatoes, diced 1 shallot, finally chopped Juice from 1/2 lemon 1/3 cup extra virgin olive oil 1/8 tsp cinnamon 1/8 tsp cardamom 1/8 tsp cumin 1/8 tsp coriander 2 tsp ground allspice Pinch of cloves Pinch of…
I couldn’t tell you the last time I made Thai food. Back in 2010, I got hooked on Indian food and aromatic spices and forgot about Thai for a while. This year, I’ve gotten back into making savory comfort food, courtesy of Shaye Elliott, who wrote my #1 favorite cookbook “From Scratch.” I’m also getting…
Today, I’ve been sitting here trying to figure out what to post. I’ve been blogging a lot less the last few months due to major life changes, but here I am again, trying to get back into the swing of things. I’m happy you’re here, too, on the other side of the screen. And I’d…
The other day, I had a very important guest and his date over for dinner. He is part of a team of pioneers in the world of upper cervical chiropractic, and he was here in the Bay Area teaching a seminar on Advanced Orthogonal technique. His name is Dr. Stan Pierce, Jr. My dear friend,…
Tis the season! And I’ve been making lots of pumpkin bread and butternut squash cupcakes EINKORN FLOUR 15 oz. pumpkin puree (buy here) 2 cups organic sugar (buy here) 1 cup coconut oil (buy here) or ghee (buy here) 2/3 cup filtered water (buy water filter here) 4 eggs, preferably pastured (how to find eggs)…