I love to enjoy an icy cocktail on the beach, more than one, even. But overdoing it is a surefire way to ruin a lovely vacation. When I pour a cocktail, I make it last all day, and Housewife Sangria is a great way to trick myself into thinking I'm indulging.
Q: My father, after years of unhealthy eating, has agreed to let me dictate the menu for our upcoming family vacation. His only caveats are no black beans, hummus, or guacamole, and he wants meat in some form. He's essentially a meat and potatoes guy, and vegetables are only tolerable in salads. He's willing to try new things, but often doesn't like them.
I thought a lot of things before I had children. With three boys, ages 15, 12 and 6, I know better now. (And with a teenager, I have a feeling my toughest lessons are still to come!) One of the things I heard was, "How on earth can a toddler's mother be overweight? Chasing her kid should keep her skinny!" To be fair, I never said it, because it's mean as all git-out, but it made a little bit of sense. Until I had toddlers.
Hemp seeds are on my permanent grocery list these days. But when my mom came to visit from California a few weeks ago, she turned her nose up at them and couldn't quite understand: Why not just eat granola in the morning instead? Why would you put those in your salad? The truth? They're nutty and delicious and pack a serious nutritional punch. In short: I've fallen hard for them.
A new cookbook by Deborah Madison is always much anticipated in my household, so when Vegetable Literacy was first released, I was really looking forward to spending some time with it in the kitchen before writing this review. I was not surprised to find that the recipes were well-written and fool-proof, for this is the hallmark of any cookbook by Deborah Madison. Nor was I surprised that it was beautifully produced with a good binding, heavy paper, and lovely photographs, as it was published by Ten Speed Press and they know how to do cookbooks.
So I cannot report any surprises, but I can express my delight for this lovely, well-reseached, vegetable-forward celebration of the relationships between the plants we find in our garden (or market) and how they play out with delicious results in our kitchen.
Q: I recently bought a a juicer and am SUPER excited to get juicing. I've done the carrot-apple-ginger and also kale-apple-ginger. I'm looking for some other delicious and nutritious juice recipes — can your readers share their favorites?
Recently, I shared a recipe for making easy cabbage kimchi, which is a staple at my house. The first kimchi I ever fell in love with, though, was oi sobaegi kimchi, or stuffed cucumber kimchi. I think of this as "gateway kimchi" — it's lightly fermented (or not at all), so it isn't as pungent as many other kimchis, and it has crisp texture that any pickle lover should appreciate.
The smartest idea came across my desk today: a tool to help give parents peace of mind when taking kids on vacation or packing them off to a field trip with supervising adults who may not be aware of allergies. These temporary tattos are a cheery little tool for making sure the right info stays with the right kid.
Here's a scene from my kitchen this morning: early morning sunlight and a chopping board with ginger and lemons. Why? I am about to board a flight to Paris! (Lucky me, I know...) But what does fresh ginger tea have to do with a flight to France?
When you have severe or multiple dietary restrictions, traveling can be frustrating, depressing ... or a lot of fun, especially if you do some advance planning. Here are a few things I've learned from personal experience on the road and in the air.