Winter

All the posts published.

From an early age, I desired to embrace life to the fullest regardless of the loneliness of such a path. I have spent most of my life traveling. That is when I am happiest and at my most humble and learning. Through my work in agriculture, famers have invited me into their homes and kitchens. Here I discovered the deep connecting power of food, culture, and community. Here I learned my love of cooking. I have witnessed how food ignites and excites and connects humans all over the world. I discovered the same in myself.

December 30, 2021

2022 will be the year I focus on what and who sets my soul on fire. While I have almost always approached life this way, these days the older and wiser me has a much deeper connection to what that actually means. There has always only been one path to get here, to this position of soul fire clarity: by allowing myself to feel the fullness of things deeply, which is not often a comfortable task. My world, the world that I saw from an early age has always been a large one. My path has always been one that seeks, explores, travels and shares.

December 29, 2021

One for Rudolph, two for me. This is one of my most whimsical recipes and one that is perfect to make with your kids the day before Christmas eve. Basically, the kids make herbal sugar cubes for Rudolph and you get amazing sugar cubes for an old-Fashioned cocktail. It’s a rather fun project for all and one that the adults can enjoy long after Santa is gone. The recipe is super easy. Some herbs, sugar and ice cube trays are really all that’s needed outside a few drops of water.

December 22, 2020

My ‘moving to Missouri’ story began back in August. I had a few sessions with a renowned astrologer, as part of my crisis response to learning I had to move quickly and, essentially, charter the next course in my life. If I’m being honest, this was one of the hardest times of my life. Normally I make decisions quickly and with ease, but this one I knew would create massive disruptions in all aspects of my life.

December 21, 2020

While it’s true that my favorite season is spring due to the deluge of budding, blooming and sprouting spring herbs, peas, baby artichokes and asparagus, wintertime has some extraordinary offerings in the form of citrus that strongly excite me. Not just the fruit but the zest, which leads me on many more kitchen adventures. I’m here to remind all of the access we have these days to citrus variety and also suggest to all that they use more zest, in general and especially in the peak of winter citrus season.

January 31, 2020

I made a truly epic cake for New Year’s Eve. I had originally thought the cake just accidentally happened, but I have since come to realize the cake was meant to be made. My hands and my spirit were meant to bring it to life for one epic moment in time. The cake was special, and it reminded me that I was, too. This multilayered cake is kind of like a metaphor for the life I have lived so far feeding into the life I am yet to live – culminating in this particularly sweet past New Year’s Eve.

January 13, 2020

Recently, as I continue to tinker with my herbal salt fetish, I have noticed how good people and places inspire me just as much as the season’s new herb, fruit, vegetable, or spice. In my herbal salts, I try to evoke a particular aspect of the season that is special to me. Ingredients from my own garden and local farms mingle with other organic goods that are seasonal for most of us.

December 26, 2019

Finding useful information on cooking and cleaning Dungeness crab isn’t easy. I personally always forget the instructions, even though I have done it countless times. I figured a phot-post would make the most sense to share my knowledge, which is essentially self-taught from various You Tube videos and trial and error. Next year when I try to remember how to cook and clean it, I can look at my own notes cemented inside of this blog post. Here is a quick breakdown on how to cook and clean fresh Dungeness crab.

December 26, 2019

This is a supremely salty tasting salt, so use it sparingly or excessively depending on your appetite for saltiness. It’s heavy on the Winter Savory, a naturally “salty tasting” herb, so it just tastes a bit saltier than some of my other salts.

December 20, 2019

Chicories—which include three kinds of radicchios (Chioggia, Castelfranco and Treviso), escarole, curly endive and frisée—are members of the lettuce family. They are heartier and more assertive than lettuce, which is probably why I enjoy them. They are kind of like the New Yorkers of the lettuce world, in that they are loud and can be rambunctious. But unbeknownst to many chicories are tameable, and easily transformed into hearty salads, robust soups and braises and satisfying grain dishes that are perfect for the colder months. Rosemary, believe it or not is one of the most compatible herbs for winter chicories.

December 6, 2019
Winter | My Herbal Roots